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Remarks. —The author fully endorses all the points
made by the editor, having always been very fond of sauce made of dried apples, having plenty of juice. For me it is preferable to most other sauces, which are often much more expensive, but not half so palatable. For the beverage for the sick, a dozen quarters will be enough for a quart of water, with simple sugar to taste, as the flavoring needs no doctoring generally. The evaporated apples are still so expensive, that most families having an orchard, should continue their practice of drying for themselves.
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