The amount of sugar varies very much with the quality of the gooseberries.
PRUNES, STEWED .-- The prunes should be washed before they are stewed.

They will not take more than half an hour to stew, and a strip of lemon-peel should be placed in the juice.

Stewed prunes are much improved by the addition of a little port wine.
PLUMS, STEWED .-- Stewed plums, such as black, ordinary, or greengages, or indeed any kind of stone fruit, can be stewed in syrup, and have this advantage--plums can be used this way which could not be eaten at all if they were raw.

These fruits are much nicer cold than hot.

In many cases, in stewing stone fruit (and this applies particularly to peaches, apricots, and nectarines), the stones should be removed and cracked and the kernels added to the fruit.
CHERRIES, STEWED .-- Large white-heart cherries form a very delicate dish when stewed.