Beat whites of four eggs until stiff and add gradually, while beating constantly, two-thirds cup sugar, continuing the beating until mixture will hold its shape; then cut and fold in one-third cup sugar and flavor with one-half teaspoon vanilla. Brush over a pasteboard box (of correct size to cover a three-pint brick mould) with a piece of tissue paper dipped in olive oil. Cover box with mixture forced through a pastry bag and large rose tube in parallel rows, lengthwise. Place on tin sheet and bake in a slow oven fifty minutes. Remove case from box, cool and put over a three-pint brick of strawberry ice cream, on a chilled serving dish. Garnish with a crystallized pink California rose. Cut in slices, crosswise, for serving.

Strawberry Ice Cream en Surprise. - Page 293.