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Old-Fashioned Apple Sauce

Pare, core, and quarter tart apples and at supper time place in a small crock on the back of the (warm) stove, pouring over the apples a pint of sugar dissolved in a cup of hot water. Cover the crock close and let stand till morning when the apples will be tender and may be served as a breakfast dish or set aside to be chilled for luncheon or supper.