1/2 lb. dried prunes, cooked
1/2 c. juice from prunes
1 1/2 tbsp. lemon juice
1/2 c. sugar
Salt
2 eggs, separated
1/2 c. milk
1 tsp. plain gelatin
2 tbsp. cold water
1 baked 8" or 9" pie shell

Remove stones from prunes and press through food mill or sieve. Add juices, sugar and salt. Beat egg yolks, add milk and cook over boiling water, stirring constantly until mixture coats the spoon. Remove from heat at once and stir in gelatin which has been softened in the cold water, 5 minutes. Add to prunes. Cool, when cold, fold in the stiffly beaten egg whites. Pour into the baked pie shell and chill in the refrigerator. Serves 5 or 6.