ROLLED OATS.
Remove any husks or pieces from one cup of rolled oats. Put two and a half cups of water, one teaspoon of salt and oats into a pan that fits into a cooker pail. Boil until slightly thickened, stirring frequently; put pan over a cooker pail of boiling water and put into a cooker for from four to twelve hours. This is the ideal way to prepare rolled oats, as it is almost impossible to cook it too long.
BOILED POTATOES.
Scrub potatoes with a small brush. Pare them and let them stand a while in cold water. Cook them in a large amount of boiling salted water in a cooker pail. When they have boiled one minute put them in the cooker for from one and a half to three hours. New potatoes will not require so long to cook as old.
BOILED FISH.
Put a three-pound fish or three pounds of small fish into four quarts of boiling water to which four teaspoonfuls of salt have been added; set it at once into a cooker for one hour.
POT ROAST.
Have the butcher bone and roll three pounds of beef rump; dredge it well with salt, pepper and flour and brown it on all sides in a frying pan with a little of the fat from the meat. Put the meat, three cups of boiling water, one bay leaf, one small onion, salt and pepper, two small carrots, two sprigs parsley, one-half teaspoon celery seed, a little flour, one-half teaspoon Worcestershire sauce into a small cooker pail and let it simmer thirty minutes; set in a large pail of boiling water and put into a cooker for nine hours or more. Reheat it to boiling point; strain; thicken the liquor for gravy.
RICE PUDDING.
Heat one quart of milk, one teaspoonful of butter, one-third cup of rice, one-eighth teaspoon of grated nutmeg, one-eighth teaspoon of salt and one-half cup of sugar in a pudding pan over a cooker pail of water. When water boils remove pan and bring pudding also to a boil. When boiling, replace pudding in large pan of boiling water, cover and put into cooker for three or four hours. One-half cup of small unbroken seeded raisins may be added to this recipe, and the pudding may be browned in oven before serving, if desired.