PRUNE WHIP.
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.