Pare and quarter the apples--if not tart, stew them in cider--if tart
enough, stew them in water. When stewed soft, put in a small piece of
butter, and sweeten it to the taste, with sugar. Another way, which is
very good, is to boil the apples, without paring them, with a few
quinces and molasses, in new cider, till reduced to half the quantity.
When cool, strain the sauce. This kind of sauce will keep good several
months. It makes very good plain pies, with the addition of a little
cinnamon or cloves. To make cranberry sauce, nothing more is necessary
than to stew the cranberries till soft; then stir in sugar and molasses
to sweeten it. Let the sugar scald in it a few minutes. Strain it if you
like--it is very good without straining.