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Cherry Souffl

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      Title: CHERRY SOUFFL
 Categories: Desserts
      Yield: 6 Servings
 
    3/4 c  Cherry pur‚e
      1 tb Fresh lemon juice
      3    Egg whites
      1    Pinch of salt
           Sugar to taste
 
  Pit and pur‚e enough sour cherries to make 3/4 cup. (My guess is that
  something over 1 cup whole cherries will be required.) Preheat the
  oven to 375øF.  Oil a 1-quart 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 20-25 minutes.
  
  Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A.
  Knopf, Inc. (c) 1979.
 
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