Soak prunes in warm water over night. Scald milk and cool to lukewarm. Dissolve in it the yeast cake and the tablespoon of sugar. Add 1 cup flour and allow to rise in warm place until warm and spongy. Add eggs, sugar and butter, remaining flour and salt. Knead slightly and let rise until double its bulk. Roll dough to half inch thickness and put in oblong pan with sides at least one and one-half inches deep. Pull dough to the top of the sides and allow to rise for half hour. Brush with melted butter and pour in thick sweet cream to a depth of from three-quarters to a full inch. Pit the prunes and lay them in close rows on the dough and sprinkle heavily with cinnamon and sugar. Bake in
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