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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Whipped Apple Sauce

1 cup apple sauce White of 1 egg Grated nutmeg Beat the egg very stiff, alone and then with the apple sauce; add more sugar if necessary; serve in a sherbet glass, sprinkling a little grated nutmeg over the top.

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