1/2 lb prunes
1 wineglassful sherry wine
1 lemon
1/2 teaspoonful powdered cinnamon
_For pudding._ Cream Crisco and sugar together, add carrots, potatoes,
raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn
into Criscoed mold, cover, and steam steadily for three hours.
_For sauce._ Soak prunes in water over night, after first washing
them. Next day put them in pan with water they were soaked in, just
enough to cover them, simmer gently until quite soft. Do not allow to
boil, or fruit will be spoiled. Take out stones, crack some, and
save kernels. Rub prunes through sieve, add sherry, kernels blanched,
grated rind and strained lemon juice, and cinnamon, and then, if
thicker than rich cream, add more wine, or water, and use.