Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste.
Let it stew until perfectly well cooked.
When nearly done, add one lemon.—Miss M. B. B.
To Stew Dried Apples, Peaches, Quinces, or Pears.
Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water; boil at least three hours. Just before taking from the fire, add two teacups nice brown sugar. Do not stir, except occasionally, to prevent sticking to the bottom. Try to cook the pieces of fruit separate, except the apples, which run through a colander and season with nutmeg. The other fruits need no seasoning.—Mrs. S. T.
Fried Apples.
Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. Put in apples and fry until done, sweetening to taste.—Mrs. G. B.
Spiced Apples.
8 pounds apples pared.
4 pounds sugar.