Peach Meringue Recipe

To every pint of stewed or canned peaches, sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep pudding dish fifteen minutes, then cover with the whites of the two eggs
beaten till very light with two tablespoonfuls of sugar. Brown in the oven, and serve cold with whipped cream. For peaches, substitute any other stewed fruit desired.

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