It is also very cheap.
APPLE SAUCE .-- Peel say a dozen apples; cut them into quarters; and be very careful in removing all the core, as many a child is choked through carelessness in this respect.

Stew the apples in a little water till they become a pulp, placing with them half a dozen cloves and half a dozen strips of the yellow part only of the outside of the rind of a _fresh_ lemon of the size and thickness of the thumb-nail; sweeten with brown sugar, that known as Porto Rico being the most economical.

Add a small piece of butter before serving.
ARROWROOT SAUCE .-- Thicken half a pint of water with about a dessertspoonful of arrowroot and sweeten it with white sugar.

The sauce can be flavoured by rubbing a few lumps of sugar on the outside of a lemon, or with a few drops of essence of vanilla, or with the addition of a little sherry or spirit, the best spirit being rum.

This sauce can, of course, be coloured pink with cochineal.
ARTICHOKE SAUCE .-- Proceed exactly as if you were making artichoke soup, only make the puree thicker by using less liquid.