One Egg Meringues

New Zealand Listener, Volume 5, Issue 117, 19 September 1941, Page 45

One Egg Meringues

One cup of ordinary sugar, the white of one egg, a pinch of powdered alum, 2 tablespoons of boiling water, and a pinch of salt. Put all together in a basin, and stand the basin in a meatdish of boiling water, on the gas. Beat very well while the water boils around the basin in the dish. It should come up like snow. Put in teaspoon lots on greaseprool paper

(Continued from previous page) All Grapefruit Marmalade Cut the grapefruit very finely, and to each cup of fruit allow 14% cups of water. Let it all soak for 24 hours, then bring to the boil, and boil for threequarters of an hour. Let it cool, and to every cup of pulp allow one cup of sugar. Boil till it is golden, and test. Always add the warmed sugar to the boiling pulp. Orange Peel Marmalade One cup of cut-up orange peel, 1 whole lemon, 3 cups of water. Cut up the lemon and mix with the peel; soak for 24 hours in the water. Then bring to the boil, and boil for half an hour, Leave for 24 hours again, then add cup for cup of sugar. Boil now until it will set. One Day Marmalade This has been made for 31 years. Seven poorman oranges-the jam will set a little quicker if these are just slightly green, and it will not affect the flavour; 1 sweet orange, 1 large lemon, 21 cups of warm water and 7Ib. of sugar. Grate the fruit on the coarse grater, and add the water. Boil briskly for three-quarters of an hour. Then add the warmed sugar, and boil briskly, again till it will jell — about another three-quarters of an hour. It must be boiled fast once the sugar is in. Lemon Marmalade Three lemons, and 3 oranges. Cut them up finely, and cover with water. Leave all night. Next day, boil till tender, and leave overnight again. Then bring to the boil, add cup for cup of warmed sugar, and boil till it will set when tested.