This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Roll paste to one-fourth inch in thickness, cut three circles nine inches in diameter, prick, place on a tin sheet and bake in a hot oven. Put between layers Butter Scotch Filling and cover top with meringue.
Cream four tablespoons butter and add gradually six tablespoons flour; then add three-fourths cup brown sugar, mixed with two eggs slightly beaten, and one-half teaspoon salt. Scald two cups milk, add three teaspoons caramel syrup and add gradually to mixture. Return to double boiler and cook fifteen minutes, stirring constantly until mixture thickens and afterwards occasionally. Caramel syrup is made by caramelizing one-half cup sugar, adding one-third cup boiling water and letting boil until a thick syrup is formed.
Beat whites three eggs until stiff, and add gradually, while beating constantly, three tablespoons brown sugar and a few grains salt; then cut and fold in two tablespoons powdered sugar.