COCOANUT CREAM CANDY

1 tablespoon butter 3/4 cup milk 2 cups sugar 1/2 cup grated fresh cocoanut 1/2 teaspoon vanilla extract

Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy.  Pour into buttered tins and cool.

For Chocolate Cocoanut Cream Candy add 1-1/2 ounces unsweetened chocolate or 4 tablespoons cocoa before boiling.

HICKORY NUT CANDY

2 cups sugar 1/2 cup water 1 teaspoon lemon or vanilla extract 1 cup hickory nut meats

Boil sugar and water without stirring until thick enough to spin a thread; place 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.