Italian Cooked Eggs.


Cook 1/2 pound of prunes until soft; remove the stones and cut the
prunes into small pieces. Mix with some chopped nuts and the yolks of
3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1
teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in
a pudding-dish and bake in a moderate oven for ten minutes and serve.



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