Dried fruits—Soak overnight, bring to the boiling-point, and leave in the cooker at least three hours.
Cream of wheat—Boil until thick, place in the cooker, leave overnight and, if necessary, re-heat in double boiler before using.
Rolled oats—Boil five minutes, then place in the cooker. Leave at least three hours and longer if possible.
Macaroni—Boil, then place in the cooker for two hours.
Rice—Boil, then place in the cooker for one hour.
All vegetables may be cooked in the cooker. They must be given time according to their age. A safe rule for all green vegetables is to allow two and a half times as long as if boiled on the stove.
In the home, where the cooking is much greater in amount than it can be in the school, the saving in fuel, by the judicious use of the properly made fireless cooker, is correspondingly much larger. For example: in soups, from 2½ to 3½ hours use of fuel is made unnecessary; pot roast 2½ hours; beef stew 2½ hours; lamb stew 1½ hours; corn beef and cabbage 2½ hours; baked beans 5½ to 7½ hours; chicken fricassee 2 hours; dried peas, beans, and lentils 3 hours; dried fruits 3 hours; rice pudding 1½ hours.
SPECIAL GRANTS FOR RURAL AND VILLAGE SCHOOLS
(From the Revised Regulations of the Department of Education, 1918)