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.
APPLE SOUP -2
1 large cooking
apple, 1 small finely chopped onion, seasoning and sugar to taste, a little
butter, 1 teaspoonful of cornflour, 1/2 pint of water. Peel and cut up the
apple, and cook with the onion in the water till quite tender. Rub the mixture
through a sieve, return to the saucepan, add the butter, seasoning and sugar,
thicken the soup with the cornflour, and serve.