Martha Washington Pudding
|Pie cherries||1 Can (10 oz)|
|Sugar||1 Cup (16 tbs)|
|Quick tapioca||2 Tablespoon|
|Eggs||2 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sifted cake flour||1⁄2 Cup (8 tbs)|
Pour cherries into saucepan; crush.
Add 3/4 cup sugar and tapioca.
Bring to a boil over medium heat, stirring constantly.
Reduce heat; simmer for 5 minutes, stirring constantly.
Pour into 1 1/2-quart casserole.
Combine egg whites, cream of tartar and salt in bowl; beat until stiff.
Beat egg yolks until thick and light, beating in 1/3 cup sugar.
Fold into egg whites; fold in flour.
Pour over cherry mixture.
Bake at 325 degrees for 45 minutes.