PRUNE WHIP

1 cup chopped cooked prunes

1/3 cup brown sugar, packed

3 large egg whites

¼ tea. salt

¼ cup chopped walnuts

1 tab. lemon juice

custard sauce

Combine prunes, sugar, egg whites and salt. Beat until stiff enough to hold peaks. Fold in walnuts and lemon juice. Turn into 1-qt. shallow baking dish. Set in pan with 1” hot water. Bake at 325’ for 40 min. until mixture puffs and forms a thin crust. Cool. Serve with custard sauce.

CUSTARD SAUCE

Mix 2 tab. sugar, 1 tea. cornstarch and a pinch of salt. Stir in 1¼ cups milk. Heat to boiling, stirring constantly. Stir hot mixture into 3 beaten egg yolks. Return to low heat. Cook 1 min. longer, stirring constantly. Do not allow custard to boil. Remove from heat. Add ½ tea. vanilla. Makes 1½ cups sauce.