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By Lizzie Black Kander

Published 1903

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Soups are prepared as usual, only no allowance should be made for evaporation. Boil twenty minutes on the stove, put in the Cooker five or six hours or all night, the next morning add vegetables to flavor, cook five minutes more, return to Cooker and let remain until noon. In soups the economy of the Cooker is especially noticeable,