This la a very inexpensive yet showy and dainty dessert, and can be made some time before serving. Two cupfuls of silver prunes, one cupful of best evaporated apricots, one quart of fresh water, and one-half cupful of sugar. Wash the prunes and apricots well and drain, then place in a saucepan, cover with the water, and boll until the stones fall from the prunes.

Remove from the fire; when the fruit can he handled, stone the prunes, and cut in small cubes, return the fruit to the liquor they were boiled in, which should be quite thick, add the sugar, and cook to a heavy paste.

Take from the fire and chill. Yolks of two eggs, one pint of rich milk, two tablespoon-fuls of sugar, one pint box of small fruit. Make the custard in a double boiler, allowing the milk to scald, carefully add the well-beaten yolks, and sugar; when quite thick, take from the fire and chill.

At serving time, whip the whites of the eggs until they will stand on mounds, fill a pretty glass berry dish with a layer of the dark prune sauce, then of the deep yellow custard, and so on, until both have been uBed; try to have the last layer of custard. Drop the whites over the top and garnish with the bright berries. Whipped cream can be used in place of the whites of the eggs and gives a richer flavor. Small cakes may accompany this dessert, though it would be considered elegant served plain.