Apples with Raisins
Pare, core, and quarter a dozen or more medium-sized apples. Clean thoroughly
one fourth the weight of apples in raisins, and pour over them a quart of
boiling water. Let them steep until well swollen, then add the apples, and cook
until tender. Sugar to sweeten may be added if desired, although little will be
needed unless the apples are very tart. Dried apples soaked overnight may be
made much more palatable by stewing with raisins or English currants in the same
way for about 40 minutes.
Note: I don't understand the cleaning of the raisins. Perhaps this was written
at a time when raisins didn't come packaged in sanitary conditions.