Apple Amber.

Stew two pounds apples without peeling them; cut them in quarters. A teacup of water is sufficient, and a piece of lemon-peel added will improve the flavour. Then sieve the apples and sweeten the puré with brown sugar. Add the beaten yolks of three eggs to the puré.

Whip the whites of the eggs to a stiff froth. Turn the puré into a buttered baking dish and pile the frothed whites atop. Sprinkle with castor sugar and bake in a gentle oven for about 15 minutes, which should be sufficient to colour the meringue delicately.