The Marion daily mirror. (Marion, Ohio) 1892-1912, 1912-01-15
HENRY ct.Ews
HOW TO COOK DRIED FRUIT.
Fireless Cooker Can Be Made with
Little Trouble.


Very few women really know how &c
get the bost out OF dried fruit and
vegetables. They have become accus
toned to thinking that these articles
of food are ut best unpalatable No
greater mistake could be made The
truth IS that they are not usually cook
I'D long enough or slow enough to
bring out the flavor.
Fresh fruit just now Is so expensive
that most families cannot afford to
have much OF It, Dried and evaporat
ell fruits may be obtained reasonably
at all seasons.
The frcless method IL the best way
TO cook them. You need not buy o
flreless cooker for the purpose unless
you wish TO-. Make one Yourself. Sim
ply get small dry goods or soap box
. or large pail. or any receptacle that
can be made alright. Line with as
bcstos paper and then stun tightly ali
around the top. bottom ana sides with
layers OF newspapers 10 the depth OF
three or four inches. What you must
remember Is that It must be absolute
ly alright. Another thing TO remem,
Der Is that your receptacle must he
nearly full. II you cook a small quan.
tity you must have n small receptacle.
ns the fruit Is not us likely to cool of
before thoroughly done as Il would II
placed In half filed pail.
Wash your fruit thoroughly first. and
10 one pound of same add one-half
pound OF sugar. Put water enough I'm
to cover by about one inch. Boil sev
en minutes over II flame and then as
quickly as possible place in your fre.
less cooker. and allow TO remain In
there about eight hours. Place cush.
lon on top of the cooker and weight
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 products. Each sliliv.
eled piece will swell to its original
size. unbroken. distended with Il juicy
aromatic liquor and charged with the
fiavors which characterize the fruit in
its prime state. Taploca and sago are
delicious with these fruit juices in
making tempting desserts.
Dried vegetables. such MS lima beans.
pens, etc, should be treated In the
same way and given about the same
length OF time TO cook. Canned vege,
tables which have been bought In the
stores are also much improved by this
additional process
These ilrelcss cookers are also OK
cellent for doing home canning of veg
etables and fruits. By canning them
IN this way the house Is kept cool.
fuel is saved ana the housewife is
free from the fear Of water boiling
away. Clean and prepare the same as
for any canning process. Dip the Jars
In boiling water. hll with vegetables
or fruit, pour in cold water until II
oyerilows the inr, dip the caps In boil.
Ing water. place them on the Jars. but
do not seal tightly; allow for expan.
sion. Put perforated rest IN the bot.
tom OF your kettle, place the prepared
Jars on the rest, nll the kettle with
cold water up to the necks Of the Jars
Place the cover on the kettle. put on
the stove and boil fifteen minutes Al
the end Of that time place at once
into the cooker and cover tightly. Al
low the Jars to remain In the cooker
from two to three hours. then remove
and tighten the caps.