Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1910-03-19
FROsTBU RG, Md, SATURDAY, MARCH 49, 1910.

cookers meat may 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 houSckcrper who
does all her cooking. baking and roast
ing with the help of Il tircIcss cooker
and firclcss baker and Il TWO burner
gasoline stove. She hlS proved. too.
that she acCompliShcS more work with
better results at about onr-half the
cost of fuel and twice as much saving
Of her own time and labor as when she
used first class coal range.
Really the term "tirclcSS cooker" is
a miSnomer, and Il 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
plcted
The Homemade Cooker.
1t is not necessary to buy a cooler.
though one or more should be included
In every up to date kitchen cqui:.mcn'.
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 tit closely around the
utcnsil in which the food is cooked.
The principle involved i'll using the
cooker is that the receptacle Is made
of and lined with some nonconductinS
material which holds the heat IN the
food until it is cooked. For this rca
son wooden box. barrel OF 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. y space is left
in the center which fits closely around
the covered granite utrnSil i'll which
food is cooked \ 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, Il low temperature being
retained the same as A high degree Of
heat.
In the baker two SOapStoncS 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 frelesS cooker is especially
adapted for foods that require long,
slow cooking, but is not intended for
articles which require rapid boiling.
1t is particularly we'll 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 previous
article the statement was made that
the breakfast oatmeal may be cooked
in the tireleSS cooker. The directions
for doing this are as follows:
To two cupfulS of boiling water add
one teaspoonful of salt. stir i'll 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 iireless 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 i'll 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 utensiI 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 fricassec, 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 for ten hours, with q 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, 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