Soak ½ lb. prunes overnight, and stew till tender. Remove stones, and chop prunes to smooth pulp. Make a meringue of the whites of 4 eggs and 6 tablespoonfuls of powdered sugar. Beat the prunes into this, turn into a greased piedish, and bake for 20 minutes. Serve immediately with whipped cream.
Prune Souffle
Soak ½ lb. prunes overnight, and