Ingredients. - One pound of prunes, eight ounces of castor sugar, two ounces of flour, one ounce of butter, one ounce of almonds blanched and shredded, two lemons, six eggs.

Method. - Wash the prunes and soak them in cold water for three or four hours. Then place them in a jar with the lemon rind pared as thinly as possible, and a little cold water, and cook until tender. When cold, remove the stones, and cut the prunes into small pieces. Cream the yolks of the eggs and sugar together, stir in the flour, add half of the prepared almonds, two teaspoonfuls of lemon juice and the prunes, and mix well. Whisk the whites of the eggs to a stiff froth, add half of it lightly to the rest of the ingredients, and pour the mixture into a buttered souffle dish or pie-dish. Bake for about fifteen minutes in a moderate oven, then pile the remainder of the white of eggs on the top, dredge with castor sugar, and scatter on the almonds. Replace in the oven, bake from fifteen to twenty minutes longer, and serve hot.