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Tomato Sauce
Apple Sauce


(Sauces For Meats) - (The International Jewish Cook Book)

Pare and quarter tart apples. Put them in a saucepan with just enough
water to keep them from burning; bring to a boil quickly and cook until
the pieces are soft. Then press through a colander and add four
tablespoons of sugar (or less) to each pint of apples.
If desired, cinnamon or grated nutmeg may be sprinkled over the top
after the apple sauce is in the serving dish, or a little stick cinnamon
or lemon peel may be cooked with the apples. Serve with goose.

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Slice some apples, put them in a little water to simmer till soft,
beat them to a pulp; some consider a little powdered sugar an
improvement, but as the acid of the apples is reckoned a corrective to
the richness of the goose, it is usually preferred without.

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Pare, quarter and core the apples. Set on to boil in cold water, and
boil them over a very brisk fire; when they are soft mash with a potato
masher and pass the mashed apples through a sieve. Sweeten to taste and
flavor with a teaspoon of vanilla. This way of seasoning apples is
highly recommended, especially if they are tasteless.

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This apple sauce cake will be found as delicious and tasty as the rich
fruit cake, which is so difficult to prepare, and it is very much less
In a big mixing bowl, beat to a creamy consistency four tablespoons of
butter, one egg and one cup of sugar. Add a saltspoon of salt, one
teaspoon of allspice, one teaspoon of vanilla and a little grated
nutmeg. Beat and stir all these ingredients well together with the other
mixture, then add one cup of chopped raisins, after dusting them with
flour. Mix these well through the dough and then add one cup of
unsweetened apple sauce which has been pressed through a fine wire
sieve. After this is well mixed with the other ingredients, stir in one
teaspoon of baking-soda dissolved in one tablespoon of boiling water.
Last of all, stir in one cup of flour, sifting twice after measuring it.
Bake forty-five minutes in moderate oven.
The tendency in making this cake is to get the dough too thin, therefore
the apple sauce should be cooked quite thick, and then if the dough is
still too thin add more flour. Bake one hour in moderate oven. This cake
can be made with chicken schmalz in place of butter. Ice with plain
white frosting.

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1/4 cup butter (generous measure).
1 cup light brown sugar.
1 cup apple sauce (not sweetened).
1 level teaspoonful soda.
2 cups flour.
1 teaspoonful cinnamon.
1/2 teaspoonful cloves.
1 small nutmeg, grated.
Pinch of salt.
1 cup raisins.
Cream together butter, sugar and spices. Add apple sauce and flour.
(Dissolve the soda in apple sauce.) Add a cup of seeded raisins or
raisins and currants, if preferred. This recipe may be doubled when it
makes a very good, cheap fruit cake, as no eggs are required, and it
both looks and tastes like a dark fruit cake.

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When making apple sauce, cut good, tart apples in halves after paring
them, cut out the cores, then cook, quickly as possible, in half
enough boiling water to cover them. Cover the stew-pan closely. This
causes them to cook more quickly, and not change color. Watch
carefully that they do not scorch. When apples are tender, turn into
sieve. Should the apples be quite juicy and the water drained from the
apples measure a half pint, add a half pound of sugar, cook 15 or 20
minutes, until it jells, and you have a glass of clear, amber-colored
jelly. Add 1 teaspoonful of butter and sugar to taste to the apple
sauce, which has been mashed through the sieve. Apple sauce made thus
should be almost the color of the apples before cooking. If the apple
sauce is not liked thick, add some of the strained apple juice instead
of making jelly; as some apples contain more juice than others.

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Horseradish Cream Apple Sauce

Stew six sour apples and sift; let cool, and add two heaping

tablespoonfuls of grated horseradish; when cold and ready to serve add

double the amount of whipped cream, slightly sweetened.

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2 Brown Apple Sauce For Cold Pork

Put 1/2 a pt. of gravy in a saucepan with 5 pared, cored and quartered

apples. Simmer gently, until tender; beat to a pulp, season with cayenne

and serve with cold roast pork.

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Apple Sauce Cake

1/2 cup butter

a little salt

3 cups sifted flour

1/2 teaspoon cloves

1/2 cup nuts

1 1/2 cups apple sauce

1 1/2 cups sugar

1/2 teaspoon cinnamon

1 cup seeded raisins

2 scant teaspoons soda dissolved in a little water, boiling.

Bake in a slow oven.

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Apple Sauce

12 apples.

12 lumps of sugar.

1 pint water.

1 ounce fresh butter.

3 or 4 cloves, according to taste.

Peel, core, and slice the apples; dissolve the sugar in the water, using

an enamelled stewpan; place in the apples and cloves. Simmer gently

until the apples are quite tender. Rub through a hair sieve with a

wooden spoon, return to the stewpan, stir in the butter, and continue

stirring until thoroughly incorporated, when it is ready for serving.

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