5 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 1/2 c. sugar
1/2 pt. whipping cream
Fresh or frozen raspberries

Start oven at 400 degrees. With electric mixer, beat egg whites, cream of tartar and salt until dry. Add sugar a teaspoonful at a time. Spread meringue in a greased 8x13 pan. Place in oven and turn off heat.

Go to bed and let meringue stay until A.M. Remove form oven and spread over it whip cream sweetened with sugar and vanilla. Set in refrigerator all day. When serving, cut in squares and top with fresh or frozen fruit.