Prunes Jelly, A favourite supper dish

Take 1 lb prunes. Take out the stones. Let the fruit in an enamel saucepan.Boil 3/4 pt of cold water and few lumps of sugar and a small piece of lemon peel cut very thin from the lemon. Let the fruit stew until it is quite tender then add 1 oz packet of gelatine dissolved in a little hot water. Care must be taken that it is thoroughly dissolved before the prunes are removed from the fire. Add a small glass of port wine if you like. Use a casserole mould. Pour the and fruit into it. But if not take a cake tin that would hold a cake. Place in the centre a small jar turned upside down. (the next line is indecipherable)

Make a space inthe centre for cream. Please do not forget to carefully oil the tin and observe that there should be sufficient proportion of juice to fruit to cover the fruit. You will have to place a heavyweight on the jar before pouring in the fruit or the juice will rush underneath and lift it up. **** must remain until it is set.

Crack the stones and take out the kernels. Carefully remove the jar and turn the jelly on a glass dish. Take 1/2 oz cream and whip to a froth. Fill up the hole in the centre and lay the rest around the dish. Colour a little crushed sugar laid on a saucer with a little cochineal and sprinkle lightly on (the next two lines are partially illegible)