Meringues for pies and garnishes for desserts: (1) Allow 1 tablespoon of sugar to 1 egg-white; (2) chill the egg-whites; (3) add a pinch of salt to them; (4) beat them with an egg-whisk until they are stiff; (5) add the sugar gradually, and continue beating until the sugar is thoroughly dissolved; (6) add flavoring as desired; (7) cook the meringue in a very slow oven for about 15 minutes, increasing the heat somewhat toward the end of the period, if necessary, to brown the meringue.

Snow eggs: (1) Allow 1 ounce of sugar (2 tablespoons) to 1 ounce of egg-white (2 tablespoons); (2) beat the whites until they are nearly dry; (3) continue beating, and add half of the sugar gradually; (4) when the mixture is very firm, fold in the other half of the sugar; (5) dip a tablespoon in boiling water, fill it with meringue, and shape the meringue in the form of an egg; (6) remove the spoonfuls of meringue to a pan of gently simmering water, and let it stand where the water will keep hot; (7) poach the meringue until it is firm throughout; this requires from 10 to 14 minutes.

Snow eggs may be poached in milk, and the milk may be used afterwards in making custards.

Meringues for desserts: (1) Allow 1 pound (2 cups) of sugar and 1/4 teaspoon of salt to 1/2 pound (1 cup) of fresh egg-whites; (2) chill the egg-whites; (3) add the salt; (4) beat them slowly at first, but faster as they grow stiff; (5) add 2 tablespoons of sugar and beat it in thoroughly; (6) add 2 tablespoons of sugar twice again, and continue beating until the mixture can be cut clean with a knife; (7) add the remainder of the sugar, folding it into the mass lightly and smoothly; (8) tack a piece of damp paper on a board 1 inch thick; (9) drop the mixture in spoonfuls on the paper, giving each spoonful an oval, or egg shape; (10) dust them with granulated sugar; (11) set them in a very slow oven to dry; (12) at the end increase the heat to brown them delicately, the baking requiring from 3/4 to 1 hour; (13) when they are baked, lift them from the paper, and take out the uncooked centers, returning the shells to the oven to dry out; (14) when the shells are cold, fill them with whipped cream, ice cream, or water ice; (15) serve the meringues at once.

Italian meringue.-Italian meringue is used for icing cakes and as a sauce. Directions for making it are given on page 488.

Variations: (1) Substitute 1/2 cup of grated pineapple juice and pulp for the water; (2) to 2 egg-whites, allow 1 pound of maple sugar cut into bits, and 1/2 cup of water in place of the granulated sugar and the water; (3) add 2 ounces of melted chocolate to the sirup when it reaches the thread stage.