1 quart apple-sauce. Juice of a lemon. Whites of 4 eggs. 1 large cup of sugar. Strain apple-sauce through a colander. Put it in the dish in which it is to be served. Beat the whites to a stiff froth, adding a little sugar. Cover the apples with the frosting. Set in the oven to brown, and eat with whipped cream or soft custard.--_Mrs. G. W. P._ _Apple Méringue._ Stew the apples until well done and smooth. Sweeten to the taste; add the rind of a grated lemon. Beat the whites of five eggs to a stiff froth; add to them a teacup powdered sugar, a little rose water, juice of a lemon, or any seasoning preferred. Put the fruit in a flat dish, and put the egg on with a spoon. Brown a few minutes. Add a little butter to the apples while hot.--_Mrs. C. McG._ APPLE CUSTARD PUDDING. Stew six sour apples in half a cup of water. Rub through a sieve and sweeten. Make a custard of three pints milk, six eggs, four tablespoonfuls sugar. Put the apples in a pudding-dish, pour the custard over them, and bake slowly half an hour.--_Mrs. M. B. B._ APPLE CHARLOTTE. Equal quantities stewed apples and bread crumbs, one spoonful butter, three eggs beaten up and stirred in at the last, just before baking. Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown sugar. Stir together, and bake quite a long time.--_Mrs. I. H._ APPLE CUSTARD. 1½ pint stewed apples. ½ pound sugar. Set them away till cold. Beat six eggs very light, and stir in gradually a quart sweet milk. Mix all together, pour in a deep dish, and bake twenty minutes.--_Mrs. F._ CITRON PUDDING. Yolks of 8 eggs. ¾ pound sugar. ¼ pound butter (melted). Two tablespoonfuls of cracker soaked in a teacup of new milk, and made into a paste with a spoon. A glass of wine, a little nutmeg, all well beaten together and poured over sliced citron, laid on a rich paste. After baking it, pour over it the whites beaten to a stiff froth, sweetened with four tablespoonfuls of powdered sugar, and flavored to the taste. Put it in the stove again, and bake a light brown.--_Mrs. S. T._ _Citron Pudding._ Yolks of 12 eggs. ½ pound butter. 1 pound sugar. Stir in the butter while warming the eggs. Cut the citron in pieces and drop in the mixture. Have a rich paste, and bake in a quick oven.--_Mrs. H._ ORANGE PUDDING. Peel and cut five good oranges into thin slices, taking out the seed. Pour over them a coffee-cup of white sugar. Let a pint of milk get boiling hot by setting it in some boiling water. Add yolks of three eggs well beaten, one tablespoonful corn starch, made smooth with a little milk. Stir all the time, and as soon as thickened pour over the fruit. Beat the whites to a stiff froth, adding a tablespoonful of sugar, spread over the top. Set it in the oven a few minutes to harden. Serve either hot or cold.--_Mrs. E. P. G._ _Orange Pudding._ Yolks of 16 eggs. 1 pound powdered sugar. 1 pound butter, creamed.