10 egg whites, room temperature
1/2 tsp. salt
1 tsp. cream of tartar
3 c. cane sugar
2 tsp. vanilla

Beat egg whites, salt and cream of tartar on high speed until tripled in bulk; continue beating at high speed and add 1 tablespoon of sugar at a time, slowly, until all sugar has been beaten in thoroughly. Takes about 15 minutes. Beat in vanilla.

Spread in 9 x 13 inch pan. Place in preheated 450 degree oven. Turn oven off and leave in oven 8 hours or overnight. Do not open oven. Whip 1 pint whipping cream and sweeten and spread on top. Serve with fresh or frozen fruit or lemon pudding. Serves 15.