Wipe, quarter, core and pare eight sour apples. Make a syrup by boiling seven minutes one cupful sugar and one cupful water with thin shavings from rind of a lemon. Remove lemon, add enough apples to cover bottom of saucepan, watch carefully during cooking, and remove as soon as soft. Continue until all are cooked. Strain remaining syrup over apples.

Apple Sauce

Peel, quarter, core, and chip two pounds of medium-sized apples; place these in a stewpan with one tablespoonful of powdered sugar, a bit of cinnamon, and a few tablespoonfuls of water. Cook gently with lid on, and smooth the puree with a whisk when dishing up.

Serve lukewarm with duck, goose, roast hare, etc.

Spiced Apple Sauce

Wipe, quarter, core and pare eight sour apples. Put in a saucepan, sprinkle with one cupful sugar, add eight cloves, and enough water to prevent apples from burning. Cook to a mush, stirring occasionally.