- 8 apples
3 egg yolks
¼ cup sugar
½ teaspoon salt
2 cups milk
1 teaspoon vanilla
Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. Cover with meringue made of the whites of the eggs and three tablespoons powdered sugar.
Chestnut Cream
- 2 cups shelled chestnuts
grated rind and juice of one lemon
[Soft Custard]
½ cup cream
Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappé glasses; cover with whipped cream sweetened and flavored.
Lemon Jelly No. 1
- 2 tablespoons granulated gelatine
⅓ cup cold water
2¼ cups boiling water
1 cup sugar
½ cup lemon juice
Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill.