Combine egg whites, cream of tartar,
vanilla, and salt; beat until stiff but not dry. Add sugar by
tablespoonfuls and continue beating until mixture peaks.
Place 8 large mounds of mixture on oiled
baking sheet, make a hollow in the center of each.
Bake about 1 hour, or until firm and very
lightly browned. Cool and fill with fresh fruit or ice cream.
The index below is organized with categories at the top, contributors in the middle, and individual recipes at the end.
Information about me is at the bottom of the page to avoid it getting in the way of the cookbook index. Please scroll down if you’re interested. Thanks!
Hi — I’m Charles Sublett. I was fortunate to grow up in a family where food was important — and deliciously prepared. Although never afraid to try new things, we had our favorites. I’m attempting to compile some of them here to share among all of us who have scattered so far from each other, to pass them along to new additions to our family, and to make them available to a wider audience via the internet.
The nature of the internet results in sharing these with everyone who cares to read along or happens upon this blog. All the better — I definitely think these are worth knowing about.
Many of these recipes come from my grandmother Sophia Sublett Martin and her friends in Radford, Virginia; others have been added along the way by other members of the family and various friends. I’m grateful for everyone’s contributions; any errors or omissions are mine alone.
I don’t claim that any of these recipes originated with the person listed as contributor — that’s just to acknowledge, where possible, who introduced me to a recipe that came to be one I enjoy.
I hope you’ll try some of these and enjoy them enough to add them to your list of favorites, too!
