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Apple Purée

I lb. apples I teaspoonful butter I teaspoonful grated lemon rind I bay leaf 2 heaping tablespoonfuls (2 I tablespoonful orange flower ozs.) sugar water 2 egg whites Peel, core, and slice the apples; put them into a casserole, with the butter, sugar, lemon rind, bay leaf, and orange flower water.

Put the cover on the casserole and cook slowly to a pulp; rub through a sieve, and with it about three parts fill some small casseroles.

Beat up the eggs, then add two tablespoonfuls of sugar to them.

Decorate the purée with this meringue and serve hot.