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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