Stuffed Prune Salad

• 1 lb. prunes
• ¼ lb. pecan nut meats
• 1 head

Soak large perfect prunes in cold water or cider, to cover, over night. Let come to the boiling point, boil slowly until the stones can be pushed out but not until soft, and fill each cavity with 2 or 3 nuts. Arrange on a bed of shredded lettuce and cover, with Mayonnaise.