Apple Sauce

Ingredients

• Add sugar to taste
• the boiled cider reduced with a little water
• with a little water
• good sweet apples

Method

1. 1

   Pour over the apples the boiled cider reduced with a little water until it has a mild and pleasant flavor.

2. 2

   Cook very slowly until apples can be pierced with a splint.

3. 3

   Put up in cans or jars.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 82. The excerpt below is the record exactly as published.

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 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. When making fruit or suet pudding I always dredge the fruit and suet thoroughly with flour, and put them in the mixture last. Treated in this way they will not settle to the bottom. — £Mrs. L. D., Ore. lapioca pudding is good baked with any kind of fruit, or canned fruit or berries. Place the prepared tapioca and fruit in pudding dish in alternate layers, sweeten, and bake until done. — [A. G., Mass. The suet used for pudding or cake should always be nice and fresh. Kidney suet is best, being dry and crumby. Care- fully remove skin and fibre and chop very fine. Keep as cold as possible. — [A. G., Mass. When making bread pudding it is a saving of time and labor to run the bread through a meat chopper. The bread should be crisp. If it is not it can be made crisp by placing in a warm oven a few minutes and then cooling. — [A. G., Mass. When I make suet or plum pudding I divide the dough tu half and steam in two pans, serving one pan of pudding while hot, with a cold sauce, and reheating the other after a day or two, or when needed, serving with a hot sauce. — [A. B., Me. Various flavors may be added to apple sauce

Cook this with the app: pantry check, scaling, and the assistant.