1010. 
•THE RURAL, NEW -YORKER 
603 
The Fireless Cooker Again. 
No one, without lfaving tested it, 
can realize what a time and fuel saver 
the fireless cooker is. Moreovlcr, a 
costly outfit is not really essential to 
success. My own cookers are made of 
large wooden candy pails, and I prefer 
these separate ones on account of odor 
pervading the contents. The pails and 
lids are first lined with heavy paper, 
then well packed with fine hay, and a 
round cushion made of cheesecloth, 
stuffed with hay for the top; over 
which the lid is pressed down and fast¬ 
ened securely on each side with small 
wire hooks run through staples, on 
top and sides. These cushions, if kept 
dry and aired, will not become musty. 
Another reason why i favor the sepa¬ 
rate cookers is that one can prepare 
different vegetables at her leisure, for, 
of course, all know that the box must 
not be opened after receiving the con¬ 
tents until they are ready to be taken 
out. I usually put beans to soak in the 
morning and boil them, changing the 
water, adding seasoning and half the 
quantity of water used when cooking 
on the stove, and allow them to boil 
while supper is being prepared; then 
pack securely in box or bucket and set 
^side until noon the next day. Meats, 
poultry, etc., to be broiled or baked, 
are cooked from 30 to 60 minutes, and 
placed in the fireless cooker over night, 
and are ready for the oven. If the 
weather is cool the bucket is swathed 
in an old comfortable. 
Dried fruits are cooked over night, 
also fresh fruits that are apt to stick, 
are boiled rapidly five or ten minutes; 
then sweetened and set in the cooker. 
They are piping hot for breakfast. 
Puddings, custards, etc., are prepared 
for dinner while finishing breakfast, and 
set in the oven until after the dishes are 
washed, then they go in the cookers for 
dinner, leaving but little to do in the 
way of cooking the noon m'eal; with 
leisure to wash, sew, iron or read; 
and no fear of the dinner boiling dry, 
or being underdone if care is used in 
placing the lids on pots or pans securely, 
boiling or baking the ingredients until 
hot through, and cooker is well padded 
to retain the heat. 
Perhaps a few tried rules for pre¬ 
paring some of the more common vege¬ 
tables will prove beneficial to those 
using the fireless cooker for the first 
time. 
Rice.—Wash and soak in cold water 
one hour. Set on back part of range 
to simmer in water sufficient to cover; 
when grains begin to swell, add three 
cups of boiling milk, cover closely, boil 
rapidly a few moments and s’et in the 
cooker for four or five hours. 
Oatmeal.—Stir one cup of oatmeal in 
two cups of boiling water, cover closely 
and boil a few minutes and set in the 
cooker over night. It will cook in less 
time, but this is usually a breakfast 
dish. 
Mush.—Prepare in the usual .way, 
only not quite so thick; cover closely 
and place in the cooker four or five 
hours. Made at noon, it is delicious 
for supper. 
Stew pies.—When fruit is hard to 
cook, they may be baked or boiled un¬ 
til dough is done, and set in the cooker 
until the next meal hour. Peach cob¬ 
bler is delicious treated thus if baked 
in a deep tin or dish that can be cov¬ 
ered securely so that no steam can es¬ 
cape. In making the change place the 
lid in position on pies several minutes 
before removing from oven to the 
cooker. 
Green beans.—Prepare one-half gal¬ 
lon of green beans, place one-quarter 
pound of salt pork in the bottom of 
bean pot, add beans and salt to suit the 
taste, partly cover with cold water, boil 
one hour, if to be served for dinner; 
if prepared in the evening, less time 
will suffice. A quantity of cut-off sweet 
corn added to these improves the flavor, 
or new Irish potatoes; but they must 
all be thoroughly hot before placing in 
the cooker. _ D. B. P. 
My Neighbor and I. 
“I don’t know how you find it, but 
towards the end of the Winter our peo¬ 
ple always seem tired of our food, and 
my brain seems to shrink until I seem 
to revolve on about two dishes. Can you 
tell me of anything fresh?” 
“This is delightful. I was just wishing 
some one would come in, in just your 
state of mind, for I am glorying in a few 
new recipes, and you know how pleasant 
it is to pass them on. But I ought to ask 
what kind you are seeking?” 
“Any will be most gratefully received 
—none can come amiss except those I 
have been working on steadily the last 
four months.” 
