(To serve six persons)

18 large prunes

½ pound cottage cheese

2 tablespoons broken walnut meats

1 pinch of salt

Remove pit from primes and soak over night in a closed jar of water to which is added a wineglassful of rum.

Add salt and broken nut meats to the cheese, and mix to paste. Then place a spoonful in each prune and serve on lettuce leaves with French dressing or mayonnaise thinned with a little whipped cream.

(The recipe for cottage cheese will be found in Chapter VII (Beverages).)

Stuffed Prune Salad.