Make meringues (see page [150]) of oblong shape, three inches long and two inches wide. After the tops are firm, break in the bottoms in order to dry the insides.
Trim the edges of a round layer of sponge-cake, spread it with jam of any kind, arrange the meringues around it, and at the moment of serving fill the center of the tart with whipped cream. Flavor the cream, if desired. It will take a dozen meringues to make the crown.
Arrange the crown as follows: Put half a cupful of sugar and a quarter cupful of hot water into a saucepan and stir until the sugar dissolves, then let it cook, without stirring, until a little dropped into cold water is brittle; it is then boiled to the crack. Draw the saucepan to the side of the range, so the sugar will be kept hot without cooking any more.
Dip the end of a meringue into the sugar and place it on the cake; hold it in place while you dip a second meringue and place it under the first one. Proceed in this way until all are placed, then put a drop of the boiled sugar on the top of each one where it touches the next one. The whole will then be held firmly in place.
NO. 141. MERINGUE CREAM TART, NO. 2.
MERINGUE CREAM TART, No. 2
Make meringue mixture into small kisses, leaving the point left by the tube erect.
Spread a layer of cake with jam as in No. 1. Stick a candied cherry on the point of each kiss and arrange them as shown in illustration. Fill the center with whipped cream.
