Title: Apple Sauces (White House, 1929)
Categories: Sauce
Yield: 1 File

Text

#1: When you wish to serve apple sauce with meat prepare it in this way: Pare, quarter and core the apples. Drop into cold water as fast as cored to prevent turning dark before cooking. Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a little gelatine dissolved in warm water, a tablespoonful in two cups of sauce; pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate. Cranberry sauce can be treated in the same way. Many prefer this to plain stewing.

#2: Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firm, round greenings; pare neatly and cut in halves; place in a shallow stewpan with sufficient boiling water to cover them and a cupful of sugar to every six apples. Each half should cook on the bottom of the pan and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a dish carefully; boil the sirup half an hour longer; pour it over the apples and eat cold. A few pieces of lemon boiled in the sirup adds to the flavor.

Cider apple sauce: Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat.

Old-Fashioned Apple Sauce: Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish; sprinkle over them two cups of sugar and one of water. Place them in the oven and bake slowly two hours or more, or until they are a deep red brown; quite as nice as preserves.

From The White House Cook Book (1929 ed.) MM format by Dave Sacerdote

previous

next