Apple Charlotte Russe
Pare, core and slice 12 tart apples. Stew soft, sweeten well, and if not smooth enough rub through a colander. Set over the fire and stir in the yolks of 3 eggs. As soon as thoroughly hot (it must not boil) turn into a bowl. When cool whip in the beaten whites of the eggs mixed with 1 tablespoonful of white sugar. Line glass dish with sliced sponge cake or lady-fingers; pile the apple within it; set on ice until wanted. The top may be covered with macaroons neatly fitted.