Apple Sauce

Wash one large tart apple, cut it into quarters, remove the seeds, slice the apple, put it in a saucepan with sufficient water to cover; cover the saucepan, bring quickly to a boil, and press through a sieve. Add a tablespoonful of sugar and turn it at once into a sauce boat.

Serve with roasted duck or goose.

Cranberry Sauce

Wash a half pint of cranberries, put them into a porcelain or granite saucepan with one gill (a half cupful) of water. Cover the saucepan, bring to boiling point, and press through a sieve. Return the pulp to the saucepan, add two-thirds of a cupful of sugar, stir until the sugar is dissolved, boil five minutes and cool.

Gooseberry Sauce

Top and tail a half pint of ripe gooseberries, put them in a saucepan with a half cupful of water. Cover, bring to a boil, and press through a sieve. Add two tablespoon-fuls of sugar and cool.

Serve with meats.

Celery Sauce

Chop fine two of the outside stalks of celery, with the green tops.' Put them in a saucepan with a half pint of cold water, cover, boil slowly for thirty minutes, and drain. Thicken with two teaspoonfuls of flour or one of cornstarch moistened with a little water. Add a salt-spoonful of salt, take from the fire and add a level teaspoonful of butter and four tablespoonfuls of milk.

For diabetic patients thicken this with the yolk of egg, and omit the cornstarch and flour.