Meringue.—This is the name given in France to a mixture made by beating the whites of eggs to a stiff froth with a tiny pinch of salt, and a tablespoonful or two of caster sugar for each egg-white; this is used sometimes by the unconscientious to increase the bulk of whipped cream while sweetening it, and is frequently added to sorbets, as it gives lightness, smoothness, and substance to the ice. It is also added to water ices for the same reason, but in that case is better as