Apple Snow. (No. 1.)

6 fine pippins.

2 cups powdered sugar.

1 lemon - juice and half the grated peel.

1 pint of milk for custard.

4 eggs.

Make a good custard of the milk, one cup of sugar and the yolks. Bake the apples, cores, skins and all, in a covered dish with a little water in the bottom to prevent burning. The apples should be so tender that a straw will pierce them. Take off the skins and scrape out the pulp Mix in the sugar and lemon. Whip the whites of the eggs light, and beat in the pulp by degrees until very white and firm. Put the custard, when cold, into the bottom of a glass bowl and pile the snow upon it.

Apple Snow. (No. 2.)

1/2 lb. macaroons.

1 cup good custard.

4 fine pippins (raw).

Whites of 4 eggs.

1/2 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 meringue 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.