Sometimes I make a meringue of three eggs, as No. 711; when it is hard I cover the apples with it half an inch thick, keeping the pyramid ; then I put the remainder in a paper cornet; cut the point so that by pressing it the mixture may go out by degrees, with which I make various designs, according to fancy, sugar over, and put for half an hour to bake in a very slow oven; the color ought to be pale yellow ; they are equally good hot or cold. If you would keep it quite white, bake it in a still slower oven, and give it a quarter of an hour longer. When I do it so, I merely make dots all over, about a quarter of an inch distant from each other, of the size of small nuts, sugar over, and put a Corinth raisin in each knob, which gives it a good appearance, and bake as directed; when the eggs are just set, you may cover it with a sheet of paper, to prevent it taking too much color.