Applesauce chiffon pie 



1 tablespoon gelatin V2 teaspoon grated lemon 



% cup cold water rind 



3 eggs, separated V2 cup sugar 



1 1 /2 cups applesauce Va teaspoon salt 



1 /s teaspoon ginger 9-inch baked pastry shell, 



Vi teaspoon cinnamon or graham cracker shell 



1 /2 cup milk Nutmeg if desired 



1 tablespoon lemon juice 



Sprinkle gelatin on water; soak a few min- 

 utes. 



Beat egg yolks slightly, and add the apple- 

 sauce, ginger, cinnamon, milk, lemon juice and 

 rind, and half the sugar. 



Cook over boiling water, stirring constantly, 

 20 to 25 minutes. 



Add gelatin to the hot mixture; stir until 

 dissolved. Cool until thick but not set. 



Add salt to egg whites and beat until stiff. 

 Add rest of sugar slowly, beating constantly. 

 Blend with the thickened gelatin mixture. 



Pour into the shell and sprinkle with nutmeg, 

 if desired. Chill until firm. 



Applesauce 



Wash, quarter, and core apples. 



Cook until soft with a small amount of water 

 in a covered pan. Put apples through a sieve 

 or food press. Add a few grains of salt, and 

 sweeten to taste while still hot. 



Quick applesauce. Pare quartered and cored 

 apples. Cook as above. When apples are 

 tender, crush pieces with a potato masher or 

 stir until smooth. Add salt and sweeten as 

 above. 



For variety. Sweeten the sauce with brown 

 sugar or honey. Or, cook a few whole cloves 

 or a piece of stick cinnamon or a few raisins 

 with the apples. Remove cinnamon before 



serving. 



If the apples are very mild, cook 1 to 2 tea- 

 spoons of lemon juice with them. 



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