The Vinita daily chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1902-1913, 1911-12-05
COOKING DRIED FRUIT
FlRELEss METHOD MAKES IT AS
GOOD As PRESERVES.
Dried snJ Canned Vegetables May 3,
Treated in the Same Way With
th- Most Satisfactory
Results.


TO get the best out OF dried fruit ant
vegetables. They have become ac
customed TO thinking that these arti
eles Of food are at best unpalatable
No greater mistake could be made
Inc truth is that ,hey are not usually
cooked long enough or slow enough tc
bring out the flavor
Fres' fruit just now is so expen
siye that most families cannot afford
to nave much of it, Dried and evap
GRATED fruits may be obtained reason
ably at all seasons.
The fireless 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.
r!y 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
four inches. What you must remem.
ber Is that ii must be absolutely air
tight Another thing to remember is
that your receptacle must be nearly
fuil If you cook small quantity you
must have small receptacle. as the
iruiI Is not as likely to cool off before
thoroughly done as it would If placed
H. 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 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
insipid canned product. Each shriv-
eled piece will swell to its original
size. unbroken, distended with a Juicy.
aromatic liquor, and charged with the
navors which characterize fruit in its
prime state. Tapioca and sago are de-
lieious 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 mush 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 kent
cool. fuel is saved and the housewife
is free from the fear of water boil
ing way. Clean and prepare the
same as Tor any canning process. Dip
the jars in boiling water. fill with veg.
etables CT fruit, pour in cold water
until u oyerhows the jar, dip the caps
In boiling water. place them on the
Jars, but do not seal tightly; allow for
expansion. Put a perforated rest in
the bottom of your kettle, plac3 the
prepared jars on the rest, fill the ket-
lie with cold water up to the necks
OF the Jars Place the cover on the
Kettle, put on the stove and boil t5
minutes At the end of that time plaee
at once into the cooker and cover
tightly Allow the Jars to remain in
the cooker from two to three hours,
then remove and tighten the caps