Dried Fruits

Dried fruits are especially satisfactory when prepared in the fireless cooker; for they can be cooked the long time that is necessary to their perfection, without danger of being broken or reduced to a mush.

Apples

Wash the apples in cold water, soak over night and cook in the water in which they were soaked. Boil slowly for ten minutes, adding sugar, lemon and spices to taste. Place in cooker for six hours.

Apricots

Wash the fruit carefully and allow it to soak in cold water over night. Boil slowly for ten minutes in same water; add sugar to taste and place in cooker for four hours.

Black Figs

Wash figs and soak over night in cold water. Boil slowly for five minutes in same water in which they were soaked; add sugar to taste; cook until sugar is dissolved; place in cooker for three or four hours. Serve cold with cream.

Figs

Cut stems from figs; cover with cold water; add a slice of lemon and simmer for five minutes. Add sugar to taste and cook five minutes longer. Place in cooker for three hours.

Dried Peaches

Wash peaches in cold water; drain and cover with fresh water; allow to soak over night. Boil slowly for ten minutes in water in which they were soaked; add sugar to taste and place in cooker for four hours.

Dried Pears

Cook pears the same as peaches. A few whole cloves, a small piece of cinnamon and a slice of lemon added while pears are boiling will improve their flavor.

Prunes

Wash the prunes in cold water; cover with fresh water and allow to soak over night. Simmer for five minutes in the same water in which they were soaked; add sugar to taste and when sugar is dissolved and the prunes boiling hot, place in the cooker for four hours.