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Meringue Shells

Whip the whites of four eggs to a stiff dry froth. Sift in one-half of a pound of sugar, cutting it in lightly. When done, the mass should be a stiff snow white froth. Drop by the tablespoonful or press through a pastry bag on stiff writing paper, which is laid on a thick oak plank. (If this is not obtainable, put an extra pan underneath, the object being to cook them as slowly as possible.) Have them fully two inches apart. Dust with sifted powdered sugar and place in a slow oven with the door partly open so that they will swell and cook very slowly. When a pale fawn color on top, take them out, run a sharp knife under each and lift them from the paper. Scoop out the soft interior and return them to the open oven until very dry.