Page 6 Advertisements Column 2

Press, Volume CXII, Issue 32959, 4 July 1972, Page 6

love is... lill

BIT'S “x! ... clearing the coffee table after him several times a day. (••yiTtM W2 lOS ANGUtS SIMIS

Here's a saucy surprise ‘Fresh-up’apple sauce. A natural, hot or cold, with grills, veal, lamb, poultry and pork dishes. But don’t stop there. It makes beautiful instant desserts. For a delicious hot and cold combination serve it hot over ice cream, pour it over steamed puddings, serve it cold on its own with lashings of cream. There’s no ; peeling, coring, cooking. No waste! Try this ‘fresh-up’ apple recipe today. APPLE AND APRICOT MOUSSE 8 oz dried apricots sugar to taste rind and juice of 14 lemon 2 large egg whites 1 can ‘fresh-up’ apple sauce toasted almonds or grated chocolate Soak apricots for several hours or overnight. Stew apricots gently with lemon rind and juice and a little water if necessary. Drain apricots and rub through a fine sieve to puree them. Combine with apple sauce and sweeten to taste. Whip egg whites stiffly and gradually whisk into puree. Pile into a serving dish and garnish with grated chocolate or toasted almonds. f NATCH 77//$k i s I MOR£/NSrAA>rY apple * *II JK ’■b*. «»K. J