In article >,
"Dee.Dee" > wrote:

> "Christine Dabney" > wrote in message
> ...
> > On Sun, 16 Dec 2007 22:51:59 -0500, "Dee.Dee" >
> > wrote:
> >
> >
> >>Did you start out adding water? Sometimes I will add too much.
> >>
> >>Don't worry, just cook it until it gets soft, then smash it up -- it will
> >>solidify a bit in the refrigerator.
> >>
> >>Dee Dee
> >>
> >>
> >
> > My mother taught me to make applesauce. When she made it, she used
> > the entire apple, cutting it into quarters, without peeling it or
> > taking out the core/seeds. She would wash the apples, and that water
> > left clinging to the apples was the only water added to the sauce. It
> > was cooked slowly until the apples were nice and soft, and then she
> > ran the apples through a china cap deal. The peels lent their color
> > to the applesauce, plus some flavor. She never added much sugar, if
> > any. We tended to use Winesaps for the applesauce, as they had such a
> > wonderful flavor.
> >
> > Christine
>
>
> One time I mentioned to a gal about leaving seeds in and she told me they
> were poisonous -- I 'guess' this is not true. ;-))
> Dee Dee

Nar, it's not true. If it were there'd be a lot more ded people around
than there are.

And with apple trees growing in their stomachs, and all.

Miche

--
Electricians do it in three phases