Abstract:
A molding tube for the production of a bread product formed around a skewer ( 37 ). The skewer ( 37 ) is used in piercing ingredients used for flavor. The skewer ( 37 ) then organizes where chosen ingredient flavors will appear in the final food product. The skewer ( 37 ) may also used as a utensil in eating the final food product. One embodiment of the invention is the replacement of skewer ( 37 ) with a assembly consisting of a store bought candy stick ( 50 ) which has been connected to a pointed portion ( 43 ) via a post ( 66 ) and a pointed end ( 79 ). All embodiments of the present invention require support for skewer ( 37 ). The support may come from an insert ( 56 ) located in the uppermost opening of molding tube ( 61 ). The insert ( 56 ) has a fossa ( 57 ) or a plurality of fossa ( 57 ). Skewer ( 37 ) is supported by inserting skewer ( 37 ) into a compatible fossa ( 57 ). The insert ( 56 ) also has a vent ( 45 ) or a plurality of vent ( 45 ) which allow expanding gases to escape molding tube ( 61 ) during cooking. Alternatively the skewer ( 37 ) can be supported by a one piece disc ( 59 ) which has a recess ( 60 ) located in the center of disc ( 59 ). The skewer ( 37 ) is supported when it is inserted into recess ( 60 ). The disc ( 59 ) rests at the bottom end of the molding tube ( 61 ). Molding tube ( 61 ) in all embodiments is held in an upright position by a base ( 58 ).

Description:
FIELD OF INVENTION 
     The present invention relates to a cooking device, specifically to such device which mold a bread product around a skewer during cooking of the product which optionally may contain skewered ingredients embedded in the batter. 
     DESCRIPTION OF PRIOR ART 
     Fast foods have become common in our society in part to help people better manage their time. Fat and caloric content of the fast food item are also becoming increasingly important. Corndogs, also called hot dogs on a stick, are an example of a fast food item. They are a hot-dog or sausage skewered and dipped in batter, not limited to cornbread batter. The assembly is then cooked so that the batter adheres to the skewered meat. They help busy people eat breakfast because they can be prepared prior to breakfast and reheated when needed. Their convenience also comes in part from the use of the skewer. The inclusion of a skewer eliminates the need for a plate or flat surface to cut food into sufficiently small pieces to eat. A traditional pancake and sausage breakfast often needs a flat surface for cutting, so is less convenient than the skewered corndog. 
     Corndogs are also more convenient than pancakes because corndogs do not need to be flipped with a spatula to ensure even cooking. This eliminates the opportunity to dirty the surrounding cooking area, which is possible when flipping a pancake. 
     The skewer that comes with the corndog is easier to use than a fork. The skewer unlike the fork does not require the person eating to repeatedly pierce the food with a utensil. Food-utensil contact was already achieved when the skewer was inserted into the filling portion before cooking. The convenience of a skewer can then benefit a person walking or driving to work, allowing then to focus their vision on the changing environment. Skewers can also help a care giver give more eating independence to the people they care for. For example, a parent does not need to cut and possibly feed a young child unfamiliar with how to use a fork. A care giver also does not need to cut and feed food to a person who has difficulty holding a fork for medical reasons. 
     Corndogs or hot-dogs on a stick are more convenient than pancakes served with sausage, but corndogs are fried and this often make them less healthy than pancakes and sausage. For some people the convenience of a corndog does not outweigh the fat grams and calories it brings, so they opt for other alternatives. These people are looking for the convenience of a corndog, but with no excess calories from frying oil. One example of a nonalternative is U.S. Pat. No. 4,483,240 to Dinh (1984), because this patent describes the frying of a fast food item. Frying is also found in U.S. Pat. No. 5,865,103 to MacGeorge et al (1999). 
     Another disadvantage of U.S. Pat. No. 4,483,240 is the lack of a skewer being used through preparation and consumption. Italian patent 264,521 to Pagano (1929) also does not offer the convenience of eating a skewered product on a stick. 
