38 FRUIT RECIPES 



medium-sized tart apple (peeled, grated, and set aside). 

 Whip stiff the white of one egg with a pinch of salt, then 

 add, gradually, three tablespoons of sugar, beating well 

 into the egg, alternating with the grated apple, a table- 

 spoon at a time, till all the apple and sugar are used, then 

 continue to whip until the "snow" has risen to at least a 

 pint and a half in quantity, for it will swell surprisingly. If 

 the cooked apple is used, observe the same proportion, 

 the white of one egg to the pulp of each apple. Chopped 

 dates or nuts may be added or fresh, grated cocoanut. 

 The "snow" may be served as it is, or quickly and lightly 

 browned. 



APPLE CHEESE (Cake or Tart Filling) 



To a pound of sugar add one-fourth pint of water and one- 

 half pound of apples — peeled, cored, and quartered — and the 

 grated rind of one lemon. Cook for three hours then add 

 the juice of the lemon, boil for ten minutes, stirring con- 

 tinually, then removing. Use this as a filling for tarts or 

 cake or with nuts as sandwich filling. 



APPLE FILLING FOR CAKE 



Make as for Apple Snow, using one egg, one apple, and 

 one cup of sugar. Also, for variety, the yolk of the egg 

 may be added, the whole heated carefully till it thickens. 



APPLE FLOAT 



Make first a plain custard and when cold stir in it a 

 pint either of apple sauce or a pint of grated apple (un- 

 cooked). Whip in the stiff whites the last thing. 



JELLIED OR GELATINE APPLES 



To two quarts of tart apples, peeled, cored, and quartered,, 

 allow one half box of gelatine and put it to soak in one half 



