Apple Méringue Pie.
Beat into some good, sweet apple-sauce a little melted butter, and season to taste with nutmeg. Fill a shell of pie-paste with this; bake, and when done, spread with a méringue made of the whites of three beaten eggs and a little sugar. Shut up in the oven a few minutes, to “set.” You can keep raw paste in a cold place from Saturday to Monday, and spare yourself the trouble of making it to-day.
Third Week. Tuesday.