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TO MAKE AND BAKE A MERINGUE

(Pies And Pastry) - (The International Jewish Cook Book)







To beat and bake a meringue have cold, fresh eggs, beat the whites until
frothy; add to each white one level tablespoon of powdered sugar. Beat
until so stiff that it can be cut with a knife. Spread on the pie and
bake with, the oven door open until a rich golden brown. Too much sugar
causes a meringue to liquefy; if not baked long enough the same effect
is produced.











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