Sauce for Apple Dumplings

Ingredients

• 2 cups boiling water
• 1 teaspoon vanilla
• 1/2 tablespoons cornstarch
• Little grated nutmeg
• 3 tablespoons butter
• Few grains salt
• 3/8 cup sugar

Method

1. 1

   Mix starch and sugar with boiling water.

2. 2

   Add butter just before serving and let boil long enough to eliminate starchy taste.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 2. The excerpt below is the record exactly as published.

SAUCE FOR APPLE DUMPLINGS cups boiling water. 1 teaspoon vanilla. \}/2 tablespoons cornstarch. Little grated nutmeg. 3 tablespoons butter. Few grains salt. 3^ cup sugar. Mix starch and sugar with boiling water. Add butter just before serving. Let sauce boil long enough to do away with starchy taste. VEAL CUTLET Veal cutlet should be served well done. The meat for cutlets should be cut about three-fourths of an inch thick. If cut any thinner, it is likely to dry out in cooking. Remove 8 any skin and cut the meat into pieces of convenient size for serving. Season with lemon and onion juice and Worces- tershire sauce, if desired, before cooking. Dip in flour and then cook in shallow fat until a crust is formed on both sides. If the meat is tender, cover and cook slowly until done. If the meat is inclined to be tough, add hot water and simmer the meat slowly. A rich gravy will then be developed which is served with the meat. Season with salt and pepper. Make a gravy by adding flour and 'mixing well with the fat. Then add hot water. Pour the gravy over the cutlet. STUFFED EGGPLANT 1 medium-sized eggplant. 1 tablespoon butter. 1 pint finely cut cabbage. 2 tablespoons chopped peanuts. 3^^ teaspoon salt. 1 cup fine bread crumbs. Cut eggplant in half. Remove as much of the white por- tion as possible without breaking the shell. Cut in small pieces. Cook cabbage and eggplant in a small amount of water about 10 minutes. Drain and mix the other ingredi- ents with it. Fill the eggplant with the stuffing; place but- tered crumbs on top. Pour around each half eggplant a little of the water in which the cabbage and eggplant were cooked. Bake half an hour, or until golden brown. GREEN TOMATO PIE 4 or 5 medium-sized green toma- ^ teaspoon salt. toes. l}/2 tablespoons cornstarch

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