Apple Sauce

Ingredients

• half a dozen tart apples
• a cup of cold water

Method

1. 1

   Peel and quarter apples, cook in cold water until tender, press through a colander, sweeten to taste, and grate nutmeg over the top.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 35. The excerpt below is the record exactly as published.

Apple Sauce Celery Mashed Potatoes Lima Beans Tomato Jelly Salad Plum Pudding Fruit Nuts Raisins Coffee The first dish to make, strange to say, is the last one on the list, and the plum pudding is bet- ter if made several weeks before it is needed, and then simply steamed up again for a couple of hours just before serving. A fine old recipe that had been in a friend's family for years, was once given me, but as it rilled six molds I reduced it to the following proportions, which is ample for a mold large enough for eight people: PLUM PUDDING One-half cupful butter, three-quarters cupful sugar, one-quarter pound suet, two and one-half 118 CHRISTMAS DINNER PARTY cupfuls flour, one-half pound seeded raisins, one- half pound currants, one ounce citron, three eggs yolks and whites (beaten separately), one-half cupful milk, one-quarter cupful almonds (blanched and chopped fine), one-quarter cupful brandy (or boiled cider if preferred), one-half teaspoonful cloves, one-quarter teaspoonful nutmeg, one tea- spoonful cinnamon. After getting all her ingredients out on the table and ready, the little cook should cream her butter and sugar, beat in yolks, add milk, and then stir in the flour alternately with the stiff whites. Then put in the brandy and spice, and last of all the fruit and nuts, dredged with a lit- tle flour. This should be well stirred, and then packed in a thoroughly greased covered mold and steamed for four hours. HARD SAUCE Two kinds of sauce are nice for this pudding, served together. A hard sauce is made by cream- ing one-half cupful of butter in one cupful of fine sugar, adding half teaspoonful of brandy or vanilla and one teaspoonful cream and stirring until light and creamy. It can be set in a bowl of hot water at first to help make the butter cream, but after being beaten light should be set 119 COOKERY FOR LITTLE GIRLS in the cold to harden. A teaspoonful of this hard sauce is served on each portion of the pudding. HOT SAUCE The following hot sauce is poured around: one-quarter cupful butter, one cupful sugar, one teaspoonful flour. Mix flour and sugar, add butter and one cupful cold water, and stir until it boils and thickens. Flavor with nutmeg. The day before Christmas repeat the lesson in dressing a fowl, and let her make the stuffing from the recipe used before, only this time she should omit the sage or oysters and season with a small onion chopped fine. APPLE SAUCE For the accompanying apple sauce, let her peel and quarter half a dozen tart apples, put on to cook in a cup of cold water

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