658.—TO COOK DRIED FRUIT
Wash thoroughly in two or three cold waters; put in granite kettle, cover with water, and soak twenty-four hours; cook very slowly two or three hours until tender; add sugar, and simmer half an hour.
659.—BAKED APPLES WITH DATES
Wipe and core apples, and place in baking dish (not tin); in each cavity put a stoned date, a tablespoon of sugar, and two tablespoons of boiling water; bake in a moderate oven about half an hour, basting often. Apple jelly may be used in place of dates, or sugar may be mixed with a little cinnamon or nutmeg.
660.—GRAPE AND APPLE JELLY
| ½ peck grapes | Sugar |
| 3 tart apples |
Pick over, stew, and mash grapes, put in kettle with apples, which have been coarsely chopped, but not pared or cored; heat to boiling point, mash, and boil thirty minutes; strain through a jelly bag; measure juice, return to kettle, and boil five minutes; add an equal amount of heated sugar, and boil three minutes. Skim well and pour into glasses.
661.—SPICED APPLE JELLY
Wash apples, cut in quarters, cover with equal parts of water and vinegar, and cook half an hour; drain; and to each quart of juice add one-third cup of mixed spices (tied in a bag), and boil twenty minutes. Remove spices. Add heated sugar, allowing one quart for each quart of juice. Boil ten minutes, and pour into glasses. When cold and firm cover with melted paraffin.