8 or 10 fine, juicy apples, pared and cored. 1/2 pound macaroons, pounded fine.

2 table-spoonfuls sugar. 1/2 teaspoonful cinnamon.

1/2 cup crab apple, or other sweet firm jelly, like quince.

1 table-spoonful brandy.

1 pint of milk.

1 table-spoonful best flour or corn-starch.

Whites of 3 eggs. A little salt.

Put the apples into a pudding-dish, well buttered; fill half full of water; cover closely and steam in a slow oven until so tender that a straw will pierce them.

Let them stand until cold, covered. Then drain off the water. Put into each apple a spoonful of jelly, and a few drops of brandy; sprinkle with cinnamon and sugar. Cover again and leave alone for ten minutes. Scald the milk, and stir in the macaroons, the salt, the flour, wet in a little cold milk. Boil all together one minute. Take from the fire ; beat for a few minutes, and let it cool before whipping in the beaten whites. Pour over the apples, and bake half an hour in a moderate oven.

Eat hot with cream sauce.