The economics of modern cookery, or, A younger son's cookery book.

  • Mallock, M. M.
Date:
1900
Catalogue details

Licence: In copyright

Credit: The economics of modern cookery, or, A younger son's cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    182/398 (page 168)
    MERINGUE AND ICING MIXTURES To make any of these well, requires no skill and very little trouble, and to iise them, nothing but an easily- acquired knack. Knowledge of what to do and avoid is here all that is needed. Meringue mixtures consist simply of white of egg whipped very stiffly, with the addition of some little flavouring and a certain proportion of castor-sugar. In making these, the stiff beating of the egg is essential, but it is equally essential that this beating should cease directly the right consistence is attained, as, if continued longer, a broken, curdled appearance will come on, and the mixture will be close and heavy. As soon as the egg-froth, therefore, stands up in solid points on the withdrawal of the whisk, or will allow itself to be divided with the knife into two separate halves, stop beating. To each white of egg used, now stir in lightly from 1 to 2 oz. of fine castor-sugar. The former quantity if the meringue is to be used for covering a tart or pud- ding, the latter for meringues excellence.