Apple Sauce
Peel, core and quarter cooking apples, grany smith, pippin, etc, as many
as you want to deal with put in large, heavy lidded pot. Add just a bit of water
to get the juices going and the juice of one lemon. Cover and stew on very low
heat, watch to prevent burning, add water as needed, just 1/4 cup at a time.
When apples have cooked down, stir to break up, puree if you want it smoother,
add sugar and cinnamon to taste, brown sugar is nice.
Many people lose their tempers merely from seeing you keep yours.
- Frank Moore Colby