JELLIED CHERRIES

Drain a 20 ounce of sour red pitted cherries. Force through a fine sieve. Measure the pulp.

For each 1/2 cup of fruit pulp use:
1 egg white (pasteurized)
4 or 5 drops of lemon juice or almond extract
3 or 4 grains salt
1/3 to 1/2 cup sugar

Beat the egg whites until stiff, then beat the sugar into them, add the fruit pulp and flavoring. Use an egg beater for the entire process.

When stiff pile lightly in a serving dish or in individual serving glasses. Chill thoroughly. If allowed to stand too long the liquid may separate out.

One egg white and 1/2 cup fruit pulp will serve three
From: Recipelink.com
Source: Vintage recipe booklet: Tested and Selected Cherry Recipes - Improve Your Recipes with Domino Sugars, Not dated (looks like 1940's or 1950's)

Category:  Desserts, Fruit Desserts
Msg Link:  http://www.recipelink.com/msgid/3151321