| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Eggs | Desserts, 1941 | 8 | Servings | |
INGREDIENTS
| 1 | c | Cooked prunes, finely chopped |
| 1 | c | Grapenuts or rolled graham crackers |
| 2 | c | Boiling water |
| 1/2 | ts | Salt |
| 4 | tb | Gelatin |
| 2 | tb | Corn sirup |
| 4 | tb | Fruit juice |
| 1/2 | c | Sugar |
| 1/2 | c | Finely shredded citron |
| 1 | c | Raisins |
| 1 | tb | Lemon juice |
| 1/4 | c | Cold water |
| 1/2 | ts | Allspice |
| 1 | ts | Cinnamon |
| 2 | Egg whites, stiffly beaten |
INSTRUCTIONS
Soften gelatin in cold water. Dissolve in boiling water. Add all ingredients except egg whites. Mix thoroughly. Chill until partially set. Fold in egg whites. Pour into long shallow pan. Chill until firm. Cut in squares with sharp knife. Serve with whipped cream. 8 servings. Mrs. E.B. Douglas, Anderson, IN. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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