6 egg whites
1/2 cup sugar
6 egg yokes, lightly beaten
1 tsp. vanilla extract
1 cup chopped figs
1 cup chopped dates
1 cup raisins
1/2 cup candied orange rind
1 3/4 cups crushed walnuts
3 Tbs grated lemon rind
6 Tbs cornstarch

Whip egg whites, gradually adding sugar until meringue forms peaks. Beat in the yolks and vanilla, then combine with the fruit mixture, which has been blended with the cornstarch. Place on greased and floured cookie sheet and bake at 325 F for 30 minutes.