The 1918 Fanny Farmer Cookbook

whisk. Where several eggs are needed, much time is saved by using a whisk. Meringues on

pies,

puddings, or desserts may be spread evenly, spread and piled in the centre, put on lightly by

spoonfuls, or spread evenly with part of the mixture, the remainder being forced through a

pastry

bag and tube.

Meringues I and III should be baked fifteen minutes in slow oven. Meringue II should be

cooked eight minutes in moderate oven; if removed from oven before cooked, the eggs will

liquefy and meringue settle; if cooked too long, meringue is tough.

Meringue I

Whites 2 eggs

/2 tablespoon

lemon juice or

tablespoons

powdered sugar

/4 teaspoon vanilla

Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.

Meringue II

Whites 3 eggs

/2 teaspoon

lemon extract or

1/2 tablespoons

powdered sugar

/3 teaspoon

vanilla

Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in

remaining sugar, and add flavoring. Cook eight minutes in a slow oven.

Meringue III

Whites 4 eggs

/8 cup powdered sugar

tablespoons lemon juice

Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add

juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture

lemon

Chapter XXIX − PASTRY DESSERTS

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