Daily independent. [volume] (Elko, Nev.) 188?-1915, 1912-04-13
COOKING DRIED FRUIT
EiRELEsS METHOD MAKES IT AS
GOOD AS PRESERVES.
Dried anu Canned Vegetables May Be
Treated in the Same Wy With
tn Most Satisfactory
Results.


Very few women really know how
to get the best out OF dried fruit and
vegetables. They have become ac-
customed to thinking that these arti-
cles O! food are at best unpalatable
No greater mistake could be made.
Inc truth is that they are not usually
cooked long enough or slow enough to
bring out the flavor -"
FIRES fruit Just now is so expen.
slve that most families cannot afford
TO cave much Of it, Dried aud evap-
ably at all seasons
Inc freless method is the best way
to cook them. You need not buy
cess cooker for the purpose unless
you wish to. Make one yourself Sim
~ get a small dry goods box or
Ia &c pail. or any receptacle thai can
be made alright Line with asbestos
paper. and then stuff tightly all around
the top. bottom and sides with layers
oi newspapers to the depth OF three or
lour inches. What you must remem
Der Is that 1t must be absolutely air.
ught Another thing to remember is
lull IT you cook small quantity yol
must have small receptacle. as the
iruil is not as likely to cool off before
thoroughly done as it would If placed
H. half-f1lled pail
wash your fruit thoroughly first.
ana to one pound of same add one.
hali pound OF sugar; put water enough
III 10 cover by about one inch Boil
seven minutes over a fame. and then
as quickly as. possible place in your
lireless 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
run will rival the best preserves in
appearance and flavor. in no respect
suggesting that usually served, or the
lnsipld canned product Each shriv-
eled piece will swell 10 its original
size. unbroken. distended with a Juicy
aromatic liquor. and charged with the
lIaVOrS which characterize fruit In its
prime state. Tapioca and sago dre de-
llcious 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 tireless cookers are dIso ex-
cellent for doing home canning of
vegetables and fruits BY canning
them in this way the house Us 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 Dip
the jars in boiling water. fill with veg
etables r fruit pour In cold water
until ii overfows 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. plac! the
prepared jars on the rest, fill the ket.
tie with cold water up to the necks
OF the jars. Place the cover on the
Kettle. put on the stove and boil Is
minutes At the end Of that time place
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