Prune Souffle. (No. 1.)

Stew a dozen and a half of prunes, drain, and when they are cold, chop fine. Beat to a stiff meringue the whites of seven eggs and seven tablespoonfuls of fine granulated sugar. Stir in the prunes, turn the mixture into a buttered pudding-dish and bake half an hour in a good oven.

Serve at once, and eat with whipped cream. It is a delicious dessert.

Prune Souffle. (No. 2.)

A Turkish Recipe.

Soak half a pound of fine Turkish prunes in cold water for six hours. Stew until soft, remove the stones, drain off the liquor in which they were boiled, and set aside for sauce; chop the prunes and add four tablespoonfuls of sugar, beating to a paste. Let them get cold, whip the whites of six eggs to a standing froth, beat in the prune-paste, and bake quickly in a hot oven.

Serve hot with a sauce made of the prune-liquor heated, sweetened abundantly, and flavored with maraschino, or other liqueur.