Modern cookery for private families

oven for about an hour, or until they are reduced quite to a pulp; beat them smooth with a clean wooden spoon, adding to them a little sugar and a morsel of fresh butter, when these are liked, though they will scarcely be required. 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 1 hour (more or less according to the quality of the fruit, and temperature of the oven); sugar, 1 oz.; butter, 1/2 oz. BROWN APPLE SAUCE. Stew gently down to a thick and perfectly smooth marmalade, a pound of pearmains, or of any other well-flavoured boiling apples, in about the third of a pint of rich brown gravy: season the sauce rather highly with black pepper or cayenne, and serve it very hot. Curry sauce will make an excellent substitute for the gravy when a very piquant accompaniment is wanted for pork or other rich meat. Apples pared and cored, 1 lb.; good brown gravy, third of pint 3/4 to 1-1/4 hour. Pepper or cayenne as needed. WHITE ONION SAUCE. Strip the skin from some large white onions, and after having taken off the tops and roots cut them in two, throw them into cold water as they are done, cover them plentifully with more water, and boil them very tender; lift them out, drain, and then press the water thoroughly from them; chop them small, rub them through a sieve or strainer, put them into a little rich melted butter mixed with a spoonful or two of cream or milk, and a seasoning of salt, give the sauce a boil, and serve it very hot. Portugal onions are superior to any others, both for this and for most other purposes of cookery. For the finest kind of onion sauce, see _Soubise_, page 126, which follows. BROWN ONION SAUCE. Cut off both ends of the onions, and slice them into a