Cherry Puffs - cooking recipe

Ingredients

1 (1 lb. 4 oz.) can pitted tart red cherries (water packed)
1/2 c. sugar
2 Tbsp. quick cooking tapioca
2 egg whites
1/4 tsp. cream of tartar
1/3 c. sugar
3 c. sugar
2 egg yolks
1/3 c. sifted cake flour

Preparation

Drain cherries, reserving 1/2 cup liquid.
Chop cherries.
Add liquid, 1/2 cup sugar and tapioca.
Cook, stirring constantly, until thick and bubbly.
Beat egg whites, dash of salt and cream of tartar to soft peaks.
Gradually add 1/3 cup sugar.
Beat to stiff peaks.
Beat egg yolks until thick and lemon color.
Fold yolks into whites.
Sift flour over and pour cherry mixture into 8 x 8 x 2-inch baking dish.
Pour batter over.
Bake at 325\u00b0 for 30 minutes.
Serve warm with ice cream.