USEFUL HINTS.

Star (Christchurch), Issue 4793, 10 September 1883, Page 3

USEFUL HINTS.

*» Mbbino.bs.— Whisk the whites of 12 eggs in a bowl until they take tbe appearanoe of a white sub&tantial smooth froth, looking almost like snow. To obtain this, it is essential that the whisk and basin be perfeotly clean and dry, if in the slightest degree greasy the eggs would not rise sufficiently. Lay aside the whisk, and with a spoon mix in lib of castor sugar ; this must be done very lightly, if worked too muoh it will lose its firmness, and it would be difficult to form the meringues. Out Borne stiff foolsoap paper into-- strips, about 2in wide, then take a tablespoon and gather it nearly full of the batter, by pressing it up against the Bide of the basin, and getting it as muoh as pettible into the form of an egg ; sooop this off slantingly on to the froth, passing the spoon sharply round it before leaving it, to make it smooth and round and quite like an egg. Prooeed in this way till all the froth is used up, and leaving a space of about 2_in between eaoh meringue. Plaoe the bands of paper containing them side by side ou the table, and, when all are made, shake some rather coarse-tifted sugar over them, and let them stand for about three minutes. To bake meringues it will be neoessary to have a board made of wellseasoned wood, about an inoh thick, to fit tho oven?' On this plaoe the paper bands of meringues, holding them at eaoh end of the paper, and giving each band a little shake before plaoing it on the board, to get rid ot tho superfluous sugar ; place the bands close together, and put the board into an oven of very moderate heat, to bake a light oream colour. When they are oooked remove them oarefully from the paper, and with a silver desßert spoon aooop out the soft white part from the iniide. After this they must be put back into the oven for a short time to dry ; the oven must be quite cool, and they must be watohed to see that they do not beoome a deeper colour; this should be done on a baking-sheet, on which they should be care* fully placed. If kept in a large oovered glass jar in a perfeotly dry plaoe, these meringues, will keep good for a long time. They must be quite oold before putting away. When required for table, fill the insidea with whipped oream, slightly sweetened and flavoured with vanilla or any other flavouring preferred, or, better still, with a dessertspoonful of creamice ; join two of the shells together, and dress them piled high in a glass or silver diBU.