The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-18
Meriingues
iE OF THE DAYS BEST CARTOONS.
BY JANE EDDISGToy.

Nothing but whites OF eggs and
sugar. yet tho third nece.s!ty-name-
~. SKIN. acquired only by experience
and with the help OF good examples.
leads 10 the mcr!nguo being sweet
too Nitle attempted In tho ordinary
household.
good mer.ngue will 80 all 10
powder IN n few hours. and Is best 10
the ordinary taste before /, reaches this
stage. that Is. is slightly leathery, but
not tough. II is eoncwha, difficult 10
shape unless one Is experienced with
tho forcing bag. hut IN n certain homo
tho cook presents tho family With
neringues made IN munln tin They
are rather horiely. but perfectly good
for family use. and since they ara
rightly cooked with the sligh,es, Are,
they arc fne confeotion.
or eggs. because Il Is 90 much lighter,
but sifted granulated sugar ADDED a
little nj time gives Il hnnr flavor.
Meringues may be slightly favored. al
though II we go 10 Escorler for our
recipes. we ind no mention Of favor
Ing. Here are tho recipes ne gives:
Ordinary Merngues = "Whisk tho
whites OF eight eggs until they arc as
sim as It is possible 10 make them.
Sprinkle them with one pound OF pow
dered sugar. and mix them with tho
latter carefully. that they may retain
all their lightness."
Italian Meringue-"Cook on. pound
OF sugar 20 the large sphere stage.
ana meanwhile wh!sk tho whites OF
eight eggs to st!fr froth. so as 10
have them ready simultaneously With
tho sugar. Pour the cooked sugar into
The egg whites. slowly and without
pause, and mix up briskly with tho
whsk."
Another Italian Meringue-"si!x ono
pound OF the very best powdered sugar
and the whites Of eight eggs In an
untinned COPPER basin. Place tho
utensN on hot c!nders or on tho side
OF the stove. that tho preparation NAV
be lukewaEm while In progress Wh,sk
tho meringue until & Is sufiic!ently con-
sistent TO span tho members OF the
whisk. II 1t Is not to be used at once,
transfer the paste 10 small basis;
cover IT with round piece Of paper
and set Il IN the cool"
Tho italian meringus Is considered
tho hardest to make. and BIT Of
cream tartar or lemon Juice is often
added TO the cooked sugar to keep it
from hardening or circulating easily
in beating the whites OF eggs the
~hiskins mu.t be rather slow at arst,
and faster as they grow sitter. IL
graduated sugar is whisked into them.
only a tablespoon or two must be
added at one time, and thoroughly
beaten In before more Is added A
test for final stiffness is that knife
VIII cut clean through It. The more
sugar the drier the meringue. and IL
is more enjoyable not too dry.
There are various methods of baking
or drying the mer!ngue. 1t Is soma-
times left in an oven just warm for
an hour. and then n little heat is
turned on, just enough to color. Some
cooks tack damp paper on board.
and others butter tin for their
mer!ngues.
Whipped cream. ice cream and water
Ice are used 10 fill meringuea but IL
they are moist enough nothing is need
ed. If they are too dry they are
much like cracknels. But ono must
learn for herself how to manage these.
Those home made arc generally better
than any one can buy. although tho
attractive.
In a recent number of an English
MAGAZINE there IS recipe for
ing than the ordinary. Here it Is:
Meringucs With Banana Cream
'Whisk stiffly three or four whites Of
eggs. then stir in carefully three TO
four ounces OF fine castor (granulated)
sugar. Shape tho mixture into me-
ringues by the help of tablespoon
or Savoy forcing bag. onto a
meringue board or G baking sheet lined
with paper. Dust the shapes with fine
sugar and bake In a very cool oven
eHtii .h0 iiiCi ucS hTe HTIE ana crisp
and OF light fawn color. Press in
bottom of each and place on a tray
TO cool Whip up gill OF cream. peol
three or four ripe West Indian ba-
ranas, rub them through sieve:
sweetened to taste and add n few drops
Of vanilla essence; then mix with the
whipped cream and fill the meringue
shells: Place each two together and
serve"
The meringue Is party CONNECTION
which deserves domestication. When
we want to use our yoks OF eggs for
meat dishes or custards. here is an ex.
cellent way to utilize tho whites