2 pounds prunes 4 quarts water 1 to 2 cups sugar 1/4 teaspoon salt

3/4 cup cornstarch 1/8 cup orange rind 50 half-slices of French toast

Wash prunes, add cold water; soak twenty-four or more hours. Add salt, and orange rind cut in thin shavings. Cook in double boiler or fireless cooker two or three hours. Do not stir, but cook until prune meat springs back from stone when pressed with finger. Drain off liquid; there should be three quarts. Add water to make up required amount, bring to boil; thicken with cornstarch which has been mixed with sugar. Boil two or three minutes; add carefully stoned prunes. Serve hot on French toast made with rye, barley, Graham, or white bread. This allows about two large prunes to each serving.