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Florentines or Florentine Meringues

Cover a baking pan with a sheet of pie paste rolled out thin. Spread over the paste some green gage jam, strawberry jam, or fruit jelly, and bake it in a slow oven. While it is baking whip up the whites of from 6 to 12 eggs, and when firm spread it over the hot preserve. On top of the white of egg sift some granulated sugar and some desiccated cocoanut should be strewn over that. Bake the cake about 10 minutes more with the oven door open. Cut in squares when cold.