APPLE SAUCE.
Pare a quarter of a peck of ripe green pippins; cut them in quarters and core them; then put them in a pipkin or earthen pitcher, with a little water to stew slowly; shake the pipkin or pitcher frequently; do not put a spoon in; it might break them when nearly done: put in a little loaf sugar; shake them several times; when done, pour them into a dish without breaking: serve up cold or hot.