Plain Apple Sauce

Pare, core and quarter 8 or 10 medium sized tart apples. Put them in a granite or porcelain lined vessel, add about 2 cups water, and cook until tender. Then add 1 cup sugar and cook 10 minutes longer, stirring occasionally to prevent scorching. Press through a colander, add a dash of cinnamon, and if served hot, add 1 tablesp butter. A few thin shavings of lemon peel may be cooked with the apples.-[Mrs. A. C., W. Va.

Boiled Cider Apple Sauce

Pare, core and quarter 1 lb of "sweets," if you have them. If not, use any good sweet apples. I do not weigh or measure for this sauce, but pour over the apples the boiled cider reduced with a little water until it has a mild and pleasant flavor. Add sugar to taste and cook very slowly until apples can be pierced with a splint. Put up in cans or jars. It will keep nicely even if not sealed air tight.-[Mrs. G. G., N. Y.

Cranberry and Apple Sauce

To the desired amount of cranberries add one-half as much peeled apples, cored and quartered, and stew together until tender. Then remove from fire and let stand until nearly cold before adding sugar to. taste. It will not require nearly as much sweetening as when hot, and the apples impart a pleasant flavor, and also help to save sugar. If this sauce is rubbed through a sieve to remove the skins of the cranberries, it will be found to be a very pleasing as well as economical sauce to serve with meats of any kind.-[Mrs. E. B. L., Me.