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Meringue of Apples

Take twelve apples (russet or Ribston pippins are the best, as they are less watery than others), cut them in quarters, take out the cores, and slice. Place them in a stewpan, and stir over a brisk fire for a quarter of an hour with six ounces of butter and a quarter of a pound of pounded sugar. When cool, add two table-spoonfuls of jam, according to taste. Place the whole in the form of a pyramid in the centre of a dish, and cover thickly with the whites of three eggs, whipped to a firm cream with a quarter of a pound of pounded sugar. Lay this mixture on, sprinkle more sugar over, and bake. When done, the meringue should have acquired a pale yellow colour. Time, about ten minutes to bake. Probable cost, 1s. 7d., exclusive of jam.