The citizen. [volume] (Berea, Ky.) 1899-1958, 1912-10-10


est attention after they are put In the
baker I know one huusekeeper who
does all her cooking. baking aud roast
ing with the help Uf a Hreless cooker
and tirelpss baker aud a two burner
gasoline stove She has proved. too.
that she ac,umplishes more work with
better results at about one-half the
cost Of fuel aud twice as much saving
OF her own time aud labor as when she
used first class coal range.
Really the term "hreless cooker" IL
a misnomer. aud 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 II has been heated
throughout to at least 1870 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
pleted.
The Homemade Cooker.
II is not necessary to buy cooker,
though one or more should be Included
in every up to date kitchen equipment
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 a hole In
the center to at closely around the
utensil In which the food Is cooked.
The principle involved In using the
cooker is that the receptacle Is made
of and lined with some nonconducting
material which holds the heat m the
| food until II is cooked. For this rea-
son a wooden box, barrel or 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. A space Is left
| in the center which fits closely around
the covered granite utensil In which
food is cooked A padded cover dts
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
II is nut 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, low temperature being
retained the same as a high degree or
heat.
In the baker two soapstones 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.
cookinq Cereals In the "Fireless."
The fireless cooker is especially
ADAPTED for foods that require long,
slow cooking, but is not intended for
articles which require rapid boiling.
II is particularly well 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 thai
the breakfast oatmeal may be cooked
in the fireless cooker. The directions
for doing this are as follows:
To two cupfuls of boiling water ado
one teaspoonful of salt. Stir In gradu
ally one cupful of oatmeal. Let IL boi
directly over the tire for i've minutes
then place in the cooker for eigh'
hours or overnight. II the oatmeal Il
cold in the morning reheat over no.
e water.
|. Many persons are familiar with thu
D construction of the treless cooker
I but are not quite sure how to use one
? For such a few general rules may b.
: helpful.
> Some General Directions.
' As there is no evaporation in thu
: cooker, use less water with cereals o.
any kind.
X While cooking the food over the fir'
a leave the vessel uncovered. This will
a permit the gases formed In cooking Il
v escape. This Is particularly necessar.
L in preparing chicken and other meat
q for the cooker.
v IL the granite utensil used In tn
r cooker is too large for the amount o
!. food. use a smaller vessel In which {
, cook the food and set II inside tn
a larger utensil, surrounded by hot wa
v ter To insure perfect success Their
Ia should be two vacant spaces In tn
q cooker or utensil.
n This method OF cooking is splendi
IL for chicken fricassee. stews OF a.
n kinds. pot roasts. soups and for an
"a meat dish which requires slow cool
Il ing II the piece OF meat Is large RI
heating II after II has been In tn
m cooker four or five hours and then cor
II tinuing the cooking four or i've hour
q longer will give better results.
8. The length OF time the food Is to b
m cooked over the tire depends on tn
n size and nature OF the food. A te
" pound ham should simmer. never Dol
for about forty minutes and cook 1
the cooker for ten hours. with sex
=. ond relocating after the first fou
. hours.
~ The fireless cooker Is not intende
). for fresh vegetables OF any kin1
- These. as previously stated. requir
~ rapid cooking. which cannot be accom-
- plished In II. II the potatoes are cool
- ed In II they are sure TO be heavy an
. more or less watery.
If meat is liked brown this shout
~ be done before or after being put INF
~ tho cookar