Beat loaf sugar and butter to a cream as light as possible, and stir slowly into it one wine glass of brandy. An excellent cold sauce for apple dumplings or fritters.
APPLE SAUCE.
Pare a quarter of a peck of ripe green pippins; cut them in quarters and core them; then put them in a pipkin or earthen pitcher, with a little water to stew slowly; shake the pipkin or pitcher frequently; do not put a spoon in; it might break them when nearly done: put in a little loaf sugar; shake them several times; when done, pour them into a dish without breaking: serve up cold or hot.
CRANBERRY SAUCE.
Wash and pick four quarts of cranberries; put them in a bell-metal kettle with one quart of water to stew slowly: when half done, add two pounds of brown sugar: every berry must be broken with a spoon before it comes off the fire: stir frequently. Another way would be to add more sugar and strain it through a fine cullender, and set it away in forms to cool: this we would call cranberry jelly.
TO STEW DRIED FRUIT.
Dried fruit should be well washed in three or four different waters, and put to soak over night in the water in which you intend stewing them; to four quarts of fruit, put water enough to cover them, so that none need be added while cooking: season and sweeten to your taste. Some persons like dried orange peel in peaches.
TO ROAST BEEF.
Scrape till clean the fat, the lean, and the bones of the beef. If any soil remain on the bones, saw it off with a beef saw. It can be more thoroughly cleaned in this way than in any other. It spoils beef to wash it. Spit it and put it in a tin kitchen before the fire, with a half pint of water in the bottom of the kitchen; do not set it close to the fire at first, but bring it gradually nearer; turn, and baste it every few minutes. It should be cooked slowly. When nearly done, season with black and cayenne pepper and salt. The habit of dredging beef with flour is a very bad one. Flour is no improvement to beef. Ten pounds of beef will roast, before a good fire, in two hours. For the gravy, pour off the grease, add a little water, pepper and salt; send to table in a gravy boat. This receipt will answer for any part of the beef that is fit to roast. Garnish with horse-radish, grated. All roasts should be well skewered to the spit.