ith a meringue
made with two tablespoonfuls of sugar and the beaten whites of two eggs,
and return to the oven for a moment to brown. Serve cold.

APPLE ROSE CREAM.--Wash, core, slice, and cook without paring, a
dozen fresh snow apples until very dry. When done, rub through a
colander to remove the skins, add sugar to sweeten, and the whites of
two eggs; beat vigorously with an egg beater until stiff, add a
teaspoonful of rose water for flavoring, and serve at once, or keep on
ice. It is especially important that the apples be very dry, otherwise
the cream will not be light. If after rubbing through the colander,
there is still much juice, they should be cooked again until it has
evaporated; or they may be turned into a jelly bag and drained. Other
varieties of apple may be used, and flavored with pineapple or vanilla.
Made as directed of snow apples or others with white flesh and red
skins, the cream should be of a delicate pink color, making a very
dainty as well as delicious dessert.

APPLE SNOW.--Pare and quarter some nice tart apples. Those that
when cooked will be whitest in color are best. Put them into a china
dish, and steam until tender over a kettle of boiling water. When done,
rub through a colander or beat with a fork until smooth, add sugar to
sweeten and a little grated lemon rind, and beat again. For every cup
and a half of the prepared apple allow the white of one egg, which beat
to a stiff froth, adding the apple to it a little at a time, beating all
together until, when taken up in a spoon, it stands quite stiff. Serve
cold, with or without a simple custard prepared with a pint of hot milk,
a tablespoonful of sugar, and the yolks of two eggs.

BAKED APPLES WITH CREAM.--Pare some nice juicy sweet apples, and
remove the cores without dividing. Bake until tender in a covered dish
with a spoonful or two of water on the bottom. Serve with whipped cream.
Or, bake the apples without paring and when done, remove the skins, and
serve in the same manner. The cream may be flavored with a little lemon
or rose if desired. Lemon apples and Citron apples, prepared as directed
on pages 186 and 187, make a most delicious dessert served with whipped
cream and sugar, or with mock cream flavored with cocoanut.

BAKED SWEET APPLE DESSERT.--Wash and remove the cores from a dozen
medium-sized sweet apples, and one third as many sour ones, and bake
until well done. Mash through a colander to make smooth and remove the
sk