| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Candies, 1941 |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Cream of tartar |
| 1 |
c |
Preserved strawberries |
| 2 |
|
Egg whites |
INSTRUCTIONS
Boil sugar, water, and cream of tartar to firm ball stage (248 F). Add
strawberries which have been drained as dry as possible. Let come to a boil
again. Pour slowly, beating constantly, over stiffly beaten egg whites.
Beat until thick and fluffy. Pour into well-buttered pans. When firm cut in
squares. Any thick preserves or candied fruit may be substituted for
strawberries. Phoebe Journey, Stratton, NE.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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