Have a meringue preparation as for No. 1247; slide down in a pastry-bag (No. 1079) a tube (No. 4). Butter and flour a baking-sheet; make on it one design eight inches in diameter ; another exactly the same shape, only six inches, and another of the same, only four inches. Put the meringue into the bag, and press it down gently over and around the first design, making the paste three-quarters of an inch thick ; repeat the same for the second and third forms. Press down in the pan some more meringue, making a little cone four inches high, two inches in diameter at the base, and tapering gradually to a point at the top. Sprinkle the whole lightly with powdered sugar, and place the pan in a very moderate oven to bake for twenty-five minutes. Take it out, and let it thoroughly cool for half an hour. Have a quart of whipped creme a la vanille (No. 1254), add to it half a gill of Swiss kirsch and half a gill of maraschino, and with a pastry-whip beat the whole together for three minutes. Have ready a round dessert-dish with a fancy paper over, detach carefully the largest form from the pan, lay it on the dish, detach the second, lay it over the first, and fill the hollow space with half of the cream ; now detach the third and smallest piece and lay it over the others, filling it entirely with part of the cream, and finally detach the cover, and arrange it nicely on the top. Pour the remaining cream into the pastry-bag containing the fancy tube, and with it decorate the places where the rings are joined. Then send to the table.