Wipe carefully and core four good-sized apples, place in a granite baking pan, put a teaspoonful of sugar into the space from which each core was removed, pour about one-quarter cup of boiling water into the pan and bake carefully. When done set away to cool and when quite cold scrape the pulp carefully from the skins and press the pulp through a vegetable press or sieve. Add to it one-half cup of powdered sugar and a teaspoonful of lemon juice, mix well and add the unbeaten white of one egg. With a surprise egg beater, beat constantly and always one way, until the mixture is white and greatly increased in bulk, fully twenty minutes. Heap into a pretty dish and serve with custard sauce, or alone.