8 egg whites
1 c. sugar
1 tsp. cream of tartar
1/4 tsp. salt
2 tsp. lemon juice
1 1/4 lb. prunes
1 tbsp. plain gelatin
1/4 c. cold water

VANILLA SAUCE:

1/2 c. sugar
2 oz. cornstarch (must measure on scale)
1/4 tsp. salt
1 c. cold milk
6 c. hot milk
5 egg yolks, slightly beaten
2 tbsp. vanilla

Pit prunes and chop coarsely. Add lemon juice to prunes. Set aside. Whip egg whites until frothy, add sugar, cream of tartar and salt. Whip until very stiff. Soak gelatin in cold water. Dissolve over low heat. Add prunes and lemon juice and dissolved gelatin to whipped mixture. NOTE: Do not prepare this until about 5 or 10 minutes before serving.

VANILLA SAUCE: Combine dry ingredients. Add cold milk slowly until mixture is smooth. Slowly combine with hot milk. Beat egg yolks slightly. Add small amount of hot milk to egg yolks while beating, increasing amount of hot milk until egg mixture is hot enough to add to remaining hot milk without cooking yolks. Continue cooking while stirring until thick and smooth. NOTE: Prepare sauce well in advance to allow time to cool before pouring over Prune Whip. Garnish with 1/2 Maraschino cherry. Yields 12 cups of sauce. Serves 35.