Apple Sauces

Hot with Butter and Gravy.—Peel a pound of sour apples, cut them in quarter inch thick slices, and remove the cores. Put a quarter of a pound of butter into a sauteing pan and when hot, throw in the apples and let them fry on both sides until they are a fine color, then moisten with four gills of veal blond (No. 423), and two ounces of brown sugar (or cayenne pepper) if preferred, and a little grated nutmeg, press the apples through a sieve and serve hot.

For Hot or Cold.—Peel and core one pound of sour apples, put them into a saucepan with a pint of water and when done, drain and pass them through a sieve; now add sugar, nutmeg, and an ounce of butter and serve the sauce hot; for the cold suppress the butter.