Pare, quarter, core, and wash the apples. Place the prepared quarters in a saucepan with a small quantity of hot water, cover closely, and stew rapidly for five or ten minutes. If, on removing the cover, the apples fall apart readily, they are done. In this case, put into a dish half the quantity of sugar required to sweeten the apples, pour on this the hot apples, sorinkle over them the other half of the required quantity of sugar, cover closely, and serve hot or warm. If to be used cold, allow to remain covered until cold, in order to retain the flavor.
Cook apples as rapidly as possible in order to preserve the flavor of the fruit. The amount of water necessary depends upon the condition of the apple. Very juicy apples will require no more water than will adhere to the fruit in washing it before cooking. If the apples are very dry, they may require three-fourths of a cup to each pint. The flavor of the apple is usually delicate and easily destroyed, therefore only the quantity of water necessary to thorough cooking should be added. For the same reason, all unnecessary stirring either before or after cooking should be avoided.
Core and pare tart apples, leaving them whole. Fill the cavity where the core was with sugar, and bake until soft. Use a granite ware pan, as either tin or iron is acted on by the acid.
Pare and core sweet apples. Put a little water in the pan to prevent burning, and cook until done.
Boil sweet cider until it is reduced one-half, then add sweet apples which have been pared, quartered, and cored, and cook until the apples are dark and transparent. Keep the apples covered with cider while cooking. When the apples are done, skim them out, and put more to cook in the same cider. If stone jars are thoroughly boiled and the cider apple sauce put into them while both jars and sauce are hot it will keep well in a cool place in open jars. It will, of course, keep the same as canned fruit if put into glass jars air tight.
One part canned rhubarb to two parts of sour apples, cooked and mixed with the rhubarb, makes a pleasant variety.
Put two quarts of cranberries, after they are looked over and washed, into a granite ware or porcelain lined kettle, and pour over them one and one-half pints of boiling water, cover closely, and cook until the skins burst. Mash them through a strainer to remove skins, put again over the fire, add, three cups of sugar, and when it is thoroughly mixed with the fruit and melted, remove from the fire. The sauce will jell when cold.
One cup cranberries, one-half cup water (scant), one-half cup sugar (scant). Proceed as above.
Look over and wash the desired quantity of fruit, using one-third as many currants as huckleberries. Put to cook in the water that clings to them. Cook slowly until done, and sweeten to taste. Dried currants.and canned blackberries make nice pies, when mixed in this proportion.