197. Apple Sauce

Pare, core and slice your apples, put them in a kettle with water enough to keep them from burning, cover them, and as soon as they are soft mash them very fine. When they are nearly cold sweeten them to the taste.

Quince sauce is made in the same manner.

198. Lemon Sauce

Half a pint of water,

Five ounces of nice brown sugar, Two ounces of butter, Three tea spoonsful of flour, The rind of a lemon grated, and some of the juice.

Mix the flour smoothly with a little cold water, 9* and stir it into half a pint of boiling water, let it boil one minute, then add the sugar, the butter, and the grated rind of one lemon. Stir in as much of the lemon juice as will make it an agreeable acid. Some prefer nutmeg and vinegar to the lemon. To be served hot.

199. Yorkshire Sauce

Three ounces of butter,

Five table spoonsful of powdered sugar, Three drops of essence of lemon, Nutmeg or cinnamon to the taste

Beat the butter and sugar to a cream, and add the lemon and spice.

This sauce is eaten with baked puddings, fritters, etc. Some add a tea spoonful of brandy.

200. Nun's Butter

Take equal portions of butter and sugar; beat them well together, then add cinnamon and nutmeg to the taste.

201. Dried Peach Sauce

Pick your fruit, wash it through several waters; then pour as much hot water on as will cover it, and let it stand all night. The next morning put the fruit, and the water it was soaked in, into a preserving kettle, and stew the peaches till they are very soft; when done pass the fruit through a colander to make it perfectly smooth, sweeten it to your taste, put it back in the stew-pan and let it boil once. Stand it away to cool.

202. Cranberry Sauce

Pick and wash your cranberries, and add half a tea-cup of water to a quart; stew them till they will mash, then add the sugar; let them boil a few minutes, and pour them while warm into the dishes they are to be served in.

203. Wine Sauce

Two gills of water,

Two table spoonsful of brown sugar, Two small tea spoonsful of flour, One ounce of butter, One gill of wine.

Stir the sugar into the water, and as soon as it boils add the flour, which should be mixed smoothly with a little cold water. Let it boil one minute, then take it off the fire, and add the butter and wine. It should be sent to the table warm. Ad 1 ground cinnamon to your taste.

204. Rich Wine Sauce

Half a pint of boiling water,

Five ounces of sugar, Three ounces of butter, Two gills of wine.

Mix the flour to a smooth paste with a little cold water, stir this into the half pint of boiling water. Let it boil about one minute. Take it off, and add the sugar, (brown is the best,) butter, and wine. Some prefer a little nutmeg.

Serve it hot.

205. Cream Sauce

Boil a pint of cream, sweetened very well with white sugar, and flavored with grated lemon-peel, or vanilla.

Let it boil once, then take it off the fire and strain it.

Serve it hot or cold, according to the dishes it is to be eaten with.