Apple Sauce
9 tart apples | 6 whole cloves (if desired) | |
¾ c. water | ¾ c. sugar | |
| Piece of lemon rind (ifdesired) | ||
Wipe, pare, quarter, and core the apples. Put the water, apples, lemon rind, and cloves into a sauce-pan. Cook covered until the apples are tender, but not broken. Remove the lemon peel and cloves. Add the sugar a few minutes before taking from the fire. The apples may be mashed or put through a strainer. (Will serve nine.)
Note.—The lemon and the cloves may be used when the apples have lost their flavour.
Stewed Prunes or Other Dried Fruit—Apricots, Apples, Pears
¾ lb. fruit (about) | ⅓ c. sugar | |
1½ pt. of water | 1 or 2 slices lemon or | |
| a few cloves and a piece ofcinnamon stick | ||
Wash the fruit thoroughly and soak overnight. Cook in the water in which it was soaked. Cover, and simmer until tender. When nearly cooked, add sugar and lemon juice. The cloves and cinnamon should cook with the fruit. All flavourings may be omitted, if desired. (Will serve nine.)
Soft Custard
2 c. milk | 2 eggs | |
6 tbsp. sugar | ½ tsp. vanilla | |
| A few grains of salt | ||
Scald the milk in a double boiler. Add the sugar and salt to the eggs and beat until well mixed. Stir the hot milk slowly into the egg mixture and return to the double boiler. Cook, stirring constantly, until the spoon, when lifted from the mixture, is coated. Remove immediately from the heat, add vanilla, and pour into a cold bowl. To avoid too rapid cooking, lift the upper from the lower portion of the boiler occasionally. (Will serve six.)
Tapioca Custard Pudding