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

SHORTCAKES AND PUDDINGS

PRUNE WHIP
 

 Cook 1/2 pound of choice prunes until dry and tender. Remove the stones and mash the fruit. Add 1/2 cup sugar, 1/2 teaspoonful cream of tartar, and the well-beaten whites of 5 eggs. Bake in a moderate oven 20 minutes. Serve either warm or cold with cream.

Sister R. E. Arnold, Elgin, Ill.