15 AUGUST 1952, Page 14

SIR,—If Janus would treat prunes in the following manner perhaps

his revulsion at the sight of them might be dissipated. Put some prunes into a large jar, cover them with gin and perhaps the dregs of a bottle of port. Three months later top up with gin to just above prune level. After another three months, or when the prunes have lost their wrinkles, serve as dessert.

But when fresh fruit is absent what better dish thart stewed prunes (adequately soaked in water beforehand) served with well made custard ?—Yours faithfully, J. C. Him. Holland Farm, Bulmer, Sudbury, Suffolk.