Prune Pudding Recipe

From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. To a
large cup of stewed prunes (chopped fine) add a large tablespoon of
sugar and a pinch of cream of tartar; then the well beaten whites of
seven eggs. Bake about twenty minutes in a shallow pan or dish with a
greased paper in bottom so pudding can be turned out without breaking.
Serve cold with whipped cream.

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