Читать книгу The Canadian Settler's Guide - Catharine Parr Traill - Страница 41

Take three pails of cider, and boil down into one; have ready a quantity of sweet apples pared, and quartered, with the peel of one or two lemons; throw the apples into the cider, and as they boil down, add more, till your cider will boil down no more; keep the apples stirred well from the bottom of your skillet, to prevent burning: it will take some time to boil down quite smooth, say three or four hours: when done put it into a clean wooden or stone vessel, and keep covered in a dry place.

You may take out some of this pulp and spread on dishes or tins, and dry in the sun or before the fire, and pack away: it makes a nice dry sweetmeat, or, steeped and boiled up, a delicious wet preserve.—The Canadians who have large orchards, make as much as a barrel of this apple sauce for daily use.