_Ingredients._—½ lb. of pounded sugar, the whites of 4 eggs.
_Mode._—Whisk the whites of the eggs to a stiff froth, and, with a
wooden spoon, stir in _quickly_ the pounded sugar; and have some boards
thick enough to put in the oven to prevent the bottom of the meringues
from acquiring too much colour. Cut some strips of paper about 2 inches
wide; place this paper on the board, and drop a tablespoonful at a
time of the mixture on the paper, taking care to let all the meringues
be the same size. In dropping it from the spoon, give the mixture the
form of an egg, and keep the meringues about 2 inches apart from each
other on the paper. Strew over them some sifted sugar, and bake in a
moderate oven for ½ hour. As soon as they begin to colour, remove them
from the oven; take each slip of paper by the two ends, and turn it
gently on the table, and, with a small spoon, take out the soft part of
each meringue. Spread some clean paper on the board, turn the meringues
upside down, and put them into the oven to harden and brown on the
other side. When required for table, fill them with whipped cream,
flavoured with liqueur or vanilla, and sweetened with pounded sugar.
Join two of the meringues together, and pile them high in the dish, as
shown in the annexed drawing. To vary their appearance, finely-chopped
almonds or currants may be strewn over them before the sugar is
sprinkled over; and they may be garnished with any bright-coloured
preserve. Great expedition is necessary in making this sweet dish; as,
if the meringues are not put into the oven as soon as the sugar and
eggs are mixed, the former melts, and the mixture would run on the
paper, instead of keeping its egg-shape. The sweeter the meringues are
made, the crisper will they be; but, if there is not sufficient sugar
mixed with them, they will most likely be tough. They are sometimes
coloured with cochineal; and, if kept well covered in a dry place, will
remain good for a month or six weeks. _Time._—Altogether, about ½ hour.
_Average cost_, with the cream and flavouring, 1_s._ _Sufficient_ to
make 2 dozen meringues. _Seasonable_ at any time.
[Illustration: MERINGUES.]