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APPLE FLOAT

(Fresh Fruits And Compote) - (The International Jewish Cook Book)







Peel six big apples and slice them. Put them in a saucepan with just
enough water to cover them and cook until tender. Then put them through
a colander and add the grated rind and juice of half a lemon, sweeten to
taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites
of four eggs and put the dish on ice. Serve with whipped or plain cream.







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