Instructions: Pit and puree enough sour cherries to make 3/4 cup. (My guess is that something over 1 cup whole cherries will be required.) Preheat the oven to 375 F. Oil a 1-quart souffle dish and sprinkle it with sugar. Heat the cherry puree in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot puree until evenly blended.

Spoon into the souffle dish and bake for 20-25 minutes.

Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.

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