     If the corndog alternative is a bun which is filled with filling later, a detraction to their convenience is the separate preparation of the filling and bun. Patents which are known to include this downside are U.S. Pat. No. 13,455 to Lenier et al (1912), U.S. Pat. No. 1,879,146 of Estrin (1932), U.S. Pat. No. 2,125,589 to Shuman (1938), U.S. Pat. No. 2,267,213 to Newcom (1941), U.S. Pat. No. 3,424,076 to Bernatz et al (1969), U.S. Pat. No. 3,466,999 to Yanex-Pastor et al (1969), U.S. Pat. No. 4,212,234 to DeCourcy (1980), U.S. Pat. No. 4,542,684 to Cantrell (1985), U.S. Pat. No. 4,817,513 to Carbon (1989), and U.S. Pat. No. 5,528,981 to Pettit (1996). 
     Another alternative to a fried corndog which also used the separate preparation of filling is U.S. Pat. No. 5,359,924 to Roberts et al (1994). The patent includes the convenience of using a skewer during parts of preparation and during consumption. It can also be described as providing the convenience of a corndog but with less calories from frying oil. Both features appeal to people who want the convenience of a corndog but not the heath drawbacks. 
     The patent describes one or a plurality of cylinders for receiving a skewered cooked sausage. The cylinder is then filled with a pancake batter thick enough to hold the sausage and stick in upright position. The cylinders is then submerged in a hot oil for a few minutes or heated in an electrical appliance to cook the batter and produce a breakfast on stick. By preventing food from direct contact with frying oils U.S. Pat. No. 5,359,924 accomplished an object to provide a breakfast item such as a sausage on a stick embedded in a pancake batter which allows the sausage to be cooked in the batter and free of oils and fats. The decrease in oils and fats makes the item more appealing to consumers wishing to cut back on cholesterol and calories while enjoying the convenience of a breakfast item of this type. 
     A detraction from U.S. Pat. No. 5,359,924 health benefit is the requirement that the batter be thick enough to support the skewered sausage in an upright position. With some of today&#39;s commercial pancake mixes it is not possible to follow pancake manufacture instructions for preparation of batter and obtain the desired result of thick enough batter needed in U.S. Pat. No. 5,359,924. In order to obtain the thick enough batter, more mix and thus more calories would be needed to add to the batter. The altering of manufacturer directions can leave a consumer unknowing of the caloric content of the food they are preparing. This is not healthy for people who need to watch their caloric intake. 
     Convenience was another goal of U.S. Pat. No. 5,359,924. For office use the requirement of a fryer or separate electrical appliance is a disadvantage. Some consumers might find difficulty using U.S. Pat. No. 5,359,924 in a workplace that does not have adequate ventilation for frying or facilities to store fryer or its waste. Storing an electrical appliance with the physical dimensions described in U.S. Pat. No. 5,359,924 within the workplace desk or locker can also be difficult. 
     Convenience is further compromised in U.S. Pat. No. 5,359,924 by requiring that the sausage be precooked before being coated with batter and cooked. This requires additional time not only in cooking, but also cleaning of materials used in cooking. 
     Objects and Advantages 
     Accordingly, several objects and advantages of my invention of a food mold for microwave use to produce a batter product on a stick or a batter wrapped filling on a stick are: 
     (a) to provide a cooking device with a support to hold a skewer in an upright state. 
     (b) to provide a cooking device with a support to hold the skewer so that batter intended to cover the skewer and filling does not have to be thick enough support the skewer, thereby allowing batter to be prepared according to batter manufacturer directions and making clear the caloric content of the batter. 
     (c) to provide a cooking device that uses microwave energy to evenly cook all contents of the apparatus at the same time in the same container. 
     (d) to provide a cooking device that can be used with the same accessibility as a microwave. 
     (e) to provide a cooking device that produces a food item capable of being eaten without the use of a flat surface for cutting and or utensils such as fork or knife. 
     (f) to provide a cooking device that can be easily stored in a workplace desk, refrigerator, or locker. 
     (g) to provide a cooking device that cooks all ingredients at the same time in the same container without the use of a fryer or a electric heating coil. 
