Apple Sauce

Ingredients

• half a dozen or more sour apples
• 1 tablespoon butter
• 1 teacup sugar
• juice 1 lemon
• a little nutmeg

Method

1. 1

   Wipe, core, and stew apples until tender.

2. 2

   Stir in butter, sugar, and lemon juice, and flavor with nutmeg to taste.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 5. The excerpt below is the record exactly as published.

Apple Sauce.—Apple sauce made of stewed and unsweetened apples should always be served with roast goose or duck. The apple sauce may also be made in the following manner: Wipe half a dozen or more sour apples, cut out the cores without breaking the apples, and then put them in the baking-dish with the goose or duck, about 4 Ominutes before taking up the fowl. Baste both fowl and apples until done and then serve them on the same dish. FOWL. Young Fried Chicken.—Wash and cut up a young chicken, wipe it dry, season with salt and pepper, dredge with flour or meal, or dip in beaten egg and then in cracker crumbs. Have in a frying-pan one ounce each of butter and sweet lard made boiling hot. Lay in the chicken and fry brown on both sides. Take up, drain it and set aside ina dish. Stir into the gravy left, if not too much, a large MEATS—SAUCHES, ETC. 13 tablespoon of flour, make it smooth, add a cup of milk or water, season with salt and pepper, boil up and either pour over chicken or serve in gravy boat. . Partridges may be halved and fried in the same way. Smothered Chickens or Birds.—One half-grown chicken. Place in pan, dredge with flour, sprinkle with salt and pepper. Add heaping tablespoon of butter, place in pan and pour in about three cups of water. Cover and steam until tender. Remove, cover and set on the upper grate of the oven and brown. Two or three slices of bacon may be cooked in pan with the chicken and will improve the flavor. Chicken or Bird Pie with Oysters. 1 pint of oysters, or more if desired. Cut up the chicken, or cut the birds in half, and boil or stew until tender. Line a baking-dish with nice pastry. Then put in a layer of chicken, or birds, then a layer of raw oysters, seasoning each layer with pepper, salt and bits of butter, and adding a part of the liquor in which the chicken or birds were boiled, until the liquid is even with the top layer. Then put on the top crust and bake about forty minutes in moderate oven. If greater flavor of oysters is desired, boil the liquor from the oysters and mix with the chicken liquor before adding to the pie. 1 chicken or 6 small birds; Brunswick Stew.—Stew one chicken, with several slices of bacon, in half gallon of water until bones can be removed. Cook in sep- arate saucepan six large ripe tomatoes, one-half pint butterbeans, and six ears of corn cut from cob; add to cu pieces of chicken from which bones have been removed; season with salt, pepper and but- ter; cook) until thick enough to be eaten with fork—will probably require four hours cooking. FISH AND MEAT SAUCES. Apple Sauce.—1 dozen apples; 1 tablespoon butter; 1 teacup sugar; juice 1 lemon; a little nutmeg

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