Egg-white meringue recipe comes with a helpful caveat

Dear Heloise: Some time ago, you had a recipe in the paper for egg-white meringue. I cut it out of the paper, but can’t find it. It is a good recipe. Thanks so much. Reader, via e-mail

I’d be happy to reprint the recipe. Start with three egg whites, at room temperature.

Separate the eggs carefully so no yolk is in the bowl. Use a glass or metal bowl (not plastic), and make sure the beaters and bowl are clean and dry. Beat with mixer on high speed until the whites are stiff (but not dry). Sprinkle 1‚Ñ4 teaspoon cream of tartar and a dash of salt on top and beat slightly. Slowly add 3 level tablespoons of sugar for each egg white in the bowl, beating all the while.

When topping a pie with meringue, be sure the meringue touches the edges of the pie crust to prevent shrinking.

Update: Years ago, you would taste the meringue to see if any grains of sugar were undissolved. However, tasting raw eggs is a no-no because of the risk of salmonella poisoning. So, check by pinching a bit of meringue between your fingers and rubbing together to feel for sugar grains. Heloise

Dear Heloise: Add a little spice to a glass of iced tea. Pour in a little fruit juice, such as cranberry, raspberry or even orange juice, and enjoy. For hot-tea lovers, try adding a flavored candy stick. Susan S. in New Hampshire

Dear Heloise: Here’s a breakfast idea to help families during the busy work/school weekdays: When you have the time, mix up some pancake mix and make pancakes. Let cool, then slide them into sealable freezer bags. On busy mornings, just pop a couple of frozen ones (no need to thaw) into the toaster oven, and you’ll have hot pancakes in a flash. Steve in Georgia

Dear Heloise: Need a holder for taco shells so you can fill them? Turn a muffin pan upside down and place the shells in the spaces between the cups. Spilled fillings are easily contained, too. Barbara F., Texarkana, Texas

Dear Heloise: If you are preparing a dish that calls for mustard and you find you are fresh out, don’t fret. In most recipes, you can substitute 1 teaspoon of dry mustard for every tablespoon of prepared mustard. Phyllis E., Colorado Springs, Colo.

Dear Heloise: If you’ve ever dropped an egg on the floor, you know what a slimy mess it is to clean up. Next time this happens, just pour a lot of salt over the egg and wait for 15-30 minutes. This will make cleanup a simpler task. Rachel R., Spokane, Wash.

Dear Heloise: I sprinkle bacon or sausage with a little flour before cooking to give it a nice, crunchy texture. Valerie from Texas

SBlt Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate