Prepare a meringue as for No. 1247. Slide a tube (No. 4) down a pastry-bag (No. 1079); lay a piece of paper over a baking-sheet, and after putting the meringue into the bag, press it out onto the paper, giving it an egg-shape, two and a half inches long by one inch high. There will be enough to make eighteen equal-sized shells. Be careful to keep them one inch apart. Sprinkle over liberally with pow-dered sugar, and place in a very slow oven to bake thirty minutes. Remove, and set to cool for twenty-five minutes. Then turn the paper containing the shells upside down on the table; and with a wet cloth or brush moisten well the paper; turn them over again, and let rest for two minutes, when the shells will detach easily. With the finger press them gently, one by one, in the bottom, into a perfect shell-shape. Return them to the baking-sheet, laying them upside down, and put them in the oven to dry thoroughly for ten minutes; then leave them to cool for thirty minutes more. Keep them in a dry place, either in a tin or paper box, and use when required. Meringue-shells prepared this way will keep nicely for at least twenty-five days.