PAVLOVA Betti Port

4 egg whites 1 tsp. vanilla
pinch of salt 1-1/2 tsp. cornstarch
1-1/2 cc. sugar 1 tsp. white vinegar

Add salt toegg whites and beat until stiff. Gradually beat in half of
sugar, adding one tspnful at a time, beatting well after each addition.
Mixture will be thick and glossy. Fold in remaining sugar. Quickly
add vinegar, vanilla and cornstarch, stirring just until blended. Turn
onto greased plate which has been dredged with equal amounts of icing
sugar and cornstarch Bake in slow oven for one to 1-1/4 hrs. at 325F
electric or 300F gas. Pavlova should be crisp top amd bottom, center is
soft marshmallow. Top crust will generally drop once Pavlova cools.
Fill center with whipped cream and any type of fresh cr canned fruit.

FRESH CHERRY COMPOTE Lee Morgan

1 lb. fresh Bing, Queen Anne or Lambert cherries
1/2 c. currant jelly - 1/4 c. brandy or orange juice

Pit the cherries and place in bowl. Melt the currant jelly with the
brandy over very low heat. Pour over cherries. Mix thoroughly.
Refrigerate 4 to 6 hrs. before serving.