Soak three-quarters of a pound of prunes in water to cover them over
night, cook until soft in the water they were soaked in, drain, take out
the stones and press through a puree sieve. Add half a cup of granulated
sugar and the whites of three eggs beaten to a stiff froth. Bake in a
pudding dish twenty minutes. Serve in the dish in which it is baked,
cold, with cream.