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CHAPTER 16.
SAUCES.
FRUIT.
Stewed fruit used as a sauce is a wholesome and valuable food. It is served with poultry and game. It is refreshing for patients. The fruit must be cooked in a pot or kettle free from any kind of grease. The spices must be removed from sauces and jams before serving. Fruit jams and sauces look best when served in glass dishes.
No. 1—APPLE SAUCE
Quantity for 6 Persons.
- 2 lbs. of apples
- 3 cups of water
- Sugar to taste
- ½ cup of white wine, if you like it
- 1 slice of lemon
- 1 tsp. of lemon juice
Preparation: The apples are pared, cored, cut up into eighths, boiled until tender with water, wine, lemon slice, lemon juice and sugar. They should be cooked on a moderate fire to prevent scorching, rubbed through a colander, served cold in a glass dish.
No. 2—CHERRY SAUCE.
Quantity for 6 Persons.
- 2 lbs. of cherries
- Sugar to taste
- 1 cup of water
Preparation: The cherries are cleaned, the stems picked off, cooked until tender in sugar and water and served cold. Sour cherries require much sugar.
No. 3—STRAWBERRY SAUCE.
Quantity for 6 Persons.
- 2 qts. of strawberries
- 1 cup of sugar
- ½ cup of water
Preparation: The berries are cleaned and washed. Water and sugar are boiled down to a syrup; cool it and put in the strawberries and shake them until they are well mixed with the syrup. Then put them in a cool place.
