The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-01-25
DOMESTIC SCIENCE NOTES.

Ninety per cent of the housekeep-
ers IN this country are without ser
wants in the home. Consequently not
only the actual work in the home is
entlrely on their shoulders, but in
catering to the family every week they
are called upon to solve a compli-
Gated economic problem
If the housekeeper buys choice
steaks, prime roasts, broilers and fine
mans, she pays a nigh price for the
raw food. If she buys the cheaper
cuts of beef, mutton, old fowl and
hams which require more attention in
preparation and cookery, she pays a
nigh price in time, labor and fuel in
preparing them for the table. Many
prefer to pay more in cash and econ
omize in cooking
They would much rather be releas-
ed from long, slow cooking required
TO make the cheaper meats palatable,
and spend their money on more costly
and more easily cooked foods. There
are others (and this is particularly
true of young, inexperienced house
Keepers, who think that a steak cost
ing 20 cents a pound must be better
food than a stew made from meat at
10 or II cents a pound
For several years my special prob
lem to solve has been to make house
keeping less laborious, more economic
and more efficient, and | am satisfied
that the fireiess cooker covers the
three points just mentioned in cook
ing the less expensive cuts of meats.
Housekeepers all their lives have
trying them once, and if not perfectly
successful the first time, why, they
were put away on the pantry shelf for
years perhaps and finally thrown or
given away.
There is every opportunity of find
ing out about all the fireless cookers
in the market, and it should be made
of the best materials one can afford
n hIIz- tor Ie. In, -, 4s~l,@
no steam escaping, no pads or cush-
IONS the interior lined with a non
unstable material. If radiators are
used they should be of a good galvan-
lied metal or a good quality of soap
stone. A cooker comes in one, two or
three compartments, as suits the re-
quirements of the purchaser. Again
L urge every housekeeper to buy
good fireless cooker and use it for
many things besides cooking meat.
Navel brisket, shoulder, cold or
round.
Material-Meat, 6 lbs; bay leaf. 1;
whole pepper, l; cold water, 3 pints.
Utensils-Fireless cooker.
Directions-At night or early in the
morning (the time depending upon
when the meat is required), open the
cooker and take out a kettle and heat
the two radiators on the fire until
they respond to the wet finger test
used in testing a hot iron. While they
are heating wipe the meat with a
damp cloth and place it in the kettle
with the remaining ingredients. Do
not have the meat more than half COW
cred with water. Heat slowly until
boiling and boil, tightly covered, five
minutes. Radiators and meat should
now be ready for the cooker, putting
one radiator in the bottom, the kettle
on top and another radiator on top
of the kettle.
Close the cooker and lock and let
cook over night or all day, when the
meat and stock are ready for use. The
meat may have lost an ounce or two
as all loss of weight is recovered in
the soup stock, which is set aside to
cool and remove the fat. Again when
this meat is partly done it can be re-
heated and potatoes and vegetable
added, boiled five minutes and set
again in the cooker to finish, then
meat and vegetables served, the stock
and cooled for soup another
day.
The same principle will apply for
cooking fowls, ham, cornbeef, tongue,
or any of the meats which are i'm
proved by long, slow cooking AS q
chef once said to me when 7 took
him some cornbeef to try. which
had cooked in the fireless cooker: 81
have cooked for seventeen years, and
perfect cornbeef.' The recipe given
I particularly recommend where the
stock is desired and the cooked meat
used as all cooked meats are reheated
and served.
Every dish, whether stew or other
made DISH" or perfectly plain. will