BOILED APPLE SAUCE.
Apples of a fine cooking sort require but a very small portion of liquid to boil down well and smoothly for sauce, if placed over a gentle fire in a close-shutting saucepan, and simmered as softly as possible until they are well broken; and their flavour is injured by the common mode of adding so much to them, that the greater part must be drained off again before they are sent to table. Pare the fruit quickly, quarter it, and be careful entirely to remove the cores; put one tablespoonful of water into a saucepan before the apples are thrown in, and proceed, as we have directed, to simmer them until they are nearly ready to serve: finish the sauce by the receipt which follows.
Apples, 1/2 lb.; water, 1 tablespoonful; stewed very softly: 30 to 60 minutes.
Obs.—These proportions are sufficient only for a small tureen of the sauce, and should be doubled for a large one.
For this, and all other preparations, apples will be whiter if just dipped into fresh water the instant before they are put into the stewpan. They should be quickly lifted from it, and will stew down easily to sauce with only the moisture which hangs about them. They should be watched and often gently stirred, that they may be equally done.