The encyclopaedia of practical cookery

Meringue shells prepared in this way will keep well for at least twenty-five days. Meringue with. Strawberry Cream.— Mix a strawberry puree with |lb. of caster sugar, a few drops of prepared cochineal (see Colourings), and some whipped double cream. Fill some Meringue shells with the cream, and serve. Meringue Tarts. — Have ready some tarts made of any preserved fruit or jam. In the meantime, whisk the whites of two eggs to a froth, adding slowly 4oz. of sugar and a little lemon or vanilla flavouring; pour it over the tart to about lin. in thickness, smoothing it with a knife, put the tart in the oven for a few minutes to slightly colour the Meringue, and serve. It may be served either hot or cold, as desired. Swiss Meringue. — Have ready a Meringue preparation ; slide a tube into a silk bag ; butter and flour a bakingsheet, make on it one design 8in. in diameter, another Meringues — continued. exactly the same shape, only Gin., and another of the same only 4in. Put the Meringue mixture into the bag, and press it out gently over and around the first design, making the paste fin. thick ; repeat the same for the second and third forms. Press some Meringue into the pan, making a little cone 4in. high, 2in. in diameter at the base, and tapering gradually to a point at the top. Sprinkle the whole lightly with powdered sugar, and place it in a very moderate oven to bake for twenty-five minutes. Take out and let it thoroughly cool for half-an-hour. Meanwhile whip lqt. of vanilla cream, add to it A gill each of kirschenwasser and maraschino, and with a whisk beat the whole together for three minutes. Have ready a round dish with a fancy paper over, detach carefully the largest form from the pan, lay it on the dish, detach the second, lay it over the first, and fill the hollow with half of the cream ; now detach the third and the smallest piece and lay it over the others, filling it entirely with part of the cream, and finally detach the cone, and arrange it on top. Pour the remaining cream into the silk bag with the fancy tube, cement over the places where the rings join (see Fig. 1162), and send to the table. MERINGUE CAKES. — See Cakes. MERISSAH. — A fermented drink made in Berber, from dates. METHEGLIN. — A very ancient drink of this and other countries, brewed from honey and water, which, after undergoing fermentation, became somewhat more intoxicating than our modern ales. Although we cannot hope to rival our progenitors in the art of brewing Metheglin, there are two or three receipts given hereunder which will produce very pleasing beverages. Dissolve about 51b. of fresh honey in Igall. of water and stir frequently for a few days ; then add a little yeast anil foz. of hops boiled in water. Allow the mixture to ferment, and when this has ceased, draw it off, add water if required, and bottle it. Red Metheglin. — This is prepared in the same way as for White Metheglin, using 3 pints of red-currant juice and 2 pints of black or igall. of white-currant juice, with 4oz. of beetroot cut into thin slices. This is sometimes called red mead.