     (h) to provide a cooking device that does not transfer calories to food product from cooking oils. 
     (i) to provide a cooking device that can organize the ingredient flavors of the product formed. 
     (j) to provide a piercing device with a detachable end. 
     Still further objects and advantages will become apparent from a consideration of the ensuing description and drawings. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     FIG. 1 shows an embodiment of the invention before use including a recess which will be used to support a skewer and filling during cooking. 
     FIG. 2 shows the invention in FIG. 1 with a skewer removed from holding straps. 
     FIG. 3 shows the invention in FIG. 1 with a skewer having pierced a hot-dog which will be used as filling and that the skewer is supported by a recess in a base. 
     FIG. 4 shows an isometric view of a cooked food item after using an invention described in FIG.  1 . 
     FIG. 5 shows an embodiment of a skewer whose ends are detachable. 
     FIG. 6 shows an enlarged horizontal isometric view taken at  54 — 54  of FIG.  5 . 
     FIG. 7 shows an isometric view of a pointed tip in FIG. 6 removed from the body of the skewer from FIG.  6 . 
     FIG. 8 shows an enlarged horizontal isometric view taken at  53 — 53  of FIG.  5 . 
     FIG. 9 shows an isometric view of the threaded tip in FIG. 8 removed from the body of the skewer from FIG.  8 . 
     FIG. 10 shows a base, a short molding tube, a disc, and a recess arranged like similar parts used in FIG.  1 . 
     FIG. 11 is an enlarged vertical isometric view of FIG. 10 taken at  52 — 52  showing a recess in a disc resting in the bottom of a molding tube which is lying within a base. 
     FIG. 12 is an enlarged vertical isometric view of a modified FIG. 10, showing a double open ended molding tube and a disc resting on the bottom of a base. 
     FIG. 13 is an enlarged vertical isometric view of a modified FIG. 10, showing a double open ended molding tube resting on a connection between a base and a disc with a recess. 
     FIG. 14 is the preferred embodiment of the present invention. 
     FIG. 15 shows how a skewer tip in FIG. 14 is connected to a store bought candy stick to make a skewer suitable for use in the present invention. 
     FIG. 16 shows an isometric view of a food item prepared using an embodiment of the present invention as described in FIG.  14  and FIG.  15 . 
     FIG. 17 shows an isometric view of an insert consisting of a handle and a nest of recesses intended to rest in an opening at the uppermost end of a molding tube. 
     FIG. 18 shows an isometric view of a short skewer supported by an insert described in FIG.  17 . 
     FIG. 19 is a modification of FIG. 17 where the inset is in contact with a cap, and a plurality of insert recesses are not nested but rather spread out over the surface area. 
     A list of reference numbers follows on the next page. 
    
    
     REFERENCE NUMERALS IN DRAWINGS 
       36  felt strap 
       37  skewer 
       38  fill line 
       39  felt pad 
       40  Velcro strap 
       41  cap 
       42  male thread 
       43  pointed portion 
       44  cavity 
       45  vent 
       46  abscess 
       47  connection 
       48  female thread 
       49  removable section 
       50  store bought candy stick 
       51  male part 
       55  cooked batter 
       56  insert 
       57 A fossa 
       57 B fossa 
       57 C fossa 
       58  base 
       59  disc 
       60  recess 
       61  molding tube 
       62  pointed tip 
       63  Velcro pad 
       64  molding tube bottom 
       65  base bottom 
       66  post 
       67  strawberry piece 
       68  sausage piece 
       69  black berry piece 
       70  female portion 
       71  male portion 
       72  rod 
       73  peg 
       74  hot dog 
       75  removable point 
       76  male threaded end 
       77  female threaded end 
       78  void 
       79  pointed end 
       80  insert handle 
       81  small cap handle 
       82  large cap handle 
     SUMMARY OF THE INVENTION 
     In accordance with the present invention a mold and a support which positions a stick within the mold, so that an added batter is able to form around the stick and any solid filling or fillings the stick may have skewered. 
