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Make apple sauce and rub it through a coarse sieve. Sweeten to taste and flavor with a little cinnamon or nutmeg; then add a little cream if the sauce is too stiff. To a pint of apple sauce use the whites of three eggs, beaten to a stiff froth. Add the apple sauce to the eggs by spoonfuls, folding rather than stirring, and slip into a hot oven. When well puffed and brown, sprinkle with powdered sugar and serve with cream.

 

Use five eggs, well beaten, to a quart of milk. Stir in a pint of apple sauce, sweeten and flavor to taste, and bake carefully. Set the custard into a pan of water in the oven to prevent burning.

 

Peel and core eight medium-sized apples. Arrange in a baking-dish, and fill the cores with 