er fire
for 5 minutes; place in larger vessel of boiling water in cooker, and
allow it to remain 4 or 5 hours or longer. If placed in cooker at
night it should remain warm enough to serve for breakfast.

STEAMING

For recipes see "Boston Brown Bread," "Poor Man's Pudding," "Christmas
Plum Pudding," etc. Prepare and mix ingredients as directed. Put into
greased molds and place in shallow pan of boiling water over very hot
radiator in cooker. Fasten cover tight and cook for 5 to 6 hours.

SOUPS

For ingredients and preparation of soups see pages 29 and 30.

Place ingredients in a vessel; cover with cold water; bring to boil
over free flame and boil 5 minutes. Fasten cover and transfer to
cooker, using one hot radiator in bottom of well. Cook 4 or 5 hours,
season and serve.

BOILED OR STEWED MEATS

Prepare meat for cooking as usual, searing in frying pan if desired
brown. Place in large vessel and cover or partly cover with boiling
water, boiling with cover fastened tight for 10 or 15 minutes over
free flame. Transfer to cooker, using one hot radiator underneath.
Cook 2 or 3 hours, season and serve.

ROAST MEATS

Prepare and season meat in usual way. Place in large dry vessel; put
very hot radiator in bottom of cooker well; place vessel containing
roast on radiator, and place another very hot radiator on top. Close
cooker and fasten. Allow it to remain about one-half hour per pound of
meat.

The roast may be browned in a very hot oven before putting into cooker
or just before serving.

VEGETABLES

Prepare vegetables as usual. Place in vessel with small quantity of
boiling water. As there is little evaporation in tireless cookers,
allowance does not have to be made for loss by evaporation. Boil over
free flame for 5 to 10 minutes. Transfer to cooker, using one radiator
in bottom of well. Cook 3 or 4 hours, remove from cooker, season and
serve.

SUGGESTIONS FOR INVALIDS

BARLEY WATER

2 tablespoons pearl barley
2 quarts cold water

Wash barley, soak several hours in cold water and boil gently in same
water for 2 hours; or put into double boiler and cook 4 hours or until
reduced one-half. Lemon juice and sugar or salt to taste may be added
if desired.

ALBUMINIZED ORANGE

1 egg white
Juice of 1 orange
Sugar

Add orange juice sweetened to taste to egg white and beat well. Chill
and serve cold.

PINEAPPLE JUICE

Peel a ripe pineapple, cut into small pieces and extract jui