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Meringues

Take of finely-powdered sugar one pound, mix it lightly and expeditiously with ten well-whisked whites of eggs--these should be a firm froth. When the sugar has been all put in, fill a table-spoon with the paste, and smooth it with another spoon to the desired egg-like shape, always remembering that after the sugar has been added to the white of egg, the batter should not be worked over much or it will be made soft, and it will be difficult to mould the meringues. Drop them separately, and about two inches apart, on strips of firm white paper, and keep them well moulded with the spoon. Dust them with sifted sugar, let them lie for about two minutes, shake the loose sugar from them, place the strips of paper on baking boards, and bake the meringues in a moderate oven until of a light fawn colour; if they are too much coloured their appearance will be spoiled. When sufficiently coloured and a little cooled, pass a thin knife under each, to slip them from the paper, scoop out a little of the soft part, and put them back in the oven to dry. Before using, fill the hollow with whipped cream, and put two meringues together. To secure variety, finely-chopped almonds or currants may be sprinkled over the top, and the insides may be filled with firm jelly or a rich preserve. Serve piled high. Probable cost, 2s. Sufficient for two dishes.