Crême aux Fruits.

• ¼ box gelatine or 1¼ tablespoons granulated gelatine.
• ¼ cup

Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in ice water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream (diluted with milk and beaten), prunes, and figs. Mould and chill.