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Cream Meringues

Take the whites of six eggs and whip them to a white froth, and until they are very light and dry; then mix in rapidly but gently one-half pound of caster-sugar. Take some paraffine-paper and spread it over three boards about nine by twelve inches in size; then, with a spoon, take the mixture out and drop it into oblong shapes on the paper to the number of about twelve on each piece. Place them in a warm closet to dry for two hours; then take them from the board, and remove the soft part with a spoon. Meanwhile take one breakfast cupful of cream, and season it with a little vanilla or one teaspoonful of wine, and one tablespoonful of caster-sugar. Whip it into a stiff froth, then fill the shells with it and join them together. The meringues must not be exposed to any great heat, or they will spoil.