Prune Whip (1)

Whites of 4 eggs 24 large prunes, cooked and mashed through a strainer 4 tablespoons granulated sugar Lemon juice

Beat the whites of the eggs until stiff with a little salt, adding the sugar gradually while beating. Cut and fold in the prune pulp. Pile in a baking-dish. Stand the dish in a pan of hot water in a moderate oven until set.

Prune Whip (2)

2 cups silver prunes I cup best evaporated apricots 1 quart fresh water 1/2 cup sugar

1 pint rich milk

2 tablespoons sugar 2 tablespoons sherry

(Fruit mixture to be used instead of wine: 1/2 orange, 1/4 lemon, 1/4 pineapple) I pint box small fruit Yolks 2 eggs

Wash the prunes and apricots well, drain, and place in a stew-pan, cover with water, boil until the stones fall from the prunes, remove from the fire, take out the stones, cut the fruit in small cubes, return to the liquor which should be quite thick. Add the sugar and cook to a thick paste, take from the fire and chill. Make a custard in the double boiler, allowing the milk to scald, add the well-beaten eggs, sugar, and wine; when quite thick take from the stove and chill. About serving time whip the whites of the eggs until they stand alone. Fill a pretty glass berry-dish first with a layer of dark prune sauce, then of deep yellow custard. Drop the whites over the top, and garnish with the bright berries. Whipped cream may be substituted for the eggs.