Page:Browne - The Plain Sailing Cook Book.djvu/155




 * MATERIALS

½ pound dried fruit

¼ to ½ cup sugar


 * UTENSILS

Covered saucepan


 * 1) Wash the fruit very carefully in plenty of water.
 * 2) Put the fruit in a saucepan, cover with water, and let it stand overnight.
 * 3) Set the saucepan over a slow fire, cover it, let the fruit come to a boil, and then simmer for two hours.
 * 4) Add the sugar to the fruit, and when it is dissolved take the saucepan from the fire and let the fruit cool.

Apricots and peaches require more, and figs and prunes less, sugar than apples.