Put half a pound of pulverized sugar in a plate, beat six whites of eggs to a stiff froth as directed, then have somebody to sprinkle the half pound of sugar into the eggs, and while you are still beating, which must be done in two seconds; stop beating and mix gently with a spoon, not by stirring but by turning the whole upside down several times. If it is stirred too much, it may turn too liquid. Put the mixture in the pastry-bag, with tin tube No. 2 at the end of it; spread the mixture on paper in a baking-par, in oblong cakes about three inches long; dust them with pulverized sugar, and put in an oven at from 220° to 230° Fahr. It requires some time to dry them, about one hour. As soon as taken from the oven, place one in your left band, the top downward; press gently on the nnder side which is up, with the first finger of the right hand, so as to make a hollow; put in that hollow twice as much cream as is necessary to fill it; place another cake prepared alike over the cream; so that the two will be united and kept together by the cream; do the same with the rest; place them tastefully on a dish; dust them with sugar, and serve. They are generally filled with whipped cream, but may be filled with crime legere or crime cuite. They may also be filled with crime Chantilly.

Swiss Meringue

Instead of squeezing the mixture out and spreading it in oblong cakes, make a crown of it, then another and another, four in all, dust and bake in the same way; place them on a dish, one above the other, and fill the middle of the dish with cream as above. Serve cold. The mixture may also be placed on paper by the spoonful, but they are not as sightly as by means of the pastry-bag.