Menu—Bill of fare.
Puree—Ingredients rubbed through a sieve; usually the term given a thick strained soup.
Tutti Frutti—Various kinds of fruits (chopped fine).
Consomme—Clear soup.
Jus—Gravy or juice of meats.
[832 MOTHERS' REMEDIES]
CANNING.
1. Apples and Quinces.—Pare and cut the apples and quinces, the same amount of each. Cook the quinces in enough water to cover them until tender. Remove these from the water and cook the apples in the same liquid. When these are done put in a jar or kettle a layer of quinces, then of apples until all are used. Pour over them a syrup made of a half pound of sugar to pound of quinces, dissolved in a little water and let it stand over night. The next day heat them thoroughly and seal in cans.
2. Apple Sauce.—Take as many apples as desired, pare them and cut in quarters. Put in a stew pan filled about two-thirds with water and cook until tender. Remove from the fire and beat up thoroughly, adding a teaspoonful of butter to a quart of apple sauce, half cup sugar and grate in a quarter of nutmeg. Serve with or without cream.
3. Apples to Can.—Cook the same as for apple sauce, leaving out all seasoning and sugar. Put in glass jars and seal. When these are opened in the winter, just add such seasoning as may be desired.