Tapioca Meringue

Mrs. Spruance.

One teacup of tapioca soaked in one and a half pints of warm water three hours; peel and core eight tart apples; fill apples with sugar, grating a little nutmeg or moistening with wine; one hour before needed, pour the tapioca over the apples and bake, serving in the dish baked in; the addition of the whites of four well beaten eggs spread over the top and browned slightly, improves it.

Spanish Meringues

M.

Take the whites of eight eggs; beat until stiff; add one-half pound of powdered sugar and a pinch of salt, and beat well; grease some paper and lay on a board; drop the meringues on it and bake in a slow oven; when done remove with a knife and place the two together; sprinkle with powdered sugar before baking.

Sweet Meringues

M.

Use the same mixture as above, formed in a ring, using whipped cream with sugar and vanilla to taste, for the centre.