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French Chef (Whites eggs pint thick cream)

Whites 2 eggs 1½ pint thick cream 1/3 cup milk ½ cup cooked prunes, cut in pieces Crême aux Fruits 1 tablespoon granulated gelatine 14 box gelatine or 1/4 cup cold water 1/4 cup scalded milk 1/2 cup sugar 1/3 cup chopped figs Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in ice-water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream (diluted with milk and beaten), prunes, and figs. Mould and chill.