Meringue

“ Spread meringue on pie filling to edges of crust. Then the meringue won’t pull away from the crust as it bakes.
3. Bake meringue at 400 on center rack of oven for 7 to 8 minutes.
4. Meringue should be cooled slowly. A draft causes meringues to shrivel and form little beads of syrup on top.
5. Meringue will not stick to knife, if knife is dipped into water before cutting pie.
MERINGUE (See tips above) CREAM PIES (Made with packaged mixes which are not the “instant” kind)
Chocolate Cream
Cook and stir over medium heat until mixture comes to a boil and is thickened, about 5 minutes. ”

“ Beat whites of eggs for meringue with woven wire spoon or silver fork until stiff; add 1⁄2–1 tablespn. of sugar to each white and beat till very stiff, add flavoring, pile in rocky form on to hot pie, bringing meringue well out over the crust; brown delicately on top grate of moderate oven. As soon as the tips are tinted the meringue is done. Overbaking makes it tough and causes it to draw away from the edges. Having the pie hot when the meringue is put on helps to cook it more evenly and keeps it from becoming watery next to the pie. ”

“ Sprinkle with nut meat, and bake.
Meringues (Mushrooms) Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated chocolate. Shape stems like mushroom stems. Bake, remove from paper, and place caps on stems.
Meringues Panachées Fill Meringues Glacées with ice cream, or ice cream and water ice. Garnish with whipped cream forced through pastry bag and tube, and candied cherries.
Creole Kisses
1⁄2 lb. ”

“ When meringue is firm to the touch it is done and will not fall or shrink, if under-done it falls. If the oven is too hot leave the oven door open for three minutes before putting the meringue in to bake. Long beating of the whites of eggs and sugar however will usually make a good, thick and firm meringue.—Contributed.
ENGLISH ORANGE CHEESE CAKES OR TARTS.—One half pound sugar (one cup) mixed with one fourth pound butter (one half cup) add three eggs, (reserving white of one) ; juice of two oranges and grated rind of one; juice of one lemon. ”

“ Cover with ordinary meringue; shaping the latter like a dome or a Charlotte; decorate with the same meringue; sprinkle with icing sugar, and place the dish in the oven in order to slightly cook the meringue.
On withdrawing the dish from the oven, garnish the decorative portions alternately with apricot and red-currant jam.
2556—ABRICOTS MERINGUÉS (Another Method)
Prepare a colourlessly-baked deep flawn-crust. Garnish the bottom either with a layer of frangipan cream or with vanilla-flavoured semolina, or sweet rice. Set on this some poached half-apricots ”

“ If an attractive, appetizing meringue is to be the result, the eggs that are used must be in good condition and very cold; also, they must be properly beaten so that there will be no loss of air in manipulating the whites when they are placed on top of the pie mixture. The baking is important, too, both the length of time the meringue remains in the oven and the temperature to which it is subjected having a direct bearing on the finished meringue. ”

“ Proceed precisely as in the last, place in a dish of the same description, and whilst buried in ice make a cover from a meringue mixture (No. 1218) of four yolks of eggs, very firm, a large spoonful of which place upon a sheet of paper, forming it round, three inches in diameter, and the remainder in a paper cornet or horn, cut off the point of one, leaving a point the size of a sixpenny-piece, with which{564} work a spiral line round the meringue until you have formed a cover large enough for the soufflé-case, sift sugar over it, and bake in a very slow oven ”

“ Make a custard by stirring into the hot milk half the sugar, the yolks of all the eggs, and the white of one, and cooking, stirring constantly until it thickens. Let this cool while you whip the whites to a stiff méringue with the rest of the sugar. Peel the apples, and grate directly into the méringue, stirring in at once that the coating of egg may prevent them from changing color. Put the cold custard in the bottom of a glass dish, and heap the snow upon it. ”

“ After standing a few moments they will puff up very light. While they are cooking, pour the custard in a glass dish, then lift the whites with a skimmer, allow to drain and dot them over the top. Made in this way, the meringue tastes much better than when served uncooked. ”

“ For one custard allow one egg well beaten, one cup of brown sugar, four teaspoonsful of milk, one tablespoonful of flour or starch and a piece of butter the size of an egg. Pour this in the crust and bake. After baking make a meringue and bake a delicate brown. ”

