Foods, their selection and preparation

glazed paper. Meringues are baked at from 225° to 325° F. from 15 minutes to an hour or longer until very delicately browned and dry on the surface. (The very low tempera¬ tures require the long baking times.) These differences in temperature and time of baking vary with the size of the meringue and the additions to the essential ingredients. Small Meringues. Small meringues, some¬ times called "meringue kisses" or "mac¬ aroons," are made by dropping the meringue by teaspoonfuls onto a baking sheet covered with brown paper. Bake at 275° F. for 15 to 30 minutes. There are many variations of these small meringues. Coconut Kisses. Shredded coconut is added to the basic meringue in approxi¬ mately the same measure as sugar. Nut Macaroons. Finely chopped or ground almonds or other nuts may be added to the meringue. When almonds are used, they should be blanched and the skins re¬ moved before chopping. Almond flavoring may be added, if desired, or a combination of almond and vanilla. Nut-Brittle Kisses. In place of the co¬ conut or chopped nuts, crushed nut brittle may be added to the basic meringue. Cereal Macaroons. Corn flakes or rice crispies may be added to the basic meringue, up to twice the measure of sugar used. Brown sugar may be used in place of white, if de¬ sired. Shredded coconut and chopped nuts also may be added to these little cakes. With so much added material to protect the egg white from the heat, corn-flake macaroons may be baked at a slightly higher tempera¬ ture than other meringues; 300° F. for about 20 minutes is usually satisfactory. Meringue Glaces. Using a tablespoon, shape basic meringue, usually flavored with vanilla, in large mounds on heavy brown paper on a baking sheet. Bake about 40 minutes at 275° F. When baked, scoop out the centers and dry in the oven. Use as cups Poultry and Egg National Board Meringue Shells • These are made from a hard meringue for ice cream or fruit, or fruit mixed with ice cream, or whipped cream. Meringue Shells. With a tablespoon or a pastry tube, shape rounds of meringue three or four inches in diameter on brown paper on a baking sheet. The sides of the shells should be built up to a height of about one and a half inches. This can be done by put¬ ting several layers of meringue on top of each other with a pastry bag or by shaping the meringue with the bottom of the bowl of a tablespoon. The shells should be baked at 250° F. for about one hour. The shells may be filled with ice cream, or fresh fruit, or ice cream topped with fruit. Meringue Torte. This pie-size meringue is baked in a buttered spring-pan or is shaped on heavy brown paper with a tablespoon or pastry bag into a round, about one-half to three-fourths inch thick. The sides should be built up to a height of about one and a half inches. Halliday, Evelyn G., and Noble, Isabel T. Hows and Whys of Cooking, 3d ed., Chap. VII. Univer¬ sity of Chicago Press, 1946. Lowe, Belle. Experimental Cookery, 3d ed., pp. 565- 570. John Wiley & Sons, New York, 1943. [333] XXV • Coffee, Tea, and Cocoa