Meringues are more difficult to make, and require practice to do them well. The cases require the frothed whites of the eggs to be whisked until very firm, and the sugar should be beaten in with a light hand. Drop this by small spoonfuls on to greased note-paper; bake to a very pale brown, slip off the paper with a sharp knife, scoop out a little of the inside and fill up with cream whipped very stiffly. Any flavouring that may be liked can be used.
Croustades of various kinds have been given so often in these pages that it is hardly necessary to repeat the recipe here. Fry the bread in butter or lard, and spread with whatever mixture is chosen whilst they are warm, garnish prettily, and serve warm and fresh though not hot.