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Meringue Marses

Make jelly slices like the last, but instead of plain sugar icing pile a thick covering of stiff meringue on top of the large strips, then with a knife dipped in hot water cut down through the meringue and cake and bring the knife straight up again, so as to divide the cake in narrow strips without displacing the meringue much. Smooth the sides and top of each piece, then bake in a slack oven to a light fawn color. The sheets of cake for this form need not be split, but jelly spread on the top and meringue on the jelly. The name "marse" is probably foreign.