Prune Pudding
2 cups cooked, sweetened prunes and their juice Few grains salt 2 tablespoons Karo 2 tablespoons Argo or Kingsford's Cornstarch 4 egg whites whipped stiff Dash of cinnamon Pit the prunes, heat, and thicken with the cornstarch blended with the Karo. Add the salt and cinnamon, fold into the egg whites whipped stiff, transfer to a baking dish oiled with Mazola and bake until puffy in a moderate oven, 350 degrees F.-about thirty minutes. Serve with light cream or Soft Custard.