Stewed Apples.
Core the fruit without paring it, and put it into a glass or stoneware jar, with a cover. Set in a pot of cold water and bring to a slow boil. Leave it at the back of the range for seven or eight hours, boiling gently all the time. Let the apples get perfectly cold before you open the jar.
Eat with plenty of sugar and cream.
Only sweet apples are good cooked in this manner, and they are very good.
Baked Pears.
Cut ripe pears in half, without peeling or removing the stems. Pack in layers in a stoneware or glass jar. Strew a little sugar over each layer. Put a small cupful of water in the bottom of the jar to prevent burning; fit on a close cover, and set in a moderate oven. Bake three hours, and let the jar stand unopened in the oven all night.