Apple Rose Cream Recipe

Instructions

1. Quarter and core apples which have red skins, and stew them without paring in a very little water.
2. Let them cook down quite dry, then rub through a colander.
3. If the apples are of the right kind, the pulp will be colored red by the skins.
4. To a pint of the pulp add about one-fourth cup sugar, or more if necessary to make it sweet enough, a few grains salt, and one-fourth teaspoon rose flavoring.
5. Beat the white of one egg very stiff, then beat the apple pulp, a little at a time, into the beaten white, and beat till the mixture is light and stiff enough to hold its shape.
6. Serve with apple jelly or with custard sauce, or with chopped nuts sprinkled over it.