Fruits of Fall

Last night I made poached pears with chocolate sauce and  though the dessert was delicious I have to agree with Harriet Skinner that “it is a poor pear that can be improved by any cooking.”

It is not surprising that in Oneida Community Cooking Harriet lists no recipes for pears, but pays great attention to apples as in:  Apple Pudding. ~  Pare and quarter apples enough for two layers on the bottom of your pudding dish – which we will suppose to be a yellow nappy (a round, shallow cooking or serving dish with a flat bottom and sloping sides) – the bottom about the size of a breakfast plate.  The apples should be sour and juicy, and the quarters should be nicely packed in, one by one.  Add a table-spoonful of water, half a cup of sugar and a little piece of butter; a little salt; spice to your taste.  Make a paste exactly like what you make for strawberry shortcake, spread it on the apples and bake.  When done, cut around the crust and turn the pudding over, apple upward, on to a plate.  Eat with wine sauce, or with sugar and cream.  We prefer the latter.  When baked the apples should be perfectly soft, but unbroken and adhering to the crust.  Do not spread the crust too thick; half an inch is thick enough.  The crust is sometimes shortened with chopped suet instead of butter.

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