5
apples
2/3
cupful brown sugar
1/2
cupful water
3/4
cupful milk
1/2
tablespoonful cornstarch
1/8
teaspoonful salt
1/2
to 1 tablespoonful butter
1/2
teaspoonful vanilla
Wash the apples, and
cut them into quarters, pare and core them. Into a saucepan put the sugar and
water, and heat. When the syrup boils, add the apples. Cover and boil gently
until the apples are tender. Remove the apples from the syrup with a skimmer or
a wire eggbeater, placing the fruit in sherbet glasses or other suitable dishes
for serving. In another pan, mix the milk and cornstarch thoroughly. Stir and
cook until the mixture reaches the boiling point, then add it to the syrup in
which the apples were cooked. Boil for a few minutes. Add the salt, butter, and
vanilla. Stir these into the mixture, then pour the sauce over the apples.
Serve Butterscotch Apples hot or cold for a dessert.