D. M. FERRY & CO., DETROIT, MICH. 



A Word to Housewives about 

 Waterless Cooking 



Do you sometimes tire of the monotony of preparing your daily meals? 

 Waterless Cooking provides variety and offers opportunities to realize undreamed 

 of possibilities in the way of new dishes from the same old familiar ingredients. 



If you have not already adopted this new and easy means of cooking or if 

 you have not sampled any of the countless number of tempting foods prepared 

 by this method, there is a new and delightful experience awaiting you, your 

 family and your guests. 



Most of the familiar, old-fashioned recipes for cooking vegetables call for 

 boiling a given length of time and then, "Drain thoroughly, season to taste and 

 serve with drawn butter or your favorite sauce." 



Waterless Cooking eliminates this most wasteful practice in cooking. Only 

 sufficient water to form steam — not more than three or four spoonfuls — is all 

 that is required and the food is cooked in a brew of its own juices. As none of 

 the juices can escape they are used to form the basis of the sauce or gravy to 

 serve with the meat or vegetable from which the juices came. 



An old French proverb says: "Water is foe to all flavor." Water, clear and 

 tasteless in itself, gets into the flesh of fruits, vegetables and meats, and makes 

 their flavors also nearer clear and tasteless. 



Make this little test. Cook carrots in the usual way in a quantity of water. 

 Instead of draining remove the carrots and boil down the water. There will be a 

 thick residue of true carrot sugar, some of the health value that usually is 

 poured into the sink. Other vegetables will show a similar result. For the sake 

 of our health and that of our children this harmful waste can not be checked 

 too soon. 



Waterless Cooking not only simplifies the problem of what to cook, it lightens 

 the work of cooking and does away with the necessity of keeping a careful watch 

 to see that dishes do not boil dry or boil over. There is an important saving in 

 fuel as most of the cooking is done over a low fire. Since the utensils for Water- 

 less Cooking are designed to hold all of the steam generated, there are no escap- 

 ing odors. Highly nutritious foods, such as sauerkraut, which are often left out 

 of the menu because of their unpleasant odor, can be served more often without 

 danger of the odor reaching beyond the confines of the utensils in which they are 

 cooked. 



Why are we interested in Waterless Cooking? Because it enhances the value 

 of vegetables by preserving all of their nutritional content and makes them much 

 more appetizing by bringing out the best there is in them of quality and flavor. 

 People who learn to expect the highest quality obtainable in vegetables will 

 demand Ferry's Seeds. 



