[618.] Apple Sauce (economical).— Wash 1 dozen tart apples and cut them into pieces; put them over the fire in a porcelain-lined or agate saucepan, add 1 cup water, cover tightly and stew till tender; when done press them through a sieve or colander (the former is best), sweeten with sugar and serve. Apple sauce made in this way needs only half the apples, and is equally as nice when made right as if the apples were peeled. Apples should never be stewed in rusty tins or iron pots, as they will spoil the appearance of the sauce. Take either a porcelain-lined saucepan, an agate kettle, a new tin kettle or pan or a stone saucepan. Either of these are good for stewing fruit in.
[619.] Apples Stewed with Lemons.— Pare, core and quarter 12 good sized tart apples; put a kettle over the fire with 1 quart water, 1 cup sugar, 1 large lemon cut into thin slices and freed from the pits and boil for a few minutes; then put in the apples and boil until a straw will pierce through them easily; then remove from fire, put the apples into a dish and pour the strained syrup over them; serve either warm or cold.
[620.] Apples Stewed Whole with Currants.— Pare and core 1 dozen medium sized tart apples without breaking them; boil 1 cup sugar with 1 pint water to a syrup, put in the apples and boil till a straw will pierce through them easily; then take out the apples carefully; put ½ cup well washed and dried currants into the syrup and boil 5 minutes; pour it over the apples and serve when cold. Finely cut citron or seedless raisins may be used instead of currants, or use all three together.
[621.] Stewed Dried Apples.— Wash and soak the apples for 1 hour, put them in a saucepan, cover with cold water (or put them on with the water they were soaked in), cover, boil slowly till tender and sweeten them with sugar; serve either hot or cold.
[622.] Stewed Evaporated Apples.— Wash ½ pound evaporated apples in several waters, put them in a saucepan, cover with cold water and boil till tender; add ½ cup sugar and boil for a few minutes; transfer them to a dish and serve either hot or cold; or press the apples when done through a sieve and serve in a glass dish.
[623.] Peaches Stewed Whole.— Pare 1 quart small peaches; boil 1 cup sugar with 1 cup water for a few minutes, put in the peaches and boil till the fruit shows signs of baking; then remove and when nearly cold pour them into a glass dish and serve cold. Apricots are stewed the same way.
[624.] Stewed Dried Peaches.— Wash and soak ½ pound dried peaches for several hours in cold water, put them with the water they were soaked in over the fire and boil slowly till tender; add sufficient sugar to sweeten and let them boil for 2 minutes longer; transfer the fruit to a dish and serve cold.
[625.] Stewed Cherries.— Remove the pits from 2 pounds cherries; boil 1 cup sugar with 1 pint water to a syrup, put in the cherries and boil 3 minutes; pour them into a dish and serve when cold. If the cherries are tasteless add the juice of 1 lemon or use 1 cup water, 1 cup red wine and a stick of cinnamon. If the cherries are small stew them with the pits.
[626.] Stewed Quinces.— Pare and cut the quinces into quarters and lay them in cold water; put the peels and cores over the fire, cover with water and boil till tender; strain them through a coarse bag made of double cheesecloth; put the liquor over the fire and when it boils add the quinces and boil till they are soft; then add sufficient sugar to sweeten, boil for a few minutes, pour them into a dish and set aside to cool till wanted.
[627.] Stewed Dried Apricots.— Wash and soak ½ pound dried apricots for 2 hours in cold water, put them with the water they were soaked in over the fire and boil till done; if the water boils away add more; add lastly sufficient sugar to sweeten and serve when cold. Dried cherries are stewed the same way.