Mrs. James E. Clay

Whites of 5 eggs, beaten very stiff.

Add 1/2 pint granulated sugar and beat well. Stir in 1/2 teaspoon vanilla; lastly, add 1 dozen prunes, after being cooked and strained. Put in a baking-dish and set in a pan of warm water and cook 20 or 30 minutes.

Prune Pudding (No. 2)

Miss Virginia Croxton

1 pound prunes, 3/4 pound sugar, 6 eggs.

Stew, seed, and chop the prunes very fine. Beat the whites of the eggs; add the sugar, and stir in the prunes, and bake in a buttered dish for 20 minutes. Make a custard of the yolks of the eggs and 1 quart of milk. Sweeten and flavor to suit the taste. Serve the pudding in the baking-dish, and after serving in small plates, use the custard as a sauce.