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Meringues and Kisses

These are made simply of whites of eggs and powdered sugar; allowing one-half cup of sugar for every two eggs. Beat the whites adding a pinch of salt to make them stiffen well. Add the sugar gradually, and press through a pastry bag on to a board covered with an ungreased paper. Bake in a very slow oven for three-fourths of an hour. The kisses should then be very light brown and quite dry. If they adhere to the paper, turn and moisten the other side of the paper when they will slip off easily.

The halves of the kisses may be stuck together with a little white of egg, and the meringues, which are usually shaped larger, may be filled with ice cream or whipped cream.

These may be flavored with vanilla, chocolate, or lemon.