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From: kolling@decwrl.UUCP (Karen Kolling)
Newsgroups: net.cooks
Subject: re: applesauce and egg whites
Message-ID: <3667@decwrl.UUCP>
Date: Thu, 15-Aug-85 14:40:48 EDT
Article-I.D.: decwrl.3667
Posted: Thu Aug 15 14:40:48 1985
Date-Received: Sun, 18-Aug-85 03:25:11 EDT
Distribution: net
Organization: Digital Equipment Corp., Palo Alto, CA
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> when i don't peel the apples, i have found it is a good
> idea to grate them.  in that case, add just the tiniest
> amount of water and simmer rather briefly -- otherwise,
> one ends up with big hunks of mushie appleskin, which
> is less than appealing.

The advantage of leaving the peel on when cooking is that then
the applesauce comes out reddish, instead of yellow.  You can strain
the result to get rid of the "hunks of mushie appleskin".

> what to do with egg whites.....

meringues, and meringues with chocolate chips in them.....