n the larger pail, and surrounded
with boiling water. When there is an air space above the food in the
cooking dish, there is greater loss of heat, as air gives off heat more
readily than water.

The following are examples of the foods that may be cooked in a Fireless
Cooker:

Apple sauce--Bring to boiling temperature and place in the cooker, leave
two hours.

Apple compote--Cut the apples in halves or quarters so that they need
not be turned. Leave them in the cooker about three hours.

Dried fruits--Soak overnight, bring to the boiling-point, and leave in
the cooker at least three hours.

Cream of wheat--Boil until thick, place in the cooker, leave overnight
and, if necessary, re-heat in double boiler before using.

Rolled oats--Boil five minutes, then place in the cooker. Leave at least
three hours and longer if possible.

Macaroni--Boil, then place in the cooker for two hours.

Rice--Boil, then place in the cooker for one hour.

All vegetables may be cooked in the cooker. They must be given time
according to their age. A safe rule for all green vegetables is to allow
two and a half times as long as if boiled on the stove.

In the home, where the cooking is much greater in amount than it can be
in the school, the saving in fuel, by the judicious use of the properly
made fireless cooker, is correspondingly much larger. For example: in
soups, from 2-1/2 to 3-1/2 hours use of fuel is made unnecessary; pot
roast 2-1/2 hours; beef stew 2-1/2 hours; lamb stew 1-1/2 hours; corn
beef and cabbage 2-1/2 hours; baked beans 5-1/2 to 7-1/2 hours; chicken
fricassee 2 hours; dried peas, beans, and lentils 3 hours; dried fruits
3 hours; rice pudding 1-1/2 hours.

SPECIAL GRANTS FOR RURAL AND VILLAGE SCHOOLS

(From the Revised Regulations of the Department of Education, 1918)

(1) The Board of a rural or a village school which is unable to comply
with the provisions of the General Regulations, but which maintains
classes in Manual Training as applied to the work of the Farm or in
Household Science suitable to the requirements of the rural districts,
which employs a teacher qualified as below, and which provides
accommodations and equipment and a course of study approved by the
Minister before the classes are established, will be paid by the
Minister the sums provided in the scheme below, out of the grants
appropriated therefor: said grants to be expended on the accommodations,
equipment, and supplies for M