Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

and instead of pouring rum over, you pour Madeira wine, and do not set it on fire. _Meringués._--Peel, quarter, and core half a dozen apples; set them on the fire in a saucepan with two tablespoonfuls of water; stir occasionally till done, then mix with them two or three tablespoonfuls of sugar, and when cold put them on a tin or silver dish; arrange them as a mound on the middle of the dish. Beat three whites of eggs to a stiff froth, and mix three ounces of pulverized sugar with them; spread two thirds of that mixture all over and around the apples, smooth it with a knife; then put the other third in a paper funnel, and by squeezing it out, decorate the dish according to fancy. You may squeeze some small heaps of the mixture here and there, over and around the dish, or squeeze it out all around, giving it a rope-like shape. Dust with sugar, and put in an oven at 250 degrees for twenty to twenty-five minutes. Serve warm in the dish in which it has been baked. _Charlotte._--Peel, quarter, and core six apples; put them in a pan with two tablespoonfuls of water, cinnamon, and stew till done, when add three or four ounces of sugar, mix gently so as not to mash the apples, let cool. Butter a mould well, line it, bottom and sides, with strips of stale bread, about one quarter of an inch thick, one inch broad, and of a proper length for the mould. Fill till about half full with some of the apples, then put a rather thin layer of any kind of sweetmeat on the apples; finish the filling up with apples; cover with pieces of stale bread, bake in an oven at about 340 degrees for about twenty minutes, turn over on a dish, remove the mould, and serve hot. _With Sweetmeats._--Prepare apples _au beurre_, and when ready to be served, fill the hole with any kind of sweetmeats or with currant-jelly. Serve warm. _In Pine-Apple._--Core the apples with a fruit-corer and then peel them