: MERINGUES.]

_Mode_.--Whisk the whites of the eggs to a stiff froth, and, with a
wooden spoon, stir in _quickly_ the pounded sugar; and have some boards
thick enough to put in the oven to prevent the bottom of the meringues
from acquiring too much colour. Cut some strips of paper about 2 inches
wide; place this paper on the board, and drop a tablespoonful at a time
of the mixture on the paper, taking care to let all the meringues be the
same size. In dropping it from the spoon, give the mixture the form of
an egg, and keep the meringues about 2 inches apart from each other on
the paper. Strew over them some sifted sugar, and bake in a moderate
oven for 1/2 hour. As soon as they begin to colour, remove them from the
oven; take each slip of paper by the two ends, and turn it gently on the
table, and, with a small spoon, take out the soft part of each meringue.
Spread some clean paper on the board, turn the meringues upside down,
and put them into the oven to harden and brown on the other side. When
required for table, fill them with whipped cream, flavoured with liqueur
or vanilla, and sweetened with pounded sugar. Join two of the meringues
together, and pile them high in the dish, as shown in the annexed
drawing. To vary their appearance, finely-chopped almonds or currants
may be strewn over them before the sugar is sprinkled over; and they may
be garnished with any bright-coloured preserve. Great expedition is
necessary in making this sweet dish; as, if the meringues are not put
into the oven as soon as the sugar and eggs are mixed, the former melts,
and the mixture would run on the paper, instead of keeping its
egg-shape. The sweeter the meringues are made, the crisper will they be;
but, if there is not sufficient sugar mixed with them, they will most
likely be tough. They are sometimes coloured with cochineal; and, if
kept well covered in a dry place, will remain good for a month or six
weeks.

_Time_.--Altogether, about 1/2 hour.

_Average cost_, with the cream and flavouring, 1s.

_Sufficient_ to make 2 dozen meringues. _Seasonable_ at any time.

NOYEAU CREAM.

1452. INGREDIENTS.--1-1/2 oz. of isinglass, the juice of 2 lemons,
noyeau and pounded sugar to taste, 1-1/2 pint of cream.

_Mode_.--Dissolve the isinglass in a little boiling water, add the
lemon-juice, and strain this to the cream, putting in sufficient noyeau
and sugar to flavour and sweeten the mixture nicely; whisk the cream
well, put it into