Cookery for every household

Choose well-shaped apples of equal size. Peel and core them, keeping them whole. Cook them in a syrup of sugar and water, being careful they do not break. Lift them out of the syrup when ready, and let them cool. The apples should be under rather than overdone, as they will soften still further when returned to the oven with tbe meringue. Place them on a waxed or oiled tin, leaving a little space between each, and proceed to make the meringue according to directions given above. Put the meringue mixture into a forcing bag, and force it out round and over each apple, covering them entirely. Sprinkle with sugar, and return to a slow oven until the meringue Forcing Bag and Pipe is crisp and of a pale biscuit colour. Serve the apples on a crystal or silver dish, and decorate them with whipped and sweetened cream, or with small pieces of red-currant jelly. 2066. Meringued Apricots (Abricots Meringués) 1 doz. fresh apricots. | White of egg. £ lb. loaf sugar. Castor sugar. 1 pt. water. Angelica. Vanilla. I Rose leaves. Choose apricots or small peaches that are not quite ripe. Dip them one at a time in water that is almost boiling, and peel off the skin carefully. Put the loaf sugar and water into a saucepan, and boil them to a syrup, but not too thick. Place the apricots in this syrup, and cook them gently by the side of the fire until they feel tender when pressed between the fingers. "When ready, lift them out, allow them to drain a minute or two, then dip them in beaten white of egg and roll them in castor sugar. Place the apricots, when thus coated, on a baking tin, and dry them a few minutes in a cool oven. Meanwhile chop some angelica and mix it with a few crystallised rose leaves. Sprinkle the apricots with this mixture, and serve them piled up on a pretty dessert dish. 2067. Meringued Oranges (Oranges Meringuées) 6 oranges. Red-currant jelly. Whipped cream. Meringue. 3 whites of eggs. \ lb. castor sugar. Peel the oranges, remove as much of the white pith as possible, and place them on a waxed or oiled baking tin. Make the meringue mixture according to directions given above, and put it into a forcing bag with a fancy pipe at the end of it. Then proceed in the same way as for Meringued Apples. 2068. Meringued Peaches (Pêches Meringuées) 6 or 8 pieces tinned peach. Slices of sponge cake. Preserved ginger. 2 whites of eggs. 2 table-sps. castor sugar. A few drops vanilla. Granulated sugar. Cut as many round slices of sponge cake as there are pieces of peach. They should not be more than half an inch in thickness and slightly larger than the peach. Hollow out the rounds of sponge cake very slightly in the middle, and stand a piece of peach on each, the hollow side uppermost. Fill the hollows with small pieces of preserved ginger and then proceed to make the meringue with the whites of eggs and sugar as directed in Recipe 2063. When ready, flavour with a few drops of vanilla, and pile some on the top of each peach, covering cake and fruit entirely. Sprinkle with granulated sugar and then cook them. Place the meringued peaches in a slow oven until lightly browned. They ought to be in the oven at least 10 minutes before the browning begins. Lift carefully and place on a lace-edged paper. Serve either hot or cold.