The FiRELESs Cooker and Its Uses 1745 



transferred to the cooker. One radiator was used. One and one-half 



hours were required for cooking the apples, which were somewhat pink 



from the long, slow cooking. They kept their shape well, and the flavor 



was good. 



RHUBARB SAUCE 



The rhubarb was washed and cut in pieces one inch long without being 

 peeled. Three layers each of fruit and sugar were placed alternately 

 in the kettle. The amoiuit of sugar used depends on the desired richness 

 of the sauce. No water was used. The kettle was placed over the fire 

 until the boiling point was reached. It was then transferred to the 

 cooker, where it remained for two and one-half hours. The sauce was a 

 rich red color and had an excellent flavor. 



EXTRACTION OF FRUIT JUICE FOR JELLY 



A mixture of currants and raspberries was used. Enough cold water 

 was added to just cover the fruit. The mixture was brought to the boiling 

 point and placed in the homemade cooker overnight. The juice was 

 clear and rich in appearance. The same method was used satisfactorily 

 for the first and the second extractions of grape juice. 



CANNED RASPBERRIES 



Raspberries were prepared and packed into the jar, the rubber was 

 adjusted, and the jar was completely filled with hot sirup. The cover 

 was adjusted, and the jar was sealed immediately. It was placed in the 

 fireless-cooker kettle, which had been wanned in order to prevent the 

 jar from breaking, and was covered completely with boiling water. The 

 kettle was covered at once and set away in the cooker overnight. This 

 method proved to be particularly good for raspberries, plums, and peaches. 



BAKED BEANS 



I pint navy beans i tablespoonful minced onion 



4 pints cold water 2 tablespoonfuls molasses 



^ teaspoonful soda J teaspoonful paprika 



I teaspoonful mustard Salt 

 J pound salt pork 



The beans were washed and soaked overnight in the cold water to 

 which the soda was added. They were then cooked in the same water 

 for about thirty minutes, or until the skins slipped off easily. The remain- 

 ing ingredients were then added, and the kettle was transferred to the 

 commercial cooker. Two radiators were used. The beans were brown 

 and tender at the end of six hoiu"S. 

 no 



