Missouri Valley times. [volume] (Missouri Valley, Iowa) 1874-1931, 1911-08-03
.FIRELESS COOKER IS
COMFORT IN SUMMER
Latest Devices Will Boil o.
Bake Equally Well-Many
Made at Home.

=" dA Comfort producing OeVACS0
made for the housekeeper for hot
summer days there is probably moth
ing quite equal to the fireless cooker.
which is by no means new, but which
has come into use in this country dur
Ing the last few years.
In its simplest form, the f1reless
cooker is any kind of box filled with
hay or excelsior, in which may be
placed pots or kettles after their con-
tents have been cooked for a snort
time, on the stove. In its latest per-
lection it is a chest composed of metal
provided with a nonconducting lining
or filling, which preserves every par
tlcle OF the heat put into 1T. which Is
strictly sanitary in all its parts, which
will boil or bake equally WELL In this
capacity for baking the most recent
development possesses a distinct adj
vantage over the cooker which would
only stew or simmer.
one of the newest fireless cookers
has q gas attachment so that food to
be cooked in it can be starred by
lighting the gas and not moved when
the gas is turned off.
Enterprising housekeepers have
made fireless cookers in window seats
in trunks, and in boxes. Sugar buck
cts and water pals have taken part
in the home made procession as we'll.
and newspapers, excelsior, telling, as
bestos and other materials have been
utilized for the baking.
For Predicaments.
One advantage of the cooker is that
it can be used in various predicaments
when the stove cannot be used. II
you have large amount of meat or
grain to cook. or il you want to go
off and leave your dinner cooking. then
the freless is very convenient. Tough
by this Slow process of cooking. Just
cut them up, bring the pieces to a boil
and then let them stay in the cooker
all night. Large pieces of meat, too,
like ham and tongue, are really bet
ter cooked this way. as they do not
slice so we'll If cooked quickly. The
harder cereals, such as cracked wheat,
require longer cooking than can be
afforded over gas. and dried fruits and
vegetables like peas and beans should
be brought to boil over a flame and
then put in the fireless.
One OF the greatest complaints
against the fireless is that 1t cannot
be used for small quantities. But it
can. Just ill your large kettle with
boiling water and put small cans in
cooked in this way at the same time.
Here is simple experiment. Take
five empty cocoa or baking powder
.ans. Into one put g veal loaf mix
ture, into another two kinds of rice
pudding, and into another some
the tins with potatoes. You will find
that all will cook to delicious con-
sistency.
In hot weather food cooked in the
1reless cooker should be brought to
boil again before being set away In
order to prevent danger of souring.
LulSewarm things just out of the cook
err may spoil.
A good way to save heat. of course,
is to warm the cooker before you put
your food In. Set a kettle of hot water
in 1T, and let the whole thing get hot.
Another way of using ltle freless is
as g means Of saving heat. A can OF
hot water can be kept hot this way for
"a hours. Bread, too, can be put to
rise in a warmed fireless cooker. 1t is
equally true, of course. that ice cream
and lettuce can be kept cool In 1t.
corned Beef.
The article of food which demands
the longest preliminary cookery is
corned beef. for this is solid and not
especially porous. But when this has
been at slow. steady boil for 40 or
70 minutes-the length of time depends
Upon the size OF the piece-it may be
taken from the stove, at q stage when
Its proper cookery has only fairly be-
gun. be transferred to the fireless cook
err covered closely there and left to
simmer out its own salvation for any
number of hours you choose. When
1t comep out of the cooker at the end
OF several hours retirement 1t will not
| only be found hot and done to turn,
but of a savoriness and tenderness i'm
| possible to compass by ordinary cook
cry.
my stew or boiled meat or pot roast
may be submitted to the same treat
! ment For the pot roast the meat Is
ty. lrnt+ tr all
| until heated through. and then put into
| the fireles cooker. There is nothing like
| It for soups and stews, and the fuel
/, saved is equaled by the savoriness
gained through combining the juice and
doors of the meat so that they can
DOT escape Vegetables which demand
| long, slow cookery are also prepared
| IN the fireless cooker; so are jams and
1 narmalades and other fruit conserves
! shat require long cooking.
1t seems like a fairy tale to speak of
| yoasting meat and baking bread and
/ AXE in a fireless cooker Yet this may
| be done by the aid of system OF
heated plates either of steel or soap
/ stone. These are made hot over the
Flame of the gas or oil stove or on top
Of tho ordinary cook stove. and the UNI
cooked meat or leaf is put in the res
.rvoir between them and left there till
! 3one.
The fireless cooker is useful as
| work save as we'll as fuel economist
| and a comfort maker. BY it's aid the
| ilouskeeper can make hel. dinner ready
| In the cool Of the morning. tuck it into
the cooker and go about her other
work with an easy mind, secure that
when it is time for dinner she will
! find the food ready. hot and we'll.
cooked and having only to be trans
| ierfed to dishes.
4
Chicago or New York.
| George Barr MeCutcheon. ll1ncbinp