Evaporated Apple Sauce.
1 pint of evaporated apples.
1 gill of sugar.
About one quart of water.
Wash the apples and let them soak over night in the quart of cold water. In the morning put the apples and water in a granite-ware or porcelain stewpan; cover, and place on rather a cool part of the range. Cook gently for one hour; then add the sugar, and cook for half an hour longer. There should be water enough to cover the apples generously when they are put on to stew. Do not stir this sauce. The juice of a lemon may be added if you choose.