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Three Whites of Eggs

Six ounces of castor Sugar.

Ten crystallised Cherries.

Angelica. Peel the apples thinly, core them carefully without breaking them. Put the loaf sugar, half a pint of water, cinnamon, cloves, and lemon juice in a copper stewpan, and reduce to a syrup.

Skim well, and strain into a sauté-pan. Arrange the apples neatly in the syrup, cover them with a buttered paper, and cook them in a hot oven until tender.

Lift out the apples, strain them carefully, and place them on a buttered baking-sheet. Whip the whites of eggs to a stiff froth, and mix them with the castor sugar.

Put this meringue mixture into a forcing-bag with a plain piping-tube; cover each apple completely with it, dust them with sugar, and bake them in a cool oven for fifteen minutes. The meringue crust should be quite dry and a fawn colour when taken out of the oven. Put them on the ice to cool.

Whip the cream, add a dessertspoonful of castor sugar. When the apples are cold, fill the centre of each with some of the whipped cream, dish up with little heaps of whipped cream on a cold dish. Put a crystallised cherry and two or three lozenge-shaped slices of angelica on top of each. Put the remainder of the cream in the centre of the dish, and serve.

Pouding Froid à la St.-Cloud. (Cold St. Cloud Pudding.) Ingredients.

Half a pint of strong Coffee.