Sullivan-Hackley will be unveiling the second edition at the Downtown Market on Saturday. She'll be there from 10 a.m. to 2 p.m. She'll be happy to advise Market visitors how to collect their own family histories and recipes. So she changed her approach and started asking specific questions. That opened the memory floodgates.
People love to tell stories about food.
Sullivan-Hackley left the recipes as close to original as she could, to retain the flavor of their language. Beat egg whites with cream of tartar until foamy. Sprinkle sugar slowly over the egg whites as you beat. When you can lift the beaters out of the egg whites and a peak forms, the meringue is ready. Spread over pie filling and make sure the meringue meets the edges of the crust so that no pie filling shows.