Apple sauce

“ This way of making apple sauce, by baking in a close oven, will be found far superior to boiling or stewing them. They require no more water than is barely sufficient to give them a start at the bottom.
The flavoring (sugar, lemon, or rose,) may be deferred till the apples are baked, taken out of the oven and mashed. Then mix it in while hot.
Boiled apple sauce is usually spoiled with too much water, rendering it the consistence of thin pap, weak, washy, and mean.
GOOSEBERRY SAUCE.— Get fine full-grown green gooseberries. Pick them over, and top and [340] tail them. ”

“ But Amy did eat apple-sauce at our house. Aunt Hetty taught me how to make it, and I think it very good. We always cook it in an earthenware crock over a very quick fire. This is our receipt: Pare and slice the apples, eight large ones are sufficient for a generous dish, and put them on with a very little water. As soon as they are soft and pulpy stir in enough granulated sugar to make them as sweet as your father and brothers like them. Take them off and strain them through a fine sieve into a glass dish. Cook the apple-sauce about two hours before it is wanted on the table. ”

“ Few fruits can be utilized in as many ways as can the apple. In addition to the common use of the fresh fruit out of hand and of the fresh, sweet juice as cider, this "King of Fruits" can be cooked, baked, dried, canned, and made into jellies and other appetizing dishes, to enumerate all of which would be to prepare a list pages long. Few who have tasted once want to be without their apple sauce and apple pies in season, not to mention the crisp, juicy specimens to eat out of hand by the open fireplace in the long winter evenings. ”

“ Sugar will not be necessary if the fruit is of good quality.
Smooth Apple Sauce.—If fruit is not sufficiently perfect to be cut into uniform quarters, a good way to prepare it is to pare, core, and slice into thin slices. Cook in as small a quantity of water as possible, the fruit covered closely, so that the top portion will steam tender as soon as the bottom, and when done rub through a colander, or beat smooth with a wooden spoon or an egg beater. Let it cool before adding sugar. A little lemon peel may be added to the fruit just long enough before it is done to flavor it, if desired. ”

“ Wash, pare, core, and cut the apples into pieces, add the water and sugar and bring them to a boil. Put them into the cooker for from one to three hours or more, depending upon the ripeness of the apples. If they are not very tart or high-flavoured the juice of half a lemon will improve them. Apple sauce will not be harmed by indefinite cooking in the cooker. ”

“ Remove the seeds from the tomatoes. Stew them with the onion, ham and clove in an enamel sauce-pan until well cooked. Rub through a tammy. Return to the sauce-pan. Add the gravy and brown roux (see p. 12) . Simmer for quarter of an hour.
[Pg 125]
Hot Sauces for Fowls, Ducks, Rabbits, etc.
[Pg 126]
Apple Sauce
Set the required quantity of sour apples, pared, cored and sliced, in a small pan inside a large sauce-pan containing boiling water. Let the water boil quickly until the apples are done. Mash them and add sugar to taste.
Or,
Pare, quarter and remove the core of several sour apples. ”

“ Pare the apples and then slice thin. Now grease a pudding mould or a baking dish. Place a layer one inch deep of apples, then layer of bread crumbs. Repeat until the dish is full and then sprinkle each layer with brown sugar and cinnamon, as it is placed. Now pour over the dish sufficient thick, well-sweetened apple sauce to fill the baking dish two-thirds full. Bake in a moderate oven for forty minutes. ”

“ Put the butter in the frying-pan and let it melt; when it bubbles, add the flour and stir till smooth; add the hot milk and pepper, and last the meat; stir till it thickens like cream; serve on squares of hot buttered toast.
"Easy!" said Mildred as she read the receipt over. "Same old white sauce; it's funny how that is used over and over. I think I'll let that wait till just before supper time to make, [Pg 208] and get the apple-sauce going. That sounds easy, too."
APPLE SAUCE
Wipe the apples, cut in quarters, peel and core them. ”

“ Also the acids of the Apple are of signal use for men of sedentary habits, whose livers are sluggish of action; they help to eliminate from the body noxious matters, which, if retained, would make the brain heavy and dull, or produce jaundice, or skin eruptions, or other allied troubles. Some experience of this sort has led to the custom of our taking Apple sauce with roast pork, roast goose, and similar rich dishes. ”

“ Start the dumplings early enough to give plenty of time at each stage. When crust is light, bake uncovered at first, in moderate oven 3⁄4–1 hr., or until apples are well cooked and crust thoroughly baked. Serve with creamy, or hard sauce, or with sugar and nut or sterilized dairy, cream. Do not put any sugar, butter, salt or water on the apples. Leave them plain to contrast the apple flavor with the sauce. A pastry crust may be used with the apples, but is not so satisfying. A crust of boiled rice laid over the apples and baked covered, is very nice with them. ”

“ When this is done, core before paring, that fruit may keep in shape. In the fall, when apples are at their best, do not add spices to apples, as their flavor cannot be improved; but towards spring they become somewhat tasteless, and spice is an improvement.
Baked Sweet Apples Wipe and core eight sweet apples. Put in a baking-dish, and fill cavities with sugar, allowing one-third cup, or sweeten with molasses. Add two-thirds cup boiling water. 570Cover, and bake three hours in a slow oven, adding more water if necessary.
Apple Sauce Wipe, quarter, core, and pare eight sour apples. ”

