Proceed as for meringues as far as mixing the sugar with the whites of eggs, when mix also with both a few drops of cochineal. Put the mixture in the pastry-bag, with tin tube No. 1 at the end of it Squeeze the mixture out and spread it on paper in a baking-pan, in different shapes: dentilated, convoluted, overlapping, waved, etc., according to fancy, about three inches and a half long. Bake in same oven as meringues, and serve when cold, as they are.