ksul-uasc-mscc221_078

Companion - December 1939.
Meringue
⅛ tsp. salt, ¼ tsp. cream of tartar
2 egg whites, ½ cup granulated
sugar, ¼ tsp. vanilla
Sprinkle salt & cream of tartar
over egg whites, beat until they
have their shape but are not too
stiff & will slip when bowl is
tilted. Sift sugar to remove all
lumps, add to egg whites, a tbsp.
at a time, beating each time,
add flavoring during process,
Kisses: With spoon or pastry
bag shape mixture into peaks
about 1 ½ inches in diameter.
Sprinkle tops with finely
chopped nuts, chocolate shot,
colored sugar or cocoa. Bake
in slow oven 250° about 45 min.
While warm lift from paper
with spatula. Makes about 16.
Shells: With spoon, form mix=
ture into mounds about 2
inches in diameter. Bake in
slow oven 250° F. about 1 hr.
Remove from paper with
spatula, cut out bottoms with
sharp knife & scoop out moist
inside. Fill with whipped
cream or ice cream.