The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1909-07-24

and this is what did see: A big COW
cred wagon that followed the men
where they worked In one end Of it
was small wood cook stove, along
| one side were covered bins and down
the centre was a board table with
| bench along each side. In this wag-
on every thing was prepared and
| served. with none of the usual work
for the farmers wife and the general
upsetting of plans that accompanies
that time. Meats, vegetables, pud-
dings were started on the stove, and
then set in one of the bins to continue
| cooking. These bins were a series of
homemade fireless cookers. Cannot
our women adopt the same method.
though in a modified form when
there is cooking for many extra peo-
pief
The principle of the freless cooker
Is easily understood when we think
OF how we once get a kettle Of food
| hot and then have to continue apply
ing fire because the heat already in
the pot keeps escaping into the air.
Now, If we can prevent that loss of
heat. thee ooking will still go on. be-
cause 1t must remain hot. The ques-
ton is, how to prevent this loss of
heat, the cooking will still go on, be-
on the market and are sold for from
81 to SIS. They have zinc Innings
and are easily kept clean. Any handy
man or woman can make one at
home. however, and save expense.
Our recently published directions for
making one can be modified to suit
needs and conditions. Any box that
VIII prevent the heat from escaping
from the vessels in which the food is
being cooked will do the work.
They are great aid in bread-mak-
ing. The dough can be set-put right
into the fireless cooker, where the
much-needed even eat is obtained for
the rising process.
Coffee made at night and set in it
will be hot enough for a very early
riser to drink in the morning.
Ice cream will keep in 1t for several
hours without melting This, of
course, when no warm dishes are also
In the cooker.
In the making Of cereals the cooker
Is wonderful help Put the oat-
6akes, grits or whatever you have, on
the stove when preparing supper. let
them come to boil and then at once
put into the cooker and leave until
morning when they will be found
thoroughly cooked, and if it be fair
~ well-made box, hot enough to
serve.
In cooking a ham or any large
piece of meat, it is not necessary to
Keep up fire. Put, the meat on the
stove and let boil until it Is thorough
~ not. 4-pound piece of meat will
take about 20 minutes, while a TO-
|
utes. Place it, with the water. in the
cooker and let remain for several
, hours Should the piece of meat be
very large. it might be heated twice
For instance, if you wanted it for
dinner, set it on the stove when get
ting supper the day before. ther
| md xrrl~~
i breakfast. take it out, again let /,
come to a boil and return to the box
until dinner is ready.
Stewed chicken is delicious prepar-
, ed in the cooker
4; soup Is excellent made thus. be.
cause the closed vessel let's none OF
the delicious Odors and flavors escano
,. but re-absorbs them.
Dried fruit should be washed soak.
!. ed over night, put on the stove to boi
from to minutes. the sugar added
II and then put in the box several hours
= Dried peas. beans. etc, should b,
:. washed, soaked overnight. drained
DOH To . minutes, and then put in
= the box for several hours.
Sort vegetables. such as cabbage
should be allowed to boil about
= minutes before putting i'm the box.
I The Sunday dinner can be prepared
= when getting breakfast, put into the
= box and left until the family comes
k home from church, when il will be
s iouhd not. cooked well. and ready tC
n serve.
Boiled or steamed puddings need be
y left on the stove only q little while
i ana put In the box to finish cooking
= If it Is hot weather, baby's bottle