Six whites of eggs, 3 cups granulated sugar, 1 tablespoon strong vinegar, 1 teaspoon vanilla extract.
Whip the whites to a stiff froth. Add sugar, vinegar and vanilla, then whip thirty minutes (must have been by hand). Parafline a large flat tin, on this place the mixture in rings about three inches in diameter, the width of the ring should be about one inch. On separate tin, place teaspoonfuls of the mixture in large drops. Bake the rings and drops about 30 minutes, or until they are brown and firm to the touch.
To serve: Place rings on plates. Fill with whipped cream or fruit salad, place drops on top and garnish with candied cherries.