Cream Méringues.
4 eggs (the whites only), whipped stiff, with 1 lb. powdered sugar.
Lemon or vanilla flavoring.
1 teaspoonful arrowroot.
When very stiff, heap in the shape of half an egg upon stiff letter-paper lining the bottom of your baking-pan. Have them half an inch apart. Do not shut the oven-door closely, but leave a space through which you can watch them. When they are a light yellow-brown, take them out and cool quickly. Slip a thin-bladed knife under each; scoop out the soft inside, and fill with cream whipped as for Charlotte Russe.
They are very fine. The oven should be very hot.