Apricot Fluff

1 1/2 pounds dried apricots.

1 egg white.

3/4 cup whipping cream.

Wash the apricots thoroughly and put to soak in cold water sufficient to cover and let stand for twelve hours or until soft. Put through a colander and add sugar. There should be 3 cups of the pulp. Beat the egg white until stiff and fold into the apricot pulp. Whip the cream and put a spoonful on top of each serving.

Prune Fluff

1 1/2 pounds dried prunes.

1 egg white.

3/4 cup whipping cream.

Wash the prunes and let stand in boiling water a few minutes. Drain and put to soak in cold water sufficient to cover. Let soak for from twenty-four to thirty-six hours or until the prunes are soft. Drain off the liquid. Remove the stones and put the prunes through a colander. This quantity should make 3 cups of pulp. Beat the egg white until stiff and fold into the prune pulp. Whip the cream and serve a spoonful on each portion. Serve in stemmed sherbet glasses.

Rice With Prune Fluff

1/2 cup rice.

2 1/4 CupS dried prunes 2 tablespoons sugar 2/3 cup milk.

1 egg white.

3/4 cup whipping cream.

2/3 cup water.

1/3 cup cream.

Wash the prunes thoroughly; 3/4 pound will make the required amount. Pour over them boiling water and let stand a few minutes, and then put to soak in cold water and let soak 24 to 36 hours, or until soft. Remove the seeds, rub the prunes through a colander. Steam the rice in 2/3 of a cup of water until it is absorbed. Then add the cream and the hot milk, and steam until tender. Add the sugar and the beaten egg white to the prune puree. Place a spoonful of the steamed rice on a small plate. On top of this and beside it place a generous spoonful of the fluff with a heaping spoonful of whipped cream on top.

If the whipped cream is not convenient, plain cream may be used.

Prune Whip

2 cups prune pulp.

2 egg whites.

Meringue.

2 egg whites.

4 tablespoons powdered sugar.

1 dozen pecan meats.

Cook California sweet prunes until tender and quite dry. Put through a colander to make the pulp. Beat the egg whites stiff and fold into the pulp. Put into a baking dish, set in a pan of hot water, and bake 30 to 40 minutes in a moderate oven or until set. Make the meringue by beating the egg whites stiff and adding the powdered sugar. Spread lightly on the top and arrange on this the nut meats. Place in a moderate oven a few minutes until the meringue is set.

If the sweet prunes are not obtainable, a little sugar may be added to the pulp.

Hydbated Apbicots

1 pound dried apricots.

2 1/2 cups water.

Look the apricots over carefully. Wash and put to soak in 2 1/2 cups of water for twelve hours. When thoroughly softened add sugar to taste and serve uncooked.

Hydeated Prunes

Prepare the same as for Hydrated Apricots.