APPLE MERINGUE.
Pare and stew a few apples just as you would for sauce; take two or three slices of bread, butter them well. Line a bread pan with pie crust, cover with a layer of the apple sauce well sweetened with sugar, next a layer of bread, then of apples. Bake till done. Beat the white of an egg for meringue, spread on top and brown in the oven. Serve with cream or sauce of any kind. — Mrs. Hugh Parry.
GELATINE CUSTARD.
One quart milk, one-half box gelatine, two-thirds cup sugar, three eggs. Put gelatine in milk, scald the same, then add the yolks of eggs with the sugar, and salt. Let it come to a boil; when a little cool stir in the whites. Set it in a basin of cold water and stir thoroughly, adding flavoring when quite cool.
ORANGE JELLY.
One-half box gelatine dissolved in one-half pint cold water half an hour; then add half a pint boiling water, place over the steam of a tea-kettle. When thoroughly dissolved add one cup sugar, the juice of five oranges and two lemons, and put in a mould in a cool place.