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Meringue Tarts

Have in readiness some tarts made of any preserved fruit or jam. Meanwhile whisk the whites of two eggs to a froth, adding slowly four ounces of sugar and a little lemon or vanilla flavoring; pour it over the tart to about one inch in thickness, smoothing it with a knife, put the tart in the oven for a few minutes to color slightly the meringue, and serve. It may be served either hot or cold, as preferred.