Apple Meringue

Peel, core and slice a dozen fine large tart apples, put them over the fire in a preserving-kettle, with a teacup of cold water; stew them until soft, press them through a cullender, sweeten to your taste and flavor with the grated rind of a lemon; put them in a pudding-dish; make a menngue of the whites of three eggs, beaten to a stiff froth with three heaping tablespoons of sugar, shape nicely over the apples and brown slightly in a quick oven. Serve cold, with cream.

Corn-Starch Meringues

Mix six tablespoonsful of corn-starch to a smooth paste in a coffeecup of milk, boil a quart of new milk, stir in the cornstarch, and boil it four minutes, stirring all the time; add a piece of butter the size of a walnut, a pinch of salt, and the yolks of three eggs beaten light; flavor with the juice and grated rind of one large or two small lemons; pour this into crust that you have previously baked; make a meringue of the whites of the eggs and powdered sugar, cover the tops of the puddings with it, shape nicely with the back of a spoon, and brown slightly in a quick oven.

Custard Meringue

Cover the bottom of a pudding-dish with slices of spongecake moistened with sweetened wine; make a boiled custard of the yolks of eight eggs and a quart of milk, sweetened to your taste and flavored with extract of vanilla or peach-water. When perfectly cold, pour over the cake. Beat the whites of four eggs with five tablespoons of powdered sugar until a stiff froth, pour over the custard, shape nicely with the back of a spoon, and brown slightly in a quick oven.

Raspberry Meringue

Bake two sponge cakes half an inch thick in jelly cake tins the size of a dinner-plate, cover the lower one with raspberry jam half an inch thick, place the other on top of the jam; make a meringue of the whites of three eggs beaten to a stiff froth with three heaping tablespoons of powdered sugar, shape over with a spoon and brown slightly in the oven

Rice Meringue

Boil a teacup of rice; whilst hot stir in a quarter of a pound of butter; let it cool, then add half a teacup of powdered sugar and a quart of milk; beat the yolks of four eggs and stir them in, flavor with the grated rind of a lemon; butter a pudding-dish, pour in the rice, bake half an hour in a hot oven; make a meringue with the whites of four eggs, beaten with half a pound of powdered sugar and the juice of a lemon, pour it over the rice and shape with a spoon; brown slightly in a hot oven.