“I will begin with breakfast. You 
know we decided tea and coffee did not 
suit us very well, so we heroically dis¬ 
carded them and drank water only for 
a few years. Somehow it is very festive 
to have a hot drink, and here is a recipe 
which, with good cream, we find most 
satisfactory. It is so simple that you 
will scorn it till you have tried it, 
but I don’t believe you will scorn 
it long, and you will find it both 
economical and harmless. Take 2)4 
quarts of bran and one-half pint of New 
Orleans molasses. Rub them together 
with your fingers, as you rub shortening 
into flour. Put it into a large shallow 
baking-pan and this into a cool oven, stir 
frequently so it does not burn, and cook 
till it is as brown as coffee. Pour one 
quart of boiling water on to five table¬ 
spoonfuls of this coffee, add a bit of but¬ 
ter, the size of a pea, boil 15 minutes 
and then tell me if you ever tasted any¬ 
thing better. Of course it can be made 
stronger or weaker to taste.” 
“Why, the children can take that, and 
they are all the time wanting coffee, and 
I think they are too young for it.” 
“Of course they can; we all like it, 
and you know 1 have been an inveterate 
coffee-drinker. Now for the breakfast 
dish. Butter a small dish, put in a layer 
of seasoned bread-crumbs, cover these 
with slices of tomato and then break 
eggs on top, as many as are necessary 
for your number of mouths. Put into 
the oven till eggs are just set. So quick¬ 
ly done, and such a nice change! Now 
we are through breakfast, let us have 
something fresh for dinner. I find even 
those who are not enthusiastic on pars¬ 
nips really like them in this form. Mash 
some boiled parsnips, add a few bread¬ 
crumbs, pepper, salt and a little melted 
butter. Bind together with an egg, form 
into balls, roll in egg and crumbs and 
fry. They don’t seem very much, but I 
think even a little dish which is new 
adds much zest to the meal. You know 
puddings are essential to the happiness 
of this family. Take the remains of a 
sponge cake, stale and as dry as you 
like; cut into small slices, put jelly or 
jam between the slices, lay in a pretty 
dish. Pour over just enough milk to 
thoroughly moisten the cake. When well 
soaked, pour over a boiled custard made 
in the proportion of one-half pint of 
milk to two egg yolks, sugar and flavor¬ 
ing to taste. 'Serve cold. We. need a 
pudding for supper as well as for dinner, 
so I’ll give you a recipe for apple tapioca 
pudding. Soak a cup of tapioca for 12 
hours. Pare and core enough apples to 
fill your dish, put into each apple a clove 
or bit of lemon peel. Pour over them 
the soaked tapioca with enough water 
to make not too dry when cooked. Bake 
till apples are tender. Serve with cream 
and sugar or boiled custard. Now one 
more recipe, and I have done for to-day. 
When the bread rather unexpectedly 
gives out make Garibaldi scones: one 
pound sifted flour, one teaspoonful soda, 
two teaspoonfuls cream of tartar, two 
teaspoonfuls sugar, pinch of salt, three 
ounces butter. Add enough sweet milk 
to make as soft as it is possible to roll 
out. Divide into two cakes, roll out 
round, cut each cake in four, brush with 
egg and milk, bake in fairly hot oven. 
Let them stand on the hot oven-tin for a 
minute after taking from the oven. Get 
them into the oven as quickly as possi¬ 
ble after mixing.” 
“I am going right home to try those 
recipes and I'll come back for more.” 
_ A. E. F. 
Coins or Stamps by Mail. 
One has often the need to inclose a 
small coin or postage stamp in a letter, 
and no very satisfactory way suggests it¬ 
self. I have sometimes folded a dime 
or quarter in a bit of cloth and caught 
it to the paper with a few long stitches. 
A Still better way is to fold the coin in 
a small piece of paper, lay the little 
package upon the letter with the edges 
df paper underside, and then paste across 
it in the shape of a letter X two strips 
of gummed paper, letting the ends of the 
strips reach out a half inch or so beyond 
the coin and so hold it fast. A strip cut 
from the unused flap of an envelope 
readily supplies the little hold-fasts, or a 
roll of white passe-partout binding kept 
in the desk proves a most efficient aid. 
(Remember that these glue-coated bind¬ 
ings if kept long in any but a dry place 
will solidify upon themselves and become 
hard round blocks and useless.) 
