RHUBARB MERINGUE

MRS. K. JT. WILLIAMS.
3 CUPS FRESH RHUBARB (CUT IN SMALL PIECES)
17CUP SUGAR
V27SP. SALT
ATBESP WATER
7 TBSP. CORN STARCH
47SP LEMON JUICE
REGGS SEPARATED
PUT FHUBARB, SUGAR, SALT AND WATER /NTO
SAUCEPAN - SIMMER UNTIL FHVUBARB /S TENDER.
M/X CORNSTARCH \W/ITH A L/Z7LE COLD WATER. ADD
70 RHUBARB MIXTURE AND COOK UNTIL THICKENEFR
ADD LEMON JUICE. MIX A LITTLE OF HOT M/XTURE
TO BEATEN EGG YOLKS THEN ADD 7O FEMAINDER
OF MIXTURE. POUR INTO CASSEFPOLE AND COVER
W/TH MERINGUE MADE OF TWO STIFFLY BEATEN
EGG WH/TES AND 378SPR/C/ING SUGAR. BAKE AT
355° FOR ABOUT /S PAINS. |

MAPLE MOUSSE

7CUP MAPLE SYRUP

7 PT. WH/PP/ING CFP-EAM (WH/PPED)

4EGGS.

BOo/L SYRUP SMINS, PEMOVE FROM HEAT AND S71 IN4
YOLKS, BEATEN WELL. COOK UNTIL TH/ICAHENE D. WHEN Coed.
ST/FR IN WH/PPED. CAHEAM. FOLD IN ST/IFFLY BEATEN
WH/TES. POUR IN MOULD AND CH/LL IN FR IG. AT
LEAST 4#H0URS. (FREEZE)