Lincoln County times. (Jerome, Idaho) 1911-1919, 1911-11-23
COOKING DRIED FRUIT
FiRELEss METHOD MAKES 1T AS
GOOD AS PRESERVES.
Dried and Canned Vegetables May Be
Treated In the Same Way With
the Most Satisfactory -
Results.

Very few women really know how
to get the best out of dried fruit and
vegetables. They have become &C
customed to thinking that these arti-
cles of food are at best unpalatable.
No greater mistake could be made.
The truth is that they are not usually
cooked long enough or slow enough to
bring out the flavor.
Fresh fruit just now is so expen-
sive that most families cannot afford
to have much of it. Dried and evap-
GRATED fruits may be obtained reason
ably at all seasons.
The flreless method is the best way
to cook them. You need not buy a
fireless cooker for the purpose unless
you wish to. Make one yourself. Sim
ply get small dry goods box, or
large pail, or any receptacle that can
be made alright. Line with asbestos
paper, and then stuff tightly all around
the top, bottom and sides with layers
OF newspapers to the depth of three or
tour Inches. What you must remem-
Der Is that 1t must be absolutely air
tight. Another thing to remember is
that your receptacle must be nearly
FULL II you cook small quantity you
must have a small receptacle, as the
fruit is not as likely to cool off before
thoroughly done as 1t would if placed
in a half-filled pail.
Wash your fruit thoroughly first.
and to one pound of same add one
half pound of sugar; put water enough
In to cover by about one inch. Boil
seven minutes over flame, and then
as quickly as possible place in your
/ hreless cooker and allow to remain in
there about eight hours. Place a cush-
Ion on top of the cooker and weigh
that down with something that is
! heavy.
When taken out one will find the
fruit will rival the best preserves in
appearance and flavor, in no respect
suggesting that usually served, or the
lnsipid canned product. Each shriv-
eled piece will swell TO its original
size. unbroken, distended with a juicy.
aromatic liquor. and charged with the
havors which characterize fruit in it's
prime state. Tapioca and sage are de-
icious with these fruit juices, in max
ing tempting desserts.
Dried vegetables. such as lima
beans. peas. etc. should be treated in
the same way and given about the
same time to cook. Canned vege-
tables which have been bought In the
stores are also much improved by this
additional process.
These fireless cookers are also ex
cellent for doing home canning OF
vegetables and fruits. By canning
them In this way the house is kept
COOL fuel is saved and the housewife
Is free from the fear of water boil
ing way. Clean and prepare the
same as for any canning process. Dir
the jars in boiling water. fill with veg
etables or fruit. pour in cold water
until 1t overflows the jar dip the caps
In boiling water. place them on the
Jars. but do not seal tightly; allow fol
expansion. Put a perforated rest IL
the bottom of your kettle. placs the
prepared jars on the rest, fill the ket
lie with cold. water up to the neck.
Of the jars. Place the cover on the
kettle, put on the stove and boil II
minutes. At the end OF that time place
at once into the cooker and cover
tightly. Allow the Jars to remain IL
the cooker from two to three hours
then remove and tighten the caps.