1302 | Méringues Panachées.
—Have six meringue-shells (No. 1250); divide evenly into them a pint of vanilla ice-cream (No. 1271). Slide into a pastry-bag (No. 1079) a fancy tube (No. 3), and pour into it a pint of whipped crême à la vanille (No. 1254); press half of it into six other méringue-shells, then join them to the other six containing the ice-cream. Lay them on six cold dessert-plates, and decorate the joints nicely with the balance of the cream, then send to the table at once.