Prune And Rice Meringue Recipe

Instructions

1. Prepare a rice croquette mixture, by cooking a cup of rice in salted water and adding to it, while warm, a tablespoon of butter, one well beaten egg, a teaspoon of vanilla and two tablespoons of sugar.
2. Spread this on the bottom of a platter, and cover it with a layer of stewed prunes; continue alternating the layers, and making each succeeding one slightly smaller, until the rice is all used, so that the dish may be pyramidal in form.
3. Sprinkle lightly with powdered sugar and cover with a meringue made from the whites of two eggs and a cup of confectioner's sugar.
4. Place in the ice box until ready to serve and garnish with small pieces of crystallized ginger.