Prepare a prune puree as above and to the same quantity have a third of
a box of gelatine soaked in a little of the water the prunes were cooked
in, and dissolved over the teakettle. Stir quickly into the puree, then
add three whites of eggs beaten to a stiff froth. Wet a mould and pour
the mixture into it; set on the ice to congeal. Turn out on a glass
dish and serve with cream.