APPLE SOUP -1

1 lb. apples, 1 qt. water, sugar and flavouring, 1 tablespoon sago.

Wash the apples and cut into quarters, but do not peel or core.

Put into a saucepan with the water and sugar and flavoring to taste.

When sweet, ripe apples can be obtained, people with natural tastes will prefer no addition of any kind.

Otherwise, a little cinnamon, cloves, or the yellow part of lemon rind may be added.

Stew until the apples are soft.

Strain through a sieve, rubbing the apple pulp through, but leaving cores, etc., behind.

Wash the sago, add to the strained soup, and boil gently for 1 hour.

Stir now and then, as the sago is apt to stick to the pan.

Print Apple Soup -1