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Pippins, Frosted

Take half a dozen russets or Ribston pippins, pare, core, and divide them in halves, then place them side by side, with the flat part downwards, on a buttered tin. Whisk the white of a fresh egg to a firm froth. Spread it on them, then sprinkle over them the thin rind of a lemon cut into long narrow strips, and add a covering of powdered and sifted sugar. Bake in a moderate oven until tender, and serve hot. Time to bake, about half an hour. Probable cost, 10d. Sufficient for three or four persons.