619. +Apples Stewed with Lemons.+-- Pare, core and quarter 12 good sized tart apples; put a kettle over the fire with 1 quart water, 1 cup sugar, 1 large lemon cut into thin slices and freed from the pits and boil for a few minutes; then put in the apples and boil until a straw will pierce through them easily; then remove from fire, put the apples into a dish and pour the strained syrup over them; serve either warm or cold.
620. +Apples Stewed Whole with Currants.+-- Pare and core 1 dozen medium sized tart apples without breaking them; boil 1 cup sugar with 1 pint water to a syrup, put in the apples and boil till a straw will pierce through them easily; then take out the apples carefully; put ½ cup well washed and dried currants into the syrup and boil 5 minutes; pour it over the apples and serve when cold. Finely cut citron or seedless raisins may be used instead of currants, or use all three together.
621. +Stewed Dried Apples.+-- Wash and soak the apples for 1 hour, put them in a saucepan, cover with cold water (or put them on with the water they were soaked in), cover, boil slowly till tender and sweeten them with sugar; serve either hot or cold.
622. +Stewed Evaporated Apples.+-- Wash ½ pound evaporated apples in several waters, put them in a saucepan, cover with cold water and boil till tender; add ½ cup sugar and boil for a few minutes; transfer them to a dish and serve either hot or cold; or press the apples when done through a sieve and serve in a glass dish.
623. +Peaches Stewed Whole.+-- Pare 1 quart small peaches; boil 1 cup sugar with 1 cup water for a few minutes, put in the peaches and boil till the fruit shows signs of baking; then remove and when nearly cold pour them into a glass dish and serve cold. Apricots are stewed the same way.
624. +Stewed Dried Peaches.+-- Wash and soak ½ pound dried peaches for several hours in cold water, put them with the water they were soaked in over the fire and boil slowly till tender; add sufficient sugar to sweeten and let them boil for 2 minutes longer; transfer the fruit to a dish and serve cold.
625. +Stewed Cherries.+-- Remove the pits from 2 pounds cherries; boil 1 cup sugar with 1 pint water to a syrup, put in the cherries and boil 3 minutes; pour them into a dish and serve when cold. If the cherries are tasteless add the juice of 1 lemon or use 1 cup water, 1 cup red wine and a stick of cinnamon. If the cherries are small stew them with the pits.