Creole Meringues

• 4 Cupfuls of Sifted White Sugar
• The Whites of 12 Eggs
• A Tablespoon

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