My method of inclosing stamps for re¬ 
ply has long been to cut with a penknife 
two parallel slits near the foot of the 
page, having the two about a quarter of 
an inch apart, and then slip the stamps 
down and up again through the slits, 
leaving it threaded securely in place, yet 
easily removed. When sending return 
postage with manuscripts the slits remain 
ready for repeated use in case the article 
must wander long in search of accept¬ 
ance. Recently this method of sending 
stamps has been suggested: Moisten a 
tiny spot in the center of the stamp in¬ 
stead of at one corner. This, of course, 
leaves the margin gummed and insures 
perfect adhesion, prudence primrose. 
Three Kinds of Bread. 
Mush Bread.—Put one pint of milk 
in a double boiler and when it is hot 
stir slowly in two-thirds of a cupful of 
cornmeal; stir until the mixture begins 
to thicken; it should not be stiff. Take 
from the fire, add one scant teaspoonful 
of salt and the yolks of three eggs; beat¬ 
ing all the time; lastly add the stiffly 
beaten whites, pour into a well greased 
bread pan and bake for thirty minutes in 
a moderate oven. 
Shrewsbury Bun.—Scald a pint of 
milk; add a tablespoonful of butter and, 
when lukewarm, one yeast cake, dis¬ 
solved ; add two eggs well beaten and a 
teaspoonful of cinnamon; add sufficient 
flour to make a soft dough. Beat the 
mixture with a spoon. ‘Stand aside in a 
warm place for three hours. Then stir 
this down. Turn it into a shallow 
greased pie dish. Beat a quarter cup of 
butter and a cup of brown sugar until 
light; add two tcaspoonfuls of cinna¬ 
mon ; form this into little balls and stick 
them down into the dough. Bake in a 
quick oven twenty minutes. 
Kaiser Semmeln.—This is said by the 
Boston Cooking School Magazine to 
imitate a famous form of bread made in 
Vienna. Soften a cake of compressed 
yeast in one-fourth a cup of boiled 
water (lukewarm) and stir in about 
three-fourths a cup of flour, or enough 
to make a dough that may be kneaded. 
Knead the little ball of dough till it is 
smooth and elastic. Then make a deep 
cut across the dough in both directions. 
Have ready two cups of boiled water 
cooled to a lukewarm temperature, and 
into this put the ball of dough. It will 
sink to the bottom of the dish, but will 
gradually rise as it becomes light. In 
about fifteen minutes it will float upon 
the water, a light, puffy “sponge.” Into 
this water and sponge stir a teaspoonful 
of salt and between six and seven cups 
of flour. Knead or pound the dough 
about twenty minutes. Let rise in a 
temperature of about 70 degrees Fahren¬ 
heit, until the mass is doubled in bulk. 
Divide into pieces weighing about three 
ounces each. (There should be about 
fourteen pieces.) Shape these into balls. 
When all are shaped, cut down into each 
with a sharp knife to make five divisions. 
Set the balls into buttered tins some dis¬ 
tance apart, brush over the tops gener¬ 
ously with melted butter, and set to 
bake at once in a hot oven. Bake twenty 
or twenty-five minutes. When nearly 
baked brush over with the beaten white 
of an egg and return to the oven to 
finish baking. Bake the biscuits as soon 
as they are cut and brushed with but¬ 
ter. Only by this means can the shape 
and fine texture of this form of bread 
be secured. 
FOUNDED 1642 
Superior ly Prints 
Ordinary calicoes could 
[ never have stood the test 
of more than 05 years, 
and be more popular 
I today than ever before. 
Simpson-Eddystone 
Solid Black Prints 
I have endured all these 
years as the perfect cot¬ 
ton dress-goods, because 
of their superior quality 
of cloth and absolutely 
fadeless color. 
If your dealer hasn’t Simp¬ 
son - Eddystone Prints write 
us his name. We'll help him 
supply you. 
The Eddystone Mfg. Co., Phila., Pa. 
Established by Win. Simpson, Sr. 
Woman 
or the one who 
would rather do 
one hour's easy, 
pleasant work 
than hire a wash 
woman tor a. whole day. 
One hour of light, 
easy work, that is all 
that the biggest wash¬ 
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woman who 
has an 
Lotus prove toyou thatthoO. K. Roller Gear¬ 
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way. It will save you more work and give you 
better satisfaction atluround than any other 
washer, regardless of price. 
Guaranteed to You 
Our legally binding guarantee la tacked In¬ 
side the machine. Guaranteed because it la 
mechanically perfect, a child turns it easily, 
legs never wabble, being formed of lengthened 
staves built In with the tub, steam-proof lid 
keeps water hot. 
