Wash fine, fair apples without paring; cut them in slices an eighth of an inch thick, and fry in hot lard, or pork fat. Serve with fried pork.
NO. 39.—RICH LEMON SAUCE, FOR PUDDINGS
Boil a fresh lemon in plenty of water, until a straw will penetrate it, then cut it in slices, and each slice in quarters; add a teacupful of sugar, and the same of butter, with a large teaspoonful of wheat flour worked into it; put all together into a stew-pan, and stir in gradually half a pint of boiling water; keep it over the fire for ten minutes, stirring it all the time, then serve with half a nutmeg grated over.
NO. 40.—HARD SAUCE
Beat a quarter of a pound of butter to a cream, then stir into it half a pound of pulverized white sugar, and beat it until it is light. A wineglass of wine or brandy may be added. Grate nutmeg over it. Put it on ice if the weather is warm.
NO. 41.—TO KEEP HORSERADISH FOR SAUCE
Grate a quantity in season, and keep it in bottles filled with strong vinegar. A clove of garlic added to each bottle is an improvement.
NO. 42.—TO MAKE GOOD VINEGAR; NO. 1
Mix a quart of molasses in three gallons of rain water; add to this, one pint of sharp yeast. Let it ferment and stand four weeks; you will then have good vinegar.
NO. 43.—ANOTHER WAY TO MAKE VINEGAR; NO. 2