In Colonial days, sherry was also known as "sack."

1/2 c. broken-up walnut meats
1/2 c. chopped raisins
Sherry for soaking (about 1 c.)
7 egg whites
2 tbsp. sherry
7 tbsp. sugar
1/8 tsp. baking powder

Place nuts and raisins in small bowl and add sherry to cover. Let stand overnight. Drain, discarding sherry. Beat egg whites until stiff and then beat in 2 tablespoons sherry, sugar (gradually), then baking powder. Fold in nuts and raisins. Place in buttered souffle dish. Put dish in pan of hot water and bake at 375 degrees for 15-20 minutes. Serve right away. Serves 6.