One pound granulated sugar, whites of nine eggs. Whip eggs until dish can be inverted without their falling off', and then simply add the sugar, incorporating it thoroughly, but stirring as little as possible. Prepare boards three-fourths of an inch thick, to fit oven, and cover them with strips of heavy brown paper about two and a half inches wide; on these drop the mixture from the end of a dessert-spoon (or use the meringue-bag described in recipe for lady's fingers), giving the meringue the form of an egg, and dropping them about two inches apart on the paper, and bake till a light brown. Take up each strip of paper by the two ends, turn it gently on the table, and with a small spoon take out the soft part of each meringue, strew over them some sifted sugar, and return to oven bottom side up to brown. These shells may be kept for weeks. When wanted for table, fill with whipped cream, place two of them together so as to inclose the cream, and serve. 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-colored preserve. Great expedition is necessary in making them, 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 runs on the paper instead of keeping egg-shape. The sweeter the meringues are made the crisper will they be; but if there is not sufficient sugar added they will be tough. - Mm Sarah Gill, Columbus,