TENDER MERINGUE

Proportions To Use For Pie Meringue:
Allow 2 tablespoons of fine white sugar per egg white and dash of salt.

Procedure

Beat egg whites to a stiff froth, gradually add sugar, a teaspoonful
at a time, beating thoroughly after each addition until sugar is dissolved.

Beat until meringue stands in glossy peaks when beater is removed.

Pile lightly on cool pie filling making sure meringue is anchored to
the crust on all sides. This helps to keep it from shrinking away from
edge of pie. |

Baking

Bake in a moderately hot oven 350°F. for about 12 minutes or in a
hot oven 425°F. for about 4 minutes or until set and delicately browned
on peaks.

Testing

Meringue may be tested to tell when it is done by carefully inserting
a knife into it. The blade will come out practically dry with no white
adhering to it when meringue is cooked.

Storing
Cool and refrigerate.

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Egg Drinks — see page 17

16