Prune Whip Recipe

One-half pound prunes, one-half cup sugar, one-fourth teaspoonful lemon

juice, white of one egg. Beat white of egg to stiff froth, add slowly

three teaspoonfuls prunes, pressed through a sieve, then the lemon juice

and sugar. The prunes should be soaked over night in enough water to

cover; cook in same water till soft. Remove stones and force through a

strainer (use the yolk of egg for custard sauce). One egg yolk, one-half

cup milk, one tablespoonful sugar, pinch of salt, nutmeg. Beat egg and

sugar, heat milk, pour over egg, cook in double boiler till it coats the

spoon, about five minutes. Bake in a buttered dish, eight minutes in

slow oven.

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