The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-03-08


The only comment of Alvanley was:
81 hope you don't expect your ad-
J versary to follow suit?"
cookers meat mny be roasted and
bread, cake and pies baked most sue
cessfully without requiring the slight
est attention after they are put In the
baker | know one housekeeper who
does all her cooking. baking and roast
ing with the help Of a fireless cooker
and a fireless baker and two burner
gasoline stove. She has proved, too,
that she acconIplishes more work with
better results at about one-half the
of her own time and labor as when she
used first class coal range.
Really the term "fireless cooker" is
misnomer, and much better name
would be ''heat retainer" for there
must first be heat enough to bring
whatever is to be cooked to the boil
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 a cooker,
though one or more should be included
| in every up to date kitchen equipment
Very satisfactory ones have been
made out of a wooden box or pail lined
carefully with hay, wood, excelsior or
paper, which is covered with outing
flannel or asbestus, leaving 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 is made
of and lined with some nonconducting
material which holds the heat m 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 in which
food is cooked A 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. The
principle is the same for freezing as
in cooking, low temperature being
retained the same as a high degree Of
heat
In the baker two soapstones 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 "Fireless."
The fireless cooker is especially
adapted for foods that require long,
slow cooking, but is not intended for
articles which require rapid boiling.
1t is particularly well suited for ce-
reals of all kinds, because the princi-
pie underlying the cooking of all
starchy foods is that it should be slow,
thorough and prolonged. In a 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 add
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. If the oatmeal is
cold in the morning reheat over hot
water.
Many persons are familiar with the
| construction of the freless cooker,
but are not quite sure how to use one.
For such a 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.
If the granite utensil used in the
cooker is too large for the amount of
food, use a 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 If the piece of meat is large re-
| heating it after it 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 over 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 tor ten hours, with a sec
ond reheating 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. II 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.
Practicsl 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 a 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 ! was not surprised
to hear the woman say she disliked
to cook or that she was an unsuccess-
full cook.
$50 s.~----~ -