1 lb. prunes. 1/3 cup of sugar. Cream. 4 tablespoonfuls of fine sugar. Whites of 2 eggs. Yolks of 4 eggs.

Wash the prunes and soak over night. Put in double boiler and simmer until tender. Stone and rub through colander, add sufficient juice to moisten. Allow 1 cup of cream to each cup of fruit pulp. Add the yolks of the eggs beaten light, and the 1/2 cup sugar. Line pie plate with crust, fill with the mixture, and bake in a moderate oven. Spread with meringue made of the 2 whites and 4 level tablespoonfuls of sugar, whipped together until stiff. Dust with dry sugar and return to oven (or broiler) to tint brown.