Put them in a granite saucepan, cover with water, boil until tender, and
press through a colander; add a teaspoonful of butter, a dash of nutmeg
or cinnamon, and sugar to taste, being careful to keep the sauce tart.

Canned Apples. (By consent, from Mrs. Rorer's "Philadelphia
Cook-Book.")--To four pounds of apples use one pound of sugar, the juice
and yellow rind of one lemon, and one quart of water. Choose fine ripe
Pippins or Bellflowers. Pare, core, and throw them into cold water. When
you have sufficient to fill one or two jars, lift them carefully from
the water, weigh, then put them in a porcelain-lined kettle, cover with
boiling water, bring quickly to the boiling-point, and then stand them
over a moderate fire, where they will scarcely bubble, until tender.
While they are cooking, put the sugar and water into another kettle,
stir with a clean wooden spoon until the sugar is thoroughly dissolved,
add the lemon, and boil three minutes. With a perforated skimmer lift
the apples from the water, hold a moment until drained, and then slide
them carefully into the boiling syrup; continue until the bottom of the
kettle is covered; boil until the apples are sufficiently tender to
admit a straw, then lift them carefully and slide one at time into the
jar. The jars should be thoroughly cleaned and heated and set on a
folded wet towel. After passing a silver spoon handle around the inside
of the filled jar to break any air bubbles present, screw on the top as
quickly as possible. Stand the jars in a warm place in the kitchen over
night, and in the morning again tighten the covers and put away in a
cool, dark, dry closet.

Apple Compote. (By consent, from Mrs. Lincoln's "Boston
Cook-Book.")--Make a syrup with one cup of sugar, one cup of water, and
a square inch of stick cinnamon. Boil slowly for ten minutes, skimming
well. Core and pare eight or ten tart apples and cook until nearly done
in the syrup. Drain, and cook them for a few minutes in the oven, with
the door open. Boil the syrup until almost like a jelly. Arrange the
apples on a dish for serving, fill the core cavities with jelly or
marmalade, and pour the syrup over them. Put whipped cream around the
base and garnish the cream with jelly.

Apple Preserves. (By consent, from Mrs. Rorer's "Philadelphia
Cook-Book.")--Core and pare fine ripe Pippins, and cut them into
quarters. Weigh, and to each pound allow one pound of granulated sugar
and a half pint of boiling wa