Boiled Apple Sauce

• Apples, ½ lb.
• water, 1 tablespoonful stewed very softly: 30 to 60 minutes.

Apples of a fine cooking sort require but a very small portion of liquid to boil down well and smoothly for sauce, if placed over a gentle fire in a close-shutting saucepan, and simmered as softly as possible until they are well broken; and their flavour is injured by the common mode of adding so much to them, that the greater part must be drained off again before they are sent to table. Pare t