Prune Preserves
Pour boiling water on the prunes and set them where they will keep warm, together with a lemon cut in pieces. When swelled to the original size, put to each pound of the prunes 1/2 pound of brown sugar and 1 stick of cinnamon. If there is not enough water remaining to cover the prunes, add more, and stew in this syrup one-fourth of an hour. Squeeze in the juice of half a lemon to every 8 pounds of prunes. Do this just before removing from the fire. Pit the prunes.