The Nashville globe. [volume] (Nashville, Tenn.) 1906-193?, 1912-09-13

done. Cereals which require long
cooking should be left in the cooker
over night. They should be cooked
at least Is minutes over a fire, then
slipped into vessel of boiling water
and into the cooker over night.
The use of the stones above as wen
as below the food IS comparatively
new and makes it possible to bake
Such things as a pound cake, a
sponge angel food or fruit cake, as
well as meats and other food requfr-
ing slow heat, without starting in
the oven first and without danger of
burning. In boiling food even with
stone underneath, one should never
open cooker until food is done. In
baking with stone above and below
1t is best to open cooker at end of
ten minutes just long enough for
steam to escape to prevent bread or
cake becoming soggy. Roast or
chicken may be cooked without heat
ing by using stone above and below,
being careful to get stones hot
enough. Perhaps the greatest diff
Guilty found by the beginner is know
ing how long to heat these stones or
radiators. Every cooker has with It
q book of instructions and receipts,
but there are various kinds of fires.
A stone heated ten minutes over gas
might be twice as hot as one heated
the same length of time over wood
or coal. A very simple rule one can
be sure of is to place a small piece
OF white paper on top of the stone
for simmering heat until paper is a
cream color, for boiling lat it get a
Eight tan, for baking a golden brown
and for roasting let it almost burn.
Two stones can be heated over one
flame if one is placed on top of the
other and these positions reversed
several times. This takes about half
again as long time for one stone. If
one will use carefully the directions
given with cooker until they become
familiar with the use Of it they can
then follow the ordinary methods and
principles of cookery These cook
ers are not, however, as they are
often advertised, automatic maids
The food must be prepared, the
stones properly heated, and the cook.
CT itself kept scrupulously clean to
be a success. This takes some time.
knowledge and work. but it gives in
return hours of freedom from the
kitchen, house free from odors and
well cooked food with no less Of
flavor or nutrition. However, the
/ freless cooker does not broil or fry
successfully. Food prepared that way
must depend on flame.
One can serve full dinner very
/ successfully with a two burner gas
or kerosene stove and three COM
partment fireless cooker. The follow
ing dinner menu has been prepared
and served with a one burner keru-
sene stove, a three compartment fire.
less cooker, with two S-quar utensils.
one triple utensil and three stones:
Cream Of corn soup, smothered
chicken, boiled potatoes, lima beans.
raisin bread, tomato and cheese salad,
mayonaise, frozen custard and angel
cake, coffee. The angel cake and
bread were baked the day before.
The potatoes, lima beans and soup
cooked in the triple utensil, the
chicken in one S-quart utensil and the
custard frozen in the other. The
fame of the kerosene stove was used
for coffee and finishing gravy. heat
ing stones, etc. on willhzhrrrauefO
ing stones, etc You will find that
the fir less cooker will conserve the
cold quite as well as the heat, and
any frozen desert not needing to be
stirred may be frozen with saving
of ice and time. 1t is very necessary
to pack the vessel containing the de
sert in the S-Quart vessel with ice and
alt and leave about four hours.