Meringues

In order to bake Meringues properly one should have a meringue board of well-seasoned hardwood. This board should be cut with rounded corners and of a size convenient to the oven. It ought to be about one and a half inches in thickness. While baking, Meringues must always remain soft underneath. To accomplish this, dampen the board thoroughly with water before placing the bands of paper upon it. In this way the Meringues are prevented from receiving heat in sufficient volume to render them hard underneath.