The globe-independent. (Hagerstown, Md.) 1943-19??, 1944-04-13
The Hornernaker's
Corner
BY MARY DOUGLAS

readers puts me on my mettle by
asking for special recipe, and then,
if it doesn't turn out right, | get the
dickens!
Last week received request for
a simple recipe for Meringue Shells
Now il 50 happens that making
Meringue Shells is quite tedious
job, since the ingredients must be
mixed very carefully and they re-
quire constant watching while bak-
ing. However, here is a recipe by a
very famous cook, but perhaps some
good homemaker can let us have a
better one;
Meringue Shells
makes from "a to 80 meringues)
4 egg whites
/ cup powdered sugar
! teaspoon baking powder
| teaspoon arrowroot
l/3 teaspoon vanilla
Place the egg whites in a fairly
large bowl and beat until stiff and
dry (you should be able to turn the
bowl upside down without the beat
en- egg white moving in the bowl.
Mix in another bowl the sugar, bak-
ing powder and arrowroot (care-
fully sift arrowroot to remove all
lumps). Thoroughly mix these
three dry ingredients together by
stirring with spoon. Now add a
half of this sugar mixture to the
beaten egg white -- put about
tablespoon in at a time, then beat
after each addition until one-half of
the sugar mixture is added. Then
stop beating and add the last half
cup of the sugar, about "a cup at a
time and carefully fold it into the
beaten egg white. Continue to cut
and fold until sugar is combined.
Mix the vanilla while folding, DO
NOT STIR, but gently lift the mix
ture over and over. When all the
sugar is mixed in, then drop good
rounded teaspoonfuls of the mixture
onto the creased baking sheets or
creased pans. Form each meringue
into a little oval heap Cor choose
your own shape). Keep them well
apart as they swell up considerably
in the heat of the oven and must not
touch each other.
Important Baking Directions
Turn oven heat regulator back as
far as possible (slowest possible
oven). Place meringues as near
center of oven as possible and allow
to bake for one hour or until dry
and crisp all through. Watch from
time to time, as they should not
brown, but become creamy in color.
When baked, turn gas off and allow
meringues to remain in oven. They
will keep. for days, but may become
sticky in damp weather Crisp again
in very slow open Keep in oven,
when oven is not in use.
This recipe for cookies will prob
ably remind you of some your
mother or grandmother use to keep
in the cookie jar. l made some of
them last week and they went like
hot cakes.
Honey Sponge Cookies
ingredients for Dozen Cookies)
y cup margarine
" cup sugar
2 eggs, separated
Grated rind u orange
u cup milk
Y cup honey
2 cups enriched flour
3 teaspoons baking powder
l teaspoon Glove or pastry spice
~ teaspoon salt
y cup nuts or raisins, dates or
cocoanut
Method of preparation - cream
egg yolks, margarine and sugar to-
gether until well blended and light
and fluffy. Crate the orange rind
and add to the honey and milk stir
ring we'll Add this alternately to
the first mixture with the flour bak-
ing powder and spice which have
been sifted together. Beat the egg
whites until they stand in peaks,
then fold into batter with over and
over motion of spoon. Drop by
teaspoonfuls onto an oiled cookie
sheet keeping two inches apart so
they will not run together. Deco
rate with nuts or raisins and bake
II minutes in 375 degree oven.
Remove from pan while warm. e.
left off the spice and added tea
spoonful of vanilla fiavoring.)
NUTRITION NOTES
Wash KALE thoroughly and dis
card the mid-rib and stringy Sec
tons. Chop the leaves and cook in