Strawberry Meringue

Ingredients

• 4 egg whites, beaten very stiff
• 1 large glass strawberry jam
• 2 tbsp. sugar
• 1/2 cup milk
• 2 tbsps. sugar
• 2 egg yolks
• 1/2 tsp. vanilla

Method

1. 1

   Bake in bread tin for 40 minutes in a slow oven, having set tin in a pan of water.

2. 2

   Cool slowly in oven.

3. 3

   Remove from pan in slices and serve with sweetened whipped cream and custard sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 58. The excerpt below is the record exactly as published.

egg yolks. .>. Cook 5 minutes, and cool. 4. Beat cream until stiff 5. Combine cream and sryup mixture. 6. Pour into tightly covered mold and pack tor 8 hours. 7. Use 2 parts ice to 1 part rock salt. 8. Mixture should freeze in long, icy crystals — so large proportion of salt is used. — Mrs. Geo. H. Prudden. Mae Murray's Favorite Dessert Rub 1 qt. can of apricots through sieve. (Save 1 c. juice before putting through sijpve). Also rub through sieve 2 large bananas. Add 1J-2 c. orange marmalade with very little peel in it. Stir well. Melt 1 envelope of gelatin in cold wat- er. Add boiling apricot juxe. Dissolve well. Add to apri- cot mixture. Add little sugar to bottle of cream which has been whipped. Beat well into mixture, put into coffee cans and pack in salt and ice, or put in freezer and let stand 2l/2 hours. Serve plain or with nuts and whipped cream on top. — Mrs. Geo. Sears. Floating Island 1 pint milk ]4 cup sugar 2 eggs Vanilla 1 heaping tsp. cornstarch \d(\ beaten eggs to milk, also cornstarch and sugar. Cook in double boiler until fairly thick. Cool, then add vanilla and a little cream. Beat with egg beater and serve with whip cream. Serves four. — Mrs. Lloyd Baldridge. —130— Puddings — Desserts Thursday Club Delicacies Prune Souffle 12 large prunes 5 egg whites ?4 cup powdered sugar 1 tsp. vanilla Stew prunes until tender — then chop very fine. Beat to a stiff froth the whites of eggs, adding gradually the powder- ed sugar and flavoring. Add the prunes to this mixture. Bake in a slow oven twenty minutes. Serve cold with whip- ped cream. — Mrs. Frank Faust. Farorite Pudding Sauces One Egg Sauce Yolk 1 egg y2 cup butter 1 cup sugar 2 tbsp. cornstarch Pour this over 1 pint of boiling water. Cook until thick ; then add 1 tbsp. vinegar, 1 dessert spoon vanilla. Pour over the well beaten white of one egg. — Mrs. Donald McLeisk. Yellow Sauce Beat yolks of 2 eggs until thick ; add gradually )/> cup powdered sugar. Beat whites of 2 eggs until stiff; add grad- ually l/> cup powder. Combine two mixtures and flavor with vanilla. Add pinch of salt. — Mrs. Donald McLeish. Lemon Or Orange Sauce 1 tbsp. cornstarch 1 cup boiling water Few erra'ings of lemon 2 tbsp. butter rind Juice of 2 lemons Yi cup sugar Few gratings nutmeg Few grains salt Mix cornstarch, lemon rind, sugar. Add water gradually, stirring constantly and boil five minutes. "Remove from fire. Add butter, lemon juice and nutmeg. Orange sauce may be made by using orange rind instead of lemon, and orange juice with a little lemon juice. — Mrs. Donald McLeish. —140- Thursday Club Delicacies Puddings — Desserts Marshmallow Strawberry Pudding 1 cup hulled strawberries leup whipped cream cut in halves 1-3 cup of sugar or 1 tsp. 1-3 cup marshmallows cut vanilla extract fine Method: Cream should be beaten very stiff, adding va- nilla and sugar. Fold in strawberries and marshmallows. Fill sherbet cups with mixture, garnish with whole berries and serve very cold. — Mrs. Duvall Ellery. Strawberry Meringue 4 egg whites, beaten very 1 large glass strawberry stiff ' jam 2 tbsp. sugar Bake in bread tin 40 minutes in slow oven, having set tin in pan of water. Cool slowly in oven. Remove from pan in slices and serve with sweetened whipped cream and custard sauce : }i cup milk 2 tbsps. sugar 2 egg volks y2 tsp. vanilla — Mrs. C. H. Perdue. Maple Mousse 1 pint cream whipped 2 tbsp. gelatine soaked in 1 cup walnuts 4 tbsp. cold water 1 cup maple syrup Let syrup come to boil ; add gelatine; let cool, stirring oc- casionally. When cold add cream and nutmeats. Put in mold and serve cold. —Mrs. Logan Rudrauff. Scotch Trifle Use ordinary plain sponge cake partially soaked in syrup or juice — any flavor. Pour thin custard around, and cover the whole with whipped cream. Decorate around the edge of dish with lady fingers and colored candies. Makes a very attractive and delicious dessert to serve at the table. — , Mrs. DeWitt C. Gifford. —141 — Puddings — Desserts Thursday Club Delicacies Chocolate Pudding 5 tbsp. of ground bread 1 egg white crumbs Lemon sauce y2 pint milk 1 cup sugar 3 tbsp. grated chocolate 1 tbsp. butter 1 cup sugar 1 tsp. cornstarch 3 egg yolks H>4 cups boiling water Boil bread crumbs and chocolate in milk until it begins to thicken, stirring in meantime. Cool. Stir in yolks and whites which have been previously well beaten with the sugar.Bake for half hour, cover with meringue made of sugar and the whites of two eggs. Brown in oven. Lemon sauce for the pudding is made by dissolving in- gredients and let come to a boil. Flavor with lemon juice. — Mrs. Win. H. Perry. Orange Pudding 1 cup bread crumbs yolks of 2 eggs 1-3 cup sugar whites of 4 eggs juice and rind of 1 orange 1 cup milk

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