Dried Apples should be soaked and stewed as above. They will be much improved by stewing with them some thin slips of the yellow rind of lemon or orange; or by the addition of a few cloves.

Sugar should always be added after the fruit is done stewing, and while still hot. If put in at first, it renders the fruit hard and tough; besides that much of the sweet-ness was wasted in evaporation.