Apple Meringue Recipe

Put a pint of apple sauce, made of tart cooking apples, slightly

sweetened, into a pudding dish. Beat the whites of four eggs to a stiff

froth and stir into it a cup and a quarter of sugar, flavor with a very

little extract of lemon--a few drops only--and spread over the apple

sauce, and bake twenty or twenty-five minutes. Make a custard of the

four egg yolks and a pint of milk, sweeten to taste and flavor with

vanilla. Serve the meringue very cold in the dish in which it is baked,

with the custard as a sauce in a sauceboat or glass pitcher.

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