APPLE SAUCE
Peel say a dozen apples; cut them into quarters; and be very careful in removing all the core, as many a child is choked through carelessness in this respect. Stew the apples in a little water till they become a pulp, placing with them half a dozen cloves and half a dozen strips of the yellow part only of the outside of the rind of a fresh lemon of the size and thickness of the thumb-nail; sweeten with brown sugar, that known as Porto Rico being the most economical. Add a small piece of butter before serving.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
