apricots, add sugar to sweeten. Butter a dish at the bottom, and when you
have well mixed with a fork the beaten whites and the apricot, put it in
a pyramid on the dish and bake for fifteen minutes in a moderate oven.
Powder with sugar.



STEWED PRUNES

Prunes are very good done this way. Take a pound of prunes, soak them
twenty-four hours in water. Put them on the fire in a cupful of water and
half a bottle of light red wine, quarter of a pound of sugar and, if you
like it, a pinch of cinnamon or mixed spice. Let it all stew till the
liquor is much reduced and the prunes are well flavored. Let them get
cold, and serve them in a glass dish with whipped cream.



CHOCOLATE CREAM

Take the whites of six eggs and beat them stiff, doing first one and then
another, adding to them three soup-spoonfuls of powdered sugar and three
sticks of chocolate that you have grated. If you have powdered chocolate
by you, use that, and taste the mixture to judge when it is well
flavored. Mix it all well in a cool place. To do this dish successfully,
make it just before you wish to serve it.

[_Mdlle. Lust, of Brussels_.]