I remember back in Great Depression days when we didn't have a refrigerator. Hey, we didn't even have electricity. Some folks were lucky enough to have a spring house to keep milk and other foods cool. It was usually a concrete block or stone shanty built over a spring of running water. We weren't so blessed. I don't remember eating ground beef during those days either. Mother seldom was able to drive into town. She did most of her shopping in a nearby small grocery store at a country crossroads. They didn't carry fresh meat. Mother kept chickens so we had our own eggs.

This is the long way around of telling you about a favorite dessert of mine from those days. It is Prune Whip. Back then, salmonella wasn't a problem in raw eggs like it is now. Instead, I cook the egg whites as part of my new recipe. The list of ingredients is about the same, just the preparation has changed. I hope you like it.

PRUNE WHIP
3 egg whites
1 tablespoon grated lemon rind
2 tablespoons prune juice
1/3 cup sugar
Dash of salt
1 cup chopped cooked prunes

Combine all ingredients except prunes in top of double boiler. Over medium low heat, beat with a rotary or stick beater for 10 minutes or so until mixture holds its shape. Remove from heat. Fold in chopped prunes and chill. Serve with a custard sauce. Did you know that melted vanilla ice cream makes a nice custard sauce?