Angel Mousse

• 1 cup sugar
• ½ cup water
• 3 whites of eggs

Boil sugar and water, stirring only until sugar is dissolved and then boil until it spins a thread, then pour it on the well beaten whites, beat until cool, flavor when cold, stir in gently 1 pt. of cream well whipped and drained, add the chopped nuts and cherries and put in a mould. Pack in ice and salt for about 4 hours. When ready to serve, turn out on platter and cut with a knife. One-quart