THE POPULAR MERINGUE

Wairarapa Times-Age, 7 May 1938, Page 5

THE POPULAR MERINGUE

SIMPLE RULES FOR SUCCESS. Meringues are so delicate that many home cooks are frightened to tackle them. But the observance of a few simple rules will ensure success. Our cookery expert says that everything, •almost, depends on. the baking. Meringues. Beat the whites of two eggs to a stiff froth; add very gradually three heaping tablespoonfuls of sugar. For one shell drop two tablespoonfuls on to a damp board covered with white paper and place in a very cool oven for fifteen or twenty minutes or until they are set enough to handle without breaking; then remove from the paper, and very carefully hollow out the soft inside, and place in the oven until the outside is crisp. Success lies in the baking; if the oven is too hot, they will scorch and have a bitter taste. Place two shells together, using whipped cream as a filling. The shells should be filled just before serving. Meringue Glaces. Take LI tablespoonfuls custard-pow-der, H pints milk, 2oz sugar, 12 meringue cases, 2oz glace cherries, J pint cream, 2oz sugar. Mix the custard-powder with one gill of the milk. Boil the rest of the milk and pour it on the mixed cus-tard-powder, stirring all the time. Simmer for five minutes and leave till cold. Pack the freezer as tight as possible with ice and freezing salt. Strain the custard into the other end and freeze for one hour, stirring the ice cream well togethei” every fifteen minutes. When ready to serve, whip the cream, and when it is stiff stir in about two ounces of sugar. To serve the meringue glaces, place a lump of firmly frozen ice cream between two meringue cases and decorate with a few dabs of cream and cherries. Peach Meringues. Take 1 small tin peaches, some shortbread biscuits (allow one for each peach), 1 egg-white, 1 tablespoonful castor sugar, jam. Drain the peaches from the syrup and place one on each biscuit —cup side downwards. Whisk the egg-white to a stiff froth and then fold in the castor sugar. Turn the meringue into an icing bag with a rose tube fixed in the bottom of it, and force it out to form a border all round each peach. Put in a cool oven to set and lightly brown the meringue, and when cold serve with a little jam on top of each peach. Allow one for each person.

Meringue Trifle. Take 6 pairs meringue cases, some sponge fingers, about 2 tablespoonfuls rum, milk, 14 gills cream, glace cherries, angelica, sugar, and vanilla flavouring.

Arrange the meringue cases in a dish in pairs to form a border. Whisk the cream till it thickens, and sweeten and flavour it to taste. Split open the sponge fingers (or cakes) and then use them to fill up the centre of the ring, soaking each layer with a little milk and rum. and putting whipped cream between them. Heap the remainder of the cream on top and decorate with glace cherries and leaves of angelica.