Drop the meringue mixture on this in large spoonfuls, and set in a _very slow_ oven.

The secret of a good meringue is to _dry_, not bake; and they should be in the oven at least half an hour.

Take them out when dry.

Slip a thin, sharp knife under each one, and put two together; or scoop out the soft part very carefully, and fill with a little jelly or with whipped cream.
PASTRY AND PIES.
In the first place, don't make either, except very semi-occasionally.
Pastry, even when good, is so indigestible that children should never have it, and their elders but seldom.

A nice short-cake made as on p.