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1 lb Prunes
1/2 lb Figs
1 oz Senna leaves
Soak prunes over night in cold water to cover, add the senna leaves tied in a cheesecloth, and cook slowly until prunes are tender. Stone the prunes, and chop fine; add figs chopped fine, put in top of double boiler, remove senna, add prune juice, and cook until thick
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