The Institute cook book

Follow the recipe for Fig Pudding, adding one cup of fresh cherries. If the cherries are very juicy add about two tablespoons more of flour. Cooked cherries may be used : drain them and save the juice for sauce. TAPIOCA AND APPLES 1/2 cup pearl tapioca % cup sugar 4 cups boiling water 6 sour apples 1 teaspoon salt Soak the tapioca in cold water for two hours. Drain and add the boiling water; boil five minutes; add the sugar and salt, and when the sugar is dissolved, place in the cooker for two hours. Pare and core the apples; cut into pieces or leave whole; place in buttered dish and cover with cooked tapioca. Bake until apples are soft. Serve with cream and sugar. The minute tapioca may be used, and it needs no soaking. TAPIOCA CUSTARD PUDDING 1 cup pearl or minute tapioca 3 eggs 1 cup water 3^ cup sugar 3 cups milk 1 teaspoon salt 1 tablespoon butter Soak pearl tapioca in cold water one hour; drain and add water. Heat to boiling point; add milk, sugar and salt, cook slowly for five minutes, being careful not to let it burn. Place m cooker for two hours. Add the well-beaten eggs and butter. Pour the mixture mto a buttered pan and bake until brown. The minute tapioca needs no soaking. OTHER PUDDINGS Puddings which require considerable cooking are usually better if prepared by the fireless method. Rice pudding will require about five hours. FIRELESS COOKERY Family of Four APPLE PIE Line the plate with the crust. On the bottom scatter a quarter of a cup of sugar mixed with a tablespoon of flour, laying apples carefully up to the desired thickness. Sprinkle sugar on the top and put in small pieces of butter. Place in the cooker, using both radiators, for about forty-five minutes. Any fruit pies can be baked in this manner. CHERRY PIE Stone ripe cherries; sweeten to taste; and sift a small quantity of flour over the fruit to thicken the juice. Bake in two crusts in the cooker for one hour. CUSTARD PIE Make a custard of two eggs, half a cup of sugar, a pint of milk, a little butter and flavoring. Make the paste in the usual way and put it in a round pie dish that will fit in the large compartment. Fill in the usual way and bake in the cooker with two radiators, one above the pie and the other below it. LEMON PIE 1 cup boiling water 1 cup sugar 1 tablespoon cornstarch i/i cup butter 1 tablespoon cold water 1 egg Juice and rind of 1 lemon Put the water into small saucepan and add cornstarch stirred smooth in cold water; when it boils after stirring, set off the stove and add butter and sugar, previously well stirred together. When cool add egg and lemon. Pour into crust in pan and remove to cooker, using both radiators. This will bake in twenty minutes. After baking, cover with meringue and place in the cabinet to brown, again using both radiators. PUMPKIN PIE 2 eggs well beaten 2 cups milk 34 cup sugar II/2 cups cooked pumpkin Mix the ingredients; salt to taste, season with nutmeg, cinnamon, a little ginger and melted butter. Bake in the cooker one hour. Planned for a Family of Four