8 sm. apples, cored
2 1/2 c. firmly packed brown sugar
3 qt. ale or beer
1 fifth sweet sherry or maderia
4 slices fresh ginger
1 tsp. ginger
1/4 tsp. mace
4 whole cloves
4 allspice berries
6 eggs, separated
1 c. brandy, heated
8 slices buttered toast (optional)

Preheat oven to 400 degrees. Place apples in baking dish and sprinkle with 1/2 cup brown sugar. Bake 30 minutes. In large saucepan, heat ale or beer and sherry, remaining brown sugar and spices tied in a bag. Using a large bowl, beat egg yolks until thick.

Beat egg whites until stiff peaks form and fold into yolks. Slowly add liquid to eggs by tablespoons until about 1 cup has been added, then add remaining liquid in slow, steady stream beating well with whisk. Place baked apples in heated punch bowl, add liquid and stir in brandy. Serve at once with buttered toast quarters to float or dip in wassail. Serves 16.