THE POPULAR MERINGUE

Wairarapa Times-Age, 14 May 1938, Page 5

THE POPULAR MERINGUE

MORE DAINTY RECIPES. Meringue Charlotte. Take 1 packet pineapple jelly crystals, Goz finger-shaped meringue biscuits, 2 eggs, 1 pint hot milk, 3oz sugar, J pint cream, loz gelatine, 2oz crystalised pineapple (chopped), 4 gill cold water. Dissolve the jelly crystals in one pint of hot water, pour half into a tin, and let it set. Soak the gelatine in the cold water for five minutes, and dissolve it in the remainder of the liquid jelly. Beat the eggs and sugar; stir in the hot milk. Pour the custard into a double saucepan and stir until it is thick enough to coat the back of a spoon. When cold, strain jn the gelatine. Whip the cream, and add it to the mixture with the pineapple, stirring it often as it begins to thicken. Place the biscuits round the tin. When the cream mixture is almost solid put it into the lined tin; it should come just above the top of the biscuits. To serve, shake gently out on to a dish.

Meringue Jelly. Take 1 packet jelly crystals, hot water, 2 egg whites. Dissolve the jelly in the hot water, making it up to a pint with the jelly. Then turn it into a fairly large basin and leave it until it begins to set. You can use any flavoured jelly, and sometimes can utilise left-over fruit juice for this purpose instead of using so much water. It can also be flavoured with a little sherry if liked. When the jelly begins to thicken, add a pinch of salt to the egg-whites and whisk them to a stiff froth. Then add them to the jelly, and whisk them all together before turning the meringue jelly into a glass dish. Let the jelly set, and decorate it tastefully and serve it with cream. Meringue jelly looks just as attractive served in individual glasses.

Meringue Drops. Take 2 egg-whites, 2oz icing sugar, 1 to 1 gill cream, 1 tablespoonful grated chocolate, sugar water, and pour this over the apricots in the dish. Bake in a moderate oven until the mixture sets, then remove it from the oven. Whip the egg-whites to a stiff froth and put them into a forcing-bag with a large rose pipe. Ornament all the top of the pudding with this, then sprinkle with icing sugar. Bake in a moderate oven until it is a pale golden colour. When cooked, stand the dish on a lace paper. Put a pie-dish collar round it and serve either hot or cold.