Pour boiling water on the prunes, and set them where they will keep hot,
with a lemon, cut in small pieces. When swelled out to nearly the
original size, put to each pound of the prunes half a pound of brown
sugar, a stick of cinnamon, or a tea-spoonful of powdered cloves, and if
there is not sufficient water remaining to cover the prunes, add more,
and stew them in the syrup a quarter of an hour. Add, when taken from
the fire, a wine glass of wine to every three pounds of the prunes.