574.—PRUNE WHIP
Press cooked and stoned prunes through a sieve; to one cup of prune pulp add two tablespoons of sugar; beat the whites of two eggs very stiff; add prune mixture gradually, and beat well with a strong egg beater; when light turn into a small greased baking dish or into four individual dishes, and bake in a slow oven about twenty minutes, or until firm. Serve plain or with a custard sauce made from the yolks of the eggs.
575.—PRUNE AND WHEAT MOLD
| 1 cup prunes | ¼ teaspoon salt |
| Boiling water | ½ cup Cream of Wheat |
Wash prunes, soak over night; cook in same water until tender, and remove the stones; measure prunes and juice, and add boiling water to make one quart; add salt; slowly sift in wheat, and cook over hot water for half an hour, stirring often at first; turn into a mold to cool.
576.—JELLIED PRUNES AND CRANBERRIES
| 1 cup prunes | 1 cup sugar |
| Boiling water | ½ box gelatine |
| 1 cup cranberries chopped | ½ cup cold water |
Wash prunes, and soak over night in water to cover; cook until soft in same water; drain, measure juice, and add enough boiling water to make three cups; put cranberries in a colander and rinse off the seeds with running water; drain, and add to water; add sugar, and cook ten minutes; add the gelatine soaked in cold water; stone the prunes, cut in quarters, and add to cranberries; turn into a mold, and chill.
577.—RICE MOLD
| 1 cup rice | Grated rind of ½ orange |
| 2 quarts boiling water | ¾ cup powdered sugar |
| 1 tablespoon salt | 2 tablespoons grape juice |
| Juice of 1 orange |