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     Preferably, but not necessary, parts  43 ,  66 ,  75 ,  72 , and  79  are not microwaveable. All other parts of the invention are preferably microwaveable safe. Preferably, all parts that are in contact with the food should be made of nonstick material. The exception to the last statement being those parts used to construct the skewer or piercing device. 
     FIG. 1 is an embodiment of the present invention. It includes a base  58  in contact with a molding tube  61 . Molding tube  61  is in a vertical position. Molding tube  61  has one open end. A cap  41  has been inserted into the open end of molding tube  61 . Cap  41  has a large handle  82 . A disc  59  with a recess  60  rests on the bottom of molding tube  61 . On the outside of molding tube  61  is a pair of felt pads  39 . The two felt pads  39  are located horizontally across from eachother. A Velcro strap  40  bridges the distance between the two felt pads  39 . Velcro strap  40  straps skewer  37  in a vertical position against molding tube  61 . Skewer  37  is also strapped to molding tube  61  by a felt strap  36 . Felt strap  36  bridges the distance between a pair of Velcro pads  63  located horizontally across from eachother. There is a fill line  38  formed on the outside of molding tube  61 . The skewer  37  has a pointed tip  62  on one end and on the opposite end a male thread  42 . 
     FIG. 2 shows the embodiment of the present invention in FIG. 1 with an unmoved cap  41  and cap handle  82 . A skewer  37  is no longer strapped to a molding tube  61 . A Velcro strap  40  was removed from a pair of felt pads  39 . A felt strap  36  was also removed from a pair of Velcro pads  63 , so that skewer  37  would no longer be strapped to molding tube  61 . Velcro strap  40  and felt strap  36  have been put back to their original positions. 
     FIG. 3 shows the embodiment of the present invention in FIG. 1. A pointed tip  62  of skewer  37  has pierced a hot-dog  74 . Using a large handle  82  a cap  41  has been removed to allow a male thread  42  of a skewer  37  to be inserted into a recess  60  of disc  59 . A Velcro strap  40  and a felt strap  36  have been taken off of a pair of felt pads  39  and Velcro pads  63  respectively. 
     FIG. 4 shows an isometric view of a finished food item after it has been removed from a molding tube  61  and a disc  59 . 
     FIG. 5 shows a skewer  37  modified with a removable section  49  at one end. Removable section  49  has a male part  51 . At the opposite end of skewer  37  is a removable point  75 . 
     FIG. 6 shows an enlarged horizontal isometric view taken at  54 — 54  of FIG. 5. A removable point  75  is connected to a rod  72 . Rod  72  has a male portion  71  on it. Inside skewer  37  is a female portion  70 . Male portion  71  makes contact with female portion  70 . Removable point  75  and rod  72  are detachable from skewer  37 , so removable point  75  and rod  72  do not necessarily need to be made of microwaveable materials. 
     FIG. 7 shows an isometric view of the parts described in FIG. 6 in an alternate arrangement. A removable point  75  is connected to a rod  72  which includes a male portion  71 . Removable point  75 , rod  72 , and a male portion  71  are no longer in contact with a female portion  70  of a skewer  37 . The lack of contact between the parts previously mentioned in FIG. 7 has created a cavity  44  in skewer  37 . 
     FIG. 8 shows an enlarged horizontal isometric view taken at  53 — 53  of FIG.  5 . It includes a male section  51  on the outside of a removable section  49 . Removable section  49  is connected to a peg  73 . Peg  73  has a male threaded end  76  on it. Inside a skewer  37  is a female threaded end  77 . Male threaded end  76  is in contact with a female threaded end  77 . 
     FIG. 9 shows an isometric view of the parts described in FIG. 8 arranged in an alternate position. A removable section  49  is connected to a peg  73 . Peg  73  has a male threaded end  76  on it. Male threaded end  76  is no longer in contact with a female threaded end  77  of a skewer  37  The lack of contact as previously described in the discussion of FIG. 9 has created a void  78  located within the skewer  37 . 
