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No. 18—STEWED SLICED APPLES FOR SAUCE.
Quantity for 6 Persons.
- 12 sweet-sour apples
- 2 cups of water
- ¾ cup of sugar
- ½ cup of white wine
- ¼ cup of currants
Preparation: The apples are peeled, cored and cut into 8 or 10 equal parts. The currants are washed and put to boil with apples, water, wine and sugar. Boil until tender, but not broken. Serve them cold.
No. 19—DRIED APPLES FOR SAUCE.
Quantity for 6 Persons.
- ½ lb. of dried apples
- ¾ qt. of water
- ¼ lb. of sugar
- 1 slice of lemon
- Juice of ½ lemon
- 1 cup of white wine, if you wish
Preparation: The apples are washed, drained and put to boil in % qt. of water. Set them on the back of the stove where they will heat very slowly and soak while heating. Add the sugar, lemon slice, lemon juice and white wine, let them boil until tender and serve cold.
Remarks: These dried apples may be made into a smooth sauce by rubbing them through a colander or sieve when done.
No. 20—PRUNES FOR SAUCE.
Quantity for 6 Persons.
- 1 lb. of prunes
- ¾ cup of sugar
- 1 pt. of water
- 1 slice of lemon
- Juice of ½ lemon
Preparation: The prunes are washed and set to boil with 1 pt. of water, sugar, lemon slice and lemon juice. If there is too much juice, take the prunes out, boil down to a thicker syrup and pour over the prunes. Serve cold.
No. 21—RHUBARB SAUCE.
Quantity for 6 Persons.
- 2 bunches of pie plants
- 1 cup of water
- Sugar to taste
Preparation: Skin the rhubarb and cut it up in 2 inch pieces, cook until tender in water and much sugar. Serve cold. Rhubarb requires much sugar, as it is very sour.
Remarks: If you like, you can thicken this sauce with a little corn starch dissolved in water.
