Prune Whip No. 1

1/2 pound prunes

3/4 cup sugar

Pinch salt

Whites 4 eggs

2 tablespoons lemon juice

Soak prunes several hours; cook in same water in which they were soaked until soft; remove stones and rub prunes through a strainer. Add the sugar and cook five minutes. Add this prune mixture to the stiffly beaten whites when it is cold. Add the lemon juice. Bake twenty to thirty minutes in a pan of water in a slow oven. When done open the oven door and let the whip stand in the oven for five minutes. This cools it off gradually so it will not fall. Serve with cream or soft custard.

Prune Whip No. 2

1/2 pound prunes

3/4 cup sugar

Pinch salt

1 pint of double cream

2 tablespoons lemon juice

1/2 cup shelled pecans

Cook the prunes as above, strain through a colander or chop finely. The prunes want to be in a coarser condition than for the first recipe. Add the sugar and lemon juice to the prunes. Fold them in to the cream which has been beaten stiffly. Add the pecans which have been broken into fine pieces. One-fourth teaspoon cinnamon added to this improves the flavor where families care for the flavor of cinnamon.