Apple Float
1 pound of fine, mealy cooking apples pared and quartered. Half cup of water. 1 lemon. 8 ounces of sugar. 1 ounce of butter. 2 whole eggs and 6 whites. Clove or cinnamon extract.
Stew the apples with the water, sugar, lemon juice and shaved or grated rind and the butter, in a saucepan with a lid, till they are tender. Rub the pulp through a seive. Add the 2 eggs and cook the mixture 5 or 10 minutes till thick. Then cool, flavor, beat light and add the 6 whites of eggs whip ped firm and beat 5 minutes more. Keep cold. Serve in saucers of custard. And why do fifteen families living separately have fifteen small portions going to waste when, if all were together, the small portions in the hands of a skillful cook would make a dish of which nearly all would partake and save a large item in the marketing?