Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-08-17

When think about ali I've written ana
spoken on the subject Of the Oh stove, the
steam cooker and the irele s cSoAer and
how few women have written m NY
thing about their changing, SIN TEN ted
70 say that IL must be the wcman's fault
that she does not have an easier time
n the kitchen
know that many women aye 10 az
their husbands say. BIT tn re are hum
areds who do as they ea-e. ana II
lived where I could not get ga ould
very soon have a firelesE c5oktr- Any
body can md tight box. IN cd trunk or
big tin can and stuff L Nth Ia set
bucket that has top thai fits tight,
and make a cooker for item Give OF
eourse. IL one expects TO We on fred
things three times day, and have skin
hat looks Ike leather. then there Is no
need OF anything except a fryins pa
wonder IL il was as hard 10 get the wom-
IN to quit the fireplace and use stow as
Is TO get them TO quit three hot fires
a day and use the labor-saving inventions
sc now have.
As we cannot cook without heat. avs
CoInan's Rural World. il is hardly cor-
rect 10 call these 'cOntrivances" eless,
tor though no heat is applied during the
later stages Of cooking, everything In
brought TO the boiling point and then
transferred to the cooker which nishes
the process by retention OF the heat al
ready applied 10 the food and the vessel
In which il is cooked.
Where fuel is scarce the hay stoves,
which were the pioneers IN firsl IS cook
cry. were adopted in order 10 ma &c tie
beat go a long ways in the preparati n OF
food for human consumption. bur as the
knowledge OF this means of saviag fuel
has spread. the idea has been i-sp owed
on step by step until we have the sani-
tary metal incased fire,ess cooker Of the
present day. Some OF these can be made
By any one who understands to use
the tools and materials describes while
others are so constructed that only a
factory equipped for the purpose can
make them.
Aside from the advantage Of saving
fuel. the fireIess cooker means much
10 the busy housewife in the ease and
comfort with which hot dishes can
be prepared Anything that is want
ID hot for breakfast, like cereals, can
be put on the stove and brought to a
boiling point and transferred to the
cooker and behold there is the dish
In the best condition for breakfast
Meats and vegetables can be cooked
10 perfection in the interval between
breakfast and MONDAY dinner, or IL
desired for supper at night il is
squally good. for food will keep hot
for at least twenty-f0ur hours.
II meat is liked better roasted than
.stewed. IL may be well Drowned on
all sides over the fire and IL put in
the cooker. the process OF softening
the fiber IS completed and none Of the
delicious flavor lost Steaks that are
somewhat tough can be broiled light
IL Il - 10
Ing finished in the cooker and the meat
viii come out as tender as veal
The time food must be left on the
range varies Some articles like ce-
reals or fresh vegetables require only
TO be brought to the boiling point
while roasts or larger pieces of meat
for boiling must be cooked from five
TO thirty minutes.
Dried peas or beans should be
soaked until they assume their ma
tural size before being put in the
cooker IL meat and vegetables are
TO be cooked at the same time and the
vegetables are not pVt. in the cooker
when the meat is. the vegetables must
be put in piping hot or they will
cool the meat and the cooking be re-
tarded-
OF course delicate dishes. or those that
require attention by seasoning at certain
stages OF ccOAing can not be cooked by
TIE "freless'' process. but as the bulk
Of the food OF the workers especially is
not OF this class. the fact Is no detrimen.
TO the ireIess cooker, for II is intended
TO help the busy hOusekeeper by cooxins;
the meals with attention needed to
prevent burning, cooking dry or boiling
over, and no heat nor odor is perceptible
50 that II the kitchen is the living room
no one would be conscious that the cook
ing Of meal is in progress. and be-
sides IL saves the extra fuel which would
be required TO keep the fire a-Roins"
When the merits OF the ireIess cooker be-
CINE known and housekeepers have an
opportunity 70 see for themselves what
II viii do, these little helpers will be-
come as common as the washing ma
chine or sewing machine and even more
Indispensable because there is use for
them every day.
When I see women almost worked 70
death. I try my best TO help them and
when ] hear OF enc using any device to
help tkem ] rejoice with less time spent
IN the kitchen there should be more time
for recreation and that should mean hap
pier homes. And one result would be that
The hoys and girls would net be so eager
20 leave. When I read Mrs. Hard Works
letter I said. it's all very we'll to say
what we would do under the circum-
stances. but the pity is in letting things
get 20 that stage. know that wouldn't
have the vitality TO carry cut such pro-
gram. and the night work that really be-
longs 10 the man would never have been
started. Il - human nature to get as
easy a place as possible. and nothing but
real Christianity makes US willing to
besr another's burden. hut it's not justice
20 the other marty 10 take the burdens
that they can bear.
Pear We one anotha-'S burdens" does
not mean % mich 1T the whole load ami
ief the ~+heT cne - nothing. Wv opinion
% kw~bsr6 md --sse is for them TO
double the'~ '0~e ard Their cares d.
vide" Fa'thf~'iv YOURS
TZZIT q. THOMAS
WI rF-r- p y serd ITO her correct
eff-e~s she asts For letters for her
moth fr- ere 500 rar been returned.)
Wo-Tr t. Trirk Over