From Better Homes and Garden's Prizewinning Recipes cookbook.
16 oz can pitted tart red cherries (water pack)
1/2 cup sugar
2 Tbsp quick-cooking Tapioca
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
2 egg yolks
1/3 cup sugar
1/3 cup flour
1. Drain cherries, reserving 1/2 cup liquid. Transfer cherries to a medium saucepan. Add reserved cherry liquid, 1/2 cup sugar, and tapioca. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly; keep warm.
2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on medium speed until stiff peaks form (tips stand straight); set aside. In a small mixing bowl beat egg yolks for 2 to 3 minutes or until thick and lemon colored; add the 1/3 cup sugar. Beat 1 minute more. Stir a small amount of egg white mixture into egg yolk mixture to lighten. Fold remaining egg yolk mixture into egg white mixture. Sprinkle flour over egg mixture; fold in.
3. Pour hot cherry mixture into a 1 1/2 quart casserole dish or into six 6- to 8-oz casserole or custard cups. Pour batter over cherry mixture. Bake in a 325 degree oven for 35 to 40 minutes for the 1 1/2-quart casserole or about 30 minutes for the small casseroles, or until top springs back when lightly touched. Serve warm.