This in various forms has to be men- tioned often in these colmmns. It is al- ways white of eg^ and sugar, but ig sometimes soft meringue as on lemon pies, aad some times nearly all sugar as in cake icing and ''kisses." 460— Meringues a la Cream. 1 pound of granulated sugar. 6 whites of eggs. Flavoring?- extract. 3 drops of acetic acid, or a pinch of tartaric, or a little lemon juice✪ Meringues a la Cream. Put half the whites in a bowl without beating, and all the sugar with them 120 SAN FRANCISCO HOIEL GAZETTES and beat together with a wooden spoon or paddle. It may save half the labor and insures success to have all the uten- sils and ingredients quite cold to begin with. It quickens the process if the beating can be done with two paddles, using both hands as regular woi'kmen do. The bowl should be a deep one holding two quarts. The sugar and e^^ at first are as stiff as dough. Beat rapidly and constantly for about 15 minutes, when it should be white and rather firm cake icing. Now add the remaining 3 whites of e^gs, one at a time, and beat a few minutes be- tween each one, but before the last one is added put in the acid and the flavor- ings The whole time of beating is about 25 minutes. An essential point is to beat the icing after the addition of each w^hite until it will again draw up in peaks after the paddle is lifted from it, except the last white which should not be beaten much as it formR the gloss and smooth- ness on the meringues when they are baked. Have ready some strips of writing paper two inches wide and pieces of boards (not pine) to bake the meringues on. Place spoonfuls egg-shaped on the strips of paper, not too close, smooth them with a knife, place the strips on the boards and dry-bake them with the oven door partly open. They need to bake nearly or quite half an hour. They can be lifted off the paper when cold. The boards prevent a cruet forming on the bottom and the Boft remainder inside can be scooped out. Fill the meringues with whipped cream sweetened and flavored, or with wine jelly, and either place two together siJe by side with melted candy' or icing, like an open walnut shell, and pile whipped cream or chopped jelly upon them. These meringues likewise look well singly as cups filled with brtght jellies of different colors and with ice creams . togetlier with wdiipped cream, sweetened and flavored, inside, cost of filling 10 cents; 30 cents for 15, or two cent? each on an average. But the time and labor are more than the material. Cost of material — 20 cents for 30 sin- gle meringues or "kisses." Place two 461— Rose Meringues. Having made the meringue paste ac» cording to the preceding directions, color it, or a part of it a delicate pink and fla^ vor with rose extract. Drop with the sack and tube. pieces like large marbles on baking pans previously greased and then wiped dry, and bake slowlv without col- or. These rise rounded and nearly hol- low and have a gauzy appearance when rightly baked.

AI-modernized reading of the original text

This in various forms has to be mentioned often in these columns. It is always white of egg and sugar, but is sometimes soft meringue as on lemon pies, and some times nearly all sugar as in cake icing and "kisses." 460— Meringues a la Cream. 1 pound of granulated sugar. 6 whites of eggs. Flavoring?- extract. 3 drops of acetic acid, or a pinch of tartaric, or a little lemon juice. Put half the whites in a bowl without beating, and all the sugar with them and beat together with a wooden spoon or paddle. It may save half the labor and insures success to have all the utensils and ingredients quite cold to begin with. It quickens the process if the beating can be done with two paddles, using both hands as regular workmen do. The bowl should be a deep one holding two quarts. The sugar and egg at first are as stiff as dough. Beat rapidly and constantly for about 15 minutes, when it should be white and rather firm cake icing. Now add the remaining 3 whites of eggs, one at a time, and beat a few minutes between each one, but before the last one is added put in the acid and the flavorings. The whole time of beating is about 25 minutes. An essential point is to beat the icing after the addition of each white until it will again draw up in peaks after the paddle is lifted from it, except the last white which should not be beaten much as it forms the gloss and smoothness on the meringues when they are baked. Have ready some strips of writing paper two inches wide and pieces of boards (not pine) to bake the meringues on. Place spoonfuls egg-shaped on the strips of paper, not too close, smooth them with a knife, place the strips on the boards and dry-bake them with the oven door partly open. They need to bake nearly or quite half an hour. They can be lifted off the paper when cold. The boards prevent a crust forming on the bottom and the soft remainder inside can be scooped out. Fill the meringues with whipped cream sweetened and flavored, or with wine jelly, and either place two together side by side with melted candy or icing, like an open walnut shell, and pile whipped cream or chopped jelly upon them. These meringues likewise look well singly as cups filled with bright jellies of different colors and with ice creams. together with whipped cream, sweetened and flavored, inside, cost of filling 10 cents; 30 cents for 15, or two cents each on an average. But the time and labor are more than the material. Cost of material — 20 cents for 30 single meringues or "kisses." Place two together with whipped cream, sweetened and flavored, inside. 461— Rose Meringues. Having made the meringue paste according to the preceding directions, color it, or a part of it a delicate pink and flavor with rose extract. Drop with the sack and tube. pieces like large marbles on baking pans previously greased and then wiped dry, and bake slowlv without color. These rise rounded and nearly hollow and have a gauzy appearance when rightly baked.

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