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Maraschino Meringues

Put one pound of sugar into a saucepan, reduce it almost to the crack, and let it cool. In the meantime beat the whites of some eggs to a froth, and work them into the sugar, then add two tablespoonfuls of maraschino. Arrange equal-sized portions of the meringue on strips of paper, sprinkle with sugar and bake in an oven; as soon as the top part is set take them out, place two together with the moist part left in them, leave them in a hot closet to dry and they are ready for use.