Part 17 (1/2)

Jam Sauce.

_Ingredients_--3 tablespoonfuls of red jam.

pint of water.

1 oz. of lump sugar.

Juice of half a lemon.

_Method._--Boil the jam, sugar, and water together for three minutes.

Add the lemon juice, and strain.

The lemon may be omitted if the flavour is not liked.

Apple Sauce, No. 1.

_Ingredients_--6 good-sized apples.

1 oz. of b.u.t.ter.

1 tablespoonful of moist sugar, or more, according to taste.

gill of water.

_Method._--Wash the apples and slice them, but do not peel or core them.

Put them in a stewpan with the water, b.u.t.ter, and sugar.

Stew gently for about thirty minutes, stirring occasionally.

Rub them quickly through a hair sieve, and put the sauce in a hot tureen.

The hair sieve keeps back the rind and pips.

Apple Sauce, No. 2.

_Ingredients_--6 large apples.

1 oz. of b.u.t.ter.

1 tablespoonful or more of moist sugar.

gill of water.

_Method._--Peel, core, and slice the apples.

Stew them with the water, sugar, and b.u.t.ter until tender.

Then beat to a pulp with a fork.

Mint Sauce.

_Ingredients_--3 tablespoonfuls of finely-chopped fresh mint.

1 tablespoonful of sugar.

pint of vinegar.