The star. (Reynoldsville, Pa.) 1892-1946, 1908-12-02

Aaot OLA hlOhtho "Abh tA~d
cookers" said Mrs. Anna Barrows,
"but have found that the one you
can make yourself is Just as good as
any on the market. Set the kettle
which contains the food in a kettle
of boiling water. Then surround the
whole with some substance which Is
a non-conductor Of heat. That Is all
there is to a fireless cooker. 1t should
be used as an adjunct to every kitch-
en- for foods which demand long, slow
cooking. 1t not only saves money,
but is better for foods which require
this kind of cooking. OF course, If
one is cooking with coal, so that a
thing can be set on the back Of the
stove to simmer, it doesn't matter.
But every one who cooks with gas,
electricity, oil or alcohol should have
fireless cooker"
Miss Barrows's first lesson Of the
year was given at Brooklyn Institute
in the new Academy of Music, where
q fine hall was fitted up with electric
cooking apparatus, running hot and
cold water and everything else neces-
sary for cooking lessons. Her theme
was Markets and Meats" and her re-
marks on the freless cooker came ap-
propos of dish of braised veal. She
first took the tougher, scraggly, more
undesirable portions Of round OF
veal, rolled them in flour or bread
crumbs and fried them brown in pork
fat. For the fat she tried out slices
of larding pork.
"This pork fat gives the veal fiav-
or it would not otherwise have" said
she. veal has been called the cha
meleon of the kitchen. We eat it un-
der many different names. Many per-
sons are opposed to pork as an ar
ticle of food and opposed to fat in
cooking We require certain
amount Of fat, and we consume it.
Americans consume it largely in the
form of butter. Butter costs 35 or 40
cents a pound. 1t is an animal fat,
and am not sure that it is any more
wholesome than good beef or pork
fat in cooking as to use cooking but.
ter"
The bits Of veal being Drowned by
this time, she took them out, added to
the fat in the pan tablespoonful of
flour and stirred it smooth into a
brown gravy. Then she added water
and flavoring. 1t may be made differ
ent every time by different flavor.
ing. A bay leaf may be used, or
lemon juice, onion, tomatoes or some
table sauce. Returning the veal to
this sauce, she said: Now this is ex.
actly the sort of dish TO put in a fire
less cooker. It wants to simmer slow
ly for long time. That makes
tough portions Of meat tender, whole
some and we'll favored. This is the
way to use up tough, cheap meat Re
member always that the tough muse
les of the animal have just as much
nutriment in them as the tender ones
They are not so agreeable to chew
that's all"
'If 1t requires much fuel to make
shNhi tOhuSi thSy may uUI Dt dlly
cheaper in the end. But if they car
get long cooking in a fireless cooker
or on the back Of a coal stove which
is kept always going in winter money
can be saved. You can make this
stew or braise of the rough ends anG
trimmings of any kind of meat.
"Aside from economy, this is &
question of variety. People grow
tired of constant steaks, chops ant
roasts. Some housewives feed theil
families entirely on those things, the
most expensive cuts of the animal
costing Is and 20 cents pound anG
more, while other portions of the
same animal, at IL and IA cents 6
pound, are just as wholesome, ant
prepared in this way, with differen
palatable sauces would be an agree
able change. With our city life ant
delicate appetites variety must b,
constantly sought by the housewife
and with the prices of meat rising ev
cry year there are few who must no
consider economy. A good way to ge
both is to use the less desirable por
tions of the animal. Among thes,
are heart, liver, kidneys and tripe
These things are commonly looked OF
with little suspicion. People ar
not sure that they are quite whole
some. They are just as wholesom
as the expensive portions of the sam
animal But they require longe
cooking and more careful preparation
Here is piece of fresh tripe. 1t wa
plunged in boiling water, and has bee
boiling gently since we began. It
now tender. Now you can cut it i
pieces, dip the pieces in batter or i
egg and bread crumbs and fry ther
in deep fat and they will be nutr
tious and palatable variety. In man
houses tripe is never used. There
no reason for that"
Miss Barrows larded some meat TO
the class. The larding needle is
steel prong with four forks at the enc
On these forks is fixed little strip c
fat pork. When the needle is draw
through the meat it leaves the por
behind Roasts are larded, also tn