     FIG. 10 shows a base  58 . Base  58  is in contact with a short molding tube  61 . A disc  59  is within molding tube  61 . The position of disc  59  is at the lowermost end of molding tube  61 . There is a recess  60  in disc  59 . 
     FIG  11  is an enlarged vertical isometric view of FIG. 10 taken at  52 — 52 . There is a molding tube  61 , a base  58 , and a base bottom  65 . Also shown is a molding tube bottom  64  resting on the base bottom  65 . A disc  59  rests on the molding tube bottom  64 . There is a recess  60  in disc  59 . The recess  60  in disc  59  has a female thread  48 . 
     FIG. 12 is an isometric view of a modification of FIG  11 . It shows a molding tube  61 , a base  58 , and a base bottom  65 . A molding tube bottom  64  has been omitted so that molding tube  61  is open at both ends. The lowermost open end of molding tube  61  rests on the base bottom  65 . A disc  59  rests on the base bottom  65  while the sides of disc  59  are surrounded by molding tube  61 . The recess  60  in disc  59  has a female thread  48 . 
     FIG. 13 is an isometric view of a modification of FIG.  11 . It shows a molding tube  61 , a base  58 , and a disc  59 . A connection  47  joins the disc  59  and base  58 . The lowermost open end of molding tube  61  rests on connection  47 . A recess  60  in disc  59  has a female thread  48 . 
     FIG. 14 is the preferred embodiment of the present invention. It includes a base  58  in contact with a molding tube  61 . Molding tube  61  is in a vertical position and has a double open end. A cap  41  is present in molding tube  61 . Cap  41  has a small handle  81 . Below cap  41  is an insert  56 . On the outside of molding tube  61  is a pair felt pads  39  horizontally spaced across from eachother. A Velcro strap  40  bridges the distance between the two felt pads  39 . A felt strap  36  bridges the distance between a pair of Velcro pads  63  spaced horizontally across. A store bought candy stick  50 , not shown, could be stored on molding tube  61  like skewer  37  by using Velcro strap  40  and felt strap  36 . A fill line  38  has been formed on the outside of molding tube  61 . A pointed portion  43  is connected to a post  66 . Post  66  has a pointed end  79  to aid in piercing store bought candy stick  50   
     FIG. 15 shows an isometric view of a pointed portion  43  connected to a post  66 . Post  66  is connected to pointed end  79 . Pointed end  79  has pierced through an end of a store bought candy stick  50  and been wedged into store bought candy stick  50 . With pointed end  79  stationary. pointed portion  43  is able to act like pointed tip  62  of skewer  37 . Pointed portion  43 , pointed end  79 , and post  66  are detachable from store bought candy stick  50 , so they could be made of non-microwaveable material and removed from store bought candy stick  50  prior to cooking. 
     FIG. 16 shows isometric view of a finished food item after it has been removed from a molding tube  61  and an insert  56 . Prior to cooking pointed portion  43  was removed from store bought candy stick  50 . The exclusion of pointed portion  43  has created an abscess  46 . The abscess  46  has been positioned at the uppermost end of the food product, so that a cooked batter  55  will not have a chance to form in abscess  46 . 
     FIG. 17 is an isometric view of an insert  56 . An insert handle  80  is on top of insert  56 . The insert  56  has a stopper shape and includes a nest of a fossa  57 A, a fossa  57 B, and a fossa  57 C. A vent  45  spanning the distance from top to bottom of insert  56  is also present. To be as effective as possible insert  56  should be made of a material capable of conforming to a variety of skewer shapes. 
     FIG. 18 is an isometric view of an insert  56 . On top of insert  56  is an insert handle  80 . A vent  45  is also present. A skewer  37  has been inserted into fossa  57 B. A fossa  57 A and a fossa  57 C are empty. 
     FIG. 19 is an isometric view of an insert  56  in contact with a cap  41 . Insert handle rest within the underside of cap  41 . The insert  56  includes a fossa  57 A and a fossa  57 B with a different radius than fossa  57 A. A vent  45  is also present. 
