Meringue For Tarts And Pies

Whites of 2 eggs

1/4 cup granulated sugar

Beat the whites of eggs very stiff; add sugar gradually, spread over tarts or pies, mounding in the center; put in a slow oven, and bake about ten minutes for tarts and fifteen minutes for pies. If baked slowly, meringue will not settle.

One-Egg Meringue

White of 1 egg

1/2 cup granulated sugar

1 teaspoon baking powder 1/4 teaspoon extract

Beat the egg until stiff, add gradually sugar mixed with baking powder, flavor, spread on tarts or pies, and bake in a moderate oven ten minutes.

Rhubarb Meringue Patties

2 cups rhubarb 1/4 cup water 1 cup sugar

1 egg yolk beaten

3 tablespoons sifted crumbs

1 teaspoon butter

Cut rhubarb in half-inch pieces and cook with water ten minutes; add sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool, fill Patty Shells (see No. 621), cover with One-egg Meringue (see No. 628), and bake ten minutes in a moderate oven.