Mix thoroughly in top of double boiler 2 unbeaten egg whites,
1 cup brown sugar, firmly packed,
½ cup granulated sugar,
⅛ teaspoon salt,
and 5 tablespoons unsweetened prune juice.
Put over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, and beat until cool and thick enough to spread. Stir in 2 teaspoons lemon juice, 6 cooked prunes, drained and cut in small pieces, 2 tablespoons almonds, blanched, chopped, and toasted. (Optional: Frosted cake may be sprinkled with 2 more tablespoons of almonds.) Yield: frosting for tops and sides of two 8″ layers.