Tasty Recipes

APPLE SAUCE - 1

1 lb. of good cooking apples
Sugar to taste.
Pare, core, and cut in pieces the apples, cook them in a few spoonfuls of
water to prevent them burning; when quite soft rub the apple through a
sieve, and sweeten the sauce to taste. Rubbing the sauce through a sieve
ensures the sauce being free from pieces should the apple not pulp evenly.

APPLE SAUCE - 2

When you wish to serve apple sauce with meat prepare it in this way:- Cook
the apples until they are very tender, then stir them thoroughly so there will
be no lumps at all; add the sugar and a little gelatin dissolved in warm water,
a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold
it will be stiff like jelly, and can be turned out on a plate.

APPLE SAUCE - 3

1 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more, according to
taste), 1/2 a teaspoonful of mixed spice. Pare and core the apples, cut them
up, and cook them with the water until quite mashed up, add sugar and
spice. Rub the apples through a sieve, re-heat, and serve. Can also be served
cold.

CIDER APPLE SAUCE

Boil four quarts of new cider until it is reduced to two quarts; then put into it
enough pared and quartered apples to fill the kettle; let the whole stew over
a moderate fire four hours; add cinnamon if liked. This sauce is very fine with
almost any kind of meat.
OLD FASHIONED APPLE SAUCE
Pare and chop a dozen medium-sized apples, put them in a deep puddingdish;
sprinkle over them a heaping coffee cupful of sugar and one of water.
Place them in the oven and bake slowly two hours or more, or until they are a
deep red brown; quite as nice as preserves.

APPLE CREAM

6 large apples (coslings or any other apples that will be soft)
4 eggs
3/4-pound double-refined sugar
1-2 spoonful of rose water
And lemon-peel.
Take your apples and coddle them; when they are cold take out the pulp;
then take the whites of four or five eggs, (leaving out the strains) three
quarters of a pound of double-refined sugar beat and sifted, a spoonful or
two of rose-water and grate in a little lemon-peel, so beat all
Together for an hour, whilst it be white, then lay it on a china dish, to serve it
up.