Select nice tart apples; wash, drain, cut out the blossom end of each
so that the little black particles will not get on to the fruit. Pare
as thin as possible. When all are pared, cut into quarters, and core
by cutting from both stem and blossom end downward to the center, just
below the core. After coring, throw enough quarters into the kettle
(granite, porcelain or aluminum) to about cover the bottom, and turn
the quarters core side down. Then arrange another layer in the same way
and continue until all are in. Pour boiling water over to half cover
the apples (more or less according to the juiciness of the apples),
cover kettle and set over hot fire. Cook without removing cover until
apples are perfectly tender; remove from fire at once, stir in a
little sugar if desired and a trifle of salt. This method gives a nice
white well cooked sauce with a fresh apple taste. Placing the apples
as directed causes them to cook tender quickly and evenly. The salt
improves the flavor unless too much is used.