Applesauce Shortcake Stacks

80/87111110 GOOD FOR TEA.
NEW things are not always the freshest nor the most novel. and everybody knows they are not by any means invariably the best. It is a good plan to heed the Scriptural counsel to “prove all things and hold fast that which is good, but the latter part of the injunction is too often forgotten, and things that have been proven and found good are too frequently permitted to lapse into desuetude in the feverish hunger for totally new sensations.

I have In mind an oldfashioned tea dish which I have seen on no table besides my own for many a year. Perhaps it is not quite correct to call this ‘old-fashioned, for even in that remote period when I first made its acquaintance, I do not recall that it was in any sense a fashionable dish, though I am sure it was very much more widely known in that generation than in this.

I do not know its proper name. In my father’s house it was indiscriminately called “fried apple pie” and “fried apple pancakes.” The latter seemed the more appropriate title, though both were homely enough. At a somewhat later time, my mother was surprised one day at the discovery, in an agricultural monthly, of a recipe for our favorite family tea dish, heralded as a new thing and dignified with the decidedly unique title of Momaters!” This etymological mystery attracted us at once, and the new name was immediately installed in place of the time-honored compounds. To this day “momaters” hold the place of honor on our table many times a year, and in the hope of introducing them-or it-to a wider appreciation, these lines are written.

The dish is easily prepared and offers on frequent sessions a welcome solution of an often perplexing problem, ” what to get for tea.” Its distinguishing ingredient is an applesauce prepared by stewing either dried or green apples-the former are much better to my taste-with lemon if desired, sweetening and seasoning with plenty of nutmeg and some cinnamon.

Then make a dough with baking.powder, the same as for biscuit, or with soda and cream of tartar or sour milk, if that is your habit. Make it stiffer than for biscuit, however, and do not put in so much shortening. Put into a frying pan or “spider” enough lard to cover the bottom and a little more. Roll the dough into very thin round sheets, a trifle smaller than the bottom of the frying pan, put the cakes into the lard and fry them, turning over and cooking both aides. When done, lay the cake on a plate and spread applesauce over it as thick as you think best. Take another cake and lay it on the layer of applesauce, and so build up the stack as high as you please. Three cakes is a convenient size, though two will do. Serve ti hot.

We often made Momaters the principle and sometimes the only dish at tea, and though our family was not large, very little was ever left for cold lunches- for which Momaters serve an excellent purpose. Those who know this fine old dish will agree to all that is said in its praise, and those who try it for the first time will make haste to endorse it.

My interpretation:

Have some apple butter or stewed apples on hand. Make a stiff biscuit dough, using slightly less butter or lard than usual. Put down a shallow layer of oil in a skillet, heat on medium heat. Roll some of the biscuit dough out to make a large pancake sized disc that will just about fit in the hot skillet and cook, browning on both sides. Put on plate and start browning another pancake sized disc of biscuit dough, while it’s cooking, spread the first one with the apple butter or stewed apples (or try some other fruit), top with another cooked biscuit dough disc, and either serve, or make a third disc of dough to make a three layer stack.

It sounds like it would be good sprinkled with powdered sugar or with cinnamon and sugar.

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