Presbyterian Pudding. Mrs. J. Edd Thomas
Stew prunes, or any small fruit, sweeten to taste, and while boiling put in a few thin slices of white bread; when the bread is saturated with the boiling juice, put the bread in alternate layers in a deep dish, leaving a thick layer of fruit for the top. Put a plate over the top, and when cool, set on ice. Serve with sugar and cream. Whipped cream is preferable.