Another recipe from my mother's hand-written recipe book (circa 1960). This is Southern at its best. You'll notice there are NO ingredient "amounts" written here. Should be fun just to try it with the old "a pinch here" and "a dollop there" attitude.
It's what Southern kitchens were build on...
Spread applesauce in a flame proof dish. Top with crushed graham crackers, chopped nuts and a sprinkle of cinnamon. Drizzle 5 or more T of syrup over the top, depending on size of dish. Dot with butter. Broil until crisp. Serve hot or cold.
[Photo from KitchenScoop.com]