Apple Sauce

Wash and core, but do not pare the apples. Put them into a kettle with just enough water to cover them. Cook in the Caloric two hours, using one radiator. When done, add sugar to taste and strain through a sieve. Cool and serve.

Cranberry Sauce

Wash one quart of cranberries and add two cupfuls of sugar and one-fourth cupful of water. Cook in a covered kettle in the Caloric one hour, using one radiator.

Dried Apricots, Apples, Peaches or Pears - Soak the fruit over night in cold water enough to cover it. Sweeten to taste and cook in the Caloric two hours, using one radiator. Boil the liquid down to a syrup and serve the fruit in it.

Jellied Prunes

Wash one-third of a pound of prunes. Soak for several hours in two cupfuls of cold water. Heat to the boiling point on a flame stove and place the kettle in the Caloric for three hours, using one radiator. When done, stone and quarter the prunes. Soak one-half box of gelatine in one-half cupful of cold water and add it to the prune juice. Add one cupful of sugar and one-fourth cupful of lemon juice. Strain, add the prunes and pour into molds. When cold, serve with whipped cream and sugar.

Rhubarb Sauce

Wash and cut the rhubarb into one-inch pieces, but do not peel it. Put it into a kettle with sugar but no water. Cook in the Caloric one hour or more, using one radiator.

Stewed Prunes

Wash one pound of prunes, cover them with cold water and add one cupful of sugar. Cook in the Caloric four hours or over night, using one radiator.

Stuffed Peaches

Cut large, ripe peaches in two, remove the stones and fill the cavities with chopped nuts and stoned raisins. Pour over them one-half cupful of water and sprinkle them with sugar. Bake in the Caloric one-half hour, using two radiators.