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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

PRUNE DESSERT
 

 Cover the prunes with water and let soak over night. In the morning add sugar to taste, and stew slowly until soft, drain, remove the seeds, cut up fine. When cold, add the juice of a lemon, and grated rind also if desired. Beat the whites of 2 or 3 eggs to a stiff froth, mix thoroughly with the prunes and serve. The juice of the prunes may be used for another dessert. Bring the juice to a boil; dissolve 2 tablespoonfuls of cornstarch in a cup of milk, add this to the juice, stir till it thickens, remove from the fire, add the juice of a lemon, pour into cups to cool. Serve in the cups with milk or cream.

Sister Adaline Hohf Beery, Huntingdon, Pa.