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

or electricity, but to the woman in
the town and country home, this
cooker means not only a saving of
fuel but a wonderful saving of time
and many hours for reading and
recreation that before she spent over
hot stove. 1t is now not only pos
sible but an easy matter to feed the
average family with a kerosene stove
and a fireless cooker, or when using
a range, to start the dinner while
cooking breakfast, place in the fire.
lees cooker and leave until dinner
time. Progressive women in our
f6rm homes are realizing more every
day that it is not necessary to spend
all of their time in their kitchens,
and many homes have already in
stalled this time and labor saving de-
vice in their kitchens. And it not
only means time to read, visit and
sew, but a home free from the heat
of range and also free from the
odors of meats, vegetables, etc. Few
Of us ever realize that the odor of
soup, vegetables and meats, through
our houses is just so much flavor lost
from the food. In the air tight YES
sells of a fireless cooker these flavors
are conserved and instead Of having
odors of cooking food from kitchen
to living room, we have better, fla
vored more nutritious food, and a
house free from odor and heat.
There are now three methods used
in fireless cookers. One is to start
food boiling over a fire, cover with
air tight cover and place in cooker,
close cooker and leave until done.
This method takes from one-third to
one.half longer than over a range
fire. Another method is to start
food to boiling and place in cooker
with the heated stone or radiator I'M
Der It. A third method used in bak-
ing and roasting is to place the cold
raw food in vessel between heated
stones All of these methods take
about the same length of time as an
ordinary range oven. know this
seems to those who have not tried
it an impossible thing, but it is true
for every woman who has the courage
and persistence to study the princi-
olos of ireless cookers and apply 1t.
failure to have we'll cooked, we'll
favored food means some carelessness
or oversight on the part of the COOK
and should only cause her to be more
careful the next time.
In using a home made hay box or
cooker without stones, we must con-
fine ourselves to simmering, and
boiling. In this method the food
should be boiling hard with cover on
tight when placed in cooker. It should
not be oneped until done, and the full
time allowed for cooking. There are
so many cookers at a reasonable price
in the market now that the home
maze one is fast being laid aside, but
to the woman who cares to try MAX
ing one, I will give a description
Of my first one, It may not hold heat
quite as long as the much written
Of old trunk, box or barrel, but it
REQUIRES no mailing or hinges, which
means a good deal to a woman not
On adept with hammer and nails. A
50-pound lard can with tight cover
and a two or four quart granite pail
with closely fitted top, a yard of mus
lin, and the hay is all the material
used Fill the can about half full of
hay, pressing it down tight, place in
bucket and rack around sides with
hay: place over this a cushion Of the
cloth cut round to fit can and filled
with the hay place on cover of can
and let stand about twice as long as
over p flame The food put into this
should boil at least IS minutes with
cover on and should be placed quick
ly into hoy so that boiling will not
be stopped. The cover of can should
not be removed until food is cooked.
Meat, cereals and vegetables can be
cooked very successfully in this. A
roast is better if seasoned and
Drowned in hot fat. a small amount
Of hot water poured over it and let
simmer from Is to 80 minutes accord
ing to size and placed in cooker with
out opening it. If thoroughly
oredged in flour when seasoned there
will be a nice brown gravy when