Apples With Raisins

Pare, core, and quarter a dozen on more medium-sized sour apples. Clean thoroughly one fourth as many raisins as apples, and turn over them a quart of boiling water. Let them steep until well swollen, then add the apples, and cook until tender. Sugar to sweeten may be added if desired, although little will be needed unless the apples are very tart. Dried apples soaked over night may be made much more palatable by stewing with raisins or English currants, in the same way.

Apples With Apricots

Pare, core, and quarter some nice, sour apples. Put them to cook with two halves of dried apricot for each apple. When tender, make smooth by beating or rubbing through a colander, and sweeten. Dried apples may be used in the place of fresh ones.

Oranges And Apples

The mild, easy cooking, tart varieties of apples make an excellent sauce stewed with one-third sliced oranges, from which the seeds have been removed. Pare, core, and slice the apples, and cook gently so as to preserve the form of both fruits until the apples are tender. Add sugar to sweeten, and if desired, a very little of the grated yellow of the orange rind. Remove the slices of orange before cooling, or they will impart a bitter taste to the apples.

Stewed Raisins

Soak a pint of good raisins, cleaned and freed from stems, in cold water for several hours. When ready to cook, put them, with the water in which they were soaked, in a fruit-kettle and simmer until the skins are tender. Three or four good-sized figs, chopped quite fine, cooked with the raisins, give an additional richness and thickness of juice. No sugar will be needed.