Meringue

Basic meringue for 9" pie 3 egg whites 1/4 t cream of tartar 1/4 t salt 1/4 t vanilla 6 T sugar Have egg whites at room temperature. Place them in med. bowl with cream of tartar, salt and vanilla. Beat with electric mixer til entire mixture is frothy. Add sugar a little at a time beating well after each addition. Beat until sugar dis- solves and stiff peaks form.

Brown Sugar meringue for 9" pie 3 egg whites 1/4 t cream of tartar 2 t vanilla 1/3 C brown sugar pinch of salt Have egg whites at room temperature. Combine egg whites and cream of tartar. Beat with electric mixer until soft peaks form. Add vanilla. Gradually add sugar, beating until soft peaks form.

Pecan meringue for 9" pie 1/2 C sifted flour 1/2 t salt 4 egg whites 1 C light brown sugar 1 C chopped pecans 3 T melted butter 1 t vanilla 1/2 C pecan halves Sift flour; measure; sift again with salt. Beat egg whites until they form soft peaks. Gradually add brown sugar, beating until the form firm peaks. Fold in flour, chopped pecans, butter and vanilla. Spred over pie. Arrange pecan halves around edge of pie.

Lemon meringue for 9" pie 3 egg whites 1 t lemon juice 1/4 t salt 1/2 t vanilla 6 T sugar Have egg whites at room temperature. Place them in med. bowl with lemon juice, salt and vanilla. Beat with electric mixer til entire mixture is frothy. Add sugar a little at a time beating well after each addition. Beat until sugar dis- solves and stiff peaks form.