Page:Cakes, cookies and confections.djvu/47

 tacked to a board or onto a greased paper. Bake one of two possible ways.

Either put into an oven warm enough to make Meringues hold their shape and take on a very delicate brown; then lower fire to just dry them out. This may take one-half to one hour. Or place them in a very slow oven to dry out for one hour.


 * 1. Fill Meringue shells with whipped cream or frozen mixtures and press two together. Serve as a dessert.


 * 2. Bake as small kisses.


 * 3. Shape on a paper in a large circle. Bake. Remove from paper and place it around a mound of strawberries piled with whipped cream.


 * 4. Shape into fancy forms as mushrooms, eclairs, etc., with pastry bag and tubes.

Drop by small tsp. on greased tin. Put nut meat on top. Bake in moderate oven. Makes three dozen.

Beat whites stiff with Dover egg beater. Mix into whites with a spoon, the sugar and ground