Daily independent. [volume] (Elko, Nev.) 188?-1915, 1912-04-16
COOKING DRIED FRUIT
FIRELEss METHOD MAKES IT AZ
GOOD As PRESERVES.
Dried anu Canned Vegetables May 30
Treated In the Same Way 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 OF food are at best unpalatable
Tne truth ia that they are not usually
cooked long enough or slow enough to
bring out the flavor.
Fres' fruit Just now is so expen.
sive that most families cannot afford
to nave much Of it. Dried and evap-
Grated fruits may be obtained reason
ably at all seasons.
The flreless method is the best way
to cook them. You need not buy
LIeless cooker for the purpose unless
you wish to. Make one yourself Sim.
r:y get a small dry goods box. or
large pail. or any receptacle that can
be made airtight Line with asbestos
paper. and then stun tightly all 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 It must be absolutely air
tight Another thing to remember is
that your receptacle must be nearly
full II you cook a small quantity yol
must have a small receptacle. as the
fruit is not as likely to cool on before
thoroughly done as it would II placed
IL half-hlled pail
Wash your fruit thoroughly first,
and to one pound of same add one
nalI pound OF sugar; put water enough
In to cover by about one inch Boil
seven minutes over a flame. and then
as quickly as possible place in your
fireless cooker and allow to remain In
there about eight hours Place q 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
instpid canned product Each shriv-
eled piece will swell to its original
size. unbroken. distended with a Juicy.
aromatic liquor, and charged with tho
fiavors which characterize fruit In its
prime state Tapioca and sago are de-
licious with these fruit juices, in max
Ing tempting desserts
NtiOu NSBcldOlcb, buC0 a8 lima
beans. peas. src., 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 flreless cookers are also ex-
cellent for doing home canning of
vegetables and fruits. By canning
them In this way the house IL kept
cool, fuel is saved and the housewife
ls free from the fear Of water boil
ing way. Clean and prepar. the
same as for any canning process Dip
the jars In boiling water, fill with veg.
etables .r fruit. pour In cold water
until 1t overflows the jar. dip the caps
In boiling water. place them on tho
Jars. but do not seal tightly; allow for
expansion. Put perforated rest In
the bottom of your kettle, placi tho
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 16
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.