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CIDER APPLE SAUCE (This is a variety of butter)

This is a variety of butter dear to the hearts of the old-fashioned housekeeper, in whose home it formed part of the winter preserve. Reduce a quantity of cider, as directed in the preceding recipe. Pare, core and quarter the apples, and the larger the fruit the better for this purpose. Cook the apples in cider, a few at a time, until they can be pierced with a straw, cooking them very slowly and putting in only so many at a time as will float on the top of the cider. Great care should be taken to keep the apples from breaking. Skim them out carefully, lay them out upon flat dishes, returning to the kettle all the cider that drains from the fruit. Add more apples to the cider, and when cooked lay upon the dish and so continue until all are stewed. A quart of this "boiled-down" cider will generally be sufficient for a quart of apples; but this cannot be always depended on, as some varieties of the fruit absorb much more largely than do others. When all the apples are cooked, boil the cider down one-third again or until it is like thin syrup. Place the apples in a stone jar, pour the cider on them, and set away. It will keep well all winter, and has a deliciously dark color.

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