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Hedgehog

I pint (2 cups) water 1/2 lemon 3 whites of eggs 3 tablespoonfuls granulated sugar 12 almonds Peel and core six of the apples without dividing, then cook them in a shallow pan with the water and lump sugar, and when tender lift them carefully on to a dish. Have ready the remainder of the apples, peeled, cored and sliced, put them into the same syrup with the grated rind of the lemon and cook gently till reduced to a pulp; stirring often to prevent burning. Cover the bottom of a dish with some of this apple marmalade, then add a layer of the whole apples, filling up the cavities with the marmalade, then another layer of the marmalade and so on, forming the whole in a raised oval shape. Beat up the whites of eggs to a stiff froth, beat the sugar into them, and cover the apples with this meringue.

Blanch and cut the almonds into four or five strips, stick these strips in upright at equal distances like the spines of a hedgehog, and place the dish in a slow oven for a few minutes before serving.