Apple Sauce

Ingredients

• 6 apples
• 1-oz. butter
• 1-oz. moist sugar
• J teaspoonful grated nutmeg
• r teacupful of cold water

Method

1. 1

   Pare, core, and slice the apples.

2. 2

   Put them in a pan with butter, moist sugar, nutmeg, and cold water.

3. 3

   Boil until the apples are reduced to a pulp, then beat with a fork and serve.

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 13. The excerpt below is the record exactly as published.

Apple Sauce. Pare, core, and slice 6 apples, put them in a pan with i-oz. butter, i-oz. moist sugar, J teaspoonful grated nutmeg, and r teacupful of cold water. Boil till the apples are reduced to a pulp, beat with fork and serve. 2. Bread Sauce. (A Quick Way of making it). Put about J-pint milk into a pan, with some stale bread broken in, let it boil and then beat with a fork. If not stiff enough, add more bread. Season with pepper and salt, and serve. 3. Melted Butter. 2 tablespoonsful flour. i pint water. Butter size of walnut. Put the flour in a basin, and mix with a little cold water, then pour boiling water on, stirring well all the time. Put all in a pan, and boil till thick enough. If it is lumpy, strain and put in a sauce-boat, with the butter in the middle. 5° 4. Egg Sauce. Make same as for Melted Butter, adding i or 2 hard- boiled eggs finely chopped. If Parsley Sauce is required add parsley instead of eggs. 5. White Sauce. 2 tablespoonsful flour. 1 pint milk. Mix the flour with a little milk, and then add the rest of milk. Put in a pan and boil until it is the thickness required. Strain if necessary. This is used for fowls, rabbits, &c. 6. Mint Sauce. Chop some mint very finely, and place in a sauce-boat. Add a dessertspoonful of sugar, and enough vinegar to cover it well. Do not make this sauce long before it is required, as the mint will turn yellow. 7. Onion Sauce. Peel the onions, and boil till tender, squeeze the water from them and chop them. Add them to white sauce (recipe given), boil all up once and serve. 5i V. CAKES. A few hints about Cakes. Unless otherwise specified the general rule in making cakes is to cream the butter and sugar together, then add the eggs, then flour and baking powder (mix the baking powder with the flour) and then add fruit or other ingredients and beat well. If fruit is to be added do not make the cake very soft, or currants, &c., will be liable to sink, but they are less likely to do so if previously rubbed in flour. Always grease cake tins with lard as the cakes will be less liable to burn than if the tins are rubbed with butter. Do not open the oven door for at least twenty minutes after cakes are put in, and then do it very gently as a sudden action will tend to make a cake sink in the middle. i. Madeira Cake. J-lb. butter. 3 eggs. 2 teaspoonsful baking powder. £-lb. castor sugar, ^-lb. flour. Uittle milk if necessary. Put candied peel on the top when nearly done. 52 2. Beverleigh Buns. J-lb. cornflour. 2-oz. butter. 2-oz. sugar. 2 eggs. 1 teaspoonful baking powder. Bake in patty pans. 3. Queen Cakes. i-lb. butter. 3 eggs. 3-oz. currants, x teacup milk. Almond essence. Bake in patty pans in ^-lb. castor sugar, i-lb. flour. 2 teaspoonsful baking powder. brisk oven. 4. Raspberry Sandwich. 2 eggs with their weight in sugar, butter and flour and x teaspoonful baking powder. Bake in slow oven. 5. Rock Buns. i-lb. flour J-lb. dripping (rubbed in). 3-oz. sugar. 6-oz. currants. 2 teaspoonsful 1 egg beaten with little baking powder. milk. Mix all together, and bake in rough lumps on floured baking sheet. 53 6. Cornflour Cake. |-lb. butter. £-lb. castor sugar. I egg. J-lb. cornflour, i teaspoonful baking Lemon essence, powder. Bake in small dripping-tin. 7. Oatmeal Buns. 6-oz. coarse oatmeal. 3- ozs. lard or butter (rubbed in). 4- oz. sugar. Pinch of salt. J-lb. flour. 1 teaspoon ful baking powder. 1 egg. Little milk. Bake either in lumps on sheet or in patty pans. 8. Lemon Sandwich Cakes. Weight of 1 egg in flour, butter, castor sugar, and ground rice. 1 teaspoonful baking powder. Beat all together, and spread on two greased plates. Bake ten minutes, and spread lemon curd between. Yorkshire Parkin 1 -lb. coarse oatmeal. £-lb. lard or dripping. J-lb. brown sugar. 2 teaspoonsful mixed spices Juice of 1 lemon. Bake in dripping-tin in i-lb. flour, i-lb treacle. 2 teaspoonsful ginger 1 teaspoonful baking powder. 3 eggs and a little milk, slow oven. 54 io. Drummond Cake. 2-oz. butter. 6-oz. castor sugar. I teaspoonful baking powder, i-lb. currants, i-oz. carraway seeds. Bake in moderate oven. 2-oz. lard, f-lb. flour. 2-oz. peel. i teaspoonful ginger. 3 eggs and a little milk. ii. Gingerbread. io-oz. flour. J-lb. brown sugar i-oz. candied peel. I teaspoonful baking powder. Bake in dripping tin, and 2-oz. butter

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