Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Apple Snow

1 large sour apple 3/4 cup powdered sugar Whites of 2 eggs Boiled custard Peel and grate the apple, sprinkling the sugar over it as it is grated to keep it from turning dark. Add the unbeaten whites of the eggs; beat constantly for half an hour; arrange moundfashion on a glass dish with cold boiled custard around it. STRAWBERRY TRIFLE No. 1 1 cup mashed strawberries 1 cup powdered sugar Whites of 3 eggs Boiled custard Make and serve like Apple Snow.

STRAWBERRY TRIFLE No. 2 Stale cake 1/2 cup milk 1 egg Sugar to taste 1/4 teaspoon vanilla 1 pint cream 1 cup crushed strawberries Line the bottom of a glass dish with slices of stale cake, and pour over them a boiled custard made from the milk and egg, sweetening to taste and flavoring with vanilla. Whip the cream; mix with the strawberries and pile over the custard, decorating the top with a few whole berries.

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