Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1910-05-06

Whatever Is W Dc cuOheu W lue DOii
Ing point or until it has been heated
throughout to at least $50 degrees.
This can be accomplished over any
kind of fire. Then the heat is simply
retained by the cooker for several
hours or until the cooking is com
pleted.
Tho Homemade Cooker.
1t Is not necessary to buy cooker
though one or more should be included
in every up to date kitchen equipment
Very satisfactory ones have been
made out of Il wooden box or pail lined
carefully with hay, wood. excelsior or
paper. which is covered with outing
Haunel or nsbeStus. leaving Il hole in
the center to fit closely around the
utensil in which the food Is cooked.
The principle involved in using the
cooker is that the receptacle il made
Of and lined with some noncondueting
material which holds the heat IN the
food until it is cooked. For this rea
son wooden box. barrel or pail Is
used for the outside part. This is
lined three or four inches thick with
wool, paper, excelsior or in some cases
with exhausted air. A space is left
in the center which fits closely around
the covered granite utensil i'll which
food is cooked. y padded cover fits
tight over the top of the cooker. thus
allowing no chance for the outside air
to enter or the heat to escape. The
temperature the food material is when
it is put into the cooker will be re-
tanned for several hours. and the fall
in temperature is very gradual Inc
principle is the same for freezing as
in cooking. Il low temperature being
retained the same as high degree or
heat.
In the baker two soapst0Ees are heat
ed for fifteen minutes directly over
the fire, and then one is placed above
and the other below the article to be
baked.
Cooking Cereals In the "FireIess."
The tireless cooker is especially
adapted for foods that require long.
slow cooking. but is not intended fof
articles which require rapid boiling.
1t is particularly we'll suited for &C.
reals of all kinds. because the princl-
pie underlying the cooking or all
starchy foods is that it should be slow,
thorough and prolonged. In previous
article the statement was made that
the breakfast oatmeal may be cooked
in the fireless cooker The directions
for doing this are as follows:
To two cupfuls of boiling water ada
one teaspoonful of salt. Stir in gradu-
ally one cupful of oatmeal. Let it boil
directly over the fire for five minutes.
then place in the cooker for eight
hours or overnight. II the oatmeal Is
cold in the morning reheat over hot
water.
Many persons are familiar with the
construction of the tireless cooker.
but are not quite sure how to use one.
For such few general rules may be
helpful.
Some General Directions.
AS there is no evaporation in the
cooker, use less water with cereals OF
any kind.
While cooking the food over the fire
leave the vessel uncovered. This will
permit the gases formed in cooking to
escape This is particularly necessary
in preparing chicken and other meats
for the cooker.
IL the granite utensil used in the
cooker is too large for the amount Of
food. use smaller vessel in which to
cook the food and set it inside the
larger utensil. surrounded by hot wa
ter TO insure perfect success there
should be two vacant spaces in the
cooker or utensil.
This method of cooking is splendid
for chicken fricassee. stews OF all
kinds, pot roasts. soups and for any
meat dish which requires slow cook
ing. II the piece of meat is large re-
heating it after 1t has been in the
cooker four or five hours and then con-
tinuing the cooking four or five hours
longer will give better results.
The length Of time the food is to be
cooked oyer the fire depends on the
size and nature Of the food. A ten
pound ham should simmer. never boil,
for about forty minutes and cook in
the cooker for ten hours, with a sec
ond relocating after the first four
hours.
The tireless cooker is not intended
for fresh vegetables of any kind.
These, as previously stated. require
rapid cooking. which cannot be accom-
plished in it. If the potatoes are cook
ed in it they are sure to be heavy and
more or less watery
If meat is liked brown this should
be done before or after being put into
the cooker.
Practical Cooking Utensils.
The variety and kind of utensils to
be used in the kitchen are always an
interesting topic to all good house
keepers. There is only one point to
emphasize in equipping Il kitchen. and
that is that the best material is none
too good: also the extent of the equip
ment should be equal to the needs Of
the housekeeper.
have been in many Kitchens where
the utensils were in such wornout
condition and so insufficient in kind
and number that l was not surprised
to hear the woman say she dislikti
to cook or that she was an unsuccess-
full cook.
LUCAS COUNTY.
Frank i. cheney takes oath that he ia senior
m.rt,,. r ( Tho irm cf + J henay Il Co.. doing
In the tity Of Toledo County and
s,,,n Of ONE HUNDRED DOLLARS f.r each