saucepan in cold water; add flavoring and stir quickly
until white; stir in nuts; turn into flat buttered tin; when cold cut
into squares.

SALTED ALMONDS

Blanch almonds by putting into boiling water for a few minutes. Remove
skins, dry well and brown in heated oil or butter on top of stove or
in oven. Take from fire when very light brown, as they continue to
color after removing from fire. Drain well on brown paper and sprinkle
with salt.

STUFFED PRUNES OR DATES

Wash, dry and stone fruit; fill with a half marshmallow or blanched
almond or chopped nuts and raisins and roll in sugar.

FIRELESS COOKERY

The Fireless Cooker has become an important factor in the home. The
principle employed is the preservation of heat by the use of
non-conducting materials. The device ordinarily used is a rectangular
box lined on all sides with some substance which will prevent escape
of heat, with spaces or wells for stone or metal discs or radiators,
and vessels containing food to be cooked.

The advantages of this method are: the improvement in flavor
occasioned by the slower cooking with little opportunity for
evaporation, the improved appearance of food that is subject to
shrinkage when cooked by ordinary methods; the saving in labor and
time, as the cooking practically takes care of itself. Dinner may be
prepared in the morning, placed in the cooker, and without further
attention be ready to serve after 3 or 4 hours. While the time
required for cooking is somewhat longer than in the usual methods, the
actual time consumed in preparation of a meal is considerably reduced.

General Directions

Prepare food for cooking as usual. Place in special vessel, designed
to fit into wells of Fireless Cooker, and heat on range or over gas
flame until ordinary cooking temperature is reached. Put into cooker
with one or more radiators which have been heated for 10 or 15 minutes
over hot fire. For roasting, radiator should be hot enough to brown a
pinch of flour immediately. Close cover, fasten lightly so that the
steam may escape and allow cooking to proceed for time specified in
recipes.

For baking cake, apples, etc., proceed as for roasting. The time
required for baking is slightly longer than that specified for regular
ovens. For cake ordinarily baked in a moderate oven, heat radiators
hot enough to brown a pinch of flour in half a minute.

CEREALS

Prepare cereal for cooking in double boiler as usual. Boil ov