Lemon applesauce

Method

1. Add a little lemon juice to applesauce if needed for tartness.
2. Garnish with lemon slice and sprig of mint.
3. Applesauce chiffon pie 9-inch pie 3 egg yolks, slightly beaten 1½ cups applesauce ⅛ teaspoon ginger ¼ teaspoon cinnamon ½ cup milk 1 tablespoon lemon juice ½ teaspoon grated lemon rind ½ cup sugar 1 tablespoon gelatin ¼ cup cold water 3 egg whites ¼ teaspoon salt 9-inch baked pastry shell, or graham cracker shell Nutmeg, if desired Mix the egg yolks, applesauce, ginger, cinnamon, milk, lemon juice and rind, and half the sugar.
4. Cook over low heat, stirring constantly, until mixture thickens.
5. Sprinkle gelatin on water;
6. let stand a few minutes.
7. Add gelatin to the hot mixture;
8. stir until dissolved.
9. Cool until thick but not set.
10. Beat egg whites until foamy.
11. Add salt and beat until stiff.
12. Add rest of sugar slowly, beating constantly.
13. Blend egg white mixture with thickened gelatin mixture.
14. Pour into the pie shell and sprinkle with nutmeg, if desired.
15. Chill until firm.
16. NOTE: Use only clean, sound-shelled eggs in this recipe.
17. Apple pie 9-inch pie Pastry for 9-inch, 2-crust pie 6 cups tart, pared, sliced apples ¾ cup sugar 1 tablespoon cornstarch ½ to 1 teaspoon cinnamon, as desired 2 tablespoons butter or margarine, if desired Fill a pastry-lined piepan with the apple slices.
18. Blend dry ingredients and sprinkle over apples;
19. dot with fat, if desired.
20. Cut a few slits in pastry top for steam to escape.
21. Place it on the pie and seal edges.
22. Bake at 400° F.
23. (hot oven) 45 to 60 minutes or until the apples are tender and the crust is golden brown.