THE EMIGRANT'S HAND-BOOK. 149 



it with good boiling apples, pared, quartered, and carefully 

 cored ; put a plate over, and set them into a moderate oven 

 for ahout an hour, or until they are reduced quite to a 

 pulp; beat them smooth with a clean wooden spoon, add- 

 ing to them a little sugar, and a morsel of fresh butter, 

 when these are liked, though they will scarcely be re- 

 quired. 



The sauce made thus is far superior to that which is 

 boiled. When no other oven is at hand, a Dutch or an 

 American one would probably answer for it; but we 

 cannot assert this on our own experience. 



Good boiling apples, 1 quart : baked one hour (more or 

 less, according to the quality of the fruit, and temperature 

 of the oven) ; sugar, 1 oz. ; butter, oz. 



COMMON PUDDING SAUCE. 



Sweeten a quarter- pint of good melted butter with an 

 ounce and a half of sugar, and add to it gradually a cou- 

 ple of glasses of wine ; stir it until it is on the point of 

 boiling. Lemon-grate, or nutmeg, can be added at plea- 

 sure. 



PORK AND BEANS. 



Take one quart of dried beans, and after picking them 

 over, put into a vessel and cover them over with soft wa- 

 ter. This should be done the night before they are wanted 

 for use. Set them in the corner of the fire-place, or where 

 they will be warm, and let them remain over night. In 

 the morning change the water, and let them heat gradu- 

 ally, but not boil, until they are perfectly swollen. Then 

 take one pound of pork, (that which has some lean is gen- 

 erally preferred,) gash the rind, and after skimming out 

 the beans from the water, put with the beans and boil un- 

 til soft, in water sufficient to cover them. Then take ut 



