Many vegetables are cooked best in a fireless cooker, because the food value and taste are developed. For those vegetables that are cooked or boiled in water, the usual recipes can be applied. It is only necessary to put sufficient boiling water over the vegetables before placing in the cooker. One radiator is used. In baking such vegetables as potatoes, apples, etc., both radiators are used. Ordinary sized potatoes require from three quarters to one hour cooking time.

Vegetables may be cooked by all of the following three methods, and each housewife should determine to her own satisfaction which method gives the best results:

1. Vegetable first brought to boiling point and placed in cooker without radiator.

2. Vegetable first brought to boil and placed in the cooker with heated radiator.

3. Vegetable placed in cooker cold and raw with heated radiator. All good cooks are aware that some kinds of vegetables are better when cooked at a boil, such as potatoes and other vegetables containing a large percentage of starch; while other vegetables, such as parsnips, carrots and turnips, containing but little starch, are hardened by high heat and should be cooked slowly. Again, green peas and asparagus, containing much sugar, are better cooked without violent boiling. In general, any foods requiring long, slow cooking, are made delicious by the use of the fireless.

It is well to remember that the fireless cooker, like other labor-saving devices, will yield its best results only to experiment and experience. Occasionally, a beginner will become discouraged by one or two failures and be tempted to abandon its use. Its mastery is not difficult and, when mastered, it can readily be made to cook practically anything desired, at a considerable saving of labor and expense,

Asparagus

Wash the asparagus; cut off tough ends; cover with boiling water and place in cooker for one hour. Drain off the water and cover with milk; season with salt and pepper; heat and serve.

Boiled Beets

Wash and scrub, but do not cut the beets. Cover with boiling water and allow to boil fifteen minutes. Place in cooker for two hours or more, depending upon the age of the beets. Remove from cooker; put beets in cold water for a minute; slip off the skins, and cut the beets in small pieces. Season with salt, pepper and butter, or any sauce you may prefer. To retain the color of the beets leave on the root and about one half inch of leaves.

Beet Greens

Wash and pick over the greens carefully; add one cup of boiling water for each quart of greens. Boil slowly for ten minutes; place kettle in cooker for two hours. Drain off the water; add salt, pepper and butter; reheat and serve.

Pickled Beets

2 cups boiling water 4 tablespoons sugar 1/2 teaspoon pepper 1 stick cinnamon

2 cups vinegar 1 tablespoon salt 10 cloves 10 peppercorns

Boil the beets as usual; peel and cut them into slices; place in glass jar. Mix the sugar, salt, pepper and spices in the water; add vinegar and heat almost to the boiling point. Pour this over the beets and allow them to stand twenty-four hours before serving.