Cranberries and Sweet Apples. — Stew equal parts of cran- berries and sweet apples together. Mash, run through a fine sieve or colander to remove the skins and make the whole homogeneous. This makes a very palatable sauce without the addition of sugar. California prunes and cranberries stewed together in equal proportion, in a small quantity of water, also make a nice sauce without sugar. Oranges and Apples. — The mild, easy cooking, tart varieties of apples make an excellent sauce stewed with one-third sliced oranges, from whicii the seeds have been removed. Pare, core, and slice the apples, and cook gently so as to preserve the form of botli 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 thom, with the water in which they were soaked✪ Stewed Raisins, 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. FRUIT. 61 Dried Apples* — Good apples properly dried✪ Dried Apples make a very palatable sauce ; but unfortunately the fruit generally selected for drying is of so inferior a quality that if cooked in its fresh state it would not be good. The dried fruit in most of our mar- kets needs to be looked over carefully, and thoroughly washed in hot water before using. Put into a granite- ware kettle, cover with boiling water, and cook gently until tender. Fresh steam- dried or evaporated apples will cook in from one half to three fourths of an hour ; if older, they may require from one to two or more hours. Add boiling water, as needed, during the cook- ing. If when tender they are lacking in juice, add a little boil- ing water long enough before lifting from the fire to allow it to boil up once. If the fruit is very poor, a few very thin slices of the 3'ellow portion of lemon or orange rind, added a half hour before it is done, will sometimes be an improvement. Dried Apples with Other Dried Fruit. — An excellent sauce may be made by cooking a few dried plums with dried or evap- orated apples. Only enough of the plums to give a flavor to the apples will be needed ; a handful of the former to a pound of apples✪ Dried Apples with Other Dried Fruit will be sufficient. Dried cherries, raisins, English cur- rants, dried apricots, prunelles, and peaches are also excellent used in combination with dried apples. Dried Apricots and Peaches. — These fruits, if dried with the skins on, need, in addition to the preparation for cooking recom- mended for dried apples, a thorough rubbing with the fingers, while being washed, to remove the down. Put into boiling water in about the proportion of two parts of fruit to three of water✪ Dried Apricots and Peaches. If the fruit was pared before drying, a little more water will be required. Cook quickly, but gently, until just tender, and take from the fire as soon as done. If too soft, they will be mushy and insipid. Evaporated Peach Sauce. — Soak the peaches over night in just enough Avater to cover✪ Evaporated Peach Sauce. In the morning put to cook in boil- ing water. When tender, sweeten and beat perfectlj' smooth with an egg-beater.

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Cranberries and Sweet Apples. — Stew equal parts of cran- berries and sweet apples together. Mash, run through a fine sieve or colander to remove the skins and make the whole homogeneous. This makes a very palatable sauce without the addition of sugar. California prunes and cranberries stewed together in equal proportion, in a small quantity of water, also make a nice sauce without sugar. Oranges and Apples. — The mild, easy cooking, tart varieties of apples make an excellent sauce stewed with one-third sliced oranges, from whicii the seeds have been removed. Pare, core, and slice the apples, and cook gently so as to preserve the form of botli 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 thom, 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. FRUIT. 61 Dried Apples* — Good apples properly dried make a very palatable sauce ; but unfortunately the fruit generally selected for drying is of so inferior a quality that if cooked in its fresh state it would not be good. The dried fruit in most of our mar- kets needs to be looked over carefully, and thoroughly washed in hot water before using. Put into a granite- ware kettle, cover with boiling water, and cook gently until tender. Fresh steam- dried or evaporated apples will cook in from one half to three fourths of an hour ; if older, they may require from one to two or more hours. Add boiling water, as needed, during the cook- ing. If when tender they are lacking in juice, add a little boil- ing water long enough before lifting from the fire to allow it to boil up once. If the fruit is very poor, a few very thin slices of the 3'ellow portion of lemon or orange rind, added a half hour before it is done, will sometimes be an improvement. Dried Apples with Other Dried Fruit. — An excellent sauce may be made by cooking a few dried plums with dried or evap- orated apples. Only enough of the plums to give a flavor to the apples will be needed ; a handful of the former to a pound of apples will be sufficient. Dried cherries, raisins, English cur- rants, dried apricots, prunelles, and peaches are also excellent used in combination with dried apples. Dried Apricots and Peaches. — These fruits, if dried with the skins on, need, in addition to the preparation for cooking recom- mended for dried apples, a thorough rubbing with the fingers, while being washed, to remove the down. Put into boiling water in about the proportion of two parts of fruit to three of water. If the fruit was pared before drying, a little more water will be required. Cook quickly, but gently, until just tender, and take from the fire as soon as done. If too soft, they will be mushy and insipid. Evaporated Peach Sauce. — Soak the peaches over night in just enough Avater to cover. In the morning put to cook in boil- ing water. When tender, sweeten and beat perfectlj' smooth with an egg-beater.

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