APPLE MERINGUE.
Beat up two packets of Nelson's Albumen with six small teaspoonfuls of water, and stir them into half-a-pound of stiff apple-sauce flavoured with Nelson's Essence of Lemon. Put the meringue on a bright tin or silver dish, pile it up high in a rocky shape, and bake in a quick oven for ten minutes.
STEWED PEARS WITH RICE.
Put four large pears cut in halves into a stewpan with a pint of claret, Burgundy, or water, and eight ounces of sugar, simmer them until perfectly tender. Take out the pears and let the syrup boil down to half; flavour it with vanilla. Have ready a teacupful of rice, nicely boiled in milk and sweetened, spread it on a dish, lay the pears on it, pour the syrup over, and serve. This is best eaten cold.
COMPOTE OF PRUNES.
Wash the fruit in warm water, put it on to boil in cold water in which lump sugar has been dissolved. To a pound of prunes put half-a-pound of sugar, a pint of water, with the thin rind and juice of a lemon. Let them simmer for an hour, or until so tender that they will mash when pressed. Strain the fruit and set it aside. Boil the syrup until it becomes very thick and is on the point of returning to sugar, then pour it over the prunes, turn them about so that they become thoroughly coated, taking care not to break them, let them lie for twelve hours, then pile up on a glass dish for dessert.
ON JELLY-MAKING.
