1956 Pies and Pastries honorable mention submitted by Mrs. Lyle F. Hird of Madison.
- 3 egg whites
- 1 cup sugar
- 3/4 teaspoon lemon juice
Beat egg whites until they hold soft peaks. Gradually add sugar, beating until stiff and glossy. Add lemon juice, a few drops at a time, during the beating. Spread in a buttered 8-inch pie pan and shape high on sides. Bake in a very slow oven (275 F) 45 minutes to one hour. Cool.
- 1 cup frozen, sweetened cherries
- 1 teaspoon lemon juice
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/4 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla
- 1 cup whipping cream
- 1/2 cup shredded coconut
- 1/3 cup chopped English walnuts
- Candied cherries
- English walnut halves
Defrost cherries, reserving liquid. Simmer for 5 minutes, then drain and cool. Combine cherry liquid with enough water to make one cup. Add lemon juice and bring to rapid boil. Soften gelatin in cold water. Add to hot juice, stirring until dissolved. Chill mixture until it begins to congeal. Beat until fluffy. Add powdered sugar and flavorings to whipped cream. Fold into gelatin mixture. Fold in cherries, coconut, and nut meats. Pour into meringue shell. Decorate with candied cherries and walnut halves. Chill two to three hours.