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Prune Pudding (Stew three cups of prunes)

Stew three cups of prunes until very tender, sweeten, remove pits and chop into small pieces, add one cup of sugar, juice of onehalf lemon and the beaten whites of four eggs with one cup of finely chopped walnuts. Stir all well and bake twenty minutes. Serve with whipped cream.

— Mrs. Tremain Loud