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APLETS or COTLETS
2 cups Applesauce (or apricot puree)
2 cups Sugar
2 tbs. Unflavored gelatin
1½ cups Mixed nuts
1½ cups Cold water
¼ tsp. Cinnamon (or tiny drop of
cinnamon oil)
¼ cup Powdered sugar
Warm fruit puree, sugar, and gelatin which has been softened in water. Stir
well. Add nuts and flavoring. Pour into an oiled 8x8” pan until set. Cut into
squares and roll each piece in powdered sugar.
CRABAPPLE TAPIOCA FRUIT PUDDING
¼ cup Tapioca
2½ cups Crabapple juice
Dash of salt
cup Sugar
Mix ingredients together and let stand for five minutes. Bring to a boil over
medium heat, stirring often. Cool for 20 minutes. Serve warm or cold, with
whipped cream.
CHEESE PEAR DELIGHT
6 cups Pear juice or nectar
1 (6 oz.) Package apricot gelatin
1 (3 oz.) Orange gelatin
1 (8 oz.) Cream cheese
¾ cup Crushed vanilla wafers
Heat juice to a boil. Add apricot and orange gelatins, stirring until dissolved.
Refrigerate until it is partially set. Top with the crushed vanilla wafers. Chill until
firm. Makes 16 to 20 servings.
APRICOT SLIMS
1 cup Thick apricot puree
cup Coconut
1 tbs. Orange juice
1 tbs. Finely chopped almonds
Blend apricot puree and coconut in a blender. Add in the orange juice and mix
well. Divide into four equal parts and chill. Working one part at at time, roll with
your palms on a board sprinkled with the almonds into a rope about 16” long.
Cut diagonally into 2” pieces.
SAVORY TOMATO JUICE
12 lbs. Tomatoes (quartered)
1 Small bunch carrots (diced)
4 Onions
1 Bunch celery, (sliced in 1-inch
pieces)
3 Green peppers, sliced
1 tsp. Salt
1 tbs. Sugar
Do not peel tomatoes. Layer vegetables in the food basket. Steam for 60
minutes. Stir contents of the food basket for a thicker juice.
TOMATO SAUCE
2 quarts Tomato puree
1 cup Vinegar
½ cup Sugar
2 tsp. Whole allspice
2 sticks Cinnamon
1 tsp. Whole cloves
1½ tsp. Paprika
1 tsp. Dry mustard
1 tsp. Salt
¼ tsp. Cayenne pepper
Combine puree, vinegar, and sugar. Tie the whole spices in a cheese cloth bag
and add to the tomato mixture. Add the remaining ingredients and cook until
thick, about one hour. As the mixture thickens, stir frequently to prevent
sticking. Remove the spice bag. Pour the boiling hot mixture into hot jars
leaving ½” space at the jar top. Process for 15 minutes in a Steam Canner or
Water-bath canner to ensure sealing. Makes 2 to 3 pints.
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