Ingredients: Six whites of eggs, nine ounces of pulverized sugar, half a pint of cream (whipped), three ounces of sugar with the cream, a slight flavoring of vanilla.

Whip the eggs to a very stiff froth, add three or four drops of vanilla, and mix in the pulverized sifted sugar, by turning the sugar all over the eggs at once, and cutting it together very carefully. Sprinkle sugar over a tin platter, and on it place table-spoonfuls of this mixture at convenient distances apart; smooth the tops, and sprinkle a little sugar over them also.

The secret of making meringues is in the baking. Put them into a moderate oven, and leave the oven-door open for thirty-five minutes at least. They should not be allowed to color for that time, which would prevent them from drying properly, and a thin paper crust is very undesirable for a meringue; in fact, the longer they dry before coloring, the thicker will be the crust. They should be in the oven at least three - quarters of an hour, only allowing them to color slightly the last two or three minutes. While they are still bot, scoop out carefully the soft contents, and when they are cold fill them with whip-ped cream, press two of them together, forming a ball, and put them into the refrigerator to set the cream.

Whipped Cream. - Add the three ounces of sugar and a fla-voring of vanilla, sherry, or any thing preferred, to the cream, and when whipped put the froth into a kitchen bowl, and whip it again with the egg-whip or a machine egg-beater; this makes it finer-grained and stiffer.

A much prettier arrangement for dessert is the meringue as it is fashioned at Delmonico's. Instead of little meringues, each one is made a half ball, about six inches in diameter. They are dried very slowly, so that the crust is about one-third of an inch thick. When emptied of the soft interiors, and when cold, two shells are placed on a platter, like an open clam-shell. The whipped cream, when about to serve (already set, by being on the ice), is banked between them, reaching as high above as suits the fancy. The cream may be decorated with strawberries, raspberries, etc., or it may be served without ornamentation.