Daily independent. [volume] (Elko, Nev.) 188?-1915, 1912-04-30
COOKING DRIED FRUIT
FIRELEss METHOD MAKES IT ~
GOOD 40 PRESERvES.
Dried and Canned Vegetables May Bo
Treated In the Same way With
tho 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 10 that they are not usually
cooked long enough or slow enough to
bring out the flavor
Fres fruit just now IL 90 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 f1reless method is the best way
to cook them. You need not buy a
Ereless cooker for the purpose unless
you wish to. Make one yourself Sim
Ely get small dry goods box, or
large pail, or any receptacle that can
be made alright Line with asbestos
paper. and then stun tightly Ill around
the top, bottom and sides With layers
OF newspapers to the depth Of three or
four inches. What you must remem.
Der Is that II must be absolutely air
tight Another thing to remember II
that your receptacle must he nearly
| full IL you cook a small quantity you
| must have small receptacle, as the
fruit is not as likely to cool on before
/ thoroughly done as 1t would IL placed
IL half-fllled 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 q flame, and then
as quickly as possible place In your
freless 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. .'a
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 juicy,
aromatic liquor, and charged with the
fiavors which characterize fruit, in its
prime state. Tapioca and sage are de-
licious with these fruit juices. In max.
Ing tempting desserts. aGer
Dried vegetables, such N 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 f1reless cookers are also ex-
cellent for doing home canning Of
vegetables and fruits BY canning
them in this way the house 10 kept
cool. fuel Is saved and the housewife
Is free from the fear Of watsf boil
ing way. Clean and prepart the
same as for any canning procesa Dip
Z the jars In boiling water, I'LL With veg
stables CT. fruit, pour in c6A water
until 1t overflows the Jar, dip.tAe caps
In boiling water. place them son the
Jars. but do not seal tightly; allow for
expansion. Put perforated rest in
the bottom Of your kettle, placi the
prepared Jars on, the rest, flll the ket-
tie with cold water up TO the necks
/ Of the jars. Place the cover on tho
! kettle, put on the stove and boil 16
minutes At the end Of that time place
ut once into the cooker and cover
tightly. Allow the Jars to remain in,
4 the cooker from two to three hours,
then remove and tighten the cape