Los Angeles herald., 1910-04-03


added to the kettle it must first be
thoroughly heated before being put IN
the cooker. In this way one will find
the kind of vegetables or meat thor
ouglly cooked when it is meal time.
For the woman in humble circum-
stan ees ii Is a money saver, for cheap
mea IS become expensive when long
cooking is necessary to make them pal
atalble and digestible. In the cooker the
che1pest, toughest meats become as
tender as spring chicken, and with the
expense of a fraction of cent. A beer
he lrt makes a satisfying meal when
properly cooked with vegetables. When
cooked by gas or coal 1t costs seven
times its price in fuel before it becomes
fit to eat With the fireless cooker 1t
takes lust one-half hour to simmer,
then placed in the cooker for ten hours
becomes a tender piece of meat accom-
panied with delicious broth that can be
utilized for its gravy.
DO not think for an instant that care
lessness in dealing with a cooker will
result in success any more than with
range.
Tightly covered kettles are neces-
sity to prevent the steam from escap-
ing after the contents have become
boiling hot, for it is absolutely neees-
sary that the foods should be made
boiling hot to their very centers. the
kettles filed with steam, the covers
put on and fastened down at this time
and removed to the cooker immediate
ly. The box lid must be closed down,
fastened securely and not opened un-
iii the food is done. When it does be-
come necessary to look at any food
the kettle must be again put on the
range and brought again TO the polllns
point and not left in the cooker, 1or
when the cold outside air strikes the
food it will gradually become cold ana
not finish cooking.
Some cookers are better packed than
others and retain the heat better. A
sofe puide is to bring a kettle of wa
ter to a furious boil; cover it tightly
and place in the cooker. If at the end
of twelve hours it is still hot you may
place faith in the cooker to do its
work.
Small quantities of foods or liquids
will not keep hot ten hours. In sucn
cases the small amount must be put
into small jar. can or pail, and wnile
scalding hot set into the larger nre-
less cooking kettle, which must aiso
have in it boiling hot water. the
larger the body of heat the longer II
will remain hot. 1t is essential to keep
always in mind that half-heated, care
lessly packed kettles and pals VIII re-
suit in failure.
The housekeeper must learn to use
the flreless cooker just as she must get
on familiar terms with new sewing
machine and it's attachments, or new
range. 81,
TO economize the time is one thing
she must learn, and this will come by
experience. BY placing the porridge or
cereal for breakfast in the cooker at
night it will be thoroughly done Tor
breakfast. After removing it. the meat
for the night dinner can be placed over
or the stew for luncheon made ready
i'm another compartment. 1t is unex-
celled for cooking fruit for jams and
iellies before the sugar is added, ana
also for cooking tomatoes for catsup
and chilli sauce. AS there is no exapo-
ration this must be taken into consld-
Grafton when cooking foods
Popcorn placed in the kettles as soon
as popped and tightly covered VIII re-
main crisp for days. Bread dough can
be raised in it without fear OF chllllng'
1t is an Aladdin's lamp to the nurse
on duty, as she can serve herself hot
meal at any time of the day or night
without leaving the patients room. II
brings within reach of the moderate
salaried family the ability to serve
many of the dried vegetables, such as
lentils, beans, peas, corn and dried
fruits, that have been eliminated In
many instances because of the expense
attached to their cooking.