2 c. sugar
1/2 c. water
1/4 tsp. cream of tartar
1 c. preserved strawberries
2 egg whites

Boil sugar, water and cream of tartar to firm ball stage (248 degrees). 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.