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.
COCOANUT MERINGUES
Place meringue mixture (page [150]) in a pastry-bag with plain tube of one-half inch opening, and press it through on to paper in pieces about three inches long. Cut the meringue from the tube to give clean ends. Sprinkle the tops with as much grated cocoanut as will adhere. Desiccated cocoanut can be used. Place in a moderate oven to color it lightly, then remove to the hot shelf of the range to dry.
These meringues are also pretty if pressed through a star-tube into rings.
GALETTES
Roll puff-paste trimmings as thin as possible. Stamp it all over with some rough surface which will pierce the paste (a wooden meat-pounder was used for those in illustration). Then cut with a plain biscuit-cutter into round or oblong shapes. Lay these on a baking-sheet, paint the tops all over evenly with egg, and sprinkle them with powdered sugar. Bake in a medium oven until lightly colored.
Every scrap of paste can be utilized for these cakes, which are very nice with ice-cream or for afternoon tea-cakes.
NO. 184. COCOANUT MERINGUES.
