Prepare a meringue mixture of ten whites of eggs, with which make ten
large rings, each about eight inches in diameter, and half an inch in
thickness, laying them out upon paper; pipe them in stripes with the
paper cornet, and sift sugar over, let them remain ten minutes, then
shake off the superfluous sugar, lay them upon boards, and place them in
a slow oven to bake; when of a light brown colour and quite set, put
them into a hot closet to dry, then wet the back of the papers lightly
with a paste-brush, from which carefully detach the rings, place them
again in the hot closet to dry, and when ready to serve pipe them with
bright red currant jelly between the stripes of meringue, dish them one
upon the other, filling them with whipped cream, and serve as quickly as
possible afterwards, with a few strawberries upon the top. A meringue
mixture may also be formed into various other shapes, according to
fancy.