The Butler weekly times. (Butler, Mo.) 1881-1918, 1905-07-27

upon the fire again for a few mo-
ments for the purpose OF developing
more steam to replace that which
has been allowed to escape.
In the interest Of cleanliness, and
as a further precaution against loss
Of heat, before nestlinga pot one may
wrap 1t in cloth or towel. After all
the pots and pans are safely in the
box, they should be snugly covered
with pillow, stuffed with feathers
or hay. After this, there is nothing
more to be done except TO lower the
lid of the box and fssten II tightly.
The cook may then, without the
least anxiety, go to church or attend
{ her marketing, or devote her time
to other duties and recreations, re-
lying upon the hay box, without any
danger of scorching or burning, to
thoroughly cook the food intrusted
to it. and to allow no wasting or
blending OF its delicious aromas.
The advantage OF the hay box may
be partially summarized az follows:
The housewives health is protected
by the DEVIATION OF the necessity for
standing for hours near a very hot
stove; the annoyances involved in
the servant question are consider
ably lesseneo; the appetite is not
diminished by the spreading OF
kitchen odors through she house;
pots are much less destructive in.
tluence of fire, and their usefulness is
correspondingly prolonged; the food
Is better cooked, more tasty and
also more digestible, and the savings
in fuel resulting from the use OF the
hay box amounts to from so to rs
per cent, or even more.
The hay box is adapted only for
the preparation of such food as re-
quires 80 be cooked for q consider.
able length OF time, 1t Is therefore
obvious that 1t is not intended for
articles whose charm is In their
crispness, such as chops, steaks and
omelettes.
When not in use the box should be
left open and the pillow hung near
the window to air and dry thorough
ly. Once In two or three weeks the
hay, or other substance used, should
be replaced by fresh material. Or
dinarily, more frequent change OF
the material will not be found
necessary II proper care is taken to
prevent its becoming sour or mouldy
through wasteful escape OF steam
from the pots.
And now a few words In regard to
the length OF time required for pre-
liIuiuary cooking and for the subse-
quent completion OF the process In
the box. When cooked on the stove,
dried beans, for instance, require
constant boiling and close attention
for three or four hours. When the
hay box is used the b; ans, after being
soaked over night In cold water,
should be boiled briekley for not
more than four or FIVE minutes and
then committed to the box for three
hours, when they will be found soft
and ready for the table.
Soup should be boiled from three
minutes to hul' an hour according to
it's character, for fresh vegetables a
few minutes will suffice; meats need
seldom less than twenty minutes and
never more than forty fiee. Expert
ments and experience will soon
supply the housewife with all the In
formation needed on ,his point, and
also in regard to the amount OF
water which should be used. Natur-
slly, though, as the steam does not
escape, less water Is needed than
when the cooking is done entirely
upon a stove
The hay box may also be prepared
In transportable form, and much
might be written in regard to its i'm
portance and utility from this stand
point Il can be made to supply the
hight Waterman with hot coffee, the
ALI lahnrnr with soup an
entire warm meal, and it can add
materially to the enjoy ment and