The Boston cooking-school cook book

silver fork, wire spoon, or 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 tablespoons powdered sugar ½ tablespoon lemon juice or ¼ teaspoon vanilla Beat whites until stiff, add sugar gradually and continue beating, then add flavoring. Meringue II Whites 3 eggs 7½ tablespoons powdered sugar ½ teaspoon lemon extract or ⅓ teaspoon vanilla Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring. Meringue III Whites 4 eggs ⅞ cup powdered sugar 2 tablespoons lemon juice Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add lemon juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture sufficiently stiff to hold its shape, but when baked it makes a most delicious meringue. Meringues Glacées, or Kisses Whites 4 eggs ½ teaspoon vanilla 1¼ cups powdered sugar or 1 cup fine granulated Beat whites until stiff, add gradually two-thirds of sugar, and continue beating until mixture will hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag and tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream remove soft part with spoon and place meringues in oven to dry. Nut Meringues To Meringue Glacée mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred. Shape by dropping mixture from tip