“ OTHER FILLINGS for meringue crust include ice cream with fresh berries or sliced peaches. Fruit salad, whipped cream, spread over MERINGUE MAGIC and frozen is a party dessert. Hot fudge and butterscotch are good over ice cream filled meringue squares.
38 BANANA COCOANUT CUSTARD
(Yield: 6 Servings)
1⁄4 cup sugar
1⁄2 tablespoon cornstarch
1⁄8 teaspoon salt
2 eggs, separated
1 cup milk, scalded
48 VANILLA WAFERS (6 ounces)
1 banana, sliced
2⁄3 cup shredded cocoanut
Mix together sugar, cornstarch, salt and beaten egg yolks. ”

“ Lemon Meringue Pie.— 5 large eggs, 1⁄2 tablespoonful butter, 1 cup sugar and the juice and grated rind of 1 large lemon; beat 4 yolks to a cream and add the grated rind and juice of lemon; put the butter in a small saucepan over the fire; as soon as melted add the beaten yolks and stir over the fire to a creamy thickness ”

“ Brush over with white of egg slightly beaten, diluted with one teaspoon water, then sprinkle with sugar. Return to oven and finish cooking, and remove from forms. When cold, fill with Cream Filling or whipped cream sweetened and flavored.
Florentine Meringue Roll puff or plain paste one-eighth inch thick; cut a piece ten inches long by seven inches wide; place on a sheet, wet edges, and put on a half-inch rim. Prick with fork six times, and bake in hot oven. Cool, and spread with jam, cover with Meringue II, and almonds blanched and shredded; sprinkle with powdered sugar and bake. ”

“ Beat until so stiff that it can be cut with a knife. Spread on the pie and bake with, the oven door open until a rich golden brown. Too much sugar causes a meringue to liquefy; if not baked long enough the same effect is produced. ”

“ Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly in saucepan until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Make meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, and heap on top; or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. ”

“ Using egg whites, 2 tablespoons sugar and vanilla, make a meringue. Pile this meringue in peaks on custard, being sure every inch is covered. Bake 20 minutes at 300° F. Delicious hot or cold.
VANILLA WAFERS are so versatile because their delicate flavor blends so well with others. Chocolate, vanilla, lemon or butterscotch pudding can be turned into a special dessert by using alternate layers of VANILLA WAFERS and pudding with a topping of whipped cream sprinkled with ground nuts and garnished with maraschino cherries. ”

“ Apple Meringue Use Meringue I and pile lightly on baked apples, brown in oven, cool, and serve with Boiled Custard. Canned peaches, drained from their liquor, may be prepared in the same way.
Apple Snow
Whites 3 eggs
3⁄4 cup apple pulp
Powdered sugar Pare, quarter, and core four sour apples, steam until soft, and rub through sieve; there should be three-fourths cup 414apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk) , add gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and serve with Boiled Custard.
Prune Whip
1⁄3 lb. ”

“ NO. 141. MERINGUE CREAM TART, NO. 2.
MERINGUE CREAM TART, No. 2 Make meringue mixture into small kisses, leaving the point left by the tube erect.
Spread a layer of cake with jam as in No. 1. Stick a candied cherry on the point of each kiss and arrange them as shown in illustration. Fill the center with whipped cream.
NO. 142. MERINGUES FILLED WITH WHIPPED CREAM OR WITH ICE CREAM.
153 MERINGUES FILLED WITH WHIPPED CREAM OR WITH ICE CREAM Make oblong-shaped meringues, as for cream tart No. ”

“ The whole art of making them, indeed, appears to us to consist in preserving their proper form, and the larger the proportion of sugar worked into the eggs, the more easily this will be done. When they are coloured to a light brown, and are firm to the touch, draw them out, turn the papers gently over, separating the meringues from them, and with a teaspoon scoop out sufficient of the insides to form a space for some whipped cream or preserve, and put them again into the oven upon clean sheets of paper, with the moist sides uppermost, to dry: when they are crisp through they are done. ”

“ Mix lemon flavored sugar with flour, heat buttermilk quickly in double boiler and pour over the mixture, boil up well, add yolks of eggs, heat to cook eggs but do not boil, add salt, turn into baked crust, cover with meringue flavored with rose. ”

“ When a board is not at hand the papers holding the meringues may be laid in biscuit-tins, a second tin placed like a cover over the top, and set on the shelf over the range for several hours. This serves very well where the fire is too great for the ovens to be cool. There is no difficulty in making meringues if the eggs are sufficiently whipped. They soon become stiff when whipped after the sugar is in. ”

“ To vary their appearance, finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over; and they may be garnished with any bright-coloured preserve. Great expedition is necessary in making this sweet dish; as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture would run on the paper, instead of keeping its egg-shape. The sweeter the meringues are made, the crisper will they be; but, if there is not sufficient sugar mixed with them, they will most likely be tough. ”