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Stew some apples and blackberries, together with a little sugar, till soft ; then press them through a hair sieve. Put the pulp in a pie-dish, and when cool, beat the whites of 2 eggs to a very stiff froth ; mix in quickly not quite ^ lb. castor sugar. Cover over the pulp with this, and bake in a slow oven till the m6ringue is crisp and just coloured. Sprinkle pink sugar on the top, and serve either hot or cold. Apple Cheese. 6 lb. Apples, 6 lb. ‘Sugar, juice of J Lemon, and grated rind of whole. Cut up apples without paring; put in jelly pan. Almost cover with water and boil thoroughly into a pulp, stirring frequently, as it is apt to burn. Rub through a sieve; then boil for almost 1 hour with sugar, pound for pound. Flavour with ginger or any other flavouring. Apple Shape. 1 lb. Apples, 1 Lemon, 3 oz. lump Sugar, 1 oz. Gelatine, ^ teaspoon Cochineal. Peel and core apples, cut in small pieces, and put in a stewpan with the sugar and | pint water, the grated rind; and strained juice of lemon. Stew till tender. Dissolve the gelatine in J giU cold water ; rub the apple through a sieve, and then stir in the melted gelatine. Pour into a mould, and stand aside till set. J pint of cream, whipped to stiff froth, may be served with this jelly, either put round the edge of the dish, or if a border mould is used, place cream in the centre. 13 1 Apple Snow. Take 1 lb. apples ; cut in pieces and stew to a pulp ; press through a wire sieve or colander. Add the white of an egg and white sugar to taste. Whip all together till white and frothy ; pile on a glass dish, and, if liked, sprinkle with pink sugar, Rhubarb, when tender, may be done in the same way. Apple Souffle. Put 1 lb. apples, 1 oz. butter, and Demerara sugar to taste, to cook with a little water. Rub through sieve, add tablespoonful bread crumbs, and yolks of 2 eggs. Line pie-dish with pastry round sides. Put bread crusts, or peas or beans, in, and bake pastry. Whip whites stiffly, add to apples, turn into pastry, and cook in oven 7 or 10 minutes. Sprinkle sugar over. Serve hot. Apple Trifle. 4 or 5 apples stewed to pulp, then rubbed through a hair sieve. Sweeten to taste. Make a custard with 2 yolks and one white of egg, 2 teacupfuls of milk. Heat the milk, pour it over the eggs ; strain into a jug, set the jug in a pan of boiling water, and stir with wooden spoon till the custard thickens and coats the spoon. Pour into a bowl and flavour to taste. ' When cold, pour over the apples ; cover with whipped cream, and serve. Clear Apples. 8 large Apples, 8 oz. Lump Sugar, 1 pint Water, 4 pint Whipped Cream. Make a syrup by boiling the sugar and water together for hour. Pare and core the apples, keeping them whole ; put them as you pare them in cold water to keep them white. Put apples in pan, pour the boiling syrup over, and leave on the fire for a few minutes. Take out carefully and place on glass dish. Make syrup pink, with a few drops cochineal, and pour it over the apples. Serve cold, with a teaspoonful whipped cream on each apple. Ginger Apples.