Apple Sauce

• 6 Large Apples
• 2 Tablespoonfuls of Butter
• 4 Cloves, Ground

Cut the apples into pieces, peel and let them boil till mashed into a jelly, stirring frequently, to prevent burning. Add the ground cloves and the stick of cinnamon, ground fine. Let them boil at least three-quarters of an hour, mashing as they become tender. Then take off the fire, and press them through a coarse sieve. Add sugar to taste, add the butter, and set all back on the fire, and let