Don’t ruin health and disposition over the 
wash tub when this complete relief Is at hand 
for so little money. 
Write for our free washer book. We'll tell 
you liow to buy the right washer at the rigiit 
price. 
H. F. Brammer Mfg. Co. 
Rockingham Road, Davenport, Iowa 
BROKEN CRACKERS are as fresh as whole ones and 
can be bought at 82.50 per barrel f.o.b. Worcester 
(about 50 pounds to the barrel), from the factory of 
NJCW ENGLAND B1SCUITCO.,Worcester, Mass., 
manufacturers of the famous "Toasted Butter 
Crackers,” “Little Brothers Lunch Biscuit,” etc. 
Check or money order must accompany order. Write us. 
71 
I WHAT YOU INVENT!! 
75L .IHimirmnl ? JL 713 JIL 
8250,000 INVENTION WANTED. 
Write for our FREE BOOK; gives list of other 
needed inventions; tells how to protect them. 
Patent Obtained or Fee Returned. 
No charge for report as to patentability. Send 
sketch or model. Patents advertised for sale free. 
WOODWARD & CHANDLEE, Attorneys 
_1 252 F Street, Washington. 1>. C. 
Monarch 
Hydraulic 
Cider Press 
Great strength and ca¬ 
pacity; all sizes; also 
gasoline engines, 
steam engines, 
sawmills, thresh, 
ers. Catalog free. 
Monarch Machinery Co* 609 Cortlandt Bldfl.. New York 
CIDER PRESSES 
TIKE ORIGINAL MT. GILEAD HY¬ 
DRAULIC PRESS produces more cider 
from less apples than any other and is a 
BIG MONEY MAKER 
Sizes 10 to 400 barrels daily, hand 
or power. Prussia* for all pur¬ 
poses, also cid jr e’aporators, 
apple-butter cookers, vine¬ 
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log free. We are manufac¬ 
turers, not jobbers. 
HYDRAULIC PRESS MFG. C0., ( 
(Oldiiat au<l largest manufacturers of cider 
prdiscs in th© -world.) _ 
137 Uncoln Avenue, Mount tiileftOj Olilo 
Or Room 119 L 39 Cortlandt St., Now York, N. Y. 
WESTERN CANADA 
Vhat Governor Deneen, of Illinois, Says About It; 
Governor Deneen, of Illinois, owns a section 
land in Saskatchewan, Canada. He 
has said in an interviow: 
**As an Ainericua I am delighted 
to sec the remarkable progress of 
Western Canada. Our people are 
docking across the boundary in 
thousands, and I have not yet met 
one who admitted bo had nmdo a 
mistake. They are all doing well. 
There is scarcely a community in 
the Middle or Western States that 
has not a representative in Mani¬ 
toba, Saskatchewan or Alberta.’* 
125 MillionBushelsof Wheat in1909 
Wostern Canada field crops for 1909 will 
easily bring $ 1 70,000,000.00 in cash.; 
Free lIomcstcudH of 1(50 acres, 
ami pre-emption of 160 acres at 
83.00 un acre. Railway and land Com- 
anies have land for Bale at reasonable prices, 
daily farmers have paid for their 
land out of t he proceeds of one crop. 
Splendid climate, good schools, 
excellent railway accommodation, 
low freight rates, wood, water ami 
lumber easily obtainable. 
For pamphlet "Last Best West," particulars 
as to siiitablo location and low settlors' rato, 
apply to Sup't of Immigration, Ottawa, Can., 
or to the Canadian Government Agent. (5) 
J. 0. Duncan. Canadian Government 
Agent. Iioom 30, Syracuse Bunk Build¬ 
ing, Syracuse, N. Y. 
Direct to Ytm’ 
Here Is Something New 
From Kalamazoo 
Prove for yourself in your own honu\ that the Kalamazoo Is the most 
periect—most economical—most satisfactory range for you to use—Your 
money back if it’s not. 
Send for Catalog No. 114 with special terms and compare Kalamazoo prices with others 
Cash Or Time Payments 
We want every housewife to know the comfort and convenience of a Kala¬ 
mazoo in her home. You can buy on easy time payments or pay cash if 
you like. Either way—you save $10 to $20 on any stove in the catalog. We 
make it easy lor responsible people to own the best stove or range in the world. 
Kalamazoo Stove Co. 
Kalamazoo, Mich. 
We Pay the 
Freight 
I i 
