The Emmett index. [volume] (Emmett, Idaho) 1893-1925, 1912-01-25
HOW TO COOK DRIED FRUIT.
Fireless Cooker Can Be Made With
Little Trouble.


Very few women really know how to
get the best out OF dried fruit and
vegetables. They have become accus-
toned to thinking that these articles
of food are at best unpalatable. No
greater mistake could be made. The
truth Is that they are not usually cook
ed long enough or glow enough to
bring out the iavor.
Fresh fruit Just now is so expensive
that most families cannot afford to
have much of it. Dried and evaporat-
ed fruits may be obtained reasonably
at all seasons.
The fireless method IS the best way
TO cook them. You need not buy
freless 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
bestos 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
remember is that II must be absolute
Iy alright Another thing 10 remem-
Der is that your receptacle must be
nearly full II you cook a small guam
tity you must have g small receptacle,
as the fruit is not as likely to cool of
before thoroughly done as it would If
placed in a half filed 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 sew
en- minutes over a fame and then as
quickly as possible place in your fire.
less cooker. and allow to remain in
there about eight hours. Place cush-
ion 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 favor. in no respect
suggesting that usually served or the
insipid canned products Each shriv-
eled piece will swell to its original
size, unbroken. distended with juicy.
aromatic liquor and charged with the
iavors which characterize the fruit in
its prime state. Tapioca and sage are
delicious with these fruit juices in
making tempting desserts.
Dried vegetables. such as lima beans.
peas. 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 freless cookers are also ex-
celhent for doing home canning OF veg
etables and fruits. BY canning them I
in this way the house is kept cool. /
fuel is saved and the housewife is 4
free from the fear OF water boiling /
away. Clean and prepare the same as I
for any canning process Dip the Jars .
in boiling water. I'll with vegetables /
or fruit. pour in cold water until il |
overiows the jar. dip the caps in boil /
ing water. place them on the jars, but .
do not seal tightly: allow for eXpan- /
sion. Put a perforated rest in the bot
tom OF your kettle. place the prepared .
jars on the rest. Gil 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. At
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.