Dry-mix the "Promine"-R, bicarbonate, and phosphate. Sift the remaining dry ingredients together. Pour the boiling water into a heated mixing bowl; with constant stirring add the protein mixture. Whip at high speed until stiff. In a steady slow stream add remaining ingredients. Whip for 2 to 3 minutes more. With pastry tube squeeze onto cookie tray which has been powdered with starch. Dry inn oven at 170'F for 3 or more hours until completely dry. Serve with all-vegetable whipped toppings, soy chocolate pudding, or chocolate frozen dessert. Extra powdered sugar may be added as desired to alter properties of the meringue.
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