Beat to a very solid froth the whites of six fresh eggs, and have ready to mix with them half a pound of the best sugar, well dried and sifted. Lay some squares or long strips of writing-paper closely upon a board, which ought to be an inch thick to prevent the meringues from receiving any colour from the bottom of the. oven. When all is ready for them, stir the sugar to the beaten eggs, and with a table or dessertspoon lay the mixture on the paper in the form of a half egg; sift sugar quickly over, blow off all that does not adhere, and set the meringues immediately into a moderate oven: the process must be expeditious, or the sugar melting will cause the meringues to spread, instead of retaining their shape. When they are coloured a light brown, and are firm to the touch, draw them out, raise them from the paper, and press back the insides with a teaspoon, or scoop them out so as to leave space enough to admit some whipped cream or preserve, with which they are to be filled, when cold, before they are served.

Put them again into She oven to dry gently, and when they are ready for table fasten them together in the shape of a whole egg, and pile them lightly on a napkin for the second course.

Whites of fresh eggs, 6; sifted sugar, 1/2 lb.

Observations:

Four ounces of pounded almonds may be mixed with the eggs and sugar for these cakes, and any flavour added to them at pleasure. If well made, they are remarkably good and elegant in appearance. They must be fastened together with a little white of egg.