1 lb of prunes.
4 cups of sugar.
2 tablespoons of lemon juice.
2 cups of water.
1 cup of chopped nuts.
Wash the prunes, cover them with water, and cook gently until tender.
Drain, pit, and chop.
Add the sugar to prune juice.
Add the prunes and lemon juice.
Boil to soft ball stage (234°F to 238°F).
Allow to cool to room temperature.
Beat until creamy.
Add the chopped nuts.
Pour into well-buttered, shallow pan.
Cut in squares.