MERANG AUX POMME IN PASTE.
Have a good under crust; cover with stewed apples seasoned with lemon peel; make an icing as for cake; spread thick over the apples: put it in the oven for a few moments.
MERANG AUX POMME WITH CREAM.
Have some good cooking apples; pare, core, and stew them slowly till they are tender; then take them out, and fill the centre with any kind of marmalade. Arrange them in any fanciful manner you may prefer. Have some apples stewed and mashed fine; fill all the uneven spaces; cover this with icing, and decorate with blanched almonds, or macaroon. Set it in a moderate oven for a few minutes: to be eaten with cream, when perfectly cold.
SPONGE CAKE CUSTARD.
Grate some stale sponge cake; upon which put some thin slices. Whisk three eggs very light; pour on them one pint of boiling milk: season with lemon peel and sugar to the taste. Mix all well together: bake twenty minutes in a slow oven. Cover the top with sponge cake, and pile the icing up high in the centre.
SWISS CUSTARD.
Take a quart of thick cream. Mix very smoothly eight teaspoonsful of the finest flour, with some of the quart of cream: season to your taste with lemon peel and sugar. Then put the remainder of the cream on the fire, and when it simmers slowly, put in the cream and flour, stirring it very gently till it is thick; then pour it out: when perfectly cool, add some lemon juice. Place in a dish some macaroons, upon which pour some of the custard. And so proceed, till all of the custard is in. Ornament the top with any kind of preserves you prefer.
STRAWBERRY WHIPS.
You can make a basket of macaroons any shape you like, by dipping the edges of the macaroons in barley sugar, and putting them over a mould. Whip some cream with strawberry juice, fill your basket very high, and ornament with strawberries and rose leaves.