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Apples, Miroton Of

Pare, core, and slice half a dozen finely-flavoured apples. Place them in a stewpan with very little water, two table-spoonfuls of sugar, and some powdered cinnamon, and let them simmer very gently until reduced to a pulp; lay this smoothly in a dish. Then boil seven or eight lumps of sugar with a tea-cupful of water and the thinly-grated rind of two lemons: add a lump of butter the size of an egg, a spoonful of flour, another of brandy, the yolks of three eggs, and the white of one. Mix these well over the fire until quite smooth; pour over the apples; then whisk to a stiff froth the remaining whites of the eggs. When the custard is cold, pile the egg whites upon it, sift a dessert-spoonful of sugar on the top, and set the dish in the oven till the surface is lightly browned. Sufficient for four or five persons. Probable cost, 1s. 3d.