Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site rochester.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Re: request for apple recipies Message-ID: <2276@rochester.UUCP> Date: Wed, 17-Oct-84 10:47:21 EDT Article-I.D.: rocheste.2276 Posted: Wed Oct 17 10:47:21 1984 Date-Received: Thu, 18-Oct-84 19:05:19 EDT References: <364@petsd.UUCP> Organization: U. of Rochester, CS Dept. Lines: 15 Applesauce is easier than apple pie! Just quarter and core apples, put in large pot with a wee bit of water (so they don't scorch at first) and cook covered until tender (about 15 minutes). Put apples, several at a time in a food mill, and crank until only skins (and maybe a stray seed or two) remain. The stuff coming out the bottom is applesauce. You may wish to season the sauce with pie spices (some combination from ginger, allspice, nutmeg, cloves, cinnamon). If you put the sauce in a pot and cook, stirring continually, over a medium hot burner for about 1/2 to 1 hour, you will have apple butter. The way to tell if it is done is to put a dab on a clean plate. If it weeps (if there is enough liquid around the dab to run when the plate it tilted), then it needs more cooking. BTW, use a slotted spoon to take the apples from pot to mill in order to avoid excess liquid in the sauce. This also works remarkably well with pears! The sauce is a little grainy, but the flavor is incredible. Pear butter is my favorite. Nemo