Beat the whites of 3 eggs with a dash of salt until stiff, but not dry. Gradually beat in 6 tablespoons of sugar, sprinkle a little at a time over the surface of the egg whites. Continue beating until very smooth and glossy. Add flavoring if desired.

Pile lightly on top of the pie filling (thoroughly cooled). Seal the edge of the meringue to the pastry to prevent it from shrinking and leaving a gap as it browns. Bake in a moderate oven (325 degrees) 15 to 20 minutes or until lightly browned.

Makes enough meringue for one 9 inch pie.

RHUBARB MERINGUE PIE:

1 (9 inch) pastry shell (frozen deep dish works well)
3 c. rhubarb, diced
1 1/4 c. sugar
1/4 tsp. salt
2 tbsp. water
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
4 eggs, separated

Prepare pastry and make a baked 9 inch pastry shell (or bake a frozen one). Combine rhubarb, 1 cup of the sugar, salt and water in a saucepan; place over low heat and let come to a boil. Dissolve cornstarch in 3 tablespoons of cold water; add to rhubarb mixture. Cook, stirring constantly, until clear and thickened. Add lemon juice. Beat egg yolks slightly; stir a little of the hot rhubarb mixture into them. Stir into the rhubarb mixture. Cool. Beat 2 egg whites until stiff but not dry; fold into rhubarb mixture. Pour into baked shell. Top with meringue made from the other 2 egg whites and the remaining sugar. Bake in a moderate oven (325 degrees) about 15 minutes or until lightly browned.