No. 158 Apple Sauce
12 apples.
12 lumps of sugar.
1 pint water.
1 ounce fresh butter.
3 or 4 cloves, according to taste.
Peel, core, and slice the apples; dissolve the sugar in the water, using an enamelled stewpan; place in the apples and cloves. Simmer gently until the apples are quite tender. Rub through a hair sieve with a wooden spoon, return to the stewpan, stir in the butter, and continue stirring until thoroughly incorporated, when it is ready for serving.