No. 3724 — Apple Pastila from Baked Apples and Sugar

Test the fruit by baking one or two apples: white purée is suitable, and sometimes pinkish purée also becomes white when beaten with sugar. The author prefers still-green apples and says late-August apples may be unsuitable.

Bake apples in a covered pot in a hot oven until fully soft. While still hot rub batches through a clean sieve with a wooden spoon.

For every 2 glasses purée use 1 glass sugar and 2–3 egg whites. Beat thoroughly until white.

Fill equal-sized paper boxes on an iron tray to ¾ vershok deep, and dry overnight in an oven of moderate residual heat.

Peel away the paper carefully; if it sticks, leave two or three days in a pantry. Prepare additional sheets on succeeding nights, then stack with a coating of apple mixture and dry once more overnight.