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Meringue Shells

Place whites of six eggs in a copper basin with half saltspoon salt, place basin on ice, and with a clean wire whip begin to beat it, slowly at first but gradually increasing in briskness until a stiff froth. Add three-quarters pound powdered sugar and gently mix with the forth. Then flavor with six drops vanilla essence and gently mix again. Slide a plain tube half an inch in diameter at bottom of a pastry bag, drop the meringue preparation into the bag. Lay a piece of white paper over a pastry sheet and press the meringue on the paper in egg-shaped forms, two and a half inches long by one inch high. Sprinkle powdered sugar liberally over, set in oven twenty-five minutes. Remove, let rest ten minutes. Lift up paper and place on a lightly wet table for two minutes, detach meringues from the paper, then with an egg gently press down the flat side of the shells to give a perfect form and keep in a dry place till required.