The whites of nine eggs beaten very stiff. One pound of granulated sugar beaten into the eggs. Have ready some boards which will fit in the oven. Cover them with paper, which must be thoroughly wet, never greased. Put the egg and sugar into little forms about the size and shape of a goose egg. Place them on the boards, and put them into a moderately warm oven, and let them cook until they are a delicate brown. If you have a tin oven put them into that, if not, open the oven doors for an hour or two till the outside is quite hard. Remove them from the paper, and scrape out gently all the soft inside, which can be used again, and put the shells to dry in the oven. When the inside is thoroughly dry take them out, fit them together, two and two, and put them in a stone jar. They will keep some time if air-tight. When ready to be eaten fill them with whipped cream, sweetened and flavored, or with ice cream.