One quart of sliced sour apples, (pippins are the best) one gill of water, one gill of white granulated sugar, one tablespoonful of fresh butter, two teaspoonfuls of corn starch, one teaspoonful of lemon or cinnamon extract. Put the apples and water into a saucepan and cook them until they are soft, then press them through a wire sieve and return them to the saucepan over the fire; now put in the sugar and butter, then mix the corn starch with a little cold water and stir it in, stir it until it boils three minutes, then take it off the fire and add the lemon or cinnamon according to taste. Anise seed is a fine flavoring for apple sauce.
One pint of apricots, one quart of cold water, one pint of white granulated sugar. After the apricots are washed in cold water put them into a stew pan with cold water enough to cover them, and when it is scalding hot pour the water off, then put in the quart of cold water, and when it begins to boil cook them fifteen minutes, then put in the sugar and let them simmer fifteen minutes longer.
Pick the cranberries, wash them in cold water and pour off all that floats on top of the water, then put them into a colander to drain, and then measure them. To one quart of cranberries allow one pint of water; put them into a porcelain saucepan and boil them fifteen minutes, stir them constantly with a wooden spoon to prevent them from sticking; then press them through a wire sieve, all but the skins. Now measure them and to one pint of strained cranberries put one pint of white granulated sugar; mix it well together before putting it on the fire, as soon as it begins to boil skim it quickly and take it off the fire. It is done in two minutes.
Three ounces of butter, five tablespoonfuls of granulated sugar, half a pint of water, two tea-spoonfuls of corn starch, one teaspoonful of powdered cinnamon, three tablespoonfuls of brandy. Put the sugar, water and cinnamon over the fire, and when boiling hot put in the butter and mix the corn starch with a little cold water and stir it in, let it boil two minutes, then take it off and stir in the brandy.
Cut up two ounces of chocolate and cook it in half a pint of sweet milk until it is all dissolved, then put in half a pint of sweet cream, four table-spoonfuls of white granulated sugar and one tea-spoonful of the extract of vanilla; beat the yolks of two eggs with a little cold milk and stir them in, stir it until it is thick, but it must not boil; then take it off the fire and beat the whites with a tea-spoonful of sugar to a stiff foam and stir them in.
Half a pint of cider, (Siberian crab apple is the best,) four tablespoonfuls of white granulated sugar, two fresh eggs beaten separately, one tea-spoonful of flour mixed with two teaspoonfuls of cold water, two teaspoonfuls of lemon extract. Put the cider, sugar and lemon into a saucepan and set it on the side of the range where it will get warm but not hot. Beat the whites with one teaspoonful of white sugar to a stiff foam, then beat the yolks and flour together and stir them into the whites. Then stir them quickly into the cider, and set it over a quick fire; stir it fast until it begins to rise (it must not boil) then take it quickly from the fire, pour it into a sauce tureen and stir it a minute until the foam goes down a little. This sauce when made with Siberian crab apple cider is equal if not superior to any wine sauce.