Prune Jelly Recipe 1 ingredients

• 1 tablespoonful of granulated gelatine
• 2 tablespoonfuls of orange juice or 1 tablespoonful of lemon juice
• ¼ cup of cold water
• ¼ pound of prunes, cooked tender
• 1/3 cup of sugar
• 2 or 3 tablespoonfuls of sherry wine if desired
• Grated rind of 1 orange or lemon or 1 tablespoonful of candied peel, cut very fine
• Hot water to make 1½ cups of material

To prepare this Prune Jelly Recipe 1, first remove the stones and cut the cooked prunes in pieces. The meats from the stones (cracked) or one-fourth a cup of sliced almonds or walnuts may be added. Soften the gelatine in the cold water, and dissolve in the hot prune juice; add the other ingredients and measure the whole. There should not be more than one cup and a half. If not that quantity hot water may be added. One tablespoonful of gelatine is supposed to be needed for each pint of liquid, but in summer time or if the mixture is heavy with fruit or prunes, the quantity of liquid must be cut down.