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.

Companion - December 1939.
Merringue
1/8 tsp. salt, 1/4 tsp. cream of tartar
2 egg whites, 1/2 cup granulated
sugar, 1/4 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 1/2 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 curd, whipped
cream or ice cream.