Wash the apples, cut them in quarters, remove the cores, and, if desired, peel them. Put them into a saucepan, add the water, and allow them to cook until they are very soft. If the apples are inclined to be dry, a little more water may be necessary. When done, force them through a colander or a sieve, add the sugar to the pulp, and return to the stove. Cook until the sugar is completely dissolved and, if necessary, until the apple sauce is slightly thickened, stirring frequently to prevent scorching. Remove from the heat, and season with lemon peel cut fine, cinnamon, or nutmeg.

If there are apples in supply that do not cook well for apple sauce, they may be peeled, quartered, and cored, and cooked with the sugar and water. Then, instead of being forced through a sieve, they should be allowed to remain in pieces in the sirup.

52. PORCUPINE APPLES.--A pleasing change in the way of an apple dessert may be had by making porcupine apples.

PORCUPINE APPLES

(

Sufficient to Serve Six

)

Wash, core, and pare the apples. Make a sirup by bringing the sugar and water to the boiling point. Put the apples into the sirup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely in the sirup, but when they are still hard remove them and continue to boil the sirup down. Set the apples in a shallow pan, stick the almonds, which should be blanched, into them so that they will project like porcupine quills, sprinkle them with sugar, and bake in the oven until they are soft and the almonds slightly brown. Remove from the oven, fill the center of each with currant jelly, pour the juice over them, and serve.