1 1/4 cups margarine 1 1/2 quarts powdered or light brown sugar

4 egg whites 1 1/2 quarts fruit pulp and juice mixed

Beat margarine to a cream; add sugar gradually, then stiffly beaten whites; and last, work in fruit pulp slowly, so as not to curdle mixture. Fresh, canned, or dried peaches and apricots, fresh or canned berries, or a mixture of orange juice and banana pulp, may be used.