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No. 14—GREENGAGE SAUCE.
Quantity for 6 Persons.
The preparation of this fruit is the same as given under No. 13, Mirabelle Plum.
No. 15—PINEAPPLE SAUCE.
Quantity for 6 Persons.
- 1 pineapple
- 1 cup of sugar
- 2 tbsps. of lemon juice
- 1 cup of water
Preparation: The pineapple is peeled, cut up into neat pieces and cooked well done in sugar and water mixed with lemon juice. If there is too much syrup, take out the fruit, boil down the syrup and pour over the fruit. Serve cold.
No. 16—MELON SAUCE.
Quantity for 6 Persons.
- 2 melons
- Juice of 1 lemon
- 1 cup of sugar
- ½ cup of water
Preparation: The melons are peeled, the seeds taken out, the fruit cut into neat pieces and boiled until tender in sugar, water and lemon juice. Then take out the melon with a skimmer, boil down the juice to a syrup and pour it over the fruit. Serve cold.
No. 17—ORANGE AND APPLE SAUCE.
Quantity for 6 Persons.
- 6 sweet-sour apples
- 6 oranges
- ½ cup of white wine
- ½ cup of water
- 1 cup of sugar
Preparation: The apples and oranges are peeled, the core and seeds removed and each sliced or cut into 8 to 10 equal pieces. The sliced apples are boiled in white wine, water and ½ cup of sugar. Cook slowly, taking care that the pieces do not break. Let them cool. The white skin is removed from the oranges. The yellow skin or peeling is cut up and thickly sugared, set on the stove so the sugar will adhere to the pieces, then set to cool. The orange slices are also sugared well. Now in a glass dish, alternate layers of boiled apples and sliced oranges are placed, repeating twice, and the apple and orange juice poured over. The sugared orange peel is used for garnishing the dish ; but the rind of one orange should be sufficient for that.
