Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1906-11-30
Cooking Without Fire.

The fireless cookstove is not exactly a
new thing. for its economies and con-
Veniences have been known to the people
Of an t-of- the-way portion of the Ger
man empire. Only a year or two ago
some ladies' Of that country had their at
tenuion attracted to the fireless cookstove
and they became so interested in it that
an organization was effected for the pur-
pose Of making the women Of the country
generally familiar with II. In this manner
one of the United States representatives,
in Germany heard Of the scheme. and re-
ported on it. This attracted general at
tention in this country and the supply of
government pamphlets was soon eX-
hauSted.
The system is based on the fact that n
perfectly insulated vessel containing meat
or vegetables and a proper supply OF water
will continue to cook a long while after
once having been brought to the boiling
point. The operation OF cooking proceeds
Just the same as II 1t were directly over
the fire. except that 1t is much slower
This apparatus was known the bay
box in Germany. and consisted OF q crude
ly constructed box, which was insulated
in that it was lined with some cloth or
other material which happened to be con-
venient and then filed With hay. The
article to be cooked was placed over a
fire for n short time, a minute or two.
and then quickly transferred TO the hay
box. where 1t was placed in a sort of a
pocket made in the hay. Here the cook
ing continued slowly without any further
application of heat or any attention
The subject was called 10 the attention
of the President and he directed that the
| hay box be experimental with by the
| commissary department This was done
at Fort Riley, Kansas, under the direction
| of Capt NJ S. Murray with the assistance
/ of Iatrobe Bromwell, instructor Of the
] Of a. 10 al that MA FThnGe
! experiments We're very succe ssful, and the
1 scheme was heartily Endorsed. A hoz
/ suitable for army use has been designed
and it is likely that some great changes
in the conduct Of the company kitchen
| are about to be made.
This method Of food preparation ha;
been recently made available for domestic
use by the Introduction of the cooking
| cabinet In the main this is nothing NOR,
or less than a we'll CONSTRUCTED box o.
oak, thoroughly insulated to keep in thu
| heat. 1t is SO inches long. Is wide, and 1
deep. 1t is equipped with three ename
| vessels of a construction especially de
signed for this character of work, havinI
covers which are clamped on to furthe
facilitate the retention OF the heat. Tn
! lids of these vessels are held on by lie
volving bar lock device. which not onl
makes a Theoretically tight joint, but ais
acts as handle. One of these thee yes
sells is of eight quarts capacity, and tn
other two four quarts each. After tn
Viands in the kettle have been exposed I
the heat of the stove until boiling ha
taken place for a minute or so, the lid /
clamped into place, and the whole 20
transferred to one of the pockets of tn
cooker.
The actual time consumed in the prep
aration of food by this process is abou
double that ordinarily required, but IN
food may be left in very long and wi
not be overdone. The saving of fuel re
resulting from the use of the cooker
considerable, and the burdens of III
housewife are about halved.-[George
Jones in Scientific American.