the same water in which they were soaked and which should well cover
them. Cook slowly until they can be easily pierced with a fork or until
the seeds separate from the pulp upon being crushed. Add the sugar,
continue to cook until it is completely dissolved, and then remove from
the stove and cool. If desired, more sweetening may be used or a few
slices of lemon or a small amount of lemon peel may be added to give an
agreeable flavor.

129. STUFFED PRUNES.--After prunes have been stewed, they may have the
seeds removed and then be filled with peanut butter. Stuffed in this way
and served with whipped cream, as shown in Fig. 21, or merely the prune
juice, they make an excellent dessert.

[Illustration: FIG. 21, Stewed prunes stuffed with peanut butter.]

Select prunes of good size and stew them according to the directions
just given, but remove them from the fire before they have become very
soft. Cool and then cut a slit in each one and remove the seed. Fill the
cavity with peanut butter and press together again. Serve with some of
the prune juice or with whipped cream.

130. PRUNE WHIP.--A very dainty prune dessert can be made from stewed
prunes by reducing the prunes to a pulp and then adding the whites of
eggs. Directions for this dessert follow:

PRUNE WHIP
(Sufficient to Serve Six)

1 c. prune pulp
1/4 c. powdered sugar