APPLE SAUCE 1

• 1 lb. of good cooking apples
• Sugar to taste

Pare, core, and cut in pieces the apples, cook them in a few spoonfuls of
water to prevent them burning; when quite soft rub the apple through a
sieve, and sweeten the sauce to taste. Rubbing the sauce through a sieve
ensures the sauce being free from pieces should the apple not pulp evenly.

APPLE SAUCE 2

When you wish to serve apple sauce with meat prepare it in this way:- Cook
the apples until they are very tender, then stir them thoroughly so there will
be no lumps at all; add the sugar and a little gelatin dissolved in warm water,
a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold
it will be stiff like jelly, and can be turned out on a plate.

APPLE SAUCE 3

• 1 lb. of apples
• 1 gill of water
• 1-1/2 oz. of sugar (or more, according to
  taste)
• 1/2 a teaspoonful of mixed spice

Pare and core the apples, cut them
up, and cook them with the water until quite mashed up, add sugar and
spice. Rub the apples through a sieve, re-heat, and serve. Can also be served
cold.