APPLE SAUCE
(Sufficient to Serve Six)

10 medium-sized apples
1/2 c. water
1 c. sugar

Wash the apples, cut them in quarters, remove the cores, and, if
desired, peel them. Put them into a saucepan, add the water, and allow
them to cook until they are very soft. If the apples are inclined to be
dry, a little more water may be necessary. When done, force them through
a colander or a sieve, add the sugar to the pulp, and return to the
stove. Cook until the sugar is completely dissolved and, if necessary,
until the apple sauce is slightly thickened, stirring frequently to
prevent scorching. Remove from the heat, and season with lemon peel cut
fine, cinnamon, or nutmeg.

If there are apples in supply that do not cook well for apple sauce,
they may be peeled, quartered, and cored, and cooked with the sugar and
water. Then, instead of being forced through a sieve, they should be
allowed to remain in pieces in the sirup.

52. PORCUPINE APPLES.--A pleasing change in the way of an apple dessert
may be had by making porcupine apples.

PORCUPINE APPLES
(Sufficient to Serve Six)

6 large apples
1 c. sugar