Soups
Prepare in usual way; boil 5 or 10 minutes; remove to cabinet for 3 or 4 hours. Water in which meats have been boiled, with proper seasoning and chopped up vegetables make excellent soups.
VEGETABLES (Boiled) Prepare in usual way; put into large kettle, cover with water; bring to a boil on coal or gas stove and boil hard 5 minutes; remove quickly to cabinet for 2 or 3 hours or more. Beets, turnips, carrots, hubbard squash or vegetables requiring a long time to cook, will be greatly improved if taken from cabinet after 2 or 3 hours, reheated for 5 or 10 minutes and returned to cabinet for 2 or 3 hours longer. Potatoes if cut in two will cook nicely in 1/4 hours. Potatoes with jackets on require 3 hours. VEGETABLES (Steamed) Place vegetables in cheesecloth bag; insert cover of large kettle into mouth of bag; draw up shirr string and the bow-knot; fill bottle 1/3 full of water; put cover in position. The vegetables will then hang beneath the cover and above the water. Bring to a boil and boil hard 10 minutes; remove quickly to cabinet for time required for boiling vegetables.