1 med. onion, chopped
Chicken fat
3 (12 oz.) cans shoestring carrots, including juice from all but 1 can
1/4 tsp. salt
2 tsp. lemon juice
3/4 c. brown sugar
3 tbsp. potato flour
Prunes, cooked

Brown the onion in the fat until golden brown. (Butter may be used if for milchik.) Add the carrots, salt, lemon juice, brown sugar and 2 tablespoons fat (or butter). Heat until near boiling. Remove 1/2 cup hot liquid and add potato flour. Stir until smooth. (This mixture will be used as the thickening.) Add the liquid and the prunes. Serve piping hot.