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Strawberry Meringue

Beat one breakfast cupful of powdered sugar with five or six eggs for a few minutes, then add one-fourth of a pound of warmed butter and one teacupful of milk; mix one teaspoonful of baking-powder with three breakfast cupfuls of flour, then sift it gradually into the above mixture, and stir until smooth. Turn the mixture into a large shallow baking-pan, spreading it thinly, but making it thicker around the edges than in the middle, as the paste is liable to rise in the center. Bake the cake, and then put a layer of freshly-picked strawberries on the top, cover them with meringue, then place the cake in the oven for a minute or two. When lightly colored on the top, take the cake out of the oven, cut it into squares, and serve.