APPLE SAUCE
Put in saucepan
Tops, cores, and small pieces of apple removed in the making of apple shells. Add
¾ cup water in which apple balls were soaked and cook gently until apple is soft. Rub through a strainer. Add
¾ cup sugar, and stir and cook until sugar is dissolved and sauce is of the proper consistency. This may be used at another meal.
SAUTÉD OYSTERS
Put
1 pint oysters in strainer over a bowl and over them pour
2 tablespoons cold water, reserving liquid. Pick over oysters, removing any bits of shell that may adhere to tough muscle. Crush
5 common crackers on board with rolling pin or put through food chopper, and sift the
Crumbs. There should be ½ cup. Coat each oyster with the cracker crumbs. Sauté in
4 tablespoons melted butter or cooking oil. When brown on one side turn and brown the other side. Cover
8 slices of toast, cut in three strips each, with Celery sauce, and serve an oyster on each piece of toast.
