The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Baked Spiced Apples

• 6 apples
• 30 cloves
• 2 cups water
• ²⁄₃ cup sugar
• 6 slices lemon

Pare the apples, remove the cores and stick five whole cloves into each apple. Make a syrup of the water and sugar. Put the apples into a pudding dish, pour the syrup over them, and place a slice of lemon over the top of each. Bake them in a slow insulated oven for one hour with the stones heated until the [paper test] shows a light brown.