The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-02-28
MERINCUE BEST
WHEN EGGS FEW
DAYS old USED
Recipes for Plain and
& Shell Variety Are
Given.

You can't make a meringue with
lamentations, even though the per-
feet result does seem sheer magic.
You may want to use the electric
mixer but elbow grease is better.
In order that the action of air
may be complete, the egg whites
should be beaten with whisk. A
dover beaten or a churn beater can
not whip the amount of air neces-
sary to make a perfect meringue
from the egg whites.
Eggs from three to five days old
are most satisfactory. They increase
in volume more at this stage of
freshness than at any other time.
Also eggs that are not too cold be-
come sitter than the chilled ones
we used to be advised to use.
Keep this in mind when you
make an angel food cake, too. Some
cooks, in their zeal to get fresh eggs,
defeat their own ends because a
oay-old egg does not beat up as stiff
as three-day egg.
Two Kinds Of Meringue
Great care must be taken to sep
arate the white from the yolk. Even
a tiny bit of the yolk prevents the
white from beating we'll. If much OF
the yolk is broken through the white
the egg can be used for some other
baking, but not for meringue. How
ever. a small amount of yolk can
he removed by dampening a soft
clean cloth and dipping it into the
streak of yolk until every trace is
removed.
/ have had so many requests
lately fer recipes for merlngues
that I'm going to give you two
one for the kind you put on pies
and buildings and the other for
meringue shells.
A simple meringue is used for
pie and pudding frostings. For
meringue shells you use the same
ingredients in different proper
tons.
If you store the shells in an air.
tight container they will keep a
week or more and they certainly
make a festive dessert filled with
fresh fruit and whipped cream, or
with any ice cream mixture.
Plain Meringue
Whites 2 eggs, tablespoon lemon
Juice. s tablespoons powdered sugar,
. few grains salt.
Beat whites of eggs with lemon
Juice until stiff. Fold in sugar
and salt. adding about 2 table
spoonfuls of sugar at time. Pile
on pie or pudding and bake fiji
teen minutes in slow oven 600
. degrees FL. The lemon Juice fla
vors the meringue and also helps
. to harden the albumen, making a
fine meringue.
Meringue Shells
One-half cup egg whites, 1-8
teaspoon salt, cup fine granu-
lated sugar, Il teaspoon vanilla.
Beat egg whites on large plat
ter until stiff, sprinkling salt over
when beginning to beat. Beat in
two tablespoons sugar Add sugar
! gradually, beating constantly UNI
til a silver knife comes out clean
when 1t is plunged into the mixture
Cover a damp board that is at
least on inch thick with heavy fools
cap paper. Drop mixtures from TIP
of spoon or force through pastry
tube. Bake SO minutes in a very
( slow oven CTS to 800 degrees F0
The shells really dry more thar
they bake. They should be slightly
colored when done and firm to the
touch. Remove from oven and slide
| from paper. Scoop out the soft in
: side and return to oven for few
: more minutes to dry the inside OF
F. the shells.
Fill with ice cream or fruit
whip and whipped cream wher
/. ready to serve. Strawberries in the
shells with heavy cream whipped
over them is a dessert your guest;
will lors remember. The cream
should be heavy whipping cream OF
the thick, clothed kind you skin,
from the mix if you live in the
country and keep a COW.