For Luncheon and Supper Guests

by Alice Bradley

APPLE SAUCE

Put in saucepan
Tops, cores, and small pieces of apple removed in the making of apple shells.

Add
¾ cup water in which apple balls were soaked and cook gently until apple is soft.

Rub through a strainer. Add
¾ cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency. This may be used at another meal.