For cooking whole, select those of uniform size.
For cooking whole, with the skin, select those with fair skins.
For cooking whole without skin, select firm texture, not mellow.
An apple sauce may consist of slices, or may be mashed or strained, and may be either stewed or baked. Less perfect apples may be used than for baking.
First step for all.—Wash, and examine carefully for blemishes, bruises, and insects in the interior.
1. Whole apple baked, with skin.
(1) Remove core.
(2) Place in pan, with enough water to barely cover the bottom of the pan.
(3) Pour sugar into the holes.
(4) A bit of butter may be put on the top of the sugar.