Daily independent. [volume] (Elko, Nev.) 188?-1915, 1912-03-19
COOKING DRIED FRUIT
FIRELEss METHOD MAKES 1T AS
GOOD AS PRESERVES.
Dried and Canned Vegetables May Be
Treated In the Same Way With
th2 Most Satisfactory
Results.

very few women really know how
TO get the best out Of dried fruit and
vegetables They have become &C.
customed 10 thinking that these arti.
Giles OF 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 80 expen.
sive that most families cannot afford
10 nave much OF it. Dried and evap.
Grated fruits may be obtained reason.
| ably at all seasons.
Inc hreless method is the best way
TO cook them. You need not buy a
Lreless 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
De made alright. Line with asbestos
paper. and then stuff tightly all around
the top. bottom and sides with layers
or newspapers to the depth Of three or
TOUR inches. What you must remem.
per Is that II must be absolutely air
tight Another thing to remember is
that your receptacle must be nearly
iull II you cook small quantity you
must nave a small receptacle, as the
lruit is not as likely to cool off before
thoroughly done as it would If placed
il half-filled pail.
wash your fruit thoroughly first.
ana 10 one pound Of same add one.
halt 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
nreless cooker and allow to remain In
there about eight hours. Place a cush-
ION on top Of the cooker and weigh
tnat 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 product Each shriv-
eled piece will swell to its original
size. unoroken. distended with a Juicy
aromatic liquor, and charged with the
MAYORS which characterize fruit in its
prime state. Tapioca and sago are de-
lc1ous 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 freless cookers are also ex.
cellent for Going home canning of
vegetables and fruits. BY canning
them In this way the house ia kept
cool. fuel % saved and the housewife
ID 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 CT fruit. pour in cold water
until IL overHows 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 10 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 CABS