APPLE MERINGUE PIE
Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or lemon peel), fill crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie, sweetening with three tablespoonfuls powdered sugar; flavor with vanilla, beat well, and cover pie three-quarters of an inch thick. Set back in a quick oven till well “set,” and eat cold. In their season substitute peaches for apples.