Chocolate Swedish Meringues

5 egg whites.

½ teaspoon cream of tartar.

1 cup sugar.

¼ cup Lowney's Cocoa.

½ cup flour.

½ teaspoon vanilla.

CHOCOLATE SWEDISH MERINGUES.

Beat the whites of eggs until foamy ; add cream of tartar, sugar and cocoa. Continue beating until spoon will stand up in mixture; add vanilla and fold in the flour. Bake in buttered shallow pans in a moderate oven about twenty minutes. Put cakes together with following filling, and decorate top with filling and candied fruit and nuts.

Filling

Melt one half pound marshmallows. Cook one cup sugar and one third cup boiling water until, when dropped from tip of a spoon, a thread is formed. Pour slowly on to melted marshmallows, add one half teaspoon vanilla, and beat until thick enough to spread. Put between and on top of cakes. Sprinkle with chopped nuts, raisins, cherries and angelica. This may be made in one large cake or cut in small ones the shape of dominoes and decorated in the same way

Meringues

1 cup egg whites ¼ teaspoon salt.

1 cup fine granulated sugar ½ teaspoon vanilla.

Add salt to eggs; beat until very stiff. Add two tablespoons sugar, beat five minutes. So continue until half the sugar is used. When very stiff, cut and fold in the remaining sugar. Drop by spoonfuls on to wet paper on inverted dripping pan. Bake in slow oven thirty minutes. Remove from paper; take out uncooked portion; dry in oven. Cool and fill with Whipped Cream or Ice Cream. Arrange in pairs.

Chocolate Meringues

Substitute one half cup Lowney's Premium Chocolate for the one half cup cocoanut in the receipt for Cocoanut Meringues.

Chocolate Cocoanut Meringues

Add one half cup Lowney's Premium Chocolate to the receipt for Cocoanut Meringues.

Cocoanut Meringues

4 egg whites.

1 cup powdered sugar.

⅛ teaspoon salt ½ cup cocoanut.

½ teaspoon vanilla.

Beat the whites until dry, add sugar, and continue beating. Cut and fold in remaining ingredients. Shape, using pastry bag and tube. Bake in a very moderate oven.

Mushroom Meringue

Make a round of meringue mixture size of a quarter. Shape stems by drawing mixture upward. Sprinkle tops with cocoa. Bake in moderate oven. Remove from paper and press stems into bottom of rounds to resemble mushrooms.