January 31, 1955 Meringue Shells, Cream of Tomato Soup, Johnny Cake

Meringue Shells

1/2 c. egg whites (about 4)
1 c. sugar
Pinch of salt
1/2 t. vanilla

Beat egg whites with salt and vanilla until VERY VERY STIFF. Add 2/3 c. of the sugar, a tablespoon at a time, continue beating until the mixture will hold its shape. Fold in remaining 1/3 c. of sugar. Grease cookie sheet and sprinkle with cornstarch, with a round cutter (about 3 inch) make impression over starch. For valentines day use a heart shape for the meringues, using your cookie press or use a pastry bag with number 5 tube. Bake in slow oven 250 degree for about 1 hour, turn heat off and leave meringues in oven for another hour. Meringues should not brown. Serve with a scoop of ice cream and strawberries. Makes 10 meringue shells.

Tip: For valentine's day tint meringue pink before shaping.

Cream of Tomato Soup

2 1/2 c. canned tomatoes
2 slices onion
1 bay leaf
1/4. t. pepper
1/8 t. cinnamon
1/8 t. cloves
2 T. butter
2 T. flour
2 c. milk

Combine tomatoes, onion and seasoning, simmer 10 minutes, strain. Make white sauce of butter, flour and milk. Just before serving, slowly add strained tomatoes to strained white sauce, stirring constantly. Serve at once. serves 6.

 Johnny Cake

1 c. flour
3 1/2 t. baking powder
1 t. salt
3 T. sugar
1 c. yellow cornmeal
1 egg, clightly beaten
1 c. milk
1/4 c. melted shortening

Sift flour, measure, add baking powder, salt and sugar, sift again. Add cornmeal, mix well. Combine egg, milk and melted shortening (slightly cooled), pour into flour mixture and stir just enough to moisten the dry ingredients. DO NOT BEAT. Turn into a greased square pan (8 x 8 x 2 inches). Bake at 425 degrees about 40 minutes. Cut into squares and serve hot.