The Institute cook book

powder has been sifted; then the nut-meats and, last, the wellwhipped whites. Bake in layers or in round cake dish. Remove and ice with caramel icing and nut-meats. Bake with two radiators. DRIED FRUITS Dried fruits are especially satisfactory when prepared in the fireless cooker; for they can be cooked the long time that is necessary to their perfection, without danger of being broken or reduced to a mush. APPLES Wash the apples in cold water, soak over night and cook in the water in which they were soaked. Boil slowly for ten minutes, adding sugar, lemon and spices to taste. Place in cooker for six hours. APRICOTS Wash the fruit carefully and allow It to soak In cold water over night. Boil slowly for ten minutes in same water; add sugar to taste and place in cooker for four hours. BLACK FIGS Wash figs and soak over night in cold water. Boil slowly for five minutes in same water in which they were soaked; add sugar to taste; cook until sugar is dissolved; place in cooker for three or four hours. Serve cold with cream. FIGS Cut stems from figs ; cover with cold water; add a slice of lemon and simmer for five minutes. Add sugar to taste and cook five minutes longer. Place In cooker for three hours. DRIED PEACHES Wash peaches in cold water; drain and cover with fresh water; allow to soak over night. Boil slowly for ten minutes In water In which they were soaked; add sugar to taste and place in cooker for four hours. FIRELESS COOKERY Family of Four DRIED PEARS Cook pears the same as peaches. A few whole cloves, a small piece of cinnamon and a slice of lemon added while pears are boiling will improve their flavor. PRUNES AVash the prunes in cold water; cover with fresh water and allow to soak over night. Simmer for five minutes in the same ■5\ater in which they were soaked; add sugar to taste and when sugar is dissolved and the prunes boiling hot, place in the cooker for four hours. BREAD PUDDING 2 tablespoons butter Pinch of salt Yolks of 4 eggs Nutmeg if desired 5 tablespoons bread crumbs Whites of 4 eggs 1/2 teaspoon baking powder Cream the butter; add the yolks of the eggs and stir well; add the bread crumbs, salt and nutmeg; fold in the whipped whites of eggs; add the baking powder and pour into a pudding dish. Boil in a kettle of boiling water on the stove for fifteen minutes; then place in the cooker for one hour. Use two radiators. COTTAGE PUDDING 1 cup sugar 1 cup millr 1/4 cup butter 2 cups flour 1 egg 2 teaspoons baking powder Take the sugar, butter and egg and beat well together; add the milk and the baking powder well sifted in the flour. Bake in shallow pan between two moderately hot radiators for twenty minutes. Serve with sauce. FIG PUDDING 1 cup sugar 4 level teaspoons baking powder 1/2 cup butter 21/3 cups flour 1/2 cup water 1/2 cup figs chopped fine Whites of 4 eggs Cream the butter; add the sugar gradually; sift the baking powder with the flour, and add milk and flour alternately; add Planned for a Family of Four Family of Four r'lK.H/LfJiOO l^UUJi^JlrCX figs and fold in the whites of eggs. Pour mixture into buttered molds; place mold in kettle and add boiling water until it almost comes to top of molds. Boil fifteen minutes and place in cooker for two hours. Serve with hard sauce. CHERRY PUDDING