Pare and core three good-sized baking apples, put them into a well-tinned pint saucepan, with two table-spoonfuls of cold water; cover the saucepan close, and set it on trivet over a slow fire a couple of hours before dinner, - some apples will take a long time stewing, - others will be ready in a quarter of an hour: when the apples are done enough, pour off the water, let them stand a few minutes to get dry; then beat them up with a fork, with a bit of butter about as big us a nutmeg, and a tea-spoonful of powdered sugar. Some add lemon-peel, grated, or minced fine, - or boil a bit with the apples. Some are fond of apple sauce with cold pork.