kolling@decwrl.UUCP (Karen Kolling) (08/15/85)
> 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.....