MERINGUE SAUCE

Whip the whites of two or three eggs to a very stiff froth. Take as many tablespoonfuls of sugar as you have egg-whites; add a little water and let it cook to the ball (see page 512), or so that when dropped into water it will roll into a ball between the fingers. Turn this hot syrup slowly onto the whipped eggs, beating all the time; then beat it over the fire for a minute where the heat is moderate. This is called Italian meringue. Remove it from the fire and add a little lemon-juice or kirsch to take away the excessive sweetness; or a little currant jelly can be used, also grated orange-peel and shredded candied peel; serve it at once. This is a good sauce for souffles or light puddings.