Farm and home cook book and housekeeper's assistant

To 1 qt raw, red cabbage, chopped fine, add 1 qt boiled, red beets, chopped fine, 2 cups sugar, 1 tablesp salt, 1 teasp black pepper, 1½ teasp red pepper, 1 cup grated horseradish, and enough cold vinegar to cover. This requires no boiling, and when put up in air-tight jars will keep indefinitely. — [Mrs. S. E. F., Cal, Indian Chutney To 2 qts each chopped tart apples and green tomatoes, add 1 lb seeded raisins, chopped, 2 cups brown sugar, 2 scant cups each lemon juice and vinegar, small ½ cup salt, 1 chopped onion, 1 teasp cayenne pepper and 1 oz ginger. Mix together well and let stand in an earthen jar over night. Next morning set the jar in a kettle of cold water, let it heat slowly, and then boil 6 hours. Put up in cans and seal. — [Mrs. J. S., Ct. When making cold tomato catsup from ripe tomatoes, that requires no boiling, ripe nasturtium seeds are a nice addition.— [A. G., Mass. Fire/ess ©ookery==The Hay Box HOUGH the method is old — almost a century old, it is said — yet "fireless cookery," brought up to date, may be new to many of the present day housewives. Our great-grandmothers and grandmothers used the hay box in the "old country," and in the armies of the continent this same method of Fireless Cookery has been used with success for many years. Progressive American housewives are now adopting it and enthusiastically sounding its praises. Lecturers on domestic science are doing their best to spread before tired housewives the gospel of fireless and fuelsaving cookery, while the government, by means of bulletins, and the household magazines all over the land, are contributing their share toward the enlightenment of the cook. Too much cannot be said in favor of the "hay box" and fireless cookery. Try it, and if at first you don't succeed, try, try again. The recipes following tell how to prepare some simple dishes for the hay box, but after all is said and done, everyone will do best to experiment for herself — nothing like experience to teach one the most valuable ''wrinkles" in cookery as well as in other departments of housekeeping. The Principle of It The principle of "fireless cookery" is simple enough: When anything has once reached the boiling point, all that is needed is to keep it there, and this is accomplished by boiling for a few minutes over a coal-fire, or an oil or gas stove, and then depositing the boiling, bubbling food in the covered kettle in an airtight receptacle closely packed with non-conducting material, which will retain the heat. This is what the hay box does. The primitive "hay box" has evoluted into the "asbestos box" and the "copper, double-tank cooker," exploited by ambitious manufacturers, but while the modern improvements have added greatly to the expense of the original "hay box," they have done very little, if anything, to make more easy or practicable the work which the unpretentious Invention of our ancestors accomplished. The latter can be made right at home, without any, or hardly any expense, by any handy man of woman, in the following manner: The Construction of the Hay Box