1 c. egg whites
3/4 tsp. cream of tartar
1 1/4 c. sugar
1/8 tsp. almond extract

Separate eggs. Save 4 yolks. Add cream of tartar to egg whites. Beat until foamy. Add sugar gradually beating continuously to stiff peaks. Pat into 9 x 9 inch pan. Bake at 300 degrees for 1 hour. Set pan in larger pan with 1 inch hot water.

CUSTARD SAUCE:

4 egg yolks
1/2 c. sugar
2 c. cream
Dash of salt
1 tsp. vanilla

Beat 4 egg yolks. Add sugar, cream and salt. Cook in top of double boiler until coats a spoon. Serve over meringue.