The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-05-02
Fireless Cooking
Observation-Disclosures
By Linda Hull Larned.

ACKNOWLEDGEMENTS:
The freless cooker does not cook
without heat, as perhaps its name i'm
plies, but, takes advantage of a simple
principle: When food or liquid has
once reached the boiling point, if it
can be kept very nearly at that tenn
perature, the cooking will continue as
well as if more heat were being ex.
pended to keep the food at the boiling
point. In using q freless cooker, the
gas or oil or alcohol stove is used to
furnish the first heat, then when the
food is boiling hot it may be placed in
the cooker, which is built especially to
retain in the kettle all the heat which
is already there. For some time manu-
facturers have been at work on de-
signs especially adapted to the de-
mands of the American housekeeper.,
In consequence there are number of
devices on the market which are CIV
ing good satisfaction. All of them
are built of some nonconducting ma
terial, and the containers themselves
have tightly fitting covers, as nearly
air tight as possible; in fact, every
precaution is taken to make them re-
tain the heat in the containers, for
that is the secret of success.
Those who like tripe may cook it
successfully in the freless cooker, as
it requires long, slow cooking.
Triple Stew.
Wash the tripe well, about one pound
~ int cfr in ha
small kettle, barely cover with cold
water, and heat slowly. When boiling
put it in the big kettle and then in
the cooker and let cook five or six
hours or more, if convenient. When
the tripe is done put it upon hot
dish and add to one tablespoon of but
ter and two of -four. cooked together,
one cup of the liquid, one-half cup of
tomatoes, one slice of onion, one-half
teaspoon of salt, and one-quarter tea
spoon of paprika; strain over the hot
tripe. One tablespoon of parsley and
the same amount of cooked red or
geen peppers. minced fine, may be put
over the tripe as an acceptable garnlsh.
Veal savory.
Cut two pounds of veal in small
in which slice of onion, two of car
rot and one tablespoon of parsley have
been cooked and SKINNED out. Put this
meat into the small kettle, pour one
cup of boiling water into the saute
pan. and~strain it over the meat. When
this is boiling put it into the large
kettle of boiling water and put into
the cooker. After six hours or less,
- mt
while YOU brown one tablespoon of but
ter with two of -four; add one tea
spoon of curry if you like curry, or
omit curry and add one tablespoon of
parsley. When this has boiled five min
utes pour it over the meat and serve
with a border of rice garpished with
dice of pimentos. The rice may De
steamed in the cooker, as well as some
prunes, to eat with the meat as
relish and a pudding.
A beef stew may be cooked in the
same way. The method is the same,
but different gravy is used; boiled
or mashed potatoes may take the place
of the rice. The gravy should be made
as follows: To the Drowned flour and
butter add onehalf teaspoon OF salt,
one teaspoon of Worcestershire sauce,
one-half teaspoon of onion juice and
dash of nutmeg and cayenne.
To steam the prunes let them soak
in very little water for several hours,
then drain them out, saving the water
for the sauce. Put the prunes IN the
cooker, sprinkle with lemon juice and
pieces of lemon and steam about four
hours or more When ready to serve,
add very little sugar to the prune
water. cook a few moments, and II to
serve as a meat relish add few drops
of vinegar and pour over the prunes.
Among the many vegetables that
NAV be successfully cooked in the cook
er are:
Beets and String or Butter Beans.
Cover them with cold water, add salt
and when boiling put in the cooker
For q Ieact fnur hours