Luncheons

the mixture is firm enough to stand without spreading, and any little point left bj' the beater remains erect. Success depends on the eggs being sufficiently beaten. The mixture can be made into various shapes with a spoon, but is better molded by being pressed through a pastry-bag. The tops can be smoothed and any irregularities effaced with a clean wet knife. The shapes should be arranged on paper placed on inverted baking-tins, and set in a moderate oven to form a thin crust, and to color lightly the tops, and then placed on the hot shelf of the range to dry. If the meringues stick to the paper, they can be easily removed by wetting the paper slightly. MERINGUE RING Place meringue mixture (see above) in a pastry-bag with star-tube. Draw on heavy paper two rings four to six inches in diameter, according to size desired. Any round utensil of right size can be used for guide. Press the meringue through the tube, following the circles marked on the paper. One of the rings — the top one — should be made more ornamental than the other. This is easily done by moving the tube while the mixture is passing through it. With a wet knife make a narrow, smooth, flat surface on the top of the under ring. Lay the papers holding the rings on inverted baking-tins, and put them in a moderate oven for a few minutes to color them and form a crust. AYatch carefully that they do not get too brown. AVhen lightly colored, remove them to the hot shelf to dry. When they are sufficiently firm take them carefully off the paper, turn them over, break in the bottoms, then return them to the shelf to continue the drying. Place one ring on top of the other, and just before serving fill the center with whipped cream. ileringues may be kept for some time, but in that case should be freshened by heating before being used. If preferred, the upper piece can be made into a cover as in illustration No. 139. MERINGUE CREAM TART, No. 1 Make meringues (see page 150) of oblong shape, three inches long and two inches wide. After the tops are firm, break in the bottoms in order to dry the insides. Trim the edges of a round layer of sponge-cake, spread it M'ith jam of any kind, arrange the meringues around it, and at the moment of serving fill the center of the tart with whipped cream. Flavor the cream, if desired. It will take a dozen meringues to make the crown. Arrange the crown as follows : Put half a cupful of sugar and a quarter cupful of hot water into a saucepan and stir until the sugar dissolves, then let it cook, without stirring, until a little dropped into cold water is brittle ; it is then boiled to the crack. Draw the saucepan to the side of the range, so the sugar will be kept hot without cooking any more. Dip the end of a meringue into the sugar and place it on the cake; hold it in place while you dip a second meringue and place it under the first one. Proceed in this way until all are placed, then put a drop of the boiled sugar on the top of each one where it touches the next one. The whole will then be held firmly in place. MERINGUE CREAM TART, No. 2 Make meringue mixture into small kisses, leaving the point left by the tube erect. Spread a layer of cake with jam as in No. 1. Stick a candied cherry on the point of each kiss and arrange them as shown in illustration. Fill the center with whipped cream. * r [illustration: No. 139. Meringue Crown] [illustration: No. 140. Meringue Cream Tart, No. 1] [illustration: No. 141. Meringue Cream Tart, No. 2] [illustration: No. 142. Meringues Filled with Whipped Cream or with Ice Cream] [illustration: No. 143. Bavarian Cream Garnished with Cream Cakes] [illustration: No. 144. Tart of Puff-Paste with Strawberry Jam] MERINGUES FILLED WITH WHIPPED CREAM OR WITH ICE CREAM