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Meringues and Macaroons
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Mushroom Meringues

Force meringue mixture through pastry bag and plain tube in rounds one and one half inches in diameter, for mushroom caps. Shape stems three fourths inch in diameter and one to one and one half inches high.

Sprinkle all with grated chocolate or cocoa, rubbing it gently on with the finger. Bake in a slow oven, remove paper, and place caps on stems.

Turkey Meringues

Shape meringue mixture on paper with pastry bag and rose tube in the shape of turkeys. Shape the spread tail first on the paper, in front of tail shape the body, building it up in circles and shaping the head last.

Bake, remove from paper, and scoop out soft part, dry in oven, fill with ice cream, stand in a nest of green spun sugar, and serve.

Nut Meringues

To either recipe for Meringues add half a cup of chopped nut meats of any kind, and one fourth teaspoon of salt. Drop from tip of spoon, or force through pastry bag and plain tube, on tin sheet covered with a sheet of paper. Sprinkle with nut meats, and bake like meringues.

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