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Apple Sauce

Core, peel and cut into thin pieces four good-sized green, sound apples. Place them in a small saucepan with two ounces sugar, one saltspoon salt, one saltspoon powdered cinnamon and half gill water; cover the pan, place it on the fire, briskly stir with a wooden spoon and mash very fine. Cook for twenty minutes, strain through a colander, let cool off and serve in a saucebowl separately.

DOUCETTE SALAD, "CORN MACHE PETTICUS" Procure a quart fine, fresh, green doucette (corn salad). Carefully pick off all stale leaves, if any adhering. Neatly pare the roots. Plunge it into plenty of cold water and let it float for ten minutes; turn it over with the hands and gently shake it two or three times meanwhile. Change the water and see that no sand remains at the bottom of the vessel. Replunge it in cold water, gently turn it over in all directions for two minutes, change the water; repeat the same operation once more.

Lift it up with the hands, let the water run out, place it in a clean cloth, drain carefully but thoroughly without mashing it. Gently loosen it with the hands, then place it in a salad bowl. Season with four tablespoons dressing. Mix well in a loose way and serve.

N. B. This salad being very delicate, it should never be seasoned except one minute before required. This delicious and wholesome article, I am sorry to say, is not sufficiently known in the United States.