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Almond Meringues

Whisk the whites of four eggs to the firmest possible froth, and mix slightly with them a quarter of a pound of sifted sugar. Have ready some pieces of writing-paper fastened upon a board, to prevent the meringues being too much coloured at the bottom, and drop them upon it in the form of a half egg. Sprinkle some finely-shred almonds over them, and upon this a little coarsely-sifted sugar. Place them in a cool oven, and, when they are firm, take them out, scoop out a little of the inside, place them on clean paper, upside down, and return them to the oven, and when they are crisp through they are done. When ready to serve, place almond cream inside, and join them together with the white of an egg. Time to bake, half an hour. Probable cost, 8d. Sufficient for a small dish.