Whites of 3 eggs.
A little salt.
Put the apples into a pudding-dish, well buttered; fill half full of water; cover closely and steam in a slow oven until so tender that a straw will pierce them. Let them stand until cold, covered. Then drain off the water. Put into each apple a spoonful of jelly, and a few drops of brandy; sprinkle with cinnamon and sugar. Cover again and leave alone for ten minutes. Scald the milk, and stir in the macaroons, the salt, the flour, wet in a little cold milk. Boil all together one minute. Take from the fire; beat for a few minutes, and let it cool before whipping in the beaten whites. Pour over the apples, and bake half an hour in a moderate oven.
Eat hot with cream sauce.
Orange Custard Pudding.
1 quart milk.
5 eggs. The beaten yolks of all, the whites of two.
Grated peel of 1 orange.
4 table-spoonfuls powdered sugar for custard, and 2 spoonfuls for méringue.