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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.
APPLE FLOAT. MRS. M. E. WRIGHT.To one quart apples, stewed and well mashed, put whites of three eggs
(well beaten), and four heaping tablespoons of sugar; beat together
for fifteen minutes. Serve with cream.
Apple FloatHave a pint of apple puree, made from nice tart apples, sweetened to
taste and flavored with the grated rind of lemon and cinnamon, or nutmeg
if preferred. Set it on the ice that it may be very cold, beat the
whites of two eggs to a stiff froth and add to the puree of apples, and
serve with cream.
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