Pickling and Preserving: The Foxfire Americana Library - Foxfire Students (2011)

APPLES

Although frequently used in desserts, apples are also cooked and quite often served on the dinner table with the vegetables and meat. The following recipes are just a few of the many ways apples can be prepared to go with a meal.

APPLESAUCE

Peel your apples but leave the core in them, because there’s something around the core that makes the applesauce thicken. Use about 12 apples and cut them up into 4 or 5 pieces each. Put about 1 cup of water in a large pot and put your apples in there. Put them on top of the stove and cook until the apples are done, very soft. Run the apples through an applesauce grinder or ricer. Sugar may be added, but it’s not necessary.

—Margaret Norton

COOKED APPLES

Peel and core your apples and slice them. Put them in a pan, add sugar and butter to taste, and cook them until they’re tender and the syrup thickens. I usually add cinnamon, but you can add whatever spices suit you. These are good served with baked ham and sauerkraut.

—Bessie Underwood

SCALLOPED APPLES

6 tart cooking apples

¾ cup sugar

⅛ teaspoon cinnamon

Graham crackers to make 1 cup crumbs

Margarine

Water

Pare, core, and slice apples. Mix sugar and cinnamon. Roll out crackers and add sugar-cinnamon mixture. Arrange apples in baking dish in layers, covering each layer with crumbs and dotting with margarine. Add hot water to moisten. Bake in oven at 350°F for 45 minutes to 1 hour or until apples are well cooked and the crumbs browned.

SOFT-BAKED APPLES

ILLUSTRATION 9 Addie Norton

Peel and core 12 apples. Cut each into 8 or 10 pieces. Place in a shallow baking pan and sprinkle with sugar. Add a small amount of water and cook on top of the stove until apples are tender. Put the pan inside the oven and bake a while longer.

Serve the apples as is, although the guests usually will mash them, as they are very soft.

—Addie Norton