6 egg whites
1/2 tsp. cream of tartar
1 3/4 c. sugar

Beat egg whites until stiff. Add cream of tartar and sugar. Place on a paper sack (cut into circle) on a cookie sheet. Bake at 275 degrees for 1 1/2 hours. Leave in oven overnight.

1 (8 oz.) pkg. cream cheese
1 pt. whipped cream
1/4 c. sugar
2 c. miniature marshmallows

Beat ingredients until well mixed. Spread over meringue. Let stand 8 to 12 hours in refrigerator, uncovered.

3 c. strawberries
1/3 c. sugar
1 tbsp. lemon juice
1 tbsp. cornstarch

Hull and crush strawberries. Put through blender. Add remaining ingredients. Cook. Stir over low heat until thick and transparent. Cool. Spread over filling just prior to serving. Top with additional berries for interest.