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Meringues

Put in a pan a pound of granulated sugar with a pint of cold water, and place it on the hot stove. Have two quarts of ice-water in a bowl, and when the sugar comes to the boil dip the fingers in the ice-water and pass them quickly round the inside of the sugar-pan after boiling for five minutes. Dip a wooden stick in the ice-water, then in the sugar, and again in the ice-water, lifting up the stick to feel the sugar that adheres. If it cannot be formed into a ball, boil it a little longer, and when it is ready, remove it from the fire so that it no longer boils. While the sugar is cooking beat, the whites of five eggs in a copper basin, and while beating place the sugar in very carefully, when all is added, lay the basin in ice-water. Mix this gently for five minutes, adding one teaspoonful of vanilla flavoring. Cover the basin with a napkin, leaving it for ten minutes. Butter and flour a baking-sheet; slide a fancy tube into a silk bag, fill the bag with the preparation, press it out on the baking-sheet in the shape of letters. Sprinkle lightly with powdered sugar, place in a very slow oven and bake for fifteen minutes. When they are baked, these cakes should be white. Remove them from the oven, let them get cold, dress on a glass stand, and serve.