Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly,
beating constantly, over stiffly beaten egg whites. Beat until candy begins
to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls
onto waxed paper, or pour into well-buttered pans. When cold cut in
squares. Lou S. Hokulin, Morris, MN.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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