The National home cook book

allow to boil 5 minutes and place in cooker 2 hours. “serve with white sauce. “minute or less if tee are very ripe. oee with cold iE “and peel. Gut into pieces and add salt, pepper to taste, butter be added. Boil for 5 minutes, Pa in cooker and allow = premain ' ‘one hour. aaa oe ae ¥ SQUASH—Cut squash into pieces, remove ge6de ‘and: bare: “s _ Cut into small pieces and add water to almost cover. Boil 10 ' minutes and place in cooker 4 hours, drain, mash and ‘season ‘with butter, salt. and pepper. If the fide is browned ere it will improve the flavor. ‘ TURNIPS (WHITE)—Wash and pare turnips: cut ‘fato aileda: Rand cover with boiling water. Cook for 10 minutes and place in cooker for 6 hours. Drain and mash, season with salt, pepper and butter and serve hot. Turnips may be cut into dice instead — pot slices and served with white sauce. Ci TURNIPS (YELLOW )—Prepare yellow turnips or aiinbanes -as they are sometimes called, in the same manner as white turnips, but leave in the cooker from i tg, 2 hours TOneer as. they require more cooking. ; _. PUMPKIN FOR PIES—Cut pumpkin into please pare we “remove seeds. Place pumpkin in kettle and add just enough water to cook without burning. Boil until pumpkin is heated through. _Place in cooker over night. Drain and rub cBrOuen “sieve. ~~ TOMATO SAUCE—Two tablespoons butter, pate: tablespoons. flour, one teaspoon salt, sprinkle cayenne pepper and 14% cups tomato juice. Melt butter until it bubbles, add flour and sea- — ene tei stir until smooth, add tomato Saute. Lycee = Delo: it thickens. Si a DRIED FRUITS—For cooking any kind of dried fruit ‘mae > as apples, pears, peaches, figs, prunes, apricots, nectarines, etc. oF use the following recipe: Wash in cold water, soak over night — in fresh water and cook in water in which they were soaked. Boil slowly for 10 minutes, adding sugar, lemon to taste. Plac -in*cooker 5 hours. Peas 5: ee eke oe _ drop into it some quartered apples and put into cooker > for -_ hours. Cream when eating improves them. ~ APPLE SAUCE—Pare and core six medium Steda. tare ples, cut into slices and cover with boiling water. Boil 5 m' utes and place in Cooker for one hour. Remove and mr - apples through sieve, add cup of sugar for each Bed, OF app - and a little nutmeg or lemon Nae Serve cold. Sam . - Miinutes. Place in cooker for 4 hours. Remove from orale i and add equal amounts of-apples, which have been pared, co: and quartered, add more water if necessary and- boil for fi - minutes. Place in cooker for 2 hours, add sugar to tast boil until sugar forms a syrup. Serve eold. Sweet app usually best and lemon rind may be added with apples. . CRANBERRY SAUCH—Wash berries and almost— cover. Ww boiling water, boil 5 minutes and add a half eup of sugar f each cup of berries. Boil until sugar forms a SYFUD in cooker for 2 hours. ba - PINEAPPLE—Remove the eyes and eee out. into: slices” remove core. Place in kettle and cover with boiling w allow to boil for 10 minutes and place in cooker for 6 ( - Remove from cooker and drain off water in which fr cooked. Add a cup of sugar to each cup of juice, br - sugar dissolves, pour over pineapple and cook slowl 7 Be Pineapple may. be conned or seoeiee an 4! uce. “TRISH ‘Moss—Soak a scant cup ree Trish moss: in sode water until it swells, then squeeze until free from water. Put into a bucket containing three quarts of milk. Set this bucket containing the above into the fireless cooker kettle containing 24 about three quarts of boiling water and let it remain in. cooker 4 hours, Strain and sweeten and flavor. Serve cold SUBET PUDDING—One-half cup finely chopped suet, one cup milk, one cup molasses, three cups flour, two teaspoons salt, on teaspoon soda, one-half teaspoon cloves, one-half teaspoon all- Spice, one teaspoon cinnamon and orie-half cup raisins. Mix and sift flour, salt, soda and spices.. Add milk and molasses to