REALENGO
Rub three-quarters of a cupful of fresh fruit through a sieve; heat and sweeten. Beat the whites of three eggs until stiff; add gradually the hot fruit pulp, beating continually; turn into a buttered mold, set in a pan of hot water and bake in a slow oven until firm. Remove and cover the top with whipped cream, flavored with sugar and wine and decorated with preserved cherries, angelica or citron.