Pippin Pies.
- 12 fine ripe pippins, pared and grated.
- 1 lb. white sugar.
- ½ lb. butter.
- 6 eggs—whites and yolks separately beaten.
- 1 lemon—grated peel and juice, with nutmeg.
Cream the butter and sugar, stir in the beaten yolks, then the lemon, nutmeg, and apple; lastly the whites, very lightly. Bake in paste, with cross-bars of the same on top.