Wash them in two or three waters, and put them to soak in rather more water than will cover them, as they absorb a great deal. After soaking two hours, put them into a preserving kettle in the same water, and with a lemon or orange cut up; boil them till very tender; when they rise up in the kettle press them down with a skimmer or spoon, but do not stir them. When they are tender, add clean brown sugar, and boil fifteen or twenty minutes longer.

Dried apples are rendered tasteless by being strained or stirred so as to break them up; and they are also injured by soaking over night.

If they are to be used for pies, there should be more sugar added than for sauce, and a small piece of butter stirred in while they are hot Nutmeg and clove are good spices for dried apple-pies.

Dried peaches are done in the same way, only the lemon and spice are omitted; and they should be soaked a longer time before boiling.