5 quarts of boiled cider.
8 quarts of pared, quartered, and cored sweet apples.
Put the fruit in a large preserving kettle and cover with the boiled
cider. Cook slowly until the apples are clear and tender. To prevent
burning, place the kettle on an iron tripod or ring. It will require
from two to three hours to cook the apples. If you find it necessary to
stir the sauce be careful to break the apples as little as possible.
When the sauce is cooked, put in sterilized jars.
In the late spring, when cooking apples have lost much of their flavor
and acidity, an appetizing sauce may be made by stewing them with
diluted boiled cider, using 1 cupful of cider to 3 of water.