Apple Snow. (No. 2.) Maltese Cross
½ lb. macaroons.
1 cup good custard.
4 fine pippins (raw).
Whites of 4 eggs.
½ cup powdered sugar.
Put the macaroons in the bottom of a glass dish, and cover with the custard before you make the snow. Whisk the eggs and sugar to a méringue before paring the apples. Peel and grate each directly into the frothed egg and sugar, and whip in quickly before touching the next. The pulp will better preserve its color if thus coated before the air can affect it. It is well for one person to hold the egg-beater and work in the apple while an assistant grates it. Pile upon the soaked macaroons and set on ice until wanted. It should be eaten soon after it is made.