APPLE SAUCE

When making apple sauce, cut good, tart apples in halves after paring them, cut out the cores, then cook, quickly as possible, in half enough boiling water to cover them.  Cover the stew-pan closely.  This causes them to cook more quickly, and not change color.  Watch carefully that they do not scorch.  When apples are tender, turn into sieve.  Should the apples be quite juicy and the water drained from the apples measure a half pint, add a half pound of sugar, cook 15 or 20 minutes, until it jells, and you have a glass of clear, amber-colored jelly.  Add 1 teaspoonful of butter and sugar to taste to the apple sauce, which has been mashed through the sieve.  Apple sauce made thus should be almost the color of the apples before cooking.  If the apple sauce is not liked thick, add some of the strained apple juice instead of making jelly; as some apples contain more juice than others.

RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT)

Cut rhubarb into small pieces, put in stew-pan with just enough water to prevent sticking fast.  When cooked tender, mash fine with potato masher, and to three cups of rhubarb, measured before stewing, add 1 cup of granulated sugar, also 1 dozen almonds which had been blanched and cut as fine as possible, and stewed until tender, then added to hot rhubarb and sugar.  Cook all together a short time.  Serve either hot or cold.  A large quantity may be canned for Winter use.

The addition of almonds gave the marmalade a delicious flavor A good marmalade may be made by adding the juice and thinly shaved outside peel of several lemons to rhubarb.  Put all together in kettle on range with sugar.  Cook over a slow fire until proper consistency.  Turn into jars and leave uncovered until day following, when cover and seal air-tight.

GRAPE FRUIT MARMALADE

For this marmalade take 1 large grape fruit, 2 large oranges and 1 lemon.  After thoroughly washing the outside of fruit, slice all as thinly as possible, rejecting the seeds.  Measure and add three times as much water as you have fruit.  Let all stand over night.  The next morning boil 15 minutes, stand over night again, in a large bowl or agate preserving kettle.  The next morning add 1 pound (scant measure) of sugar to each pint of the mixture and boil until it jells.  This is delicious if you do not object to the slightly bitter taste of the grape fruit.  Put in tumblers, cover closely with paraffin.  This quantity should fill 22 tumblers, if a large grape fruit is used.

ORANGE MARMALADE