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Rose Meringues

Take as many meringues as may be required (see MERINGUES), pale in colour, and alike in size and shape. Mix a little sifted icing-sugar to a soft paste with white of egg, and dip the edges in, and build up the meringues in tiers, with a hollow space inside. Garnish with about an ounce of crystallized rose-leaves, using a little of the icing for sticking them on. Fill the centre with whipped cream, flavoured as preferred, and close the top with one or more meringues and a little pile of rose-leaves. Crystallised violets may be used in place of rose-leaves. Probable cost, about 4s.