Cook the prunes and figs in sufficient water to cover them until they are perfectly soft, press through a sieve, add sugar, chill thoroughly, and fold in the stiffly beaten egg white. The above mixture may be put in individual cups and baked in a slow oven (in a pan surrounded with hot water) until they are firm in the center and a light brown. Serve with or without whipped cream.
FOOTNOTES:
[29] “Archives of Pediatrics,” Vol. XXII, p. 515, by Van Slyke.
[30] “Chemistry of Food and Nutrition,” by Henry Sherman.
[31] “Diseases of Nutrition and Infant Feeding,” by Morse and Talbot.
[32] Bulletin 56, Hyg. Lab., Public Health Service, 1908; Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.
[33] “Diseases of Nutrition and Infant Feeding,” p. 173, by Morse and Talbot.
[34] Quoted from “Diseases of Nutrition and Infant Feeding,” p. 173, by Morse and Talbot.
[35] Rosenau: Bulletin 56, Hyg. Lab., Public Health Service, 1909; Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.
[36] Sommerfield: Handbuch der Milchkunde, J. F. Bergman, Wiesbaden, 1909.