Cherry Souffl?

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 375?F. 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.