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Aplets or cotlets




Source of Recipe


Unknown


List of Ingredients




1 C fruit pulp-Apple for aplets and apricot for cotlets
1 package pectin
1/2 t baking soda
1/2 t butter
1/2 C light corn syrup
1 3/4 C sugar
1/2 C grated orange or lemon
1/2-1 C nuts, optional.



Recipe



Measure fruit pulp into a large kettle. Stir in pectin. Add soda; stir well to distribute thoroughly and to prevent soda from reacting in spots and darkening the juice. Place over heat. Add butter to reduce foaming. Heat to full boil. Add corn syrup and sugar; bring back to full boil, and boil vigorously for exactly 5 minutes, stirring constantly. Remove from heat, and add the amount of lemon juice listed below for the specific fruit used. Add nuts. Pour into 8- or 9-inch oiled square pan. The depth should be about 1/2 inch. Allow to harden for 24 hours. Cut into squares. Dust pieces with powdered sugar.