DRIED APPLE SAUCE.—
Wash the dried apples through a cullender, and put a very little water with them in the stew-pan. Being rather insipid, they require some additional flavor. Add cinnamon, or other spice of any sort you like, and the yellow rind of a fresh lemon or orange, pared very thin and cut into slips. When these apples are well stewed and mashed, sweeten them.
We believe, that when dried peaches can be procured, few will buy dried apples; they are so far inferior; being the poorest of dried fruit.
Dried cherries also are scarcely worth cooking, even if they have been stoned. Being tough and indigestible, they are very unwholesome, except for rough, hard-working people. If the stones are left in, dried cherries are fit for nothing.
DAMSON SAUCE.—
Having stewed the damsons in their own juice, till all the stones slip out, (and can be easily removed with a spoon, when taken from the fire,) make them very sweet by stirring in a large portion of brown sugar.
Damsons, cranberries, and gooseberries require more sugar than any other fruit.