suet; combine the-two mixtures. Add raisins which have bée ig stoned and chopped and mixed with two tablespoons of flour; mix well. Place in butter moulds and put into kettle, allowing es boiling water to almost come to the top of cans. Place cov on kettle and boil 15 minutes. Place in cooker 4 hours. — FIG PUDDING—One cup sugar, one-half cup butter, on half cup water, 21-3 cups flour, four. level teaspoons baking” powder, whites of four eggs and one-half cup figs chopped. fin Cream butter, add sugar gradually, sift baking powder wit fiour, and add milk and flour alternately; add figs and fold in Pour mixture into buttered moulds ; &, top of moulds. Eoil: 15 minutes and place.in cooker 2 Serve with hard sauce. ‘TAPIOCA CUSTARD PUDDING—One cup pearl or ey f Baloes: one cup water, three cups milk, three eggs, three-fourths cup sugar, one teaspoon salt and one tablespoon butter✪ Tapioca Custard Pudding. Soak pearl tapioca in cold water one hour. Drain and add water. Heat to boiling point, add milk, sugar and salt, cook slowl for 5 minutes, be careful not to let it burn. Place in cook for 2 hours. Add the well-beaten eggs and butter. Pour the - mixture into a well-buttered pan and bake until aie minute Age needs no soaking. Wmv ia two tablespoons more of flour. Cooked cherries may be used, eoiwed and the juice saved for sauce. - Be rips boiling water, one teaspoon salt, three-fourths cup” sugar Soak tapioca in cold net 2 hours. i i Boil Pare and core apples, cut into pieces or leave whole, apples in buttered dish and cover with cooked tapioca, bake ntil apples. are soft. Serve with cream and sugar. ix arrowroot with just enough cold water to form a thin aste, add part of boiling water, mix well and add remaining C l Boil for 5 minutes and place. in cooker one hour, ool, add a few drops of vanilla anda little cream if desired, re “gruel, may be served hot. Remember, it takes longer to ook cereals in a fireless cooker than in the customary ne nence do not use as much cereal but more water. OAT MEALI-—One cup oatmeal, three cups water and ones spoon salt. Stir well into. boiling salted water, boil $ min- Sy Place in cooker over night. eo BOILED RICH—One cup rice, two teaspoons salt. ‘anal five c = water. Wash rice, then stir it into boiling salted water : : Pre Ow. to boil 8 minutes. Place kettle in cooker and allow It, may be left. over night wee ov. RALSTON’S BREAKFAST FOOD—Six cups water wa cgh poons salt and one cup cereal. Allow water to boil, add salt “BARLEY MUSH—One cup htee neal, e cups ' an teaspoons salt. Stir meal slowly into boiling. salted wate i2 careful not to let it lump. Cook for 10 minutes ape ooker for 8 hours or more. ‘3 eae CORN MBAL MUSH—One cup corn meal, one teaspoon Sie “and four to five and a half cups of water✪ Corn Meal Mush. Slowly stir the iméal into boiling salted water, being careful not to lump. Al- | ow to boil slowly for 10 minutes, place in cooker and allow — to remain 8 to 10 hours or all night. If you wish to fry mush se only four cups of water. If the mush is to he a ings st food as much as 5% cups may be used. ‘ RICH AND FIGS—Cook ricé as for Boiled Rice, adding ae before placing into cooker a cup of figs which have one cut iy into small pieces, ‘cups water and 1% teaspoons salt. Stir cereal into salted boil- ; ing water, allow to boil for 8 Tp otey and place in cooker over: CRACKED WHBEAT—One cup of oraeicee wheat, one tea- a poon salt and four cups water. Soak cracked wheat in two ‘cups of water for two hours. Heat remaining water to boiling — . point, add salt and cracked wheat and water in which it has been soaking. Allow to boil for 10 minutes, place in cooker I ‘over night. The flavor will be greatly improved if the wheat is Pa died browned in the oven before soaking.

