Preventing a Meringue from Falling.
The means of preventing a meringue from falling when it is taken from the oven are simple. Usually the trouble arises from baking the meringue in too high a temperature. If you beat the whites of the eggs to a stiff, dry froth, then gradually beat in the powdered sugar (a generous tablespoonful for each white of an egg), put the meringue on the pie or pudding when partially cooled, and bake in a moderate oven, with the door open, for eighteen to twenty minutes, the annoyance may be avoided.