Prune Whip

1 cup prune pulp.

3 egg whites.

1/2 cup chopped walnuts.

1 teaspoon vanilla.

1/3 cup granulated sugar.

Put cooked pitted prunes through a coarse sieve. Beat whites of eggs very stiff with a whip egg-beater; fold in the sugar, prune pulp, chopped walnuts and vanilla. Pile lightly in a baking-dish and bake in a pan of hot water about 30 minutes in a rather slow oven until perfectly firm. Serve cold with whipped cream or a custard sauce made of 2 of the egg yolks. Any other cooked fruit may be used.

Apricot Souffle

3 eggs, separated.

1/3 cup sugar.

1 cup cooked mashed apricots.

2 tablespoons finely chopped almonds. 1 teaspoon pineapple flavoring.

Beat whites of eggs very stiff with a whip egg-beater; beat yolks with rotary egg-beater until creamy. Gradually add sugar to egg yolks, beat well, add apricots, nuts and flavoring. Carefully fold in the egg whites. Pile in a baking dish, set dish in a pan of hot water and bake in a moderate oven until firm in the center. Serve hot with a sauce made of the apricot juice.

Junket

2 cups milk. 1/2 cup sugar. 1/8 teaspoon salt.

1 junket tablet. 1 teaspoon vanilla.

Heat the milk to luke warm only; add sugar and salt. Crush the junket tablet, add to mixture and stir until dissolved; add vanilla (which may be omitted for young children). Pour into a serving dish and let stand in a warm place until thick. Junket is quite different from the usual form of dessert as it is kept warm in order to thicken. The rennet will not thicken the milk if it is cold or hot, it must only be luke warm. Junket may be served plain or with thin or whipped cream.