168 | Apple Sauce.
—Core, peel and quarter four sour apples. Place them in a saucepan with half a glassful of water, half a tablespoonful of salt, and two ounces of sugar. Cover and cook for about twenty-five minutes, or until the apples are reduced to a marmalade; then strain through a colander, and add the third of a pinch of cinnamon, if necessary.