Have six fine apples cooked as for No. 34; dress them on a dessert-dish, filling the cavities with currant jelly; then decorate all round and the tops with meringue, prepared as for No. 61, 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.