Meringue-No. 1

Two egg whites, two rounding tablespoonfuls of granulated sugar, a few drops of vanilla. Add a tiny pinch of salt to the egg whites and beat until quite stiff but not dry. Add the sugar gradually, folding it in carefully; add the vanilla and spread at once over the hot surface of pie or pudding and put at once into a moderate oven, for about fifteen minutes, or until a nice brown. This meringue requires great care in making, but is very light and dainty when properly made. Do not make it until ready for it and fold in the sugar with just as few strokes as possible.

Meringue-No. 2

Two egg whites, two rounding tablespoonfuls of powdered sugar, a few drops of vanilla or lemon juice. Add a pinch of salt to the egg white and beat until light and frothy, but not stiff. Beat in the sugar gradually, and last the vanilla. Beat until very stiff and firm. Spread over the pie or pudding while hot, sift powdered sugar over the top and brown in a moderate oven.

Meringue-No. 3

Three egg whites, three-fourths cup of powdered sugar, one-quarter teaspoonful of vanilla. Add a pinch of salt to the whites, beat until stiff, add one-half the sugar gradually and beat until very stiff and firm; add vanilla and fold in balance of the sugar. Spread over the hot pie or pudding, sift powdered sugar over the top and brown in a moderate oven.