The encyclopaedia of practical cookery

baking-sheet, return them to the oven for a few minutes to dry, take them out, fill with cream of any description, aqd serve at once. Meringues with Jam. — Whisk the whites of nine eggs to a stiff froth ; add the grated rinds of six lemons, and 1 tablespoonful of sifted loaf sugar. Put a sheet of wet paper on a tin, and with a spoon drop the mixture in little lumps separately upon it; sift sugar over, and bake in a moderatelyheated oven, taking care that they are done of a light colour. Put any kind of jam between two of these Meringues, stick them together, and lay them in a warm place or before the fire to dry. Meringue Kisses. — (1) Whisk the whites of two eggs to as stiff a froth as possible, then beat in very gradually, 1 teaspoonful at a time, 4 oz. of powdered white sugar, add 6 drops of essence of lemon, and beat all very hard. Take a square tin pan, lay a wet sheet of paper at the bottom, and drop on to it, at equal distances, small spoonfuls of still" red-currant jelly. With a larger spoon take some of the beaten egg-and-sugar, and pile it over each lump of jelly so as to cover completely, dropping it on as evenly as possible so as to make the Meringues smooth and round. Bake them in a cool oven ; as soon as they colour, take them out, and put two bottoms together so as to enclose the jelly. Lay them gently on a sieve, and put them in a cool oven till each two that have been placed together adhere to one another. (2) Whisk the whites of four eggs in an earthenware bowl together with 1 table-spoonful of orange-flower water to a stiff froth, then stir in very carefully 4oz. of powdered white sugar, and drop small pieces of this mixture on a sheet of white paper. Let each drop be about the size of and as high as a ratafia, and as little flattened as possible. Lay the paper with the drops on a piece of wood about lin. thick, and put it into a hot oven. As soon as the kisses begin to turn yellow, take them out of the oven very carefully, for they are very fragile, loosen them from the paper with a knife, then with a small spoon scoop out the moist part at the bottom, making a little hollow, and laying them on the paper hollow side up. Put them again on the wood into the oven, and let them remain only long enough to dry. If they are to be kept, lay them in boxes, and keep them in a very dry and rather warm place. If they are to be sent at once to table, fill the hollows with a little raspberry jam or whipped cream, lay them in couples on a dish, and serve. Meringues Panachees. — Prepare six Meringue shells, divide evenly into them 1 pint of vanilla cream-ice. Slide a fancy tube into a pastry-bag, and pour into it 1 pint of whipped vanilla cream. Press half of it into six other Meringue shells, and join them to the six containing the cream. Lay them on six cold plates, decorate the - joints with more of the cream, and send to table at once. Meringue Pudding. — Put 3 table-spoonfuls of cornflour into a basin, blend it till smooth with a small quantity of water, then mix in gradually 1 qt. of boiling milk ; sweeten Fig. 1161. Meringue PunDiNG. with 2 table-spoonfuls of caster sugar, and turn it into a saucepan. Stir the cornflour over the fire with a wooden spoon, and boil for five minutes ; then move it to the side, and stir in 2 oz. of butter broken into small pieces. [illustration: Fig. 1161. Meringue Pudding.] When