Cook 1 cup of prunes—stone and chop them.  Whip 4 egg whites very stiffly and add 1/2 cup Cstor sugar.   Whip continually and add to chopped prunes.  If almonds are liked, add about 2 oz. of blanched chopped almonds; but these may be omitted.  Bake this mixture in a pudding or fire-proof dish for about 10 minutes in a moderateoven.  Serve hot with boiled custard made from the yolks—or with whipped cream.