The Miller press. [volume] (Miller, S.D.) 190?-current, 1909-09-23
FOR WOMEN OF THE FARMS
BY JESSICA K. BESACK.
director Department OF Domestic Science
and Art, National Corn
ENnnsitinn Onnhn

\DiieStOT department. OF domestic science
and Art, National Corn
Exposition, OMAHA
Young men of the farms ere learn
ing to double the production in the
nelds, young women are beginning TO
study to eliminate al waste from the
household; by careful selection Of
seed the men secure varieties adapted
10 almost any soil 6ud climate and by
the same care IN the kitchen, the
young women will be able 10 reduce
the cost OF living almost cue-half and
the cost OF dress by au amount which
Will d millions to the wealth of
The farming communities.
For instance the use of the fire
less cooker" is an economy. This de-
vice OF Norwegian origin. has come to
stay and is finding a place In nearly
every modern kitchen.
Conservative housewives laughed at
the so-Called fireless cooker a few
years ago. But II is like every other
invention. 1t must pass through three
stages: First, when everybody says
it is impossible; second, when 1t is
thought contrary to religion and third
when everybody Gays 1t was known
before.
All these the f~ireless cooker has
passed and it's use promises TO be as
universal as the Dutch oven" of Co
lonial days.
The cooker is just as adaptable to
cook a Christmas plum pudding as to
cook a pot roast in July. 1t
strength, time. fuel. heat. utensils,
Odors and temper. The cook need not
fear her dinner will be spoiled by a
few minutes delay.
A cooker may be made Of any tight
box, old trunk or corner closet, pro-
viding a secure packing of hay is Sc
cured and the whole affair made to
fasten tightly. In this the food may
be cooked in as many utensils rs it
will hold, but each must bave a tight
lid.
Only two rules are necessary to In
sure success in the use of the cooker:
The food must be transferred from
the stove to the cooker after it has
been brought TO and while it is at the
boiling point, and the article to be
cooked must be covered with water
when it is placed in the cookers re-
%Ceptacles. One failure should not be
allowed to discourage the housewife.
however. Try cooking beans or stew
ing a chicken. 1t will be the most
thoroughly cooked pot of beans eve
cooked and the most delicious chick
en-. Either dish may be put in the
cooker in the early morning while the
housewife may then do other work or
go to the city and return to find din
ner ready-no burning o boiling
dry.
Enterprising manufacturers are ma
king these cookers which are a great
economy. Some have baking attach
ments which really bake.
This menu will serve as a sugges.
ton for a fireless cooker dinner pre-
pared in one of the devices with three
compartments:
Tomato or Bean Soup.
Stewed Chicken. Egg Sauce.
Riced Potatoes.
Salad.
Steamed Apple Dumplings.
Coffee.
In almost all the short courses Of
fered at farmers institutes; corn and
grain shows or expositiOns, where a
domestic science instructor is en-
ployed. a demonstration is given sew
eral times daily, in the use of the fire.
less cooker. The farmers wife or
daughter who sees how the cookers
work and the things they accomplish,
will not be without one another sea-
son.