Dried fruits are especially satisfactory when prepared in the fireless cooker; for they can be cooked the long time that is necessary to their perfection, without danger of being broken or reduced to a mush.

Apples

Wash the apples in cold water, soak over night and cook in the water in which they were soaked. Boil slowly for ten minutes, adding sugar, lemon and spices to taste. Place in cooker for six hours.

Apricots

Wash the fruit carefully and allow it to soak in cold water over night. Boil slowly for ten minutes in same water; add sugar to taste and place in cooker for four hours.

Black Figs

Wash figs and soak over night in cold water. Boil slowly for five minutes in same water in which they were soaked; add sugar to taste; cook until sugar is dissolved; place in cooker for three or four hours. Serve cold with cream.

Figs

Cut stems from figs; cover with cold water; add a slice of lemon and simmer for five minutes. Add sugar to taste and cook five minutes longer. Place in cooker for three hours.

Dried Peaches

Wash peaches in cold water; drain and cover with fresh water; allow to soak over night. Boil slowly for ten minutes in water in which they were soaked; add sugar to taste and place in cooker for four hours.

Dried Pears

Cook pears the same as peaches. A few whole cloves, a small piece of cinnamon and a slice of lemon added while pears are boiling will improve their flavor.

Prunes

Wash the prunes in cold water; cover with fresh water and allow to soak over night. Simmer for five minutes in the same water in which they were soaked; add sugar to taste and when sugar is dissolved and the prunes boiling hot, place in the cooker for four hours.

Bread Pudding

2 tablespoons butter

Yolks of 4 eggs

5 tablespoons bread crumbs

Pinch of salt Nutmeg if desired Whites of 4 eggs

1 teaspoon baking powder

Cream the butter; add the yolks of the eggs and stir well; add the bread crumbs, salt and nutmeg; fold in the whipped whites of eggs; add the baking powder and pour into a pudding dish. Boil in a kettle of boiling water on the stove for fifteen minutes; then place in the cooker for one hour. Use two radiators.

Cottage Pudding

1 cup sugar

1/4 cup butter 1 egg

1 cup milk

2 cups flour

3 teaspoons baking powder

Take the sugar, butter and egg and beat well together; add the milk and the baking powder well sifted in the flour. Bake in shallow pan between two moderately hot radiators for twenty minutes. Serve with sauce.

Fig Pudding

1 cup sugar 1/2 cup butter 1/2 cup water

4 level teaspoons baking powder

2 1/3 cups flour

1/2 cup figs chopped fine

Whites of 4 eggs

Cream the butter; add the sugar gradually; sift the baking powder with the flour, and add milk and flour alternately; add

This would equal 15,600 calories, which is sufficiently accurate.

No. 3. U. S. Department of Agriculture chart showing bread and other cereal foods which supply together about 240 one-hundred-caloric portions, or 24,000 calories. Any other combination of cereal foods equivalent to 15 pounds of dry cereals would furnish about the same amount of body fuel. This proportion may be raised or lowered by half. See note, page 431.

The separate items are: Flour (20 cups), 5 pounds; rolled oats (2 1/2 to 3 cups), 1/2 pound; cornmeal (1 1/2 cups), 1/2 pound; rice (1 cup), 1/2 pound; macaroni, 1/2 pound; ready-to-eat breakfast cereal (5 to 6 cups), 1/2 pound; total dry cereal foods, 7 1/2 pounds. Bread and rolls, 10 pounds.