2 tablespoons chopped toasted almonds
Souffle: Beat egg whites until stiff. Add salt and sugar gradually and continue beating until very stiff. Fold in prunes lightly. Turn into an ungreased 1½-quart casserole. Place in a pan of hot water and bake in a slow oven (325°F.) 1 hour or until a knife inserted in the center comes out clean, or turn into the top of a well-greased double boiler. Cover and cook over simmering water 1 to 1¼ hours or until done.
Sauce: Combine milk, sugar and salt in a saucepan; scald. Beat egg yolks well; add flour and blend. Slowly stir a small amount of the hot milk into egg yolks, then add egg mixture to remainder of milk. Cook over low heat, stirring constantly, until mixture coats spoon. Remove from heat. Cool. Add almond or vanilla extract and chill. When souffle is done serve immediately with custard sauce. Sprinkle with chopped almonds. 4 to 5 Servings
APPLESAUCE BREAD PUDDING
1 No. 2 can applesauce
1 teaspoon lemon juice
½ cup seedless raisins
1 tablespoon butter
4 slices day-old bread
¾ teaspoon cinnamon