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Italian Meringues

Boil a pound of the finest lump sugar in a pint of water. When it has boiled long enough to whiten and become flaky as it drops from the spoon, scrape from the sides of the pan any sugar that may be adhering, and stir in six whites of eggs, which have been whisked to the stiffest possible froth; do this very gradually and slowly, at the same time mixing the mass as briskly as possible to make it smooth. Continue to stir until the mixture is firm enough to retain the shape of a tea-spoon, in which it is now to be moulded. Slip the meringues quickly off on paper, and harden in a gentle oven, that they may retain their delicate whiteness. Almonds are sometimes pounded and mixed with the eggs and sugar. These are very superior to the plain meringues, but they will require more care in baking, and they will take a longer time; they should be crisp, and only lightly browned. Blanch and pound the almonds. Time, twenty to thirty minutes. Probable cost, 1s. for this quantity. (See also MERINGUES.)