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Plum Trifle

Cut damson plums in half, and cook until tender in a little syrup; drain, and rub the pulp through a coarse sieve. To a cup of the pulp when cold add the stiffly whipped whites of four eggs. Fill glass custard cups half full of vanilla custard, and when very cold, put a large spoon of the trifle on top, heaping it up roughly. Serve very cold.-Mary Foster Snider.