Prune Pudding
From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. To a large cup of stewed prunes (chopped fine) add a large tablespoon of sugar and a pinch of cream of tartar; then the well beaten whites of seven eggs. Bake about twenty minutes in a shallow pan or dish with a greased paper in bottom so pudding can be turned out without breaking. Serve cold with whipped cream.