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Meringue Paste

This in various forms has had 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 sometimes nearly all sugar as in cake icing and "kisses." Meringues a la Creme.

These are made in two different ways, the first makes perhaps the finest and smoothest glazed meringue resembling frosted glass, but the paste must be used immediately as it soon becomes too thin to keep shape. 1 pound of powdered sugar. 10 whites of eggs. 1 or 2 teaspoonfuls of flavoring extract.

Have everything cold and dry to begin with. Whip the white of eggs in a deep bowl with a whisk made of a bunch of wires, till it will not fall out when turned upside down, add the sugar and flavoring all at once and stir it in just enough to mix it well and no more. Have ready some strips of writing paper two inches wide and pieces of boards (not pine) to bake the meringues on. Place spoonfuls eggshaped on the strips of paper, not too close, smooth them with a knife, sift powdered sugar all over them, shake off the surplus, 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 as directed in the next receipt.