Make same as currant and huckleberry sauce.
Red raspberries and currants make a nice sauce, but when they can be had fresh are better raw than cooked.
Look the blackberries over, and take the finest out to serve raw. Put the cullings to cook, using one cup of hot water to each quart of berries. Make half a cup of flour into a batter with half a cup of cold water. Put one-fourth of a teaspoonful of salt into one cup of boiling water, and pour this into the batter, stirring constantly to prevent lumping. When well mixed, stir it into the berries, and cook until the flour ceases to have a raw taste. Sweeten to taste, and serve cold with cream.
Pieplant may be prepared for sauce in the same way as the blackberries, but when young and tender is best cooked in a little water and sweetened. Old pieplant must be peeled.
Proceed in the same way as for blackberries, after having removed the stems and blossom ends. When gooseberries are young, just cook with a little water and sweeten.
Pick off the stems and the blossom ends, wash the berries, and put to cook in just enough water to prevent burning. When about done, add a pinch of soda, set off the fire, and sweeten to taste.
Thoroughly wash the fruit in warm water, then put to soak in sufficient cold water to cover it. Let stand until it has absorbed all the water it will take up, then put to cook in the water in which it was soaked. Cook slowly and continuously, after it reaches the boiling point, until it becomes tender. Sweeten just before removing from the fire. Many dried fruits have better flavor when a very sweet and a very acid variety are cooked together. Prunes and apricots are a good example of such a mixture. Like fresh fruits, they should be cooked covered. Dried plums, if very sour, are improved by having an equal quantity of prunes or seedless raisins cooked with them.
Look the apples over, wash clean, and put to soak in plenty of cold water. Let soak several hours, or over night, and put to cook in the water in which they were soaked and cook slowlv until done. Remove from the fire and sweeten.
All dried fruits are prepared and cooked in the same way.
Use equal parts of the two fruits, and proceed as above.
Use equal portions of the two fruits. Look over, wash, and put to soak in cold water in separate bowls. When swollen, put to cook in the water in which soaked, but cook the prunellos an hour before adding the pears. When soft, but not mushy, sweeten.
Look over a pint of prunes and the same amount of apricots. Put to soak in separate bowls with cold water to cover, and let soak until they are plump, and have absorbed all the water they will. Then put the prunes to cook in a well-scalded cheesecloth bag. When they have cooked slowly an hour, add the apricots, and cook until they are done. Remove the prunes, sweeten the remaining fruit and juice, and pour over the prunes half of the liquid.
Proceed in same manner as with prunes and apricots.
Use equal portions of apricots and prunes well cooked and mashed through a colander. Put over the fire, let become boiling hot, sweeten and serve. Equal parts of seedless raisins and apricots make a nice sauce also.
Select a rather tart apple, pare and core, being careful not to break the apple, place in a rather shallow dripping pan, put a teaspoonful of sugar in the center of each apple. Make a basting liquid by heating together half a cup of water, four level teaspoonfuls of butter and one-fourth cup of sugar; baste the apples before putting them in the oven. Bake in a moderately hot oven; basting two or three times while baking.
Use tender pieplant, cut in small pieces, wash and put into upper part of double boiler; set this in the water boiling in lower part, and put again over the fire, and let cook until done; then sweeten and serve.