Mother's Applesauce

This one is for my brother Zeb, who asked me to rifle our Mother's handwritten recipe collection for this entry. This is a very old book, with lined, popsicle bright pages with her loopy-gothic handwriting and kids' 'illustrations' (re. scribbles). She used to make and can it in the fall and feed it to us for breakfast through the winter. It really is better than store-bought.

Mother's Applesauce
1. Wash, peel, quarter & core 6 cooking apples (about 2 lbs.), in covered saucepan using just enough water to keep them from scorching. Stir occasionally.
2. Break up quarters a little and sweeten to taste with granulated or brown sugar.
3. Vary by adding lemon juice, ground cinnamon, ground nutmeg, ground cloves, raisins or nuts.
Makes 4 servings.