Required: One and a half pound of even-sized apples.

Two ounces of loaf sugar.

Quarter of a pint of water. For the Meringue: A few glace cherries.

Three whites of eggs.

Six tablespoonfuls of castor sugar.

Bake the apples with the syrup as already directed. When they are tender lift them out of the tin, draining them well from the syrup. Put them on a buttered tin.

Next prepare the meringue.

Whip the whites of eggs to a very stiff froth, and stir the sugar lightly into them. Put this mixture into a forcing bag, and force it round and round the apple until it is entirely covered. When all the apples are covered, dust them with more sugar. Put them in a very cool oven until the meringue feels dry and crisp and is a pale biscuit tint. Put a cherry on the top of each, and, if liked, a few shreds of angelica. Hand with them some cream or good boiled custard.