Stewed apples
Peel and core firm apples, dropping them into cold water as you do so, that the color may be preserved. Put them over the fire with enough boiling water to cover them, and let them simmer gently until very tender, but not broken. With a perforated skimmer remove them carefully from the water and arrange them in a deep dish. Strain the liquor and return it to the fire, putting into it a large cupful of granulated sugar for every dozen apples you have cooked. Boil to a syrup, add the juice of one lemon and pour over the apples. Cover closely and set in a cold place until wanted. These apples will keep in the ice-box for several days.
Steamed apples
From a dozen medium-sized apples remove the peeling with a sharp knife, taking care to have the parings as thin as possible. Take out the cores; put the apples, side by side, in a deep pudding-dish, and pour over them enough water almost to cover them. Invert a plate, or pan, over the pudding-dish, set it in the oven and steam the contents until each apple can be easily pierced with a fork. Remove from the oven and lay the apples carefully in a deep dish. Set the pudding-dish containing the liquor from the apples on top of the range, add to it a cupful of granulated sugar, and bring to a boil. Simmer for twenty minutes, then add a dash of grated nutmeg and a pinch, each, of mace and ground cloves. Boil to a syrup and pour over the apples. Eat cold.
Stewed pears
Peel and quarter a dozen large pears and remove the cores, laying the quartered fruit in cold water as you do so. Put them over the fire with a pint of boiling water and stew until tender. Remove the fruit and add to the liquor a cupful of sugar, a stick of cinnamon, one of mace, and a teaspoonful of lemon juice. Boil until thick, strain the syrup and pour it over the pears. Cover closely until they are cold. Seckel pears, peeled and stewed whole according to this recipe, are delicious.
Stewed peaches
Peel and stone three dozen peaches. Put them over the fire with enough boiling water to cover them and put into the water six peach-pits (crushed) and two slices of pineapple cut into dice. Stew slowly, and when the peaches are tender transfer them to a bowl while you boil the liquor hard for five minutes, then strain it and add three cupfuls of granulated sugar. Boil to a thick syrup and pour over the peaches. Cover while cooking.
Stewed plums
Wipe each plum carefully with a soft damp cloth, and prick it with a fork to prevent bursting. Have the water in the preserving kettle a little more than lukewarm and lay the fruit in it. Bring to a gentle boil, cook just long enough for the plums to become tender, but not long enough for the skins to crack. They must be watched carefully. Remove to a deep dish, add a cupful of granulated sugar to every quart of liquor, boil to a syrup and pour over the plums.