The new Annie Dennis cook book

Soak a pound of prunes in a quart of water three hours. Drain them and strain the water in which you soaked them. Put it on the stove with a pound of sugar and let it boil half an hour. Remove the stones from the prunes, and put them into the boiling syrup, and boil it up again. Soak half a box of gelatin in a little cold water; dissolve and add to the prunes, and set them in a cold place to harden. Serve with sugar and cream. Fruit Gelatin Make lemon gelatin; before it congeals, add any fruit desired. One pint of bananas, sliced, or grapes cut in half, and seed removed, or orange meat, grated pineapple, etc. Sweeten to taste. Preserved fruit may be used. Ribbon Jelly Ribbon jelly is made by pouring different colored lemon gelatin, one over the others in layers. Yellow is made from lemons and orange ; red from currants ; dark colors from dark berries; green from a little spinach juice added to any light jelly; and crimson by using a little cochineal. Each layer must be very hard before the next is poured in. After all has become hard, turn out of a mould into a glass stand, and serve in slices ; cut at the table. Whole fruit, such as cherries, strawberries, slices of pineapples, etc., can be used in it if one chooses ; it is very delicious served with cream, the whole being just taken off the ice, and a more ornamental dish could not be put upon the table. Wine Gelatin V2 box gelatin 1 cupful sherry wine V2 cupful cold water 3 table spoonfuls lemon 1 cupful boiling water 3 tablespoonfuls orange juice 1 cupful sugar Stewed Prunes Wash, drain, cover with cold water, let soak several hours over night. Stew in this water; add sugar to taste. Fine served cold. Stewed Apricots Soak half a pound of apricots over night, in three cupfuls of cold water. In the morning drain them and put the water on the range with two cupfuls of sugar. Let it boil until it is thick; add the apricots and boil up. Remove from the fire immediately. Sliced Pineapple Cut the ends of a pineapple and cut it in slices about half an inch thick. Remove the outer covering from each slice, taking care to cut out all the eyes. With a silver knife cut it into triangular pieces, cutting out the core. Sprinkle it thickly with sugar and let it stand on ice for an hour before serving. Cream Puffs One pint of boiling water, half a pound of butter, half a pound of flour, eight eggs. Put the butter in the boiling water, and when thoroughly melted, add the flour, stir in quickly and allow it to boil about half a minute. Set aside to cool ; add yolks beaten lightly, and last, the whites. Drop on buttered paper, and bake quickly. Make a thin custard and when cold, fill puffs. Escalloped Apples Pare, slice and stew until tender, six large apples. Mash and sweeten to taste; flavor with allspice and lemon. Have ready a pint of bread crumbs, and a teaspoonful of butter; butter an earthen baking dish, stick the bread crumbs to the sides, and put a layer in the bottom, then a layer of apple, then small lumps of butter; then apples again, and so on until the dish is full. Have crumbs on top. Bake fifteen minutes and serve hot. Fruit Salad