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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