Meringue for Chocolate, Lemon or Pumpkin Pie
2 egg whites
2 tablespoons corn syrup
Beat whites until very stiff. Add corn syrup by folding in. Do not beat.
Wheatless, Eggless, Butterless, Milkless, Sugarless Cake
1 cup corn syrup
2 cups water
2 cups raisins
2 tablespoons fat
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1½ cups fine cornmeal, 2 cups rye flour; or, 3½ cups whole wheat flour
1½ teaspoons baking powder, or, ½ teaspoon soda
Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.