Meringues
1 cup fine granulated sugar ½ teaspoon vanilla Add salt to eggs; beat until very stiff. Add two tablespoons sugar, beat five minutes. So continue until half the sugar is used. When very stiff, cut and fold in the remaining sugar. Drop by spoonfuls on to wet paper on inverted dripping pan. Bake in slow oven thirty minutes. Remove from paper; take out uncooked portion; dry in oven. Cool and fill with whipped cream or ice cream. Arrange in pairs. + cup butter 1 cup molasses 1 cup boiling water 1 egg