1086. How To Make Meringues

Lay four eggs on ice for an hour, weigh the weight of the eggs in fine sifted sugar, then whip up the whites of those four eggs to a very stiff point, when done mix in gently the sugar; have ready a board an inch and a half thick, covered with white paper, sugar the paper, then with a silver spoon form the meringues the form of an egg, but do not let them touch each other, sift sugar well over them; dry them in your.hot closet and when quite hard take them off the paper and scoop, out the soft, and turn them over upon another paper, dry" them again in the hot closet, fill them with jam or cream when you want them; dish upon a napkin or cut paper.

What you scoop out will do to sweeten jelly, or glaze tarts.

Whisk the whites of nine eggs to a solid froth, then add the rind of six lemons grated very fine, and a spoonful of sifted sugar, after •which lay a sheet of wet "paper on a tin and with a spoon drop the mixture in little lumps 'separately upon it, sift sugar over and put them to bake in a moderately heated oven, taking care that they are done of a nice colour, then put raspberry, apricot, or any other kind of jam between two of these bottoms, add them together and lay them in a warm place or before the fire to dry.

1088. Meringues

Take the whites of twelve eggs, six ounces of the best lump sugar pounded and sifted, and half a pound of pistachios, blanch and beat the latter in a mortar, with a little white of egg to a fine paste, whisk the whites of eggs to a snow, then add the sugar and pistachio paste, mix them well, but very lightly, and when they are thoroughly incorporated put some sheets of paper on tin plates, lay your preparation on the paper with a spoon, lay the meringues at least an inch apart, sprinkle sifted sugar over them and put them into a moderate oven or stove, when done detach them gently from the paper with a knife, and place them on a sieve in a dry place, before they are sent to table fill each with a little whipped cream, to which add a small quantity of orange-flower, rose, or vanilla water.

1089. Apple Meringues

Meringues, the apple in centre.