New-York tribune., 1910-07-31

The idea of cooking without fire has
Strung into sudden popularity In America
The idea itself Is no new thing flreiess
cookery has been practised in Norway ana
other parts Of the world for a great many
years. All primitive communities proDa-
blv. cooked their food in hot ashes, OF III
ovens from which the fire was raked De
fore the food was put In. and campers SUN
use the latter method of cooking, with an
oven of heated stones. But fireless COOKERY
| is an innovation in the modern American
| home. and the f1reess cooker as we Kho"
IL to-day bears little resemblance 10 the
savage's bed OF hot ashes or the Colonidl
housewives outdoor oven
The shops are full of these cookers ana
| they are said to and really 90 perform
marvels. Some Of them are arranged iof
roasting and baking as We'll as lor stew
ire These have two soapstone plates.
| which can he heated and placed under ana
! over the utensil containing the roast 1He
cneanest cookers have only one CAVITY
| while the more expensive have three or
| four with soapstone plates. pie RACKS Az"
! au sorts Of conveniences. Thefe are uSd-
| aiIy two racks for the baking "i pies
These are placed on standards. resting De
| tween the hot plates All the co'Ee-s
are heavily packed with non-conHucuis
| material incloscd III aluminium or SoIue
! kind of metal. The kettles that come Win
Them are made to fit the cavities exactly,
and q thick hood fits down over the KeI-
t1oe Sc that they are not exposed 70 the
| air. Some of the cookers have aiuhlih' I'm
utensils others have agate or porcelain
lined ware. Some of them have paiI- "i'''-
in pals. SO that steanning can be done. O.
|
cavity. In facr. there is a biz varietF -
| ,hoos. from and. of course. the SAVING Il
fuel more than pays the price OF tAe
| cooker.
| Recipe books come with the C3iiefen'
makes az cookers and tell just how to
can rake. stew. steam and roast Amos
.,v food one may fancy. The maEufact
urers of some of the cookers declare lfiat
foods can he fried and broiled IN thelr ma
obinAs hut unless they are connected WIN
burners that can heat the soapstone plates
ubi1e in the cookers there can be ht'le or
no economy in broiIng or frying III thlS
fashion as otherwise the plates must pe
bas+ed on an ordinary stove, and the broh-
,ne and irving can be generally done on the
I'stove in the same time it would take 10 neat
tho mates. But for roasting a big piece
of heef that requires a long time Hlucli
| fuel can be saved. and while the plateS are
heating the roast can get good start III
the oven Care is needed in the manage
uent of a ..freless,' and some housewives
saw that they are unable 10 avoid ournihs'
hut if the directions that accompany the
cookers are carefully followed there VIII
nroha bIy be little or no trouble
| once the art of managing, the cooker mas
been mastered its advantages will be found
to he many Food cooked in this way Is
generally believed to be more saVory ana
annetizing than when cooked over fire. Pots
and kettles do not blacken with smoke;
there are no unpleasant odors and no neat
from the kitchen, and, best of all. TO most
people. no money worth speaking Oh Is
snent for fuel With the 'fireless II mas
often been found only necessary TO use
gas or oil stove for few minutes IN the
carly morning, except for tea and coffee
Thus il is means of great saving in fuel
! 1t is generally conceded that it takes ABOUT
half as long again to cook in a 'hTeless
as on a stove, but the makers of some
of the cookers declare that 1t taxes Only
Eone-fourth as long again, and some OF them
saw that il takes no longer, with the not
soa pstone plates, to roast foods IN IRE
less than it does in an ordinary oven
One of the advantages of the "hreiess Is
that the question OF getting an early break
| fast is solved If cooked cereals are used
The oatmeal or similar cereal can be start
ed ON the cock stove at night and cooked
till morning in the ''fceless. Soup. meat