Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-23
The fireless cooker is summertime boon.
BY MRS. EMILY ROSENBERG

Vegetables for camp use can be
classed under three headings-fresh,
canned and dehydrated-and the mode
of using them differs only in the
initial preparations.
Fresh vegetables are undoubtedly
the best, but require more labor and
time in cooking; all canned goods
are easiest cooked as they practically
need only thorough heating and sea-
soning; the dehydrated goods are to
| be recommended if you must con-
dense your provisions into small COM
pass and we can get nothing fresh
or canned near camp. s.
TO use dehydrated food be sure to
follow directions that accompany the
can in regard to soaking and amount
of water used, but in the final prepa
ration. if you find the recipes too
complicated or lack the other ingre-
dents, Just use any of these simple
directions
IL used in connection with true
milk" and "truegg" many good dishes
! can be made in the most primitive
camp. The dehydro vegetables most
uSeIul III camp are pOldAptS, piioh9t
peas, corn, carrots and soup green's.
When provisioning for your outing
be sure to have some condiments
that will enable you to have salad
occasionally. Lemon juice is better
than vinegar and easy to provide.
. With this, some bottled, ready made
dressing and a can of good oil (and
a few select spices a salad can be
tossed up on short notice and will be
good change from plain vegetables.
The salads, as we'll as other savory
dishes, string of sweet peppers or
few canned pimentoes should be
added to the camp stores.
Making Fireless Cooker.
If you are not going to carry a fire.
less cooker of some kind carry at
least two cooking vessels with clamp
covers and folding handles and 10
cent package of asbestos sheets. As
soon as camp is pitched take con-
venient box or large pail, line the
sides and bottom with asbestos. Take
bav. straw or excelsior, if among your
hacked goods, and with it line the
bottom first, then place the largest
kettle in the centre and press your
packing closely around. If done prop
erly. the kettle, when removed, Will
leave an open space like a nest. Now
fill some convenient bag with the fill
ing and have cover or board to
place on top.
| When making soup, stew or cook
| ing vegetables or cereals start the
cooking as usual on an open fire or
| stove, From ten 70 forty minutes
| initial cooking is required; then cover
the kettle and transfer TO fireless
while cooking, covering with sack and
! cover: then throw a heavy blanket or
| coat over all. Once started right, you
can go about your work and pleasure,
! knowing that your food is cooking,
/ without further attention!
| When cooking in the smaller yes
sci place a little boiling water in the
| large kettle and set the small one IN
side This will fill in the otherwise
vacant space and help the cooking
process. This method is somewhat
| slower, so take plenty of time. 1t
also has the advantage of keeping
food unspoiled and hot for several
hours after 1t is done.
Dreamed Vegetables.
Method-Cabbage beans, peas, car
rots. onions, turnips and potatoes are
all adapted to Dreaming. Cook in as
little water as is needed not to burn.
When done drain and add the white
sauce and seasoning to taste
i