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CHAPTER XIII: Sauce

STRAINED APPLE SAUCE Pare, quarter and core three or four tart apples; add half a cup of boiling water, cover and let cook till tender. With a pestle press the apples through a sieve; add about one-fourth a cup of sugar (a grating of nutmeg if desired) and let cook three or four minutes.

STEWED PRUNES Wash one-third or one-half a pound of prunes, rubbing them between the hands, rinse in cold water and drain; then cover with cold water and let stand several hours or over night. Set to cook in the water in which they were standing, adding more if needed. Let simmer until they are tender and the water is reduced. Just before removing from the fire add from one-fourth to one-half a cup of sugar and let simmer six or eight minutes. The sugar may be omitted and often be unmissed. The juice from half a lemon, a little candied orange or lemon rind, or a tablespoonful or two of sherry, may be added occasionally, to give variety to the flavor. The blanched pits from the stones also give a pleasing flavor.

EVAPORATED PEACHES Prepare and cook the peaches in the same manner as the prunes; one-fourth a pound is enough to cook at one time. These are particularly good, served with cream.

DRIED FIGS Use figs that come in small baskets, or such as have a thin, silky skin. Wash the figs, pour boiling water over them and let cook until the skins are tender. For half a dozen figs, add a scant quarter a cup of sugar and let boil five minutes. Flavor with lemon or orange juice, or sherry, for a change. Serve with or without cream.