Apple Purée

Method

Peel three quarters of a pound of apples, put them in a stewpan with a tiny piece of cinnamon or other flavouring, half a pint of water, and two ounces of loaf sugar; boil to a pulp, then add a few drops of sap green or apple green, and rub through a sieve, then warm in the bain marie, and use. It can also be used cold, and is nice for serving with milk puddings, &c.

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