1332. Stewed Apples.
—Take six fine, sound Middletown pippin apples, peel them neatly, and with an apple-corer core them thoroughly, then cut each apple into four quarters, and lay them in a saucepan with a pint of cold water, adding half a pound of granulated sugar. When the contents of the pan come to a boil, skim well, and then flavor with the juice of half an orange, or the same quantity of lemon, and a saltspoonful of ground cinnamon can also be added. When flavored, let cook for five minutes longer, and with a spatula stir slowly from the bottom to avoid mashing the apples. Remove from the fire, pour into a china bowl, and cool off thoroughly before serving.
1333. Stewed Pears.
—Are to be prepared and cooked exactly the same as for the above ([No. 1332]).
1334. Stewed Peaches.
—Peel and cut into quarters ten medium-sized, sound, ripe peaches, removing the stones, put them into a saucepan with a pint of cold water, adding half a pound of granulated sugar. Place the pan on the stove, and when boiling skim well; let cook for five minutes, meanwhile stirring them slowly from the bottom, to avoid mashing the fruit; then remove, and immediately add a gill of kirsch, mixing well together for about half a minute. Pour into a china bowl, let get cool, then dress on a dessert-dish, and serve.
1335. Stewed Apricots.
—Peel, cut, and stone twelve good-sized apricots, or fifteen if they be small; then proceed to prepare them exactly as for stewed peaches ([No. 1334]), only substituting a gill of brandy for the kirsch.
1336. Stewed Green-gages.
—Have eighteen or twenty solid, ripe, green-gages, peel them neatly, cut them in halves, and stone them. Proceed exactly the same as for stewed peaches ([No. 1334]), only replacing the kirsch by a gill of red curaçoa, and serving the same.