Meringues
Whip four whites of eggs and a little salt until frothy, gradually adding while doing so a breakfast-cup of powdered sugar. Beat until perfectly smooth and firm. Cover a board with white paper. Drop the mixture, one and a half table-spoons at a time, in oblong shapes upon the paper. Put the board in a very slack oven. When a crust has been formed, scoop out the soft centre of each meringue and turn it over to dry inside.
If the meringues do not come off the paper easily, moisten it on the under-side.