Stewed Apples

Great care should be taken in the selection of the apples to avoid those which "fall" easily. The cores should be removed before peeling and the apples placed in sufficient water to cover them. A little spinach green may be placed in to flavor and color. When the apples are yet whole, but are transparent, they may be carefully lifted out with a strainer and placed on a glass dish. The centers should then be filled with red jelly, and the tops masked with apple or orange marmalade. The water they were boiled in should be reduced by simmering until quite syrupy; it may then be colored with a little cochineal and flavored with lemon, and then poured around the dish.

Stewed Apples With Rice

Pare and core some large Russet apples and place in a saucepan with sufficient water to cover them, simmering gently on the side of the fire until they are quite tender. Clean and blanch some rice, put in a saucepan with a little milk, sugar and salt to taste, set on the fire, and as the milk is absorbed, pour in a little more. Continue in this way until the rice is quite cooked and firm, and all the milk is absorbed. Turn out onto a dish, put the apples on it, fill the spaces between them with some rice, and place in the oven until light brown.

Stewed Figs

Put four ounces of sugar into a lined saucepan with the thinly-pared rind of a large lemon and a pint of cold water; stir over the fire until the sugar is dissolved; then move to the side of the fire, add one pound of dried figs and stew very gently for from two to two and a half hours. When the figs are quite tender, mix with them two wineglassfuls of sherry wine and the strained juice of a lemon; let them get cold, turn with their syrup onto a glass dish, and serve.

Stewed Greengages

Select eighteen or twenty ripe greengages, cut them into halves, stone, and put them into a saucepan with a pint of cold water, adding half a pound of sugar. Place the pan on the stove, and when boiling, skim well. Cook for five minutes, stirring slowly from the bottom to avoid mashing the fruit; remove from the fire and immediately add one gill of red curacoa, mixing well together for about half a minute. Pour the whole into a bowl, let it get cool, turn it onto a dish, and serve.

Stewed Peaches

Peel and cut into quarters ten medium-sized ripe peaches, removing the stones, put them into a saucepan with one pint of cold water and add eight ounces of granulated sugar. Place the pan on the stove, and when boiling, skim well; cook for five minutes, meanwhile stirring slowly from the bottom to avoid mashing the fruit, remove from the fire and immediately add a gill of kirsch, mixing well together for about half a minute, pour the preparation into a bowl, let it get cool, turn it out onto a dish, and serve.

Stewed Peaches, Conde

Wipe the peaches, put them in a preserving-pan with some clarified sugar and stew them. Prepare a croustade of rice, bake it, and when done turn it out onto a hot dish; ornament it with dried cherries and strips of angelica and put the stewed peaches around it; make a sauce with apricot marmalade and madeira in equal parts and pour it over.