7 egg whites
1/2 tbsp. vinegar
1/2 tsp. vanilla
2 c. sugar
1/2 tsp. cream of tartar

Mix altogether and beat for 15 minutes. Bake in 9x13 pan at 275 degrees for 1 hour. Turn off oven and let stand for 20 minutes more. Cool.

Cook in double boiler 7 egg yolks (beaten some), 1 cup sugar, grated rind of 2 lemons, 6 tablespoons lemon juice. Cool both meringue and custard. Whip 1 pint cream; add a layer of cream to meringue, then lemon custard, then remainder of cream. Sprinkle with coconut. Refrigerate overnight.

Edith Jordin