Applesauce chiffon pie 
1 tabelspoon unflavored 1 tablespoon lemon juice 
gelatin 1% teaspoon grated lemon 
1/4 cup cold water rind 
3 eggs, separated 1% cup sugar 
11% cups applesauce 14 teaspoon salt 
1/4 teaspoon ginger 9-inch baked pastry shell, 
1/4 teaspoon cinnamon or graham cracker shell 
Y% cup milk Nutmeg if desired 
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, pare, quarter, and core apples. 
Cook until soft with a small amount of water 
in a covered pan. When apples are tender, 
crush pieces with a potato masher or stir until 
smooth. Add a few grains of salt, and sweeten 
to taste while still hot. 
Strained applesauce. Wash, quarter, and 
core apples, but do not pare. Cook as above. 
When apples are tender, put them through a 
sieve or food mill. 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, add lemon juice 
to taste. 
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