Pare, core and quarter 8 or 10 medium sized tart apples.
Put them in a granite or porcelain lined vessel, add about
2 cups water, and cook until tender. Then add 1 cup sugar✪ Thin Cranberry Sauce
and cook 10 minutes longer, stirring occasionally to prevent
scorching. Press through a colander, add a dash of cinnamon,
and if served hot, add 1 tablesp butter. A few thin shavings
of lemon peel may be cooked with the apples. — [Mrs. A. C,
W. Va.
Boiled Cider Apple Sauce
Pare, core and quarter 1 lb of "sweets," if you have them.
If not, use any good sweet apples. I do not weigh or measure
for this sauce, but pour over the apples the boiled cider
reduced with a little water✪ Boiled Cider Apple Sauce until it has a mild and pleasant
flavor. Add sugar to taste and cook very slowly until apples
can be pierced with a splint. Put up in cans or jars. It will
keep nicely even if not sealed air tight. — [Mrs. G. G., N. Y.
PRIDE OF THE GARDEN.
STRAWBERRIES OF A NO. 1 QUALITY, j^
CHOICE CONCORD GRAPES FROM ILLINOIS.
PUDDING BAKING HINTS 129
Cottage pudding is nice served with flavored and sweetened i
wJiipped cream. — [Mrs. J. K., N. Y. j
1
The addition of 2 or 3 tablesp of cocoanut to a bread pud- i
ding is a great improvement. — [E. T., Va.
A nice dark sauce for cottage pudding is made by adding to !
the sauce a little cocoa or chocolate. — [E. L., Neb. i
Bake cottage pudding in square shallow pans, and serve ^~
while warm with any preferred sauce. — [Mrs. L. S., O. :
Instead of grating potatoes for puddings I put them through !
the food cutter with the fine cutter on. — [E. A. R., Mass.
Delicious pudding can be made by following the recipes i
which come with your favorite cereal or breakfast food. — j
[A. G., Mass. I
When strawberries are in season I add some of these '
mashed to the liquid sauce that I serve with cottage pudding.
— [Mrs K. R., Ore. {
I always place a steamed pudding in a hot oven for a few
minutes to dry off a little. Try it and see how you like it. —
[Mrs. M. J. L., Mich.
By adding some grated chocolate or cocoa to any favorite
recipe for cornstarch pudding a nice chocolate pudding is
obtained. — [A. G., Mass.
Rice pudding if baked just right ought to be creamy, but if
it is baked too long it will whey off, and will not be as satis-
factory.— [Mrs. L. H. C, Ct.
I sometimes add 1 cup stewed prunes chopped fine to my
favorite chocolate cornstarch pudding, and find it is very nice
for a change. — [Mrs. F. E. P., Wash.
When making suet or plum pudding try using hot black cof-
fee in place of milk, buttermilk or water. Re-steam left-over
pudding as wanted. — [Mrs. O. W. S., Wis.
Long boiling improves Indian pudding. I sometimes add to
the plain pudding for the sake of variety 1 cup raisins and Vz
cup chopped suet. — [Mrs. S. L. H., Mass.
Green corn pudding should bake slowly, and it is best to
k:eep the dish covered at first, afterwards removing the cover
and allowing the pudding to brown lightly. — [M. B., 111.
130 FARM AND HOME COOK BOOK
Baked Indian pudding should be baked in a slow oven and
may be served hot or cold. I serve it with a sauce made of
syrup and butter heated together. — [Mrs. E. D., Ida.
When making a corn pudding I always beat the whites of
the eggs and fold them in last. I cover the top of the pudding
with cracker crumbs and dot with bits of butter. — [E. S., Pa.
Page 82 · 5 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pare, core and quarter 8 or 10 medium sized tart apples. Put them in a granite or porcelain lined vessel, add about 2 cups water, and cook until tender. Then add 1 cup sugar and cook 10 minutes longer, stirring occasionally to prevent scorching. Press through a colander, add a dash of cinnamon, and if served hot, add 1 tablesp butter. A few thin shavings of lemon peel may be cooked with the apples. — [Mrs. A. C, W. Va.
Boiled Cider Apple Sauce
Pare, core and quarter 1 lb of "sweets," if you have them. If not, use any good sweet apples. I do not weigh or measure for this sauce, but pour over the apples the boiled cider reduced with a little water until it has a mild and pleasant flavor. Add sugar to taste and cook very slowly until apples can be pierced with a splint. Put up in cans or jars. It will keep nicely even if not sealed air tight. — [Mrs. G. G., N. Y.
PRIDE OF THE GARDEN.
STRAWBERRIES OF A NO. 1 QUALITY, j^
CHOICE CONCORD GRAPES FROM ILLINOIS.
PUDDING BAKING HINTS 129
Cottage pudding is nice served with flavored and sweetened i wJiipped cream. — [Mrs. J. K., N. Y. j
The addition of 2 or 3 tablesp of cocoanut to a bread pud- i ding is a great improvement. — [E. T., Va.
A nice dark sauce for cottage pudding is made by adding to ! the sauce a little cocoa or chocolate. — [E. L., Neb. i
Bake cottage pudding in square shallow pans, and serve ^~ while warm with any preferred sauce. — [Mrs. L. S., O. :
Instead of grating potatoes for puddings I put them through ! the food cutter with the fine cutter on. — [E. A. R., Mass.
Delicious pudding can be made by following the recipes i which come with your favorite cereal or breakfast food. — j [A. G., Mass. I
When strawberries are in season I add some of these ' mashed to the liquid sauce that I serve with cottage pudding. — [Mrs K. R., Ore. {
I always place a steamed pudding in a hot oven for a few minutes to dry off a little. Try it and see how you like it. — [Mrs. M. J. L., Mich.
By adding some grated chocolate or cocoa to any favorite recipe for cornstarch pudding a nice chocolate pudding is obtained. — [A. G., Mass.
Rice pudding if baked just right ought to be creamy, but if it is baked too long it will whey off, and will not be as satisfactory.— [Mrs. L. H. C, Ct.
I sometimes add 1 cup stewed prunes chopped fine to my favorite chocolate cornstarch pudding, and find it is very nice for a change. — [Mrs. F. E. P., Wash.
When making suet or plum pudding try using hot black coffee in place of milk, buttermilk or water. Re-steam left-over pudding as wanted. — [Mrs. O. W. S., Wis.
Long boiling improves Indian pudding. I sometimes add to the plain pudding for the sake of variety 1 cup raisins and Vz cup chopped suet. — [Mrs. S. L. H., Mass.
Green corn pudding should bake slowly, and it is best to k:eep the dish covered at first, afterwards removing the cover and allowing the pudding to brown lightly. — [M. B., 111.
Baked Indian pudding should be baked in a slow oven and may be served hot or cold. I serve it with a sauce made of syrup and butter heated together. — [Mrs. E. D., Ida.
When making a corn pudding I always beat the whites of the eggs and fold them in last. I cover the top of the pudding with cracker crumbs and dot with bits of butter. — [E. S., Pa.
Records on this page
Cranberry and Apple SauceThin Cranberry SaucePlain Apple SauceBoiled Cider Apple SauceApple Sauce