MERANGUES.
Have a pound of fine white sugar, to which add the whites of twelve eggs beaten very stiff, and two tablespoonsful of rice flour. When well beaten, lay the mixture on thick white paper well buttered, or bread grated on it, to prevent the cakes sticking. Make the cakes in the shape of a half egg. When they are a light brown, and firm to the touch, take them out. Scoop out the middle, into which put preserves. Put them again in the oven to dry; when done, fasten two together with a little white of egg. Send to table on a fancy dish. For dessert, whipped cream is very excellent, in merangues.