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.