Rose Meringues

Beat to a stiff froth the whites of six eggs, and then beat in by degrees, a spoonful at a time, a pound or more of finely-powdered loaf-sugar, till it is of the consistence of very thick icing or meringue. Have ready a sufficient quantity of freshly-gathered rosebuds, about half grown. Having removed the stalks and green leaves, take as many of the buds as will weigh three ounces. With a pair of sharp scissors clip or mince them as small as possible into the pan of meringue; stirring them in with a spoon. Then stir the whole very-hard. Have ready some sheets of white paper, laid on baking tins. Drop the meringues on it, in heaps all of the same size, and not too close together. Smooth them with the back of a spoon or broad knife, dipped in cold water. Set them in a moderate cool oven, and bake them about twenty minutes. Take out one and try it, and if not thoroughly done, continue them longer in the oven.

To heighten the red colour, add to the white of egg, before you beat it, a very little water, in which has been steeped a thin muslin bag of alkanet-root; or you may colour it with a little cochineal powder.

Orange-blossom meringues may be made as above.

Whipped Cream Meringues

Take the whites of eight eggs, and beat them to a stiff froth, that will stand alone. Then beat into them, gradually, a tea-spoonful at a time, two pounds or more of finely-powdered loaf-sugar; continuing to add sugar till the mixture is very thick, and finishing with a little lemon-juice or extract of rose. Have ready some sheets of white paper, laid on a baking-board, and with a spoon drop the mixture on it in long oval heaps, about four inches in length. Smooth and shape them with a broad-bladed knife, dipped occasionally in cold water. The baking-board used for this purpose should be an inch thick, and must have a slip of iron beneath each end to elevate it from the floor of the oven, so that it may not scorch, nor the bottoms of the meringues be baked too hard. This baking-board must not be of pine wood, as a pine board will communicate a disa-greeable taste of turpentine. The oven must be moderate. Bake the meringues of a light brown. When done, take them off the paper by slipping a knife nicely beneath the bottom of each. Then push back or scoop out carefully a portion of the inside of each meringue, taking care not to break them. Have ready some nice whipped cream, made in the following proportion: - Take a quarter of a pound of broken-up loaf-sugar, and on some of the lumps rub off the yellow rind of two large lemons. Powder the sugar, and then mix with it the juice of the lemons, and grate in some nutmeg. Mix the sugar with a half-pint of sweet white wine. Put into a pan a pint of rich cream, and whip it with rods or a wooden whisk, or mill it with a chocolate mill, till it is a stiff froth. Then mix in, gradually, the other ingredients; continuing to whip it hard a while after they are all in. As you proceed, lay the froth on an inverted sieve, with a dish underneath to catch the droppings; which droppings must afterwards be whipped, and added to the rest Fill the inside of each meringue with a portion of the whipped cream. Then put two together, so as to form one long oval cake, joining them nicely, so as to unite the flat parts that were next the paper, leaving the inside filled with the whipped cream. Set them again in the oven for a few minutes.

They must be done with great care and nicety, so as not to break. Each meringue should be about the usual length of a middle finger. In dropping them on the paper, take care to shape the oval ends handsomely and smoothly. They should look like very long kisses.