Wash dried prunes thoroughly, place in saucepan, and barely cover with lukewarm water. Let soak 3 or 4 hours; then cook in the same water over low heat until fruit is tender-the slower the cooking, the better the product. Since prunes are very sweet, no sugar need be added when they are cooked plain. Chill before serving.

Variation 1: To 1/2 lb dried prunes, allow 1 lemon. Slice very thin and add to prunes when they start to cook with 3 to 4 tablespoons sugar. Serve lemon slices with stewed prunes.

Variation 2: Instead of cooking the prunes, allow them to stand in the soaking water for a day or more until sufficiently softened. Keep closely covered.

Variation 3: Just before serving, add peeled and sliced or diced oranges to the prunes.

Variation 4: Serve the plain stewed prunes, or prunes stewed with lemon slices, with cream when the fruit is dessert.

My Notes: I know a number of you are probably gagging at the idea of stewed prunes. Very retro though. I also happen to really like prunes, stewed and otherwise. Unfortunately, I think they fit under the no-no list for me.