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Dried Fruits (To cook dried fruits)

To cook dried fruits thoroughly they should after careful washing be soaked over night. Next morning put them over the fire in the water in which they have been soaked; bring to a boil; then simmer slowly until the fruit is thoroughly cooked but not broken. Sweeten to taste. Very much less sugar will be needed than for fresh fruit.

If desired cook a little stick cinnamon or other spice with the fruit. Pears, which are apt to be insipid, are especially improved by this addition.

LEMON BUTTER No. 1 1/2 cup sugar 1 ounce butter 1 lemon 1 egg Beat the butter and sugar to a cream and add the beaten egg; then add the lemon, juice and rind, and stir over hot water until the mixture thickens. Remove from fire and stir until cool. LEMON BUTTER No. 2 1/2 cup sugar 1/2 tablespoon cornstarch 1 lemon 1 teaspoon butter 1/2 cup water 1 egg Mix the sugar and cornstarch; add the juice and rind of the lemon and the butter; then add the water and cook over hot water until the cornstarch clarifies. Pour the mixture on the beaten egg; return to the fire and stir until it thickens.