Prune and Roquefort Celery Hearts

4 PORTIONS

8 prunes
3 oz. unsalted butter
8 oz. Roquefort or Danish blue cheese
1 head celery

Stone and chop prunes. Mash butter and cheese together until creamy and add chopped prunes. Cut leaves off celery and discard outside stalks. Pull stalks apart and scrub well. Fill the hollow sides of stalks with cheese mixture and reassemble the celery head, pressing firmly together. Chill for 1/2 hour and then cut into thick slices -- or serve whole.

Prune Juice Jelly

4 PORTIONS

1/2 oz. powdered gelatine
3 - 4 dessertspoons water
3/4 pint prune juice*
sugar
lemon
1/4 pint Port
To garnish
whipped cream
fruit in season

* liquid from soaking and cooking approximately 1 lb.

Dissolve gelatine in almost boiling water. Then stir in prune juice, sugar, lemon and Port. Pour into mould previously rinsed in cold water. When set, unmould, divide between serving dishes and garnish with whipped cream and fruit.