“ Unless the apples are very juicy, add half a cup of cold water, and unless quite tart, have mixed with the water the juice of half a lemon. Cover and bake about one hour. Remove the cover toward the last, that the top may brown lightly. Serve with cream. Berries or other acid fruits may be used in place of apples, and rice or cracked wheat mush substituted for bread crumbs.
Apple Sandwich No. 2.—Prepare and stew some apples as for sauce, allowing them to become quite dry; flavor with lemon, pineapples, quince, or any desired flavor. Moisten slices of zwieback in hot cream as for toast. ”

“ Strawberries, raspberries, peaches and apricots make excellent pudding sauces. Mash the fruit and press it through a colander or coarse sieve; sweeten to taste; serve hot or cold; if hot, let it come to the boiling-point and thicken with arrowroot, using one teaspoonful to a cupful of purée.
PINEAPPLE SAUCE
Chop the pineapple (fresh or canned) fine; sweeten and thicken with arrowroot. Serve with fritters, corn-starch, rice, or batter puddings.
BOILED CUSTARD SAUCE Yolks of 2 eggs. 1 cupful of milk. 2 tablespoonfuls of sugar. 1⁄4 teaspoonful of vanilla.
Beat the yolks and sugar to a cream ”

“ Pound the garlic, chillies, and ginger finely in a mortar; mix all the ingredients together, bottle and expose to the sun for 3-4 days, or place it in a cool oven. Apples can be used instead of mangoes; they should be finely cut up.
(c) Apple.—6 large sharp apples, 3 large onions, 6 oz. sultana raisins, 1 teaspoonful ground ginger, 1 saltspoonful red pepper, 1 dessertspoonful salt, 2 tablespoonfuls tomato sauce or the pulp of 2 or 3 tomatoes, 1 dessertspoonful anchovy essence, 1 dessertspoonful Indian soy, 1 tablespoonful salad oil, 1⁄2 vinegar. ”

“ Pare and quarter the apples—if not tart, stew them in cider—if tart enough, stew them in water. When stewed soft, put in a small piece of butter, and sweeten it to the taste, with sugar. Another way, which is very good, is to boil the apples, without paring them, with a few quinces and molasses, in new cider, till reduced to half the quantity. When cool, strain the sauce. This kind of sauce will keep good several months. It makes very good plain pies, with the addition of a little cinnamon or cloves. To make cranberry sauce, nothing more is necessary than to stew the cranberries till soft ”

“ A small slice of fresh butter, and some finely grated nutmeg, are usually considered improvements to an apple pudding; the juice, and the grated rind of a lemon may be added with good effect, when the fruit is laid into the crust, especially in spring, when the apples generally will have become insipid in their flavour. For tables of any pretension, sugar must be added to them when they are made; but many varieties of apple do not so readily form a smooth light pulp when it is enclosed with them in the paste. ”

“ Cooked entire, and without any addition, the well-flavored apple is among the most perfect and economical of the subacid fruits for every-day use, and for the invalid's tray is seldom surpassed. Baked in its own juice, with sugar and additional flavoring, or boiled in syrup, it is relished equally with the breakfast mush, the dinner meat, and the supper bread and cake. Combined with cream, custard, whipped white of egg, or tapioca, which add nutriment without destroying the fruit flavor, it affords a delicate dessert, inexpensive and easily prepared. ”

“ Serve fresh, warm, molasses cake with sweetened whipped cream flavored with vanilla.
Molded Apples
Grind (not too fine) tart apples, put at once into boiling syrup of equal quantities of sugar and water, just enough to cook apples and leave dry. Do not stir. When thick, turn into mold to cool; unmold and serve with boiled custard or with unsweetened whipped cream.
Apple Dessert
Stew nice, tart apples in quarters, in just enough water without sugar to cook them, or, steam them; serve cold with plain sweetened egg cream or boiled custard. Apples may be pared, cored and steamed. ”

“ Baked Apple Dumplings.
Ingredients, one pound of flour, four ounces of chopped suet, half a pint of water, a pinch of salt, eight or ten large apples peeled. With the above ingredients prepare some suet paste, as directed in No. 97; divide the paste into about eight equal [54] parts, first make these into balls with the hand, and then roll them out with a rolling-pin to the size of a large saucer, envelop an apple in each flat of paste, and, wetting the edges with water, gather them round in a purse-like form, and twist the ends tightly together to fasten them securely. ”

“ Stew the apple with water enough to prevent its burning; sweeten and flavor it to your taste, and, while it is hot, add butter in the proportion of a dessert spoonful to a quart of apple. The spices most appropriate are nutmeg and lemon, cinnamon and orange. Two kinds are enough; one does very well. When you have laid the under crust in the plate, roll out the upper one, so that it may be laid on the moment the apple is put in, as the under crust will be clammy if the pie is not put immediately into the oven. ”

“ Puffs of any sort of Fruit May be made, but it should be prepared first with sugar. Apples will do, as before directed; or, as follows, eat best: the crust must be thick, if used raw. Pare and slice apple; sprinkle sugar, 181and some chopped lemon: or stew in a small stonejar. When cold, make it into puffs of thin crust.
A Tansey. Beat seven eggs, yelks and whites separately: add a pint of cream, near the same of spinach juice, and a little tansey juice gained by pounding in a stone mortar; a quarter of a pound of Naples biscuit, sugar to taste, a glass of white wine, and some nutmeg. ”

“ Fig.218 - Roast your apple this way.
As soon as cooking begins, twist the string and make the apple spin round and round so that it may be roasted evenly on all sides; it is fun to do that. When the juice begins to run and drop from the apple, set a saucer under to catch the hot, sweet syrup. It is good poured over the apple when that is thoroughly cooked. Add sugar to the juice while it is hot if it is not sweet enough. ”