3 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
Dash salt
1 c. sugar

Also will need:

1 pt. strawberry ice cream
1 pt. strawberries, sliced

Have egg whites at room temperature. Add vanilla, cream of tartar, and salt. Beat until frothy. Gradually add sugar, a small amount at a time, beating until very stiff peaks form and sugar is dissolved.

Cover cookie sheet with plain ungreased paper. Make 5 large meringue shells, using about 1/2 cup mixture for each. Shape with spoon to make shells. Bake in a very slow oven (275 degrees) for 1 hour. For crisper meringue, turn off heat; let dry in oven (door closed) about 1 hour. Fill cooled Meringue Shells with ice cream; top with sliced strawberries. Serves 5.