Show Fast A Action Action- ActionS tion S Chief f Need I In n Meringue By MARY IARY E. E DAGUE You cant can't make a a meringue with Incantations even though tho the perfect per- per feet result does docs seem sheer magic You may want to use tho the electric mixer but elbow grease is betterIn better In order that the action of air may be e complete the egg whites should hould be beaten with a whisk A dover lover beater or orn ora a churn beater can cannot not whip the amount of air necessary necessary sary ary to make a perfect meringue from rom the egg whites Eggs from three to five days old are arc most satisfactory They increase in n volume more at this stage of freshness than at nt any other time Also eggs that are not too cold become stiffer than tho the chilled ones we ve used to be advised to use Keep this his in mind when you mako an angel food cake too Some cooks In n their zeal to get fresh eggs defeat de do- feat their own ends because a a day- day old egg does not beat up as stiff as a three-day three egg Two Kinds Great care must be taken to separate sepa sepa- rate tho white from tho the yolk Even Evena a tiny bit of the tho yolk pr prevents vents the white whito from beating well If much of the yolk is broken through the white the egg can be used for some other baking but not for meringue However a small amount of yolk can bo removed by dampening a soft clean cloth and dipping it into the streak of yolk until every traces trace Is s removed I have had so many requests lately tely for recipes for meringues that Im I'm going loing to give you two one for the kind find you put on pies and puddings and the other for meringue shells A simple meringue is used for pie and pudding frostings For meringue meringue me me- shells you use the same sarna in ingredients in different proportions If you store the shells sheng in an airtight airtight air air- tight container they will keep a week or more and they certainly make a a. festive dessert filled with fresh fruit and whipped cream or with any ice cream mixture Plain l Meringue Whites 2 eggs 1 tablespoon lemon juice 6 tablespoons powdered sugar few grains salt Beat whites of eggs with lemon juice until stiff Fold in sugar and salt adding about 2 tablespoonfuls of sugar at a time Pile on pie or pudding and bake bako 15 minutes in a slow oven degrees F. F The lemon juice flavors the meringue and also helps to harden the albumen albumen albu albu- men making a fine meringue Meringue 1 Shells One half cup egg whites 8 1 teaspoon teaspoon teaspoon tea tea- spoon salt 1 cup fine line granulated sugar J 4 teaspoon vanilla Beat egg whites on a large larg platter until stiff sprinkling salt over when beginning to beat Beat In two tablespoons sugar Add sugar gradually gradually gradually grad grad- beating constantly until a silver sliver knife comes out clean when it itis itis itis is plunged into the mixture Cover a damp board that is at least an anInch aninch aninch inch thick with heavy foolscap paper pa pa pa- per Drop mixture from tip of spoon or force through pastry tube Bake 50 O minutes in a very slow oven to degrees F. F The shells really dry more than they bake They should be slightly colored when done and firm to the touch Remove from oven and slide from paper Scoop out the tho soft inside and return to oven for a few more minutes to dry the inside of the shells Fill with ice cream or a fruit whip and whipped cream when ready to serve Strawberries in the shells with heavy cream dipped over them is a dessert your guests will long remember The cream should be heavy whipping cream or the thick clotted kind you skim from the milk if you live in the country and keep a cow |