Prune Souffle Recipe

One-half pound of prunes, three tablespoons of powdered sugar, four

eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the

sugar to a cream, add the vanilla and mix them with the prunes. The

prunes should first be stewed and drained, the stones removed, and each

prune cut into four pieces. When ready to serve, fold in lightly the

stiffly whipped whites of the eggs, having added a dash of salt to the

whites before whipping.



Turn it into a pudding dish and bake in a moderate oven for 20 minutes.

Serve very hot directly it is taken from the oven.

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