ve them whole); put a
kettle with 1 cup sugar and 2 cups water over the fire and boil a
few minutes; put in the pears and stew till done; pour them into a
dish and serve cold. If the syrup should be too thin a teaspoonful
cornstarch wet with cold water may be added and boiled with them for
a few minutes. A little claret, cinnamon, lemon juice and rind may
also be added if liked.

630. +Stewed Dried Pears.+-- Wash and soak 1 pound dried pears for 2
hours; put them over the fire, covered with cold water, add a small
stick of cinnamon, a little lemon juice and peel and boil until
nearly done; then add 5 tablespoonfuls sugar and boil till done.

631. +Stewed Dried Prunes.+-- Wash 1 pound dried prunes in several
waters, put them in a saucepan, cover with cold water, add the juice
and rind of 1 lemon and stew till tender; if the water boils away
add more; when done add 4 tablespoonfuls sugar, pour them into a
glass dish and serve cold. If the liquor of the prunes should be too
much or too thin dissolve a little cornstarch in cold water, add it
to the prunes and let them boil for a minute; but care must be taken
not to get them too thick.

632. +Prunelles.+-- Wash 1/2 pound prunelles in several waters and soak
them for 2 hours in cold water; then put them over the fire with the
same water they were soaked in to boil slowly till tender; when
nearly done add 1 cup sugar and boil till done; pour them into a
dish and serve when cold. If not sweet enough add more sugar.

633. +Stewed Cranberries.+-- 1 quart cranberries, 2 cups sugar and 1
cup water; wash and pick over the cranberries carefully, put them in
a saucepan with 1 cup water, cover and stew till tender; then strain
them through a sieve; return the pulp to saucepan and boil for a few
minutes; add the sugar and stir and boil just long enough to melt
the sugar; rinse out a mould with cold water and sprinkle with
granulated sugar; pour the cranberries when nearly cold into the
mould and set it in a cool place to get firm.

634. +Stewed Huckleberries.+-- Pick over 1 quart huckleberries, put
them in a colander and rinse with cold water; put a saucepan with 1/2
cup sugar and 1/2 cup water over the fire and add the juice of 1
lemon; when it boils add the huckleberries, cover and stew slowly 10
minutes; add 1 teaspoonful cornstarch wet with cold water and boil
for 1 minute; remove the berries from the fire, add 1/2 cup port wine,
pour them into a dish and serve when cold. The