New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1908-10-01
FIRELESS COOKERS
Economy and Fariety Through
Sim ple Homemade DeTlce.

- have been experinenting for the last SIX
months with many freless cookers" said MIS-
ANNA Rsrroxs but 1 have found that lle one
- can make yourself IS just as good as any on
80 market Set the kettle which contains the
,,aos IN kettle OF boiling water. Then surround
sae whole with some substance which Is non
acoaeuctor CT heat That is al there Is to a l're
aess cocker II should Re used as an ad1uhet 10
ever kitchen for fooos which demand Ions, SO"
cooking 1t Tot only saves money, but IS Oe''eI
gar foods which require THIS kind OF cooking VI
course II one is cooking with coai. so that 'ills
ran be set on the back OF the stove to simmer Il
soesn't matter. But every enc who COOKS WIN
gas. electricity oil or alcohol should have a IRE
1esc cooker
Miss Rarrozvss first lesson Of the year was given
thts week at Brooklyn Institute, IN the new Acau-
xsnv Of Music. where fine hall was htted up VIZ!
electro cooking apparatus, running hot ana coiu
water and everything else necessary Tor cooklIls
lessons Her theme was Markets and Meats
and her remarks the fireless cooker came apro-
Kos Of q dish Of praised veal She nrst look t"e
'fcueber scraggly. more undesirable portions of a
round Of veal rolled them IN -four or bread crumbs
and fried them brown in pork fat FOR 'iie i@-
she tried OFT slices Of Harding pork
This pork fat gives the veal favor it would
NOT otherwise have" said she Veal has Deen
called the chameleon Of the kitchen We eat II
under many different names. Many persons are
,,orosa5 10 rork As an article food and opposed
70 Fat IN cooking. We require certain anouht OF
Eat and We consume IT, Americans consume II
largely in the form OF butter. Butter costs 50 or
- cents 4 pound II IS animal FAT, and am
~ sre mai Il is any more wholesome than good
beef or pork fat at q cents, nicely tried out
Certainly ! would iUst soon use the beef ana
r.ork Eat in cooking 10 use cooking butter
The bits Of veal being Drowned by this time she
took them oElt. added 10 the fat IN the pan
fahlespoonful % -four and stirred it smooth into
brown gravy. Then she added water and haVor-
ing Il may he made different every time by a
s5frerent favoring. \ bay leaf may he used. or
-r-- -77a -zh o sal
1,s,,--,g-7 the veal to this sauce she said: Now
1his Is exactly the sort dish put in hreless
cocker Il wants 10 simmer slowly for long
time That makes tough portions Of meat ten
der wholesome and well favored. This IL the
zsv 70 use I'D tough cheap meat Remember al
xzavs that the tough muscles of the animal have
l5rst as much nutrment in them as the tender
ones They not agreeable to chew, that :
al"
IF II REQUIRES much fuel Ia make them tender
.7ev nav not be any cheaper in the end But il
they can get long cooking in dreless cooker or
on the hack Of a coal stove which IS kept always
going in winter money can be saved You can
rake this braise Of the rough ends and
trimmings OF any kind Of meat
ASIDE from economy. this is question Of vart-
ETY. People grow tired Of constant steaks chops
ard roasts Some housewives feed their families
entirely on those things the most expensive cuts
Of the animal. costing IS and % cents pound and
more, while other portions Of the same animal at
= and Il cents pound, are Just as wholesome
ud rrepared il this way. with different palatGie
xs4sces would b.. an agreeable change With our
city life and delicate appetites variety must be con-
stantlv sought by the housewife, and with the
77ices Of meat rising every year there are few
who must not consider economy. 4 good way 10
get both Is 10 use the less desirable portions OF The
animal Among these are heart, liver, kidneys and
trfne These things commonly looked on with
n little suspicion. People are not sure that they
are quite wholesome. They are Just as wholesome
ss the expensive portions OF the same animal But
they require longer cooking and more careful prep
isration Here is q piece Of fresh tTipe 1t was
rluured in boiling water. and has been boiling
sentlv since we began. II IS now tender. Now
YOU can cut it in pieces. dip tie pieces in batter
CT IN egg and bread crumbs and fry them in deep
TAT and they viii be a nutritious and palatable
variety IL many houses tripe is never used There
IN IS 10 reason for that
III Miss Bar-pws larded some meat for the class.
The Harding needle steel prong with four forks
at tia end on these forks IS fixed little strip
Of <at pork When the needle is drawn through
TIE meat it leaves the pork behind. Roasts are
Iarded also the breast Of grouse and other birds
likely TO be dry The pork melts and bastes the
meat making il moist and savOry. When 1t is not
convenient 10 lard the meat, slice of suet may
be slashed into lace work and laid on the meat
which Il VIII haste IN the same way.
A savory uorsel Of veal IS made by running the
ragged bits, which have been fried first through
the meat cutter, with bread crumbs and savory
seasoning then rolling this filling in slices of
veal, skewering the whole frying il in deep fat
and serving veal birds