s divided in two all
around the dish with bits of currant jelly between and serve with
the following sauce:--Stir the yolks with 4 tablespoonfuls sugar and
1 teaspoonful vanilla extract to a cream; add slowly 1 pint cold
milk and serve with the above dish. This is a pretty supper dish and
a nice dessert. This dish may be made of peaches or cranberries the
same way.

617. +Apple Sauce.+-- Pare, core and cut into small pieces 12 good
sized tart apples, put them into a saucepan with 1/2 pint water and
cover and stew till tender; add 1 cup sugar, press it through a
sieve or colander, pour into a glass dish and serve either warm or
cold.

618. +Apple Sauce (economical).+-- Wash 1 dozen tart apples and cut
them into pieces; put them over the fire in a porcelain-lined or
agate saucepan, add 1 cup water, cover tightly and stew till tender;
when done press them through a sieve or colander (the former is
best), sweeten with sugar and serve. Apple sauce made in this way
needs only half the apples, and is equally as nice when made right
as if the apples were peeled. Apples should never be stewed in rusty
tins or iron pots, as they will spoil the appearance of the sauce.
Take either a porcelain-lined saucepan, an agate kettle, a new tin
kettle or pan or a stone saucepan. Either of these are good for
stewing fruit in.

619. +Apples Stewed with Lemons.+-- Pare, core and quarter 12 good
sized tart apples; put a kettle over the fire with 1 quart water, 1
cup sugar, 1 large lemon cut into thin slices and freed from the
pits and boil for a few minutes; then put in the apples and boil
until a straw will pierce through them easily; then remove from
fire, put the apples into a dish and pour the strained syrup over
them; serve either warm or cold.

620. +Apples Stewed Whole with Currants.+-- Pare and core 1 dozen
medium sized tart apples without breaking them; boil 1 cup sugar
with 1 pint water to a syrup, put in the apples and boil till a
straw will pierce through them easily; then take out the apples
carefully; put 1/2 cup well washed and dried currants into the syrup
and boil 5 minutes; pour it over the apples and serve when cold.
Finely cut citron or seedless raisins may be used instead of
currants, or use all three together.

621. +Stewed Dried Apples.+-- Wash and soak the apples for 1 hour,
put them in a saucepan, cover with cold water (or put them on with
the water they were soaked in), cover, boil slowly till tender and
sweet