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Reference
>
Farmer's Cookbook
>
PASTRY DESSERTS
> Meringue I
For Pies, Puddings, and Desserts
Meringue II
CONTENTS
·
BIBLIOGRAPHIC RECORD
Meringue I
Whites 2 eggs
1
/
2
tablespoon lemon juice or
2 tablespoons powdered sugar
1
/
4
teaspoon vanilla
Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.
CONTENTS
·
BIBLIOGRAPHIC RECORD
For Pies, Puddings, and Desserts
Meringue II
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