Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1906-10-25

sauteed over a brisk fire, bat of the
staples, the common things, the sub
stantial dishes Of the bourgeois home,
there are not a great number that re-
quire fast cooking.
But it is not proposed to eliminate
cooking on range. For many OF the
little things of the menu the range
is much better.
But what relief to be able to dis
pose of the boils and roasts at 8
o'clock in the morning. The COOK
then may devote her time and skill
in the hay box is juicier, more tender
things that are nothing without that
skill. And yet all the time the dish
in he hay box is jucier, more tender
and much more evenly cooked than
under the old regime of its too hot
if it burns and too cold if the pot
doesn't burn the finger when touch
ed
The difficulties in the way are those
of prejudice, small knowledge as to
the required time for cooking in the
hay box and the innate desire of all
the world to leave well enough alone.
The system has been used for many
years in Norway and of late years in
Germany. The American consul at
Frankfort reported on the system last
year and that report has been print
ed by the government and is in the
bound reports of the documents at
the public library.
There have been appliances for this
ised box is easily made and the hay
may be often renewed, insuring clean
illness.
The requisites for cooking in this
manner are so few that the doubling
may experiment easily if they ques-
ton the truth of existing conditions
in Germany and Norway. The sys-
tenn is closely allied to the bain-amie
and sauces are kept hot; and also to
the warming oven, where most for
eign cooks finish their roasts after
the first hour and half of cooking
in the case of large pieces of meat
weighing 20 to 80 pounds.
The convenience in the summer
when the heavier dishes may be start
ed in the cool of the morning, and
allowed to finish in the hay box, can
box retains all the heat, very little
escaping to warm the kitchen. An
other possibility of the box is the
transportation of hot lunches to the
country in the shooting season or on
picnics.
The draw back to the system out
here is the lack of pots with tight
fitting lids. These are necessary.
They need not be any more than
close fitted, so as to prevent the hay
from being forced iii or the steam
from escaping. This is easily pro-
vided for by a lid that fits over the
top. The small granite pals with
covers answer well if care be taken
not to disturb the lid.
OF course the lid is not to be re-
moved for an instant after the pot
is removed from the fire, and it is to
be Immediately placed in the box to
prevent the loss of heat.
The time for cooking various ar
ticles is much a matter of insulation
of the box
Put rice on to boil in about twice
its measure of sailed water Boil for
three or four minutes, put on the lid
before removing from the fire and
place in the hay box we'll surrounded
with hay and the cover of the box
fitted in place. In an hour the rice
will be tender and each grain whole
A roast of five pounds should be
cooked in fast oven for 20 minutes.
and left in the box three hours. But
always be careful to have the pot or
pan covered tightly before removing
from the fire for it is the retention
OF the great heat that is the secret of
the system
The utility of the gas stove is very
evident. After the few minutes of
rapid cooking the gas may be ex-
tinguished until the time for the pre-
paration of the gravy, coffee and
minor details arrives.