2 cups Sugar
1/2 cup Water
1/4 teaspoon Cream of tartar
1 cup Preserved strawberries
2 Egg whites
Boil sugar, water, and cream of tartar to firm ball stage (248 F). Add strawberries which have been drained as dry as possible. Let come to a boil again. Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until thick and fluffy. Pour into well-buttered pans. When firm cut in squares. Any thick preserves or candied fruit may be substituted for strawberries.