By means of the Caloric Fireless Cookstove fruit which should remain whole may be cooked more satisfactorily than in any other way. No burning is possible, so no stirring is necessary and the fruit is thus left whole. If care is exercised in removing it from the utensil in which it was cooked, it should appear on the table in its original shape.

Baked Apples

Core medium-sized apples but do not pare them. Fill the cavities with sugar and bits of butter, or with raisins and English walnuts. Cover well with sugar and pour a cupful of water around them. Sprinkle with nutmeg before serving. Bake in the Caloric, using two radiators.

Stewed Apples

Pare apples and remove the cores. Boil some water in a Caloric utensil. There should not be more than an inch of water in the vessel. Place the apples in the water and sprinkle sugar over them. Cover the kettle and cook in the Caloric one hour, using one radiator.

This recipe may be varied by rilling the apples with chopped nuts and raisins.

Stewed Apricots

Apricots should not be too ripe. Pare them and remove the stones. Heat to the boiling point a few tablespoonfuls of water. Put the apricots into this and sprinkle them with sugar. Cook in a covered kettle in the Caloric one-half hour, using two radiators.

Stewed Pears

Pare the pears without removing the stems. Put them into cold water immediately so that they will not discolor. Cook them in water as directed in the recipe for stewed apples.

Stewed Peaches Or Plums

Put the fruit into a kettle. Sprinkle sugar over it and add a little water. Follow the recipe for stewed apples.

Stewed Quinces

Pare ripe quinces, cut them into thin slices and put them into cold water. Heat a little water to the boiling point and add the quinces with sugar and a little lemon juice, white wine or vinegar. Cook in a covered kettle in the Caloric one and one-half hours, using one radiator.