ROLLED OATS JELLY WITH PRUNES. If an appetizing dish for warm weather is desired, rolled oats may be cooked to form a jelly and then have stewed prunes added to it. When served with cream, this combination of rolled oats and prunes is high in food value and consequently may be made the important dish in the meal for which it is used.

• 1 c. rolled oats
• 3 c. water
• 1 tsp. salt
• 12 stewed prunes

Cook the rolled oats according to the directions already given, and then force them through a fine sieve. Remove the seeds from the prunes that have been stewed by cooking them very slowly until they are soft in a sufficient quantity of water to cover them well, drain off all the juice, and place two prunes in the bottom of each of six cups, or molds, that have been moistened with cold water. Fill each with the rolled-oats jelly and set them aside to chill. When ready to serve, turn the food out of each mold into a cereal dish and serve with cream and sugar.

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