Preparation: The apples and oranges are peeled, the core and seeds removed and each sliced or cut into 8 to 10 equal pieces. The sliced apples are boiled in white wine, water and ½ cup of sugar. Cook slowly, taking care that the pieces do not break. Let them cool. The white skin is removed from the oranges. The yellow skin or peeling is cut up and thickly sugared, set on the stove so the sugar will adhere to the pieces, then set to cool. The orange slices are also sugared well. Now in a glass dish, alternate layers of boiled apples and sliced oranges are placed, repeating twice, and the apple and orange juice poured over. The sugared orange peel is used for garnishing the dish; but the rind of one orange should be sufficient for that. No. 18—STEWED SLICED APPLES FOR SAUCE. Quantity for 6 Persons. 12 sweet-sour apples 2 cups of water ½ cup of white wine ¾ cup of sugar ¼ cup of currants Preparation: The apples are peeled, cored and cut into 8 or 10 equal parts. The currants are washed and put to boil with apples, water, wine and sugar. Boil until tender, but not broken. Serve them cold. No. 19—DRIED APPLES FOR SAUCE. Quantity for 6 Persons. ½ lb. of dried apples ¾ qt. of water ¼ lb. of sugar 1 slice of lemon Juice of ½ lemon 1 cup of white wine, if you wish Preparation: The apples are washed, drained and put to boil in ¾ qt. of water. Set them on the back of the stove where they will heat very slowly and soak while heating. Add the sugar, lemon slice, lemon juice and white wine, let them boil until tender and serve cold. Remarks: These dried apples may be made into a smooth sauce by rubbing them through a colander or sieve when done. No. 20—PRUNES FOR SAUCE. Quantity for 6 Persons. 1 lb. of prunes ¾ cup of sugar 1 pt. of water 1 slice of lemon Juice of ½ lemon Preparation: The prunes are washed and set to boil with 1 pt. of water, sugar, lemon slice and lemon juice. If there is too much juice, take the prunes out, boil down to a thicker syrup and pour over the prunes. Serve cold. No. 21—RHUBARB SAUCE. Quantity for 6 Persons. 2 bunches of pie plants 1 cup of water Sugar to taste Preparation: Skin the rhubarb and cut it up in 2 inch pieces, cook until tender in water and much sugar. Serve cold. Rhubarb requires much sugar, as it is very sour. Remarks: If you like, you can thicken this sauce with a little corn starch dissolved in water. No. 22—PEAR SAUCE. Quantity for 6 Persons. 2 lbs. of juicy pears 1½ qts. of water ¼ lb. of sugar 1 stick of cinnamon 1 slice of lemon 1 tbsp. of corn starch 1 clove