Meringues

• Whites of very fresh eggs, 6
• sugar, ¾ lbs.:

Whisk, to the firmest possible froth, the whites of six very fresh eggs, taking every precaution against a particle of the yolk falling in amongst them. Lay some squares or long strips of writing-paper closely upon a board or upon very clean trenchers, which ought to be nearly or quite an inch thick, to prevent the meringues from receiving any colour from the bottom of the oven. When all