1248 | Apples, Méringuées.
—Have six fine apples cooked as for No. 1169; dress them on a dessert-dish, filling the cavities with currant jelly (No. 1326); then decorate all round and the tops with méringue, prepared as for No. 1247, half the quantity being sufficient. Sprinkle them moderately with powdered sugar; lay the dish on a baking-pan, and put it in the oven for five minutes. When a light brown color, remove, and serve either hot or cold.