Heat sugar, water, corn syrup & salt. Stir constantly until sugar has dissolved. Continue cooking until syrup spins a thread (234-238 degrees). Slowly pour half of syrup over egg whites, beating constantly by hand or mixer. Cook other half until it forms a hard ball in cold water (248-254 degrees). Proceed as before, beating until stiff enough to shape. Fold in vanilla & nuts. Drop with spoon onto waxed paper. Decorate with cherries or pecans.

Mrs. J.Q. Floyd

Billie Sue Rohrsheib

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,