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Updated: May 29, 2025
To make it, beat six egg-whites with a pinch of salt until they stick to the dish, add to them a little at a time, three cups granulated sugar boiled with a cup and a half of water, till it spins a thread. Keep the syrup boiling while adding it. When it is all in, set the pan of frosting over boiling water, add six drops lemon juice and beat until stiff enough to hold shape.
Half bake crust, then pour in batter and cook slowly until done. Cover with meringue made by beating two egg-whites with two teaspoons cold water, a few grains of salt, and one cup sugar. Add sugar gradually after eggs are very light. Use at once it will fall by standing. Let the meringue barely color in the oven. Serve hot or cold.
Slack heat when it is a very light brown, and cook until a straw thrust to the bottom comes out clean. Turn out upon a thick, folded cloth, cover with another thinner cloth, and let cool. Beat three egg-whites well chilled to the stiffest possible froth with a pinch of salt, and a very little cold water.
To make small cakes omit one of the egg-whites, fill well-buttered gem pans a little more than half full, and bake in a moderately hot oven until a delicate brown. The white reserved may be beaten to a stiff froth and then gradually stir in four tablespoons of powdered sugar and the juice of half a lemon.
Meantime the egg-whites beaten with a little salt until they stuck to the dish, had been cooked by pouring quickly over them full-boiling water from a tea kettle. They hardly lost a bubble in the process the water well drained away, the whites were ready to go on top of the custard in either bowls or goblets, and get themselves ornamented with crimson jelly, or flecks of cherry preserves.
White Sponge Cake: Beat very stiff six egg-whites, add to them gradually a cup of sugar, and a cup of flour sifted twice with a teaspoonful of baking powder. Do not forget a tiny pinch of salt in the eggs. Angel's Food: Beat to a stiff froth with a pinch of salt, the whites of eleven eggs.
Mix smooth, pour into a deep pudding dish, and bake in a quick oven, then cover with meringue made from the egg-whites left out, beaten up with a small pinch of salt, two teaspoons cold water, and six tablespoonfuls of sugar. Return to the oven and let barely color. Serve hot or cold. Sweet Potato Pudding: Beat four eggs very light with four cups sugar and one cup creamed butter.
Follow this with the egg-whites beaten stiff. Flavor with brandy a tablespoonful and a half. Bake in a moderate oven about an hour. Serve with any approved pudding sauce, or use as other cake. Nearly as good as the pound cake of our grandmothers. Beat hard for at least half an hour until the mixture is smooth and stiff.
Bake until firm in a quick, but not scorching hot oven, cover with meringue made from the egg-whites and half a cup of sugar. Barely color the meringue. Let cool, and serve with either whipped or sweetened cream, or a fruit sauce. Good without any sauce.
Mix smooth, then add gradually one cup rich milk, put in double boiler, and cook until thick. Let cool, flavor with vanilla, then pour into rich crusts, previously well-baked, cover with meringue made from the egg-whites, set in oven to harden, and serve hot or cold. Bake until custard is well set, let cool, and spread with whipped cream. Serve cold as possible.
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