Italian Meringue, which is made thus: boil one pound of best cane loaf sugar and a pint of water to the ball, then pour it slowly and gently on the whites of six eggs (previously beaten to a stiff froth), and mix it all smoothly together. It is well to remember in beating egg-whites for meringue, that they should be beaten till quite stiff and standing up in points, then mix in the sugar quickly and lightly without beating it.