Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-11-12

a THIS time Of the year tho
~ problem OF how to keep warm
and coy. and that without
~ ~ breaking the family bank. Is
one that confronts mos, house
Keepers. Even in the sun-kissed land OF
the south and southwest tile nights and
early morns are chilly and good Brother
Fire must be entreatej IL one would he
comfortable. How to obtain his service
with the least expenditure Of cash ana
labor is up to the housewife to accom-
plish.
Care of the Furnace.
Contrary TO the old idea that a fire
must be shaken down vigorously in the
| morning, then filled up with coal and
all campers turned ON, comes this newer
suggestion. as published In the Scientifir
American. slight sha king several times
through the day. a few shovels OF coal
applied every few hours, and with drafts
open, means. according TO the writer. A
uniform. steady fire that viii give the
greatest amount OF heat az a minimum
consumption of coal.
Ii the chimney draft is good and the
furnace well designed there will be but
few occasions when all the crafts will
be needed. Poking will be Unnecessary,
unless clinkers accumulate and retard the
shaking-down. In this case use a long
handled poker and draw from the bottom
Of the CRATE. Never stir hard coal tire
on top and never pack the coal. Get a
good bed OF hot Goals, then feed gradual
ly and shake lightly.
In extremely cold weather the fire must
be shaken down at night, preferably the
early part of the evening, and a good
blanket of coal put on. Let this come
up well. with the drafts partly opened.
then close.
Cinders and Ashes.
All cinders should be carefully sifted
through a small-meshed si.ve They can
then be placed at the back of the fire
or next to the wood for lighting, when
| clear fire can soon be obtained. II the
garden soil rs clayey a good sprinkling
even Of coal ashes through the winter
will help 1t to mellow. Then in the
spring 1t can be turned in by spading.
| also useful for garden walks.
To Save Gas When Cooking.
Every woman who uses gas stove
should look about the housefurnishing
stores occasionally to see what new ap-
phances there are for the saving OF fuel.
One Of the latest is triangular gas
cooker. which lies fiat upon the top of
| one burner of a range and distributes the
| heat from one burner to three openings.
These openings will accommodate three
| cooking dishes of good size, or two dish
es and fiatiron, thus doing all the work
| with one burner
The nests OF agate ware stewpans and
| the trio OF heavy tin saucepans with cop
per bottoms, shaped to fit together when
placed over a single opening. are all aids
|. to economy.
Paper Bag Cookery.
This comparatively new method or cook
ing Is now being demonstrated at many
| gas offices and department stores. For
| years. nurses who have made a study of
cookery for the sick have broiled chops in
paper-finding that ii conserved all the
| Juices of the meat and made it more savoy
and nutritious. Now Nicholas Soyer-late
chef of the famous Brooks Club, Lon
don. and grandson of the great Soyer.
| whose name is familiar to astronomers
| the world over-has perfected system or
| paper-bag cookery that promises TO revo-
| lutionize the old-time kitchen drudgery
| with it's unending round of greasy pots
| and pans to be taken into account The
| advantages OF this method of cooking are
manifold. Epitomized. they are:
/. 1t makes food more savory and nu-
tritious.
| the same before and after cooking
Ill. 1t is labor-saving cleaning OF
| pots and pans.
w. II is hygienic = no germ haunted
v. No smell of cooking-the bag is
sealed with a clip.
The Kind of a Paper Bag to Use.
| While a sheet Of foolscap paper made
! into q bag serves for the cooking of
single chop, 1t is self-ev1dent that for
larger portions. larger bags and bags
made from strong. absolutely sanitary
paper must be used. After much expert
menting specially prepared bags. odorless.
pure and Of varying sizes, are now TO be
purchased at all large heusefurnishing
stores, and at such small cost that the
| thrifty housewife is not appalled, by using
up bag with each dish cooked. The
cooking can be don. In any oven-coal.
| wood, gas, oil or an electricity cooker
provided the necessary neat is secured
| The size of the oven makes no difference
but 1t must be kept clean.
The Soyer directions OF cooking are 50
simple that the wayfaring nan. though
| FOOL need not err therein.
Select bag that fits the food TO he
cooked, grease il well on the inside, ex-
cept in the case of vegetables or when
water is to be added. Butter. lard, cot
! tonseed oil or drfppngs may be used for
the gredSing, applying the same with
small pastry brush kept for that purpose
Reach inside the bag, sreasing the bot
tom first, and applying with rotary mo-
ton until the top of the bag Is reached
and the whole inner surface creased
With little practice this can be 50
quickly and deftly done that no trace OF
grease need soil the hands or apron of
the cook. Have ready thn ivud anu. plac-
ing the bag on the taDi.. iirt the upper
most edge of the bag tseAfn sfoe UP AL
waye) and insert the food. using no dish.
excepting in the case OF piee Fold the
mouth Of the bag two or three times over.
turning in the corners 80 as TO have IL
Theoretically sealed. ana then iasten with
two or three strong wire paper clips that
can be obtained at any stationer's. If
the bag should happen to leak in the
cooking, do not try to tiansfer TO new
bag, but simply put the bag within an
other Have the oven hot (0O0 degrees
Fahrc In case Of gas cookery, light the
gas Just Ave minutes before putting in the
bag, then slack the heat Immediately one
third to one half as soon as tine bag cor
ners turn a golden brown. Do not let the
bar touch the sides of the oven or the
gas flames, and have the oven CRATE
about two inches above the flames Until
taueht by experience, follow the time Ia
hIo : exactly as given in the hook of
recipes that can be Purchased with the
bags
III the food is left five or ter minutes
In the bag In the oven longer than the
.-orxAaa time fine food will not he spotl-