o remove the skins and seeds;
while hot stir into them a tablespoonful of melted butter and a cupful
of sugar. Beat the yolks of three eggs and add that; whip all together
until light. Fill a large glass fruit dish and spread on the top the
beaten whites mixed with three tablespoonfuls of sugar. Apples or any
tart fruit is nice made in this manner.

MERINGUES OR KISSES.

A coffeecupful of fine white sugar, the whites of six eggs; whisk the
whites of the eggs to a stiff froth and with a wooden spoon stir in
_quickly_ the pounded sugar; and have some boards put in the oven
thick enough to prevent the bottom of the meringues from acquiring too
much color. Cut some strips of paper about two inches wide; place this
paper on the board and drop a tablespoonful at a time of the mixture
on the paper, taking care to let all the meringues be the same size.
In dropping it from the spoon, give the mixture the form of an egg and
keep the meringues about two inches apart from each other on the
paper. Strew over them some sifted sugar and bake in a moderate oven
for half an hour. As soon as they begin to color, remove them from the
oven; take each slip of paper by the two ends and turn it gently on
the table and with a small spoon take out the soft part of each
meringue. Spread some clean paper on the board, turn the meringues
upside down and put them into the oven to harden and brown on the
other side. When required for table, fill them with whipped cream,
flavored with liquor or vanilla and sweeten with pounded sugar. Join
two of the meringues together and pile them high in the dish. To vary
their appearance, finely chopped almonds or currants may be strewn
over them before the sugar is sprinkled over; and they may be
garnished with any bright-colored preserve. Great expedition is
necessary in making this sweet dish, as, if the meringues are not put
into the oven as soon as the sugar and eggs are mixed, the former
melts and the mixture would run on the paper instead of keeping its
egg-shape. The sweeter the meringues are made the crisper will they
be; but if there is not sufficient sugar mixed with them, they will
most likely be tough. They are sometimes colored with cochineal; and
if kept well-covered in a dry place, will remain good for a month or
six weeks.

JELLY KISSES.

Kisses, to be served for dessert at a large dinner, with other
suitable confectionery, may be varied in this way: Having made the
kisses, heap them in