This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Name of the white mixture of sugar and white of egg, which in the soft form is spread over lemon pies and the like, and baked; in a firmer condition is the icing with which cakes are iced and ornamented.
From 3 to 6 whites to each pound of sugar; mixed by barely wetting the sugar with 3 or 4 whites and beating with a paddle for 15 or 20 minutes; more whites can be worked in, according to the purpose intended.
Sheet of cake spread with ripe raw fruit, covered with soft meringue, granulated sugar sifted on top; baked in very slack oven.
Stiff meringue having S or 6 whites worked into the pound of sugar and little acid (see Ichig) dropped on paper on boards, to prevent the bottoms from baking; slack baked, either put by twos together with their own softness inside, or insides scooped out and filled with whipped cream.
Stiff meringue laid with a sack and tube forcer in circles size of a saucer on paper, sugar sifted over; baked very light-colored and dry; removed from paper by wetting, rings piled on each other 3 or 4 high, ornamented with icing, center filled with whipped cream, melee cream, or bavarian with strawberries.