These may be used in any of the following ways:

No. 1 - Spread the meringue evenly over the surface, using a knife or the back of a spoon.

No. 2 - Make the surface uneven by spreading in ridges or by making points.

No. 3 - Make fancy shapes by using a pastry bag and tube-No. 4 - Put the meringue on by the spoonful. This is desirable for some puddings, as it is then easy when serving the pudding to have a nicely shaped meringue for each serving.

No. 5 - Bake the meringue for puddings by itself. To do this, float spoonfuls of the mixture upon hot water in a shallow pan. Set the pan in a slow oven (300°-350° F.) and bake until the meringues are lightly browned. Skim them off immediately and place upon the prepared pudding.

In Spreading Meringue over the surface of a pie or pud-ing, be sure that it touches the pastry rim or baking-dish all around or it will shrink away from it in baking.

Temperatures - All meringues should be baked in a slow oven. For meringues baked on pies or puddings, the correct temperature is 300°-3 50° F.

Cooking Periods - Bake pie and pudding meringues from eight to ten minutes, depending upon the thickness of the meringue. They should rise and be delicately browned.