Prune Souffle

Stew 24 prunes until very soft, remove the pits and chop skins and pulp fine. Beat the whites 6 eggs to a stiff froth, adding gradually 6 tablespoons granulated sugar. Stir in the prunes and bake for 3/4 hour in a moderate oven with the pudding dish standing in a pan of water. Serve cold with cream. - Mrs. W. E. Church

Prune Souffle

Take stewed prunes sweetened to taste; pour off the juice and rub through a colander until you have 2 cups of the prune pulp; take the whites of 5 eggs, beaten stiff, and slowly add the prune pulp, stirring it well all the while. Turn into a pan and place in a larger pan of water and bake in the oven for 1/2 hour. Serve with plain cream.

- Helen W. Scott