The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1910-02-26

cookers meat may be roasted ard
bread. cake and pies baked most sue.
cessfnlly without requiring the slight.
est attention after they are put IN The
baker. ! know one bousekeeper who
does all her cooking. baking aud roast,
ing with the help OF a ireless cooker
and tireless baker and two burner
gasoline stove. She has proved. too,
that she accomnllshes more work with
better results az about one-half the
cost OF fuel aud twice AS much saving
OF her own time aud labor as when she
1 used first class coal range.
Really the term "fireless cooker Is
a misnomer and a much better name
would be heat retainer" for there
must first be heat enough 70 bring
whatever Is 10 be cooked 10 the boil,
ing point or until Il has been heated
throughout 20 az least $50 degrees
This can be accomplished over any
kind OF Ore Then the heat is simply
retained by the cooker for several
hours or until the cooking Is com
/ pleted.
The Homemade Cooker.
II Is not necessary to buy cooker.
though one or more should be included
In every up To date kitchen equipment.
Very satisfactory ones nave been
made out or wooden box or pail lined
carefully with bay. wood. excelsior or
paper. which Is covered with outing
nannel or astRstus. leaving hole In
the center TO III 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 IN the
food until IL is cooked. For this rea.
son a 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 ITS
tight over the top OF the cooker. thus
allowing no chance for the outside ain
TO enter or the heat 10 escape. The
temperature the food material is when
Il Is put into the cooker will be re
tanned for several hours. and the fall
IN temperature Il very gradual The
principle Is the same for freezing as
In cooking low temperature being
retained the same as 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 10 be
baked
Cooking Cereals In the "FireIess.'
The dreless cooker Is especially
adapted for foods that require long.
slow cooking. but is not Intended for
articles which require rapid boiling.
II is particularly well suited for ce-
reals OF all kinds. because the princi. |
pie underlying the cooking OF all |
starchy foods Is that IL should be slow. ]
thorough and prolonged. In previous ,
article the statement was made that
the breakfast oatmeal may be cooked |
IN the hreless cooker. The directions
for doing this are as follows:
To two cupfuls or boiling water add
one teaspoonful OF salt. Stir In gradu.
ally one cupful OF oatmeal. Let II boil
directly over the fire for i've 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 treless cooker.
but are not quite sure how TO use one
For such few general rules may be
helpful
Some General Directions.