Whites of 3 eggs 3 tablespoonfuls powdered sugar 1/2 cup currant jelly

Mixing bowl

Tablespoon

Teaspoon

Separate carefully the whites and yolks of 3 eggs. Put the yolks away in a cup for some future use.

Put the whites in a bowl and beat with an egg-beater until very stiff and light.

Get some currant, or raspberry, or strawberry jelly, and measure about 1/2 cupful. Add this to the egg-whites, one teaspoonful at a time, beating the mixture between each additional tea-spoonful of jelly.

When all the jelly is mixed with the egg, beat it a few minutes more for good luck, and to make sure that it is all light and fluffy.

Heap it in a dish or into small glasses and serve it right away.

This should be more than enough for three people.

Be careful, when putting in the jelly, to add a very little at a time, or it will make the egg heavy, so that you cannot beat it.