Cherry Puffs

Directions

1. 1
   Drain cherries, reserving 1/2 cup liquid.
2. 2
   Chop cherries.
3. 3
   Add liquid, 1/2 cup sugar and tapioca.
4. 4
   Cook, stirring constantly, until thick and bubbly.
5. 5
   Beat egg whites, dash of salt and cream of tartar to soft peaks.
6. 6
   Gradually add 1/3 cup sugar.
7. 7
   Beat to stiff peaks.
8. 8
   Beat egg yolks until thick and lemon color.
9. 9
   Fold yolks into whites.
10. 10
    Sift flour over and pour cherry mixture into 8 x 8 x 2-inch baking dish.
11. 11
    Pour batter over.
12. 12
    Bake at 325° for 30 minutes.
13. 13
    Serve warm with ice cream.