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suet; combine the-two mixtures. Add raisins which have bée ig stoned and chopped and mixed with two tablespoons of flour; mix well. Place in butter moulds and put into kettle, allowing es boiling water to almost come to the top of cans. Place cov on kettle and boil 15 minutes. Place in cooker 4 hours. — FIG PUDDING—One cup sugar, one-half cup butter, on half cup water, 21-3 cups flour, four. level teaspoons baking” powder, whites of four eggs and one-half cup figs chopped. fin Cream butter, add sugar gradually, sift baking powder wit fiour, and add milk and flour alternately; add figs and fold in Pour mixture into buttered moulds ; &, top of moulds. Eoil: 15 minutes and place.in cooker 2 Serve with hard sauce. ‘TAPIOCA CUSTARD PUDDING—One cup pearl or ey f Baloes: one cup water, three cups milk, three eggs, three-fourths cup sugar, one teaspoon salt and one tablespoon butter. Soak pearl tapioca in cold water one hour. Drain and add water. Heat to boiling point, add milk, sugar and salt, cook slowl for 5 minutes, be careful not to let it burn. Place in cook for 2 hours. Add the well-beaten eggs and butter. Pour the - mixture into a well-buttered pan and bake until aie minute Age needs no soaking. Wmv ia two tablespoons more of flour. Cooked cherries may be used, eoiwed and the juice saved for sauce. - Be rips boiling water, one teaspoon salt, three-fourths cup” sugar Soak tapioca in cold net 2 hours. i i Boil Pare and core apples, cut into pieces or leave whole, apples in buttered dish and cover with cooked tapioca, bake ntil apples. are soft. Serve with cream and sugar. ix arrowroot with just enough cold water to form a thin aste, add part of boiling water, mix well and add remaining C l Boil for 5 minutes and place. in cooker one hour, ool, add a few drops of vanilla anda little cream if desired, re “gruel, may be served hot. Remember, it takes longer to ook cereals in a fireless cooker than in the customary ne nence do not use as much cereal but more water. OAT MEALI-—One cup oatmeal, three cups water and ones spoon salt. Stir well into. boiling salted water, boil $ min- Sy Place in cooker over night. eo BOILED RICH—One cup rice, two teaspoons salt. ‘anal five c = water. Wash rice, then stir it into boiling salted water : : Pre Ow. to boil 8 minutes. Place kettle in cooker and allow It, may be left. over night wee ov. RALSTON’S BREAKFAST FOOD—Six cups water wa cgh poons salt and one cup cereal. Allow water to boil, add salt “BARLEY MUSH—One cup htee neal, e cups ' an teaspoons salt. Stir meal slowly into boiling. salted wate i2 careful not to let it lump. Cook for 10 minutes ape ooker for 8 hours or more. ‘3 eae CORN MBAL MUSH—One cup corn meal, one teaspoon Sie “and four to five and a half cups of water. Slowly stir the iméal into boiling salted water, being careful not to lump. Al- | ow to boil slowly for 10 minutes, place in cooker and allow — to remain 8 to 10 hours or all night. If you wish to fry mush se only four cups of water. If the mush is to he a ings st food as much as 5% cups may be used. ‘ RICH AND FIGS—Cook ricé as for Boiled Rice, adding ae before placing into cooker a cup of figs which have one cut iy into small pieces, ‘cups water and 1% teaspoons salt. Stir cereal into salted boil- ; ing water, allow to boil for 8 Tp otey and place in cooker over: CRACKED WHBEAT—One cup of oraeicee wheat, one tea- a poon salt and four cups water. Soak cracked wheat in two ‘cups of water for two hours. Heat remaining water to boiling — . point, add salt and cracked wheat and water in which it has been soaking. Allow to boil for 10 minutes, place in cooker I ‘over night. The flavor will be greatly improved if the wheat is Pa died browned in the oven before soaking.

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