     Operation 
     The manner of using the cooking appliance for cooking a batter wrapped filling product on a stick is as follows. Batter is mixed in a separate bowl. The molding tube  61  and base  58  are then connected if not already done. This will provide a watertight container to place batter in and allow molding tube  61  to maintain and upright position. 
     Molding tube  61  and base  58  can be connected in one of the following ways as illustrated in FIG. 11, FIG. 12, and FIG.  13 . 
     In FIG. 11, a molding tube  61  has a closed end, a molding tube bottom  64 . Molding tube bottom  64  is inserted into a base  58  so that the molding tube bottom  64  comes to rest on a base bottom  65 . A disc  59 , with a recess  60 , is then inserted into the open end of molding tube  61  so that disc  59  comes to rest on the molding tube bottom  64 . This type of arrangement is present in FIG.  1 . By omitting recess  60 , this arrangement can also be used in FIG.  14 . 
     In FIG. 12, the molding tube  61  is double open ended. The end closest to a fill line  38  is inserted into base  58  so that the molding tube comes to rest on base bottom  65 . A disc  59 , with a recess  60 , is then inserted into the exposed open end of molding tube  61  so that disc  59  comes to rest on base bottom  65 . This arrangement can also be used in FIG.  1 . The described arrangement of FIG. 12 can be used in FIG. 14 if disc  59  is turned over so that recess  60  is not exposed. This modification will prevent batter from entering recess  60 . 
     In FIG. 13, the molding tube  61  is double open ended. A recess  60  is present in a disc  59 . The end closest to a fill line  38  is inserted into base  58  so that the molding tube is in-between a disc  59  and base  58 . Molding tube  61  comes to rest on a connection  47 . This type of arrangement can be used in FIG.  1 . By eliminating a recess  60  in disc  59  the arrangement can be used in FIG.  14 . 
     The following is an explanation of how to use the invention of FIG. 1 once the molding tube  61  and base  58  have been configured to form a watertight container. Molding tube  61 , disc  59 , and recess  60  should be made of non-stick material. If they are not or have lost their non-stick ability a lubricant such as cooking spray or cooking oil can be used to prevent sticking of food product to previously mentioned parts. 
     Using a large handle  82 , a cap  41  is removed if not already done in connecting molding tube  61  to base  58 . Velcro strap  40  and felt strap  36  are removed from felt pad  39  and Velcro pad  63  respectively, This action allows skewer  37  to be separated from molding tube  61 . If solid filling is intended, the desired solid filling is pierced with skewer  37  using pointed tip  62 . 
     The skewer  37  and desired fillings are then placed in the molding tube  61 . A male thread  42  on skewer  37  is inserted into recess  60  in disc  59  with a turning force. Skewer  37  is now in an upright position and no longer needs to be held by the consumer. 
     The prepared batter is poured to fill line  38 . Depending on skewer  37  design being used, the consumer using the design described in FIG. 5 may wish to remove removable point  75 . At this point the cap  41  can be replaced by using large handle  82 . The assembly can be stored for future use. 
     Upon continuing, large handle  82  is used to remove cap  41 . Velcro strap  40  and felt strap  36  are also removed and put off to the side. The assembly as described so far is put in the microwave in an upright position The microwave contents are heated. Meat ingredients embedded in the batter are cooked simultaneously as the batter is cooked. After cooking the contents are removed from the microwave. Holding onto the end of skewer  37  the food item is removed from the molding tube  61  by untwisting skewer  37  and lifting the food product. The consumer may wish to remove removable section  49  at this time if the skewer  37  as described in FIG. 5 is being used. 
     The following is an explanation of how to use the invention of FIG. 14 once the molding tube  61  and base  58  have been configured to form a watertight container. Molding tube  61 , disc  59 , and an insert  56  should be made of non-stick material. If they are not or have lost their non-stick ability a lubricant such as cooking spray or cooking oil can be used to prevent sticking of food product to previously mentioned parts. 
