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Apple Souffle

3 pints (6 cups) apple sauce 1 tablespoonful rum 3 tablespoonfuls melted butter Sugar to taste tract 3 eggs Whipped and sweetened cream 1½ teaspoonful nutmeg ex- 1/2 teaspoonful vanilla extract I cupful macaroon crumbs Peel and core some apples and stew till tender, having three pints of sauce. Rub the apples through a sieve, add the butter, sugar, nutmeg extract, rum, and the yolks of eggs well beaten. When the mixture is cool, add the whites of eggs stiffly beaten.

Butter an earthenware dish, turn the apple mixture into it, sprinkle with the crushed macaroons, and set in the oven to bake for half an hour. Serve hot with the whipped cream sweetened and flavored with the vanilla extract.