Take as many ounces of sugar as whites of eggs (two level tablespoonfuls of sugar make an ounce). Beat the whites until nearly dry, then continue beating, adding the sugar meanwhile, until half has been used; beat until the mixture is very firm, then beat in the other half of the sugar. Dip a tablespoon in boiling water, then fill it with meringue and shape and round the mixture in such a manner that there shall be as much meringue above as below the level of the spoon. Remove the mixture to a saucepan of gently boiling water, and let stand where the water will keep hot, but not boil, and poach the eggs until firm throughout, turning occasionally. It will take from six to ten, possibly fourteen, minutes to poach each egg. Remove with a skimmer and drain on a cloth, spread over a sieve. Snow eggs may be poached in milk, and the milk be used afterward in making a custard.