Place the board, or boards,
side by side in a veri/ moderate oven and bake slowly until the
meringues are a light fawn color. This will probably take
fìfty minutes. When done, carefully remove each meringue
from the paper; with a desert-spoon scoop out the white part
inside, keeping them nicely smooth. Arrange them on a tin
baking sheet and put them in the oven to dry. Great care
must be taken not to brown them any more. Just before serv-
ing, whip some cream very stiff, flavor it with sifted powdered
820 MB8. SEELT'a COOK BOOK
sugar and vanilla, or any kind of liquor. Put a spoonful in
each meringue, join two together, and arrange on a napkin in
the form of a pyramid. Instead of the whipped cream yon
may use any kind of preservo or ice-cream. The board men-
tioned above should be of well-seasoned wood and about one
inch thick, ite size proportioned to your oven. Tou must haya
ampie room f or turning the boards about.
Apple Meringues
Peel and core six nice greening apples and make a good-sized
space in the middle of each appiè. In a saucepan put two cups
of water, one cup of granulated sugar, two whole cloves, and a
little dash of nutmeg. When this Comes to a boil, put in the
apples and cook them till they are tender. Test them with a
broom whisk. When one side is done, tum the apples and
bave care not to break them. When they are cooked, take
them out of the syrup and set them away to cool. Strain the
syrup and save it for further use. Into a bowl sift half a
pound of granulated sugar. Beat the whites of two eggs to
a very stiff froth and add the sugar by degrees, cutting the
whites down and folding them over. When the granulated
sugar is mixed in, add four tablespoons of powdered sugar.
Put your apples in a baking dish, fili the centres with straw-
berries which bave been sprinkled with powdered suirar. When
the apples are fiUed with the Btrawberrks. cover each one with
meringue. Put them in a slow oven for thirty minutes or more
to color them a ligbt brown. Do not take them out till they
are thoroughly dry. Should the oven be too hot, the meringue
will spoil. Take them from the oven, and when thoroughly
cold with a long-bladed knife turn the shells appiè side up.
Whip a pint of rich cream✪ Apple Meringues, put it in a pastry bag, and form a
rosette on each appiè. Mount a strawberry on top and serve
on fancy papers. The syrup the apples were cooked in may be
used for bread pudding, sauces, baked apples, or deep appiè pie.
MEBINOUE 8HRLLB FILLED WITH FISTACKIO CREAM.
Taetag pagt 3tO.
OBANOE BA8KBT8 FILLED WITH JELLY.
GOLD PUDDINGS, CBEAM8, MSRINQUKB, AND ICM8 821
Boiled Merinffue Sheila
Page 176 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Place the board, or boards, side by side in a very moderate oven and bake slowly until the meringues are a light fawn color. This will probably take fifty minutes. When done, carefully remove each meringue from the paper; with a dessert-spoon scoop out the white part inside, keeping them nicely smooth. Arrange them on a tin baking sheet and put them in the oven to dry. Great care must be taken not to brown them any more. Just before serving, whip some cream very stiff, flavor it with sifted powdered sugar and vanilla, or any kind of liquor. Put a spoonful in each meringue, join two together, and arrange on a napkin in the form of a pyramid. Instead of the whipped cream you may use any kind of preserve or ice-cream. The board mentioned above should be of well-seasoned wood and about one inch thick, its size proportioned to your oven. You must have ample room for turning the boards about.
Apple Meringues
Peel and core six nice greening apples and make a good-sized space in the middle of each apple. In a saucepan put two cups of water, one cup of granulated sugar, two whole cloves, and a little dash of nutmeg. When this comes to a boil, put in the apples and cook them till they are tender. Test them with a broom whisk. When one side is done, turn the apples and have care not to break them. When they are cooked, take them out of the syrup and set them away to cool. Strain the syrup and save it for further use. Into a bowl sift half a pound of granulated sugar. Beat the whites of two eggs to a very stiff froth and add the sugar by degrees, cutting the whites down and folding them over. When the granulated sugar is mixed in, add four tablespoons of powdered sugar. Put your apples in a baking dish, fill the centres with strawberries which have been sprinkled with powdered sugar. When the apples are filled with the strawberries, cover each one with meringue. Put them in a slow oven for thirty minutes or more to color them a light brown. Do not take them out till they are thoroughly dry. Should the oven be too hot, the meringue will spoil. Take them from the oven, and when thoroughly cold with a long-bladed knife turn the shells apple side up. Whip a pint of rich cream, put it in a pastry bag, and form a rosette on each apple. Mount a strawberry on top and serve on fancy papers. The syrup the apples were cooked in may be used for bread pudding, sauces, baked apples, or deep apple pie.
[illustration: MERINGUE SHELLS FILLED WITH PISTACHIO CREAM.]
[illustration: Facing page 310.]
[illustration: ORANGE BASKETS FILLED WITH JELLY.]
COLD PUDDINGS, CREAMS, MERINGUES, AND ICES 821
Boiled Merinffue Sheila
Records on this page
Apple MeringuesBoiled Meringue ShellsLemon Meringue Pudding