The 1918 Fanny Farmer Cookbook

Orange Custard

Arrange slices of sweet oranges in glass dish, pour over them Boiled Custard; chill, and cover

with Meringue I.

Apple Meringue

Use Meringue I and pile lightly on baked apples, brown in oven, cool, and serve with Boiled

Custard. Canned peaches, drained from their liquor, may be prepared in the same way.

Apple Snow

Whites 3 eggs

/4 cup apple pulp

Powdered sugar.

Pare, quarter, and core four sour apples, steam until soft, and rub through sieve; there should

three−fourths cup apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk),

add

gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and

serve with Boiled Custard.

Prune Whip

/3 lb. prunes

/2 cup sugar

Whites 5 eggs

/2 tablespoon lemon juice

Pick over and wash prunes, then soak several hours in cold water to cover; cook in same

until soft; remove stones and rub prunes through a strainer, add sugar, and cook five minutes;

water

the

mixture should be of the consistency of marmalade. Beat whites of eggs until stiff, add prune

mixture gradually when cold, and lemon juice. Pile lightly on buttered pudding−dish, bake

twenty

minutes in slow oven. Serve cold with Boiled Custard.

Raspberry Whip

1/4 cups

Chapter XXV − COLD DESSERTS

474