Stewed Apples In Syrup

1 qt. water

1/2 lemon

10 cups sugar 18 cloves

10 qts. prepared apples

Pare, core, and cut tart apples in halves, unless they are small. Crab-apples may be used, but should not be pared nor cored. Wash and slice the lemon. Put all the ingredients into a cooker-pail and let them come to a boil. Put them into a cooker for three hours. If the apples are not very ripe they may cook as long as twelve hours without becoming too soft. Serves twenty-five to thirty persons.

Stewed Blackberries

Pick over two quarts of berries, put them, with one cupful of sugar, into a cooker-pail and let them slowly come to a boil, stirring them occasionally as they are likely to scorch if cooked over a flame or very hot fire. When boiling, put them into a cooker for two hours or more. If cooked a very long time the juice comes out and leaves the berries rather small and seedy, but otherwise no amount of cooking hurts them. Serves twelve or fifteen persons.

Cranberry Sauce

l 1/2 qts. cranberries

2 1/2 cups sugar

1 cup water

Wash the berries and remove any that are soft and decayed. Put the berries, water, and sugar into a cooker-pail and bring them to a boil, stirring them frequently. When boiling, place the pail in a cooker for two and one-half hours or more. Serve cold.

Serves eight or ten persons.

Stewed Rhubarb

1 1/2 qts. prepared rhubarb

3/4 cup water

2 cups sugar

Wash the stalks, pare them if old, cut them into one-inch pieces and put them, with the sugar and water, into a two quart cooker-pail. When boiling, set the pail in a cooker for from one to three hours or more, depending upon the character of the rhubarb. Some people prefer to use brown sugar with rhubarb.

Serves eight or ten persons.

Stewed Figs

1 lb. figs

1 1/2 cups sugar

Juice of one lemon Water to cover figs

Use pulled figs; those which come in boxes crack open when they are pressed and are not so attractive when stewed. The natural form is preserved in pulled figs, and they have, besides, the advantage of being cheaper. Wash the figs and put them, with the other ingredients, into a pan which fits the cooker-pail. Boil them, set the pan in the pail of boiling water and put it into a cooker for seven hours or more. When cold, serve the figs with whipped cream.

Serves eight or ten persons.