APPLE MERINGUE PIE

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (or stew lemon peel with them for flavor), fill crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie, sweetening with three tablespoons powdered sugar; flavor with vanilla, beat until it will stand alone, and cover pie three quarters of an inch thick. Set back in a quick oven till well "set," and eat cold. In their season substitute peaches for apples.