Stewing Fruits
Fruits are better stewed in a double enamelled saucepan, or baked in a tightly covered earthen jar in the oven with as little water as possible.
Dried fruits, such as raisins, figs, dates, &c., should be washed and picked over carefully, then soaked for several hours in cold water till they are soft and swollen to their fullest extent, when they should be stewed in the same water.