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Meringue Cakes

Make a sponge cake of the following: Half a pound of finest caster-sugar and the whites of twelve eggs beaten together until the sugar is quite dissolved, then add a quarter of a pound of butter warmed to melting, one gill of milk, three-quarters of a pound of flour and one teaspoonful of baking powder. Beat these well and spread thinly on a greased baking-sheet. Put into a moderate oven, leave the door ajar, and bake. A board should be placed under the tin so that the bottom of the sheet will not bake too quickly. When nearly done cut into squares and cover each with meringue or icing made stiff. Place back in the oven for a few minutes, and then serve. Sifted sugar may also be sprinkled over the icing before returning to the oven to finish baking.