TODAY’S RECIPE
APPLE CHIFFON PIE Line a tart plate or sandwich tin with shortcrust' and bake in the usual way. When quite cold, fill xvith the following: Cook 4 medium-sized peeled and sliced apples with a slice of lemon and 4 cloves in as little water as possible until tender. Soak 1 heaped teaspoon gelatine in J cup water, then add to hot apple and stir until dissolved. Rub through a sieve and allow to become half-set. In the meantime, whip the whites of three eggs until stiff and gradually add 1 cup sugar. Fold into apple mixture and fill prepared tartshell. Pile a little whipped cream on top or it may be served plain with a boiled custard made from the eggyolks.
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https://paperspast.natlib.govt.nz/newspapers/ST19410503.2.15.2
Bibliographic details
Southland Times, Issue 24425, 3 May 1941, Page 5
Word Count
123TODAY’S RECIPE Southland Times, Issue 24425, 3 May 1941, Page 5
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