New-York tribune., 1910-07-31
W]OME,Nl@kZE8
COOKING Without Fire
A Primitive Idea 1t Has Been but Lately Adapted
to Modern Needs.

rice and vegetables can be prepared early
in the day. started on the fire and tneh
left to cook slowly in the "hreiess Foods
that are difficult to cook should be taken
out when their time is half up and reheat-
ed on an ordinary stove, then put back
and finished in the ''freless. This is un-
necessary If they have been previously
half cooked. Theories on these matters,
however, are not of much value. as freless
cookers vary somewhat. and there Is such
a tremendous difference in foods Excel
lent cookbcoks can be easily obtained tnat
treat the subject thoroughly. and the!. IN
structiors should be carefully noted II one
does not wish 70 learn by painful expert
ence The ''freless'' must not be expected
TO work perfectly with all sorts Of cookery,
though to hear some advertisers rave one
would think. that stoves could be COM
pleteIv dispensed with. Not at all: the
+ .'freless" can never be anything more than
an assistant
Foods that must boil quickly are not
usually a success in a ''freless 1t Is just
the thing however. for tough fowls and
round steaks or other foods that can BE-
come tender only with long. slow simmer
ing Tough meats of this kind should get
a good start of half an hour the stove
before being put into the ''fireless.
Cereals. nacarOni and vegeta bles that re-
cuire long. slow COOKING: may also be cooked
+ to advantage in this way Care should be
taken that they do not remain In the
/ cocker too long. however. as they may
sour but this, seldom happens, unless they
remain several hours or 2 day longer than
is necessary II is said that an article
should not stay in over twenty-four hours
end not so long as that when the weather
i hot
/ The "dfaless" may serve other purposes
thar that C cooking 1t may be used as .
7varniin;. ovs1 in case any one is late TO
dinne- arG il i a convenience in case %
sickness if there is II frs. as water can
: - kept hot il. il Inuz time
AS the 'fireIess" retains cold az well a.
heat. being nOn-conducting, frozen desserts
/ that do not require stirring can De pre-
pared in it \ mousse parfait can Be
put into the smaller pail and then set with
d sufficient quantity of ice and salt into
the larger enc.
( If economy is necessity. a freless
cooker can he improvised with conpara-
/ tive ease. Eggs have been cooked to per-
fectiCn III a padded hat box They were
placed in a small earthen vessel filed with
boiling water. tightly covered. wrapped up
completely in flannel and packed IN the box,
which was fitted with tight cover
/ A small Old trunk that has no cracks or
breaks where air can enter makes ex-
cellent freIess cooker. as many now know
! Fill the trunk with clean hay or excelsior
Bury the pot containing the food and hot
water in the heart of the hay and then close
the trunk and forget il till meal time. Felt
ing of some kind may be pressed down over
the pot to protect il still more Cushions
are sometimes used 10 stuff around the
kettle but they are likely 70 become unsanf-
tary unless the kettle is very carefully
wiped This must be done before il iS re-
moved from the stove. for there must not
be a minutes delay after the kettle IS
taken from the fire 1t must be slipped
instantly from the stove into the box and
then sealed up Immediately. These who
have not made success Of f1reless cooking
have failed in one of these points
CrumpIed newspapers are sometimes used
instead of hay. but owing to the printers
ink they are not considered sanitary for
/ use near food
The box. which must be three or -FOUR
inches larger in every direction tnan the
/ vessel containing the food. should De hned
with asbestos or with several thlcknesseS
of paper The packing material must De
dressed down hard. and feltins should De
srrcad snuGIv over the top The cover must
/ fit TIGHTLY over the box like the lid OF a
trunk. When tine box is not in use 1t snonio
be left open and the hay shouid DC oieT
/ renewed.