Put the stiffly- beaten whites of eggs in last; before putting into oven.

Pour over the stiffly beaten whites of three eggs; ice the cakes.

Add all to the dough and put in the stiffly- beaten whites last.

Then cut and fold in the stiffly beaten whites of three eggs.

When it is nearly stiff, add the well- beaten whites of three eggs.

Put the syrup in the freezer; then add the beaten whites.

When cold add the beaten whites and vanilla; put in freezer and turn.

Add the beaten whites; fill the pie and bake in a moderate oven.

Add the vanilla, and when cool fold in the well- beaten whites.

Add the beaten whites and stir in the flour, making a light batter.

Lastly, stir in the stiffly beaten whites of the two eggs.

Add the stiffly beaten whites of eggs last and bake in two layers.

Now beat into the mixture the stiffly beaten whites of the two eggs.

Cut into this very carefully the well beaten whites; mix lightly.

Remove from fire and fold in stiffly beaten whites of eggs.

Pour it upon the beaten whites of two eggs and beat until cold.