Brown Soup Stock

4 lbs. soup meat and bone, 1 onion, 1 tablespoonful salt, 1/4 teaspoonful pepper, 2 1/2 qts. water, 1 carrot, 1/2 bay leaf, 1 turnip, 1 stalk celery. Wipe meat and cut into inch cubes. Brown about one-third of meat in frying pan with a little of the suet and onion. Place bone and remaining meat in kettle, add 2 qts. cold water and allow to stand 1 hr. Add 2 cups of water to meat in frying pan, allow to boil a minute and add to kettle Add seasoning and diced carrots and turnips. Bring to boiling point and allow to simmer 10 min., place in cooker 8 hrs., cool and skim fat from top before using.

Vegetable Soup

2 cups brown soup stock, 2 cups tomato juice, 1 cup carrots, 1 cup turnips, 1 cup diced potatoes, 1 onion, 1/2 cup celery, 1 cup peas, seasoning. To the soup stock and tomato juice add the carrots, turnips, onions and celery which have been cut into small pieces. Boils owly for 10 minutes and then place in cooker 4 hrs. and add diced potatoes, peas and sea-soning. Boil 5 minutes and return to cooker for an hour longer.

Boiled White Fish

Clean and bone fish and sew in cheesecloth bag, leaving room for fish to swell. Place fish in kettle with back down, cover with boiling water salted; allowing 1 tablespoonful of salt and vinegar or lemon juice to each quart of water. Boil 5 minutes. Place in cooker for 1 hour. If fish weighs over 2 lbs. boil 10 minutes. The skin may be easily peeled from a boiled fish. Serve with tomato sauce.

Chicken Stew

Clean chicken and cut into small pieces. Place in kettle and cover with water. Allow to boil slowly for 30 minutes; season with salt and pepper, and place in cooker for 6 hours. Remove from cooker and add thickening. Serve on toast, or the stew may again be brought to the boiling point and dumplings added, and the kettle replaced in the cooker 30 min.

Cauliflower

Remove outside leaves from cauliflower and place in cold water, allow to remain 1/2 hour. Place in ket-tle and cover with boiling water, add 1 teaspoonful of salt and boil slowly 5 minutes, place in cooker for 2 hours. Drain and serve with white sauce.

Boiled Potatoes

Wash and pare potatoes. Cut into pieces of uni-form size, cover with boiling salted water, and boil 5 minutes. Place in cooker for 1 hour to 2 hours depending on size of pieces and amount in kettle drain, wash, add salt, pepper, milk and butter. Beat until smooth.

Boiled Rice

1 cup rice, 5 cups water, 2 teaspoonfuls salt. Clean and wash rice, then stir into boiling salted water, and allow to boil 5 minutes. Place kettle in cooker and allow to remain 3 hours. It may be left over night without over cooking.

Dried Peaches

Wash peaches in cold water. Drain and cover with fresh water, allow to soak over night, boil slowly for 10 minutes in water in which they were soaked. Add sugar to taste and place in cooker for 4 hours. Serve cold.