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Prune Soufflé

12 large prunes

3 egg-whites

3 tablespoons powdered sugar

Soak prunes overnight and stew in the same water until tender. Remove stones and mash to a smooth pulp. Beat the egg-whites until stiff, fold in the sugar and then the prune pulp. Turn into a greased baking -dish and bake in a slow oven (300° F.) about twenty minutes. Serve at once with cream, soft custard or any desired sauce.