PEACHES.--Peaches which are ripe but too hard for eating, are
nice baked. Pare, remove the stones, and place in loose layers in a
shallow, earthen pudding dish with a little water. Sprinkle each layer
lightly with sugar, cover and bake.

CRANBERRIES.--Cranberries make an excellent sauce, but the skins
are rather hard of digestion, and it is best to exclude them. Stew in
the proportion of a quart of berries to a pint of water, simmering
gently until the skins have all burst, and the quantity is reduced to a
pint. Put through a colander to remove the skins, and when nearly cool,
add for the quart of berries two thirds of a cup of sugar.

CRANBERRIES WITH RAISINS.--Cook the cranberries as in the preceding
recipe, and when rubbed through the colander, add for every pound of
cranberries before cooking, one fourth pound of raisins which have been
steeped for half an hour in just sufficient boiling water to cover. A
little less sugar will be needed to sweeten than when served without the
raisins.

CRANBERRIES AND SWEET APPLES.--Stew equal parts of cranberries and
sweet apples together. Mash, rub through a fine sieve or colander to
remove the skins and make the whole homogeneous. This makes a very
palatable sauce without the addition of sugar. California prunes and
cranberries stewed together in equal proportion, in a small quantity of
water, also make a nice sauce without sugar.

ORANGES AND APPLES.--The mild, easy cooking, tart varieties of
apples make an excellent sauce stewed with one third sliced oranges from
which the seeds have been removed. Pare, core, and slice the apples, and
cook gently so as to preserve the form of both fruits until the apples
are tender. Add sugar to sweeten, and if desired a very little of the
grated yellow of the orange rind.

STEWED RAISINS.--Soak a pint of good raisins, cleaned and freed
from stems, in cold water for several hours. When ready to cook, put
them, with the water in which they were soaked, in a fruit kettle and
simmer until the skins are tender. Three or four good-sized figs,
chopped quite fine, cooked with the raisins, gives an additional
richness and thickness of juice. No sugar will be needed.

DRIED APPLES.--Good apples properly dried make a very palatable
sauce; but unfortunately the fruit generally selected for drying is of
so inferior a quality that if cooked in its fresh state it would not be
good. The dried fruit in most of our markets needs to be looked over
carefu