Recipe - Cherry Souffle

Three fourths cup Cherry pur‚e
1 tablespoon Fresh lemon juice
3 Egg whites
1 Pinch of salt
Sugar to taste

Pit and pur‚e enough sour cherries to make Three fourths cup. (My guess is that
something over 1 cup whole cherries will be required.) Preheat the oven to
375øF. Oil a 1quart souffl‚ dish and sprinkle it with sugar. Heat the
cherry pur‚e 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 pur‚e until evenly blended.
Spoon into the souffl‚ dish and bake for 2025 minutes.

Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
Knopf, Inc. (c) 1979.