Meringues

3 egg whites
6 ozs caster sugar
Pinch of salt
½ teaspoon vanilla essence

Grease 3 or 4 flat baking trays.
Beat the egg-whites until they will stand up in peaks.
Add half the sugar and beat again until very stiff.
Fold in the remainder of the sugar with the vanilla essence.
Place in heaped teaspoonful on trays and form into rounds slightly
hollowed out in the centre.
Bake in a slow oven (115 degrees C) for 2 hours.
Do not allow to brown.
When cold, decorate with whipped sweetened cream, fruit or jelly.

The same recipe can be used for a large pavlova.
Just add 1 teaspoon of brown vinigar with the vanilla essence.
Only needs 1 ½ hours in slow oven.
The centre of this should be like marshmallow.

cheese devils

1 ½ cups of grated cheese
4 rashers of bacon chopped in small pieces
1 egg
2 teaspoons worctershire or soy sauce
8 rounds of bread

Lightly toast the bread and spread with butter.
Spread with the cheese mixture and cook under the griller until golden
brown. Best eaten while hot but can be used cold.