Beat the whites to a stiff, snowy froth, and then gradually add the sugar and Vanilla, beating until the mixture is stiff enough to cut with a knife. Then cut some stout sheets of foolscap paper into strips measuring at least two inches in width, or, if you wish to make the Meringues larger, simply place the sheet of paper, slightly buttered, on the table. Take a tablespoon and gather up the Meringue mixture as nearly as possible in the shape of an egg, and working it towards the side of the bowl to give it this shape, and then drop from the spoon upon paper at a distance of at least an inch apart. Draw the edge of the Meringue to give it a smooth, round shape, resembling an egg. When all are done, sprinkle sifted sugar over them, and let them remain in this state for about three minutes. Place the paper with the Meringue on the wet board or baking tin, push them into the oven, which must be at a very moderate heat, and bake them a very light fawn color. Watch constantly, that they may not burn. When the Meringues are done, remove each one very carefully and separately from the paper. Then use a small dessertspoon, if you desire to fill the Meringues, scoop out the soft white part, and, with the outer side of the bowl of the spoon, smooth the interior of the Meringues. Then place them with the rounded side downward on the baking tin in the oven to dry for a few minutes. When thoroughly crisp, place them between sheets of paper in a dry place. When using Meringues for desserts, etc., garnish the interior with whipped cream, beaten to a stiff froth, and flavored with Vanilla, Orange, Lemon, Orange Flower Water, or any kind of Fancy Liqueur, stick the two halves together lightly and serve. Meringues may be kept for some time in their dry shell state, and filled when ready to use. In making them for immediate family use, simply drop the mixture by spoonfuls on buttered paper, dust with the sugar, wait for three minutes, fan or blow off all excess sugar, and then place in a very moderate oven and bake to a light brown. When dry, carefully remove the Meringues from the paper, after they have cooled, brush the bottoms slightly with the white of an egg, beaten to a froth, stick two Meringues together, put away to dry, and serve when needed.