ALLEN’S APPLE JUICE ADDS NEW APPETITE
APPEAL TO MEALS

Here are some easily-made Recipes :—

Fruit Combinations for Jellies:

In making various kinds of jellies, best results will be obtained by using
the following quantities and combinations of fruit juices:

v2, cup pineapple juice and 1 cup Allen’s Apple Juice. }4 cup cranberry
juice and 1 cup Allen’s Apple Juice. 1 cup raspberry j juice and 1 cup Allen’s
Apple Juice. 1 cup each—Allen’s Apple Juice, blueberry juice and rhubarb
juice.

Apple-Mint Jelly:

2 cups Allen’s Apple Juice, 2 cups mint leaves, 2 cups boiling water, 14%

cups sugar.

To measure the mint leaves, pack them closely in a cup. Pour boiling

water over the leaves and let steep an hour. Press juice from the leaves

and add four tablespoons of the mint juice to the apple juice and sugar.
~ Boil till jelly test is obtained, and pour into hot sterilized glasses.

Apple Snow:

3 egg whites, 34 cup Allen’s Apple Juice, 1 teaspoon cornstarch, powdered
sugar.

Beat egg whites until stiff. Cook apple juice and cornstarch until slightly
thickened. Sweeten to taste. Add gradually to egg whites and continue
heating. Pile lightly on glass dish, sprinkle with powdered sugar, chill and
serve with soft custard.

Fruit Salad Dressing:

4 cup Allen’s Apple Juice, 4% cup pineapple juice, 4 tablespoons flour,
3 tablespoons sugar, 2 eggs, 1 tablespoon butter, 1 cup cream. Mix sugar
and flour and add enough of the fruit juices to make a smooth paste. Heat
remaining juice and add to flour mixture. Cook, stirring constantly until
thickened. Place over hot water, add eggs—beaten until light, and butter.
Cook about 10 minutes, stirring to prevent lumping. Cool and place in
refrigerator until ready to serve. Whip cream and fold into mixture just
before serving.

Cake Filling:

34 cup sugar, 1 tablespoonful flour, 1 teaspoon cornstarch, 3 tablespoons
lemon juice, 1 tablespoon water, 1 egg beaten, 14 cup Allen’s Apple Juice.
Combine liquids, add sugar, flour and cornstarch slowly, add beaten egg,
cook slowly until thick, then cool and spread between layers of cake—frost
with icing.

(Continued on page 18)