Dried Apple Sauce

Ingredients

• five min- utes before removing from the stove
• cinnamon
• vinegar
• cloves

Directions

1. Look over, wash thoroughly and soak in clean warm water half an hour ; drain, cover with cold soft water, place on the stove, let boil slowly two to four hours, mash fine, sweeten and season with cinnamon very highly. Never add sugar until about five min- utes before removing from the stove, otherwise the fruit will be toughened and hardened. Follow the same directions in preparing dried peaches, only do not mash nor season so highly. Cook in porcelain and do not stir while cooking.

2. 244 THE BUCKEYE COOK BOOK.

3. In making pickles use none but the best cider vin-: €gar and boil in a porcelain kettle — avoid a metal | one. A small lump of alum added when scaldingi pickles the first time renders them crisp and tender, but too much is injurious; keep in glass or stone- j ware, look at them frequently and remove all soft ones ; if white specks appear in the vinegar, drain off and scald, adding a liberal handful of sugar to each gallon, and pour again over the pickles ; bits of horse- radish and a few cloves assist in preserving the life of the vinegar. If put away in large stone jars, invert a saucer over the top of the pickles, so as to keep well under the vinegar. The nicest way to put up pickles is bottling, sealing while hot, and keeping in a cool dark place. Many think that mustard (the large white or yellow) improves pickles, especially chop- ped and bottled and mangoes. Never put up pickles in anything that has held any kind of grease, and never let them freeze ; use an oaken tub or cask for pickles in brine, keep them well under, and have more salt than will dissolve, so that there will always be plenty at the bottom of the cask.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.