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Classic
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page 138
ITALIAN MERINGUES.
One pound of sugar, the whites of six eggs; clarify the sugar, and boil it to
the blow; in the mean time whip up the whites, as for dry meringues, take the
sugar from the fire, and rub it against the sides of the pan to grain it; as
soon as it begins to turn white, mix in the whipped eggs, stirring the sugar
well from the bottom or sides of the pan, with the whisk; lay them off, and bake
as dry meringues. These may be colored, by adding the liquid color to the syrup,
so as to give the desired tint; and either of them may be flavored, by rubbing
off the peel of oranges, or lemons, on sugar, and scraping it off as it imbibes
the oil; or it may be flavored with vanilla, by cutting it in small pieces and
pounding it with some sugar; or with any liquor, by adding a spoonful or two,
when you mix the eggs, or sugar. They may also be varied in shape, and baked in
tin or iron plates, instead of wood, that the bottom may be quite firm. The tops
may be covered with almonds, blanched and cut small, or in fillets; or with
currants, or colored sugars; the whole depending on the taste and ingenuity of
the artist.
MUSHROOMS.
To make these, take either of the pastes for meringues, or light icing, as for
cakes; put some into a bag in the shape of a cone, with a tin pipe at the end,
lay them off in drops the size you wish them
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Classic
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