and setting it between the fire and the cooking vessel.  This prevents burning, too, if the fire should be hot.  Another plan is to set the vessel in an old preserving kettle.  If this outer kettle does not leak, it may be filled with water, which not only aids in the cooking process but also prevents burning.  For broiling or toasting, a large corn popper is just the thing.”

* * * * *

“My chief saving,” confided the member who believes in preparedness, “consists in cooking things in quantities, especially the things that require long cooking, like baked beans or soup.  I never think of cooking less than two days’ supply of beans, and as for soup, that is made up in quantity sufficient to last a week.  If I have no ice, reheating it each day during warm weather prevents spoiling.  Most vegetables are not harmed by a second cooking, and, besides the saving in fuel it entails, it’s mighty comforting to know that you have your dinner already prepared for the next day, or several days before for that matter.  In cold weather, or if you have ice, it will not be necessary to introduce monotony into your meals in order to save fuel, for one can wait a day or two before serving the extra quantity.  Sauces, either for vegetables, meats or puddings, may just as well be made for more than one occasion, altho if milk is used in their preparation, care must be taken that they are kept perfectly cold, as ptomaines develop rapidly in such foods.  Other things that it pays to cook in large portions are chocolate syrup for making cocoa, caramel for flavoring, and apple sauce.”

By using a conversation between a hostess and her guest, another writer in the same farm journal succeeded in giving in a novel way some directions for preparing celery.

    “Your escalloped corn is delicious.  Where did you get your recipe?”

Mrs. Field smiled across the dining table at her guest.  “Out of my head, I suppose, for I never saw it in print.  I just followed the regulation method of a layer of corn, then seasoning, and repeat, only I cut into small pieces a stalk or two of celery with each layer of corn.”

    “Celery and corn—­a new combination, but it’s a good one.  I’m so
    glad to learn of it; but isn’t it tedious to cut the celery into
    such small bits?”

    “Not at all, with my kitchen scissors.  I just slash the stalk into
    several lengthwise strips, then cut them crosswise all at once into
    very small pieces.”

“You always have such helpful ideas about new and easy ways to do your work.  And economical, too.  Why, celery for a dish like this could be the outer stalks or pieces too small to be used fresh on the table.”

“That’s the idea, exactly.  I use such celery in soups and stews of all kinds; it adds such a delicious flavor.  It is especially good in poultry stuffings and meat loaf.