52 The Bulletin. 



vegetables, like onions, are to be cooked, tbey may be put iu a small vessel 

 with a tigbt cover and placed iu the large vessel Ayith the other vegetables 

 and all cooked ou oue brick or soapstone. 



Our farmers need good food with staying qualities, ami their appetites call 

 for pies. Instead of making four, six, or eight pies, as some of us have done, 

 let us save time, labor, and fuel, as well as digestion, by using a large pan 

 which will hold the quantity of fruit necessary for the family. Make a bot- 

 tom and top crust, if you will, but a better plan still is to put the fruit in the 

 pan without a bottom crust, and if the fruit is juicy, put a cup, mouth down- 

 ward, iu the center of the pan to act as a vacuum for the juice; then sweeten 

 to taste, cover with a top crust and bake from one to two hours between the 

 two hot brick. The time for baking in the box will depend upon the fruit. 

 In this case, both time, labor, and fuel are saved. 



In the matter of canning vegetables a great amount of hot. hard labor is 

 saved by the use of the box. For example, after the vegetables have boiled 

 fifteen minutes under steam and are made air-tight, quickly place the vessel 

 holding the jars iu the box on a hot brick. At the end of twenty-four hours 

 the vegetables may be reheated, as a matter of safety, and again placed in 

 the box. This method saves hours of fuel and is a means of keeping the 

 kitchen cool. 



EECIPES. 



For vegetables, the recipes that apply to the range will be satisfactory when 

 used in the box, except in the case of water. Since there is no evaporation, 

 all vegetables, except those to be drained and those that absorb water, must 

 be cooked in very little water — just enough to produce steam. 



The time for cooking vegetables in the box is about the same as that 

 required on a range. 



SNAP BEANS. 



Allow the usual piece of bacon for the seasoning. Put the bacou in 

 about one cup of cold water, add salt and bring to the boiling point on the 

 breakfast fire. Add two quarts or more of beans, cover with a close lid and 

 place on a hot brick in the box. Allow about four hours for cooking. If too 

 much water is used the beans will not be good. 



SQUASH. 



Cut the squash into halves or quarters, remove seeds with a small sharp 

 knife, and steam over beans or other mild vegetables. When tender, remove 

 skin and season with salt, pepper and butter. 



OKEA. 



Cut stems from tender okra and steam over any mild vegetable; when ten- 

 der, seasoJi with salt, pepper, butter and a little good vinegar. 

 If okra is cooked over beans very little seasoning will be needed. 



ONIONS. 



Put onions into cold water to remove skins. Drop them into boiling, salted 

 water, cover closely and put in the box on a hot brick. When tender, drain 

 and season with salt, popper and butter. 



PEAS. 



Put the usual seasoning of bacon in cold water, add salt and bring to the 

 boiling point. Put in the peas, cover closely, and jilace in the box on a hot 

 brick or soapstone. Allow about four hours for cooking peas. 



TO STEAM A ROAST. 



Try out the suet, put the roast in the hot fat. sear on all sides, cover closely 

 and put iu the box ou a hot brick. When ready to brown, add salt. i)epper, 

 flour, and one-half cup of bailing water and cover with a hot soapstone. 



