Wash prunes; soak over night, or longer, in cold water; steam until tender, but not mushy. Remove stones, crack, and reserve meats. The prunes should not be broken, and it is well to chill them before removing meats. Add salt to taste, and chopped meats, to cottage or Neufchatel cheese; fill prune cavities, and place three or four on lettuce leaves. Serve with Bretton Woods or French Dressing, to which one tablespoon powdered sugar has been added. The chopped meats may be sprinkled over top, instead of mixed with cheese. Steamed dates may be used in the same way.