PEACH MERINGUE PIE
Roll out half an inch wider than the! pie plate, a quarter of a pound of light' pustry. Lightly butter the plate, plac.’i' the niistry over, press down with the thumbs all round the edges, neatly trim any superfluous pastry round the border, Use. either fresh peaches or preserved ones and cut into slices quarter of an inch thick; place in a bowl with two tablesi.Gonsful of sugar and one teaspoonful cf vanilla essence, mix we 1 and arrange evenly on the pie pint?. Set in the oven to Lake for twenty m : n utes. Remove to a table - . Beat up in a basin to a stiff froth three whites of eggs, add two ounces of granulated sugar and half a tcaspoonful of vanilla essence; mix gently. Place the preparation over the peaches, nicely smooth the surface with the blade of a knife, sprinkle a little fine sugar over, re-set in the oven for ten minutes or until a nice golden colour. Remove and serve either hot or cold.
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Bibliographic details
Wanganui Chronicle, Volume LXXXIII, Issue 19840, 14 May 1927, Page 19 (Supplement)
Word Count
172PEACH MERINGUE PIE Wanganui Chronicle, Volume LXXXIII, Issue 19840, 14 May 1927, Page 19 (Supplement)
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