"Well," said Bettina, "I'm afraid that a house in which onions have recently been cooking, can't be entirely free from the odor, but I largely overcome the difficulty by peeling them under cold water, and then cooking them in an uncovered vessel. Then, too, I wonder if you know that boiling them for five minutes and then draining them and covering them with boiling water again—even draining them twice and finishing the cooking in fresh boiling water—is a splendid thing for taking away the strong taste."
"No, I didn't know that. Bettina, dear, your kind of apple sauce is as fine a dessert as I ever ate."
"You're good to say so, Ruth. I was afraid when I urged you to stay tonight that you might think this meal very plain and simple for a guest, but I know it is healthful and economical and Bob seems to thrive, so I'll not be remorseful."
"Just let me ask you what gives this apple sauce such a delicate flavor. It isn't a bit like common, ordinary apple sauce."
"I don't know; maybe it's the butter. I always put that in, and a few grains of salt. This has also a thin slice of lemon cooked in it—rind and all—and of course there is a little cinnamon, though some people prefer nutmeg. Then I try to be careful in putting in the sugar, for I know that some apples require more than others. These were tart apples; I like them better for apple sauce."
"The reason why I'm never cross
Is 'cause I'm fed on apple sauce,"
remarked Bob complacently.
"But I am sure you'd fret and cry
If fed instead on apple pie,"
added Ruth.