water to keep them from burning; bring to a boil quickly and cook until
the pieces are soft. Then press through a colander and add four
tablespoons of sugar (or less) to each pint of apples.

If desired, cinnamon or grated nutmeg may be sprinkled over the top
after the apple sauce is in the serving dish, or a little stick cinnamon
or lemon peel may be cooked with the apples. Serve with goose.


BROWN SAUCE

Fry one tablespoon chopped onion in one tablespoon fat. Add one
tablespoon of flour, one cup of soup stock, one teaspoon lemon juice,
salt and pepper to taste. Strain before serving.

The following sauces can be made by using brown sauce as a foundation:

*Mushroom Sauce.*--Add one-half cup mushrooms.

*Olive Sauce.*--Add a dozen olives, chopped fine.

*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.
Thicken with flour.


CRANBERRY SAUCE

To one pint of cranberries take one and one-quarter cups of water.

Put the cranberries on with the water and cook until soft; strain