Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-07-11
ms. Wilson Talks
I About Meringues
c,ent Care Should Be Taken
Never to Stir Them, as in
This Lies the Cause Of So
Much Failure
nv MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
e.sroAi. 1898, Xxi, y,s ,s;els.d n; A. w'''0" 4"
n6ER1NGUEs for the pie. the pud-
W ding and in the form Of kisses. have
.,ways been the boogie- boo of the
housewife. Failure after failure tells
,be story of wasted materials.
Keen this firmly in your mind when
,stinr meringues of any kind. to stir
- any form is the cause of failure. I'd,
Grease in any form will also spoil n
,,sr;neue for the egg whites will not
mb;n nm sufficiently stiff. hence failure
.sain. II you use the egg. .beater for
making mayonnaise or whipping cream
4 will not do for making meringues.
When ready to make the meringue
.cald both the egg -beater and the bowl.
then rinse in cold water to chill and
wine dry on fresh clean towel. The
Soyer style of beater Is best for making
mfringues as the whip or spoon style OF
beator does not whip In air sufficiently
ouick 70 make the meringue dry before
adding the sugar.
row measure out two thirds cup OF
cranulatcd sugar, and sift the sugar
cnce. placc in second cup three table,
.noons of the powdered or confectioners'
sugar.
whites of eggs until when you lift the
cg.beater the little points Of egg
white are about one eighth inch long.
The egg whites will be quite dry and
take on the shape of the egg. .beater. az
thp blades turn in the meringue. Re.
move the beater and take the wire spoon
In hand and commence to beat. Take
/, care that you do nc. s:::, just beat,
using Il whip motion.
Add the granulated sugar slowly,
heating constantly, turn the bowl half
NAV around when you have used about
three tablespoons of the sugar. re-
moving the spoon while you are turning
the bowl. and continue to add the
sugar. Make four turns like this while
beating in the sugar. When all the
eranuated sugar is whipped In remove
The spoon and dust the powdered sugar
over the meringue and with spatula
bowl as directed while whipping in the
sranulated sugar. Now the meringuc
Il ready to place on the pie. Place
mernguc in moderate oven to brown
lightly on the top. Always place the
nerngue on the pie while the pie is hot :.
When you remove the meringue from
.me Sua,,rh.s G.r" r r.;ii str;k. - sT TIa nm;cL
I Iu.f, ~ oir an frc.b ,nor;noue viii
a,ato sho !, ~ ,on,hor, q, nnt wiz
maA' II ''"'"S ~
Meringue Pudding
Line a baking sheet with paper and
crease this paper and -four the paper.
Now place in mixing bowl prepared
- 4.
whites WI Of four eggs. beat until stiff and
then fake wire spoon and whip in one
and one quarter cups Of granulatel
sugar; now fold In one-quarter cup of
the confectoners' sugar, turn in u
shape tube. and form in small rings on
the prepared baking sheet 60 over each
ring, making two layers of the
meringue. The mixture should be about
one and one quarter inches high. Dust
lightly with confectioners' sugar. and
bake in slow oven for twenty five min
utes. cool, turn from sheet. using a
spatula to lift the meringues and place
eacR\ ring on small lace paper dolly.
Fill center with peach or fresh berries
ri,h sno Mi'n u,t omG
earnish with maraschino cherry.
Kisses
Prepare the utensils as directed for
making meringue and then place in
+ mixing bowl the whites of three eggs
Whip as directed for meringue, ani
when ready remove the beater ana use
the wire spoon to whip in one cup 0,
sifted granulated sugar. now fold. II
one.half cup of confcctioners' sugar
turn in pastry bag using the star tub,
and form in the kisses. dry off in yer,
! slow oven for thirty minutes.
The k;ssos must rot chow INV a;cn,
of tho beat and sbomid o~ ho S,nm. "' ,.h;,n
Tbe non Gov .L .ho Lissos ;s ,,rom.r.,i m,, =.