The table

1330. Stewed Prunes a la General Dufour.— Procure ten ounces of the best imported prunes (which should invariably be purchased at a responsible dealer's), and put them in a vessel with a quart of cold water, letting them soak for four hours; then thoroughly drain them. Put them in a saucepan with half a pint of cold water, the zest of a sound lemon, a two-inch-length piece of cinnamon, two ounces of fresh butter, and four ounces of powdered sugar. Place the pan on a slow fire, and with the spatula stir carefully and gently once in a while, to avoid breaking them. After letting them cook slowly for two hours, remove the pan from the stove, and add immediately a pint of Bordeaux wine, replace it on the stove to heat thoroughly, but not allowing it to boil again ; take from off the fire, pour the prunes into a stone jar, let get cold, then serve. 1331. Peach Marmalade. — Peel and cut into slices twelve good-sized, sound peaches ; put into a saucepan half a pound of granulated sugar and a pint of cold water ; place it on a hot stove, and let come to a boil, then add the peaches, and cook for twelve minutes, stirring continually with the spatula. Remove from the fire, and strain through a pastry-sieve into a bowl, adding twelve peeled almonds (No. 1207), then let cool off thoroughly. Put it into a china bowl, lay it aside in a cool place, and use when needed. This marmalade will keep for several days if properly prepared. 1332. Stewed Apples. — Take six fine, sound Middletown pippin apples, peel them neatly, and with an apple-corer core them thoroughly, then cut TABLE. each apple into four quarters, and lay them in a saucepan with a pint of cold water, adding half a pound of granulated sugar. When the contents of the pan come to a boil, skim well, and then flavor with the juice of half an orange, or the same quantity of lemon, and a saltspoonful of ground cinnamon can also be added. When flavored, let cook for five minutes longer, and with a spatula stir slowly from the bottom to avoid mashing the apples. Remove from the fire, pour into a china bowl, and cool off thoroughly before serving. 1333. Stewed Pears. — Are to be prepared and cooked exactly the same as for the above (No, 1332). 1334. Stewed Peaches. — Peel and cut into quarters ten medium-sized, sound, ripe peaches, removing the stones, put them into a saucepan with a pint of cold water, adding half a pound of granulated sugar. Place the pan on the stove, and when boiling skim well ; let cook for five minutes, meanwhile stirring them slowly from the bottom, to avoid mashing the fruit; then remove, and immediately add a gill of kirsch, mixing well together for about half a minute. Pour into a china bowl, let get cool, then dress on a dessert-dish, and serve. 1335. Stewed Apricots. — Peel, cut, and stone twelve good-sized apricots, or fifteen if they be small; then proceed to prepare them exactly as for stewed peaches (No. 1334), only substituting a gill of brandy for the kirsch. 1336. Stewed Green-gages. — Have eighteen or twenty solid, ripe, green-gages, peel them neatly, cut them in halves, and stone them. Proceed exactly the same as for stewed peaches (No. 1334), only replacing the kirsch by a gill of red curaçoa, and serving the same.