The Montgomery advertiser., 1905-04-20
THE NEW COOKING PLAN.

Many years ago, we do not now re-
 member how many, but we think it
 was as far back as the Paris Exposi-
 ton in 1867, there was a good deal of comment over what was called
 ''The Norwegian Automatic Kitchen" As we recall the particulars 1t was a wooden box, lined with wool and felt.
 Foods of various kinds, partially cook
 ed on a stove, were placed In this box, which was then tightly closed, and the food continued to cook until 1t was
 thoroughly done, and would keep warm
 and good for hours without further at- | tention.
 This same Idea is now being some-
 what extensively developed in Ger
 many, and the wife of the Director of
 the Industrial School at Frankfort is | advantages, stating that she has been testing the plan for the past thirteen years and is much impressed and de- | lighted with its merits. It Is simpler
 than the Norwegian affair was, and
 consequently much cheaper, as almost
 any old box will do, and hay is largely
 used instead of wool and felt. Con-
 sul Murphy has been Investigating the
 plan, and he writes as follows:
 The box should be loosely filled with shaving, paper or hay-the last mem tioned being probably the most satis-
 factory. The, hay should be renewed every two or three weeks. Before the pots are ready the requisite number of | nests in the hay should be prepared.
 and when the pots are placed in these
 and around them tightly. Any kind l of pots can be used. although of course earthen ones hold the heat best. The
 tighter the tops fit the better, but if the food is to be used within six or eight hours it Is not necessary that they should be of a kind which can be
 hermetically closed. Ordinary tops When the pots have been placed in the box carefully and without lifting the 1 lids, they should be covered with a
 pillow and the lid a, at once securely
 should always be left open and the hay loosened the pillow being hung in the
 air to dry thoroughly.
 As the matter may be of interest to
 our readers we shall make a liberal ex-
 tract from the directions and conclu-
 sions of Frau Back, the Directors wife,
 as told by Consul Murphy:
 At first she used the box merely for the purpose of keeping finished food warm, but it was not long before she discovered that the process of cooking continued in the box. She thereupon extended it's use. making a series of experiments which resulted in pleasant surprises. She soon found that she could finish in the box all boiled and
 roasted meats, sauces. fish. soup, vege- tables. fruit, pudings, etc. Of course l the box can not be used for beefsteaks, outlets, pancakes, and the like, articles whose chief attraction lies in the crisp
 ness resulting from rapid cooking on a hot fire, but when food of this kind is being prepared 1t is a great com l fort to the housewife to know that the rest of the meal is ready and hot in the box. A few experiments will
 teach how much preliminary cooking | on the gas stove is required for diff ferent substances. In general, it will be found that two or three minutes of actual boiling on the fire is amply suf-
 meat requires twenty to thirty minutes.
 Most articles should remain tightly closed in the box for two or three
 hours, though they can be left there
 to keep hot for ten or twelve hours, if
 necessary. Rice, dried beans, lentils, dried fruit, etc, should first be well soaked in cold water. After being
 allowed to boil for from two to five minutes, one to two hours in the box will prepare them thoroughly for the