Meringues
Whites of three eggs, one-half pound of granulated sugar, vanilla to flavor. Grease some baking pans just enough to prevent sticking. Beat the whites of eggs very stiff and then continue to beat a few minutes. Stir in the sugar gently as possible, beating no more than absolutely necessary. Flavor. Drop at once on buttered pans, from the side of a tablespoon, until the size of a small egg. Leave ample space to spread. Bake at once in a very slow oven about thirty minutes. When done, remove from the oven, loosen them with a sharp pointed knife and arrange on a plate. Serve cold. Success depends on beating the whites of eggs stiff and having the oven a slow, even, regular heat, which must not vary.