     To continue using the invention shown in FIG. 14, cap  41  should be removed using small handle  81  if it is still in place after connecting molding tube  61  and base  58 . Insert  56  should be removed from molding tube  61  using insert handle  80  if it is still in place after connecting molding tube  61  and base  58 . 
     A pointed portion  43  should then be connected to a store bought candy stick  50 . This union is achieved by pushing post  66  into one end of the store bought candy stick  50 . This action can be eased by a pointed end  79 . The joining of post  66  and store bought candy stick  50  is not needed unless solid filling is desired. If solid filling is not desired, skewer  50  can inserted into a fossa  57  at this time. 
     If solid filling is desired, the solid fillings can be pierced using pointed portion  43  which is connected to a store bought candy stick  50 . Once desired filings have been pierced, pointed portion  43  can be separated from skewer  50 . 
     This is advantageous to consumers who do not wish the food product to have a pointed edge. These consumers might be parents of small children or care givers to people with mental difficulties. Manufacturers might also recommend removal of pointed portion  43  to eliminate the risk of swallowing pointed portion  43  while consuming food item. 
     To encourage the removal of pointed portion  43  a manufacturer may make pointed portion  43 , pointed end  79 , or post  66  of non-microwaveable material. A written warning in device directions presenting the advantages of removing pointed portion  43  might work. Microwave ovens are common today and most people know not to put metal into the microwave. A noticeable metallic part, either pointed portion  43 , pointed end  79 , or post  66 , would be another deterrent to using pointed portion  43  in the microwave oven. 
     After deciding whether to remove pointed portion  43  from skewer  50 , skewer  50  can be inserted into a fossa  57 A,  57 B, or  57 C. If the pointed portion  43  is removed then the end containing abscess  46  should be inserted into the chosen fossa. This would prevent batter from entering abscess  46   
     Batter is then added to molding tube  61  up to fill line  38 . Skewered food, skewer assembly, and insert  56  are then placed into molding tube  61 , so that skewer assembly and skewered food are first to enter molding tube  61 . Insert  56  is now resting in the uppermost portion of molding tube  61 . Expanding gases within molding tube  61  exit during cooking via vent  45 . 
     After heating, insert handle  80  is pulled out of molding tube  61 . The result, is the removal of insert  56  and the cooked food product from molding tube  61 . The insert  56  is then pulled off of the store bought candy stick  50 . The consumer can now allow the food product to cool to the desired temperature before consuming food product. 
     Conclusion, Ramifications, and Scope 
     Thus the reader will see that the food mold of the invention provides a number of advantages over prior art in that 
     it permits easy storage in a office desk or locker; 
     it allows contents to be cooked evenly and simultaneously; 
     it has the same availability as a microwave oven; 
     the product formed can be eaten without a flat surface; 
     the product formed can be eaten without soiling fingers or using fork or knife; 
     skewer is kept in an upright position not by batter thickness but with help of skewer support; 
     product preparation time does not include separate cleaning times of filling and batter cooking pans; 
     batter manufacture directions may be followed to allow exact caloric content of batter to be known; 
     product is not fried and so does not contain calories from frying oil; 
     pointed end of skewer is capable of being detached from skewer, reducing the potential of skewer stabbing; 
     flavors from embedded ingredients are organized by skewer which eliminates the need to cook multiple food items. 
     While my previous description contains many specifications these should not be construed as limitations on the scope of the invention, but rather as an exemplification of preferred embodiments thereof Many other variations are possible. For example the base, molding tube, and skewer can have other shapes, such as oval triangular, etc.; the base and molding tube can be attached with Velcro-felt closure; the cap can have a different shape; the insert can have a different shape which might engage both inside and outside of molding tube, different number of fossa, or different number of vents; a recess  60  or fossa  57  could have a pointed shape or vary in amount of threading; the parts that fill these structures would then need to be changed accordingly; removable point  75 , rod  72 , pointed portion  43 , post  66 , and pointed end  79  can be made of a non-microwaveable material. Thus the scope of the invention should be determined by the appended claims and their legal equivalents, rather than by the examples given.