Jelly Meringue

From a
1928
cook book
^^^^^^^^

.

1 Egg White
1/2 c. Currant, or other Jelly
.

Put Egg White and Jelly together into a bowl
and beat with egg beater or wire whip until stiff.
Spread between layers,
or on top of Cake.
~~~~~~~~~~~~

Chocolate Meringue

From a
1915
cook book
~~~~~~~~

.

Dissolve 2 Tbsp. of Corn-starch
in 1 Tbsp. of Milk.
Grate 2 Tbsp. of Chocolate into a saucepan
and add to it 1 pt. of Milk;
stir until perfectly smooth.
( An earthen dish is nice for such preparations
unless cooked in a double boiler;
they are not so apt to burn as in tin.)
When it is scalding hot pour in the Corn-starch
and stir until it thickens;
then add the Yolks of 2 Eggs beaten with
2 Tbsp. of Sugar,
stir until well thickened.
Let cook a minute,
flavor with 1 tsp. Vanilla,
and pour in a glass dish.
Just before serving,
when it has cooled perfectly,
cover it with a Meringue made of the Whites of Eggs
beaten stiff with 2 Tbsp. of White Sugar
and a few drops of Vanilla.
This may be made with only 1 Egg,
but is not quite as rich.
^^^^^^^^^^^^^^^

Chocolate Chip Miringue Bars

By:

Billie Johnson

`

• 3/4 cup shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 egg yolks
• 1 tsp soda in 1 Tbsp hot water
• 1 tsp baking powder
• 2 cups flour
• 1 tsp vanilla
• 3/4 cup water
• 1 pkg chocloate chips
• 1/2 cup shredded coconut

Cream the shortening, sugar, and brown sugar together. Beat the egg yolks and add to the sugar-shortening mix. Add in the rest of the ingredients and mix. Place into a greased 9x13 inch pan. Bake at 350 degrees until done.

Miringue

• 2 egg whites
• 1 cup brown sugar

Beat the egg whites until stiff. Slowly add in the brown sugar. Mix thoroughly and spread over the bars. Bake 20 to 40 minutes.