Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Green Apple Sauce.

Pare, quarter, and core some tart apples and put them in a granite-ware or porcelain stewpan. Nearly cover them with water; then cover the stewpan and place on the fire. Cook until the apples are tender, and season with sugar. The exact time of cooking and the amount of sugar cannot be stated for any given measure of apples, because some apples cook so much more quickly than others, and some require more sugar.

Should you wish to have the pieces of apple kept whole in the cooking, add the sugar when the fruit is put on to stew, and cook slowly. If, on the other hand, the apple be liked all broken up and of light color, boil rapidly, and sweeten after the fruit is stewed.