SC - OOP Question

[Deborah Schumacher]

Hmmm that would be a food mill , I guess. but in all the years that we made
applesauce at home, we never used a foodmill, preferring it to be chunky.
Sounds very yummy though..
Zoe

- -----Original Message-----
From: owner-sca-cooks at Ansteorra.ORG
[mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Marian Deborah
Rosenberg
Sent: Sunday, October 03, 1999 5:03 PM
To: sca-cooks at Ansteorra.ORG
Subject: SC - OOP Question


Hi,

  Been just lurking for some time now as I no longer have the time to do
much
more than browse the list.  But now I've got a question for the cooks out
there.

  I made applesauce today.  Well mostly apple sort of sauce.  Got tired of
looking at the really big bowl of apples in the bottom of my fridge so I
used
about three quarters of them, a box of dried apricots, a container of
prunes,
and six or seven cinnamon sticks (probably cassia not real cinnamon) to make
an
absolutely heavenly thick boiled fruit mix.

  I've always made appleasauce at home home, not school home.  And in
thinking
things over, I missed a step.  The making it into sauce instead of thick
gloopy
fruit mixture with pieces of apple peel in it.  I can visualize what the
gadget
with the crank handle for making appleasauce into sauce looks like.  I even
know
where it is in my parents' kitchen.  But I don't have one of these in my
kitchen.  Nor will I make applesauce often enough to be worth the effort of
trying to find one in Chestertown.

  Anybody have any interesting suggestions of what I can do with this glop?
(Other than eating it straight out of the tupperware with a spoon--yum.)

- -M
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