WIIITBY FREE PRESS, Chrisima Supplcrncnt, WEDNESDAY, I)ECEM[3ER 9. 1987, PAGE A15 De licious Christrnas sweets Delicate and mouth- watering, meringues are truiy easy to prepare. Here are a few important steps to folow: *Use a glass or metai bowl; plastic bowis can have a greasy film which can prevent foamning. f Separate the eggs care- fuliy whiie stil coid. Be sure no yolk slips in with the white to interfere with the foam formation. *Let egg whites stand at room termperature for about haif an hour after separating. They wili whip to a greater volume than if beateni when cold. *Choose a dry, nlot humid day to make a meringue. Because of the high sugar content, it can absorb moisture from the air to become limp and sticky. e Unless stabilized, the egg white foam (produced by beating the egg whites) wiil retum to liquid state. This is why acid ingredients such as cream of j tartar, vinegar, or lemon juice are added at the frothy stage. Do not throw away the egg yolks. Lefrover egg yoiks can be used in a number of ways: stirred into a white sauce; added to cream soups, or transformned into mayonnaise or Hollandaise sauce. You can also poach the yolks in simmering water until hardcooked, then chopped and used as a garnish on soups or salads. Haizenut MeringueCookies 2 egg whites 1/2 cup (125 ni) granulated sugar 1/4 tsp (1ml) salt 1/2 tsp (2 ml) vanilla 1/2 tsp (2 mi) vinegar 1 cup (250 ml) hazeinuts, flnely chopped Line baking* sheets with brown paper (from paper bag) or parchinent paper. In mixing bowi, beat egg whites until soft pealcs form. Gradualiy add sugar and sait; continue beating for 3 to 4 minutes until meringue is very stiff and sugar has dissolved. Beat in vanilla and vinegar. Fold in hazeinuts. Drop by spoonful in mounds (about 1-1/2 inches/4 cm diameter) on prepared baking sheets. Bake in 300 degrees F (160 degrees C) oven for 30 Easy-to.prepare Lemon Shortbread Bars and Hazeinut Meringue Cookies -are delwcious desserts tuiai aire perfect j)r vour holidayv entertaining. minutes or until light brown. Turn off heat; leave in oven until oven is cool or overnight to thoroughiy dry. Lift off paper. Makes 24 cookies. If desired, other chopped nuts - pecans, walnuts, almond or peanuts can be used in place of the chopped hazeinuts. Lemon Shortbread Bars 1 cup (250 ml) al.purpose flour 1/2 cup (125 mi) granuiated sugar 1/2 cup (125 ml) butter Topping: 1/2 cup (125 ml) sugar 2 tbsp (25 ml) ali-purpose flour 1/2 tsp (2. ml) baking powder 1/4 tsp (1 mli) sait Grated mid of 1 lemon 2 tbsp (25 mi) lemon juice 2 eggs Icing sugar Crust: In bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. L~0 oz. (275 g) fresh breadcrumbs S8 oz. (225 g) soft brown sugar 8 oz. (225 g) currants 10 oz. (275 g) seeded raisins (chopped) 8 oz. (225 g) suitanas 12 oz. (50 g) im-ixed peci (chopped) 10 oz. (275 g) shredded suet Press evenly over bottom of lightiy greased 8-inch (20 cm) square baking pan. Bake in 350 degrees F (180 degrees C) oven for 15 minutes or until edges begin to brown. Remove from oven; cool for about 10 minutes. Topping:- While crust is baking in bowl, combine sugar, flour and baking powder, sait and lemon rind. Beat together lemon juice and eggs. Stir into sugar mixture- until smooth. Pour over warm crust. Bake in 350 degrees F (180 degrees C) oven for 15 minutes or until top is set. Sprinkle icing sugar over top. Cool in pan. Cut into bars. Makes 18 bars. To freeze: place in waxed paper-lined box or cookie tin. Separate layers with waxed paper. Wrap, seal and label. More deiicious egg ideas are found in "Eggs Made Easy" series which is available by writing to" 7195 Millcreek Dr. Mississauga, Ont. L5N 4H1. /2 level teasp. (2.5 ml) sait 1 level teasp. (5 ml) mixed spice Grated rind of 1 lemon 1 dessertsp. (15 mi) lemon juice 2 large egos (be-aten) '/2 pint (300 mi) Guinness Mix Al dry ingredients in a large basin. Stir in lernon juice, eggs, milk and Guinness. Mix well and turn into two 2 ½ 2pint (1.4 litre) well- greased pudding basins. Tie pudding cloths over puddings, or cover them tightly with greaseproof paper and foul. Leave overnight. Steam for about 7 1/2 hours. If not eating puddings immediately, cool, re- cover and store in a cool place. When required, steam for a further 2-3 hours before serving. Bulk Foods in a Clean, Friendly Atmosphere. Scoop Your Own or Let Us Serve You. j Cake pans & Decoratmng Supplies Pan Rentais - $1.00 per day (no deposit) SChocolate - Making Supplies, Boxes & Molds Cake Decorating & Chocolate Making Classes Special Discounts on Bulk Orders 400 [)UN DAS ST. W. WH ITBY, ONTARIO 666-2150 1i=r Gvow cývI L;4X~ Ckr~~4i~ V~si~'or~ VZoIOPlt-. OmDA 44-f 4 j Iý 1, '0-+-ic . (1 wX'~ti"ltýl2 T. rotL ( 30ML.) % à watx cu~~S -% i c4jp .lsov r t~~~~e- ~ ëc ) 4bA$~co~- i~~~J~w~ &ýà prD tac4 .,S tkl'm. O Use-4ônu sv-j,ý,4cs .y w-.y C ~ ?) O jd M ý,ýà eô4f 'uv, *Eldorado Cheese * Gift baskets * Claxton Fruit Cake *Mail Order 433-1795M THIE KITCIIEN CUPBOARD GIVE A GIFT 0F FOOD Custom make your own or coose a pre-made package. 356 Brock St. South, Whitby 666-1600O0 Have a Merry Christmas! We'll bake Up the best for you every day of the year. From ail of us at Whitby Home Bakery and Coffee Shop 141 Brock St. S., Whitby 668-3586 1 1 Il 1 rtà 4r GUINNESS CI-11119l"MAS PUDDING lî3e -16u, - 4L 1