12 fine ripe pippins, pared and grated.
1 lb. white sugar.
½ lb. butter.
6 eggs—whites and yolks separately beaten.
1 lemon—grated peel and juice, with nutmeg.
Cream the butter and sugar, stir in the beaten yolks, then the lemon,
nutmeg, and apple; lastly the whites, very lightly. Bake in paste, with
cross-bars of the same on top.