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Prune Sponge

Soak one pound of French prunes over night in enough water to cover them. In the morning, stew in the same water until tender. Add one cup of sugar, and put through a sieve to retain all stones and skins. To the pulp, add one-half box of Larkin Gelatine softened in one-half cup of water, the juice of one lemon and one orange. Beat until foamy. Then add the stiffly beaten whites of two eggs and beat again until all are thoroughly mixed. Mold.