MERINGUE MUSHROOMS
Place meringue mixture (see page [150]) in a pastry-bag with a plain tube, and press it through into shapes like mushroom caps. This is done by holding the tube still until enough of the egg is pressed through to form a cap of the size desired and high in the center. With a wet knife lightly press down the point left by the tube, and, if necessary, smooth the whole top. On another paper make forms resembling mushroom stems, and with a wet knife flatten the tops. Place all in a cool oven for a few minutes to form a crust, but do not let them color. When a little firm place them on the hot shelf to dry. Sprinkle the tops of the caps with powdered cocoa, and with the finger darken an edge around the flat under surface to represent the gills of a mushroom. Moisten the tops of the stems with white of egg and stick them on the caps.