Apple Fluff
A simple dessert is apple fluff. For this grate I large or 2 small tart pared apples, dropping the pulp, as fast as grated, into a bowl containing ½ cupful of fine granulated sugar, with which it is to be stirred-this prevents discoloration. Add I teaspoonful of lemon juice, then drop in the unbeaten whites of 2 eggs and begin to whip with a flat wire beater. Use long strokes and beat steadily; the bowl needs to be a large one for the mixture will swell to several times its first proportions. When very light, fluffy and quite stiff, heap in serving glasses and stand in a cold place. This should not be made more than an hour before the meal; just before serving drop ½ teaspoonful of any bright colored jelly on top.