1 (No. 2) can (2 1/2 c.) tart cherries (drained)
1/2 c. cherry liquid
1/2 c. sugar, or to suit taste
2 tbsp. quick cooking tapioca
2 egg whites
1/8 tsp. salt
1/3 c. sugar
1/4 tsp. cream of tartar
2 egg yolks
6 tbsp. sifted cake flour

Crush cherries, add cherry liquid, sugar and tapioca. Simmer 5 minutes stirring constantly. Beat egg whites until foamy; add salt and cream of tartar; beat until stiff. Beat egg yolks until thick and lemon in color; add sugar; beat thoroughly. Fold egg yolks into egg whites, then fold in flour. Pour cherry mixture into a 1 1/2 quart casserole. Pour batter on top. Bake in a 325 oven, 40 minutes. Serve warm.