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Raisins, Stewed

Take as many raisins as may be wanted and stone them; then cover with cold water, and let them soak for a few hours--ten or twelve if convenient. Then cook them in a stone jar or stewpan, either on the hot plate of a range or in the oven, which can scarcely be too slow. The raisins will swell a good deal, and no sugar is wanted unless they are dry and poor. They are nourishing and easily digested, and possess laxative properties.