The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1914-08-21

out one. Tue OlHeTS must De Ieueft~e0-
Still another thing to remember In
that in the fireless cooker there is no
chance for liquids to evaporate. Con-
sequently not SO much liquid should
be put In as in ordinary cooking.
To guide the housewife in her ex-
periments with the cooking box the
department of agriculture tested
a newspaper-packed box by placing in
it kettle of boiling water at tenn
perature OF 212 degrees Fahrenheit.
After four hours this had fallen to
172 degrees Fahrenheit, after eight
hours to 1855 degrees Fahrenheit.
The following recipes, too, are prac-
teal examples of what can be done:
For making soup stock or broth
with the cooking box. the soup bones
should be well split up. or the soup
meat should be cut into small pieces.
Wash the meat. place 1t in the ket-
tie, and cover with cold water. Bring
to a boil on the stove and boil Is min
utes. Do this at night II the soup is
to be used at noon the next day. Place
in the cooker overnight In the morn
ing remove meat and bones from soup.
Strain and remove fat. Return soup
and meat to kettle, adding whatever
seasoning Is desired. Bring to boil
ing point again and return 1t to the
box and let remain until noon. This
stock may be used as foundation for
several soups, such as vegetable soup,
clear soup, or noodle soup.
Dried lima beans, peas and lentils
make excellent soup without meat
Since they require long-continued
cooking, they are well adapted to fire.
less-cooker methods. These dried veg
etables, cooked with less water and no
meat, rubbed through coarse sieve
and made into the proper consistency
with milk or thin cream, and sea-
sened to taste, make so-called cream
soups. Soups made by thinning the
cooked legumes with water and sea-
soning with onion (fried until pale
brown, with celery tops, and other
vegetables are very palatable also.
Brown Fricassee of Chicken.--Joint
the chicken and brown in fat after
pack them in the kettle. When all
are Drowned make gravy In the skill
let where the browning was done. Add
this to the chicken with enough boil
ing water to cover. Salt and pepper.
Boil 20 minutes. Place In box over
night. Reheat and return to box I'M
til noon. This length OF time in the
no ~ryi1l hA n1H F<&x
on the farm to state where the meat
will fall from the bones.
Roast Meat-Prepare a four-pound
rib roast as for oven roasting. 1t can
be tied more compactly IL the ribs
are removed. Place in pan in very hot
oven for half an hour, or scar the
roast until brown in frying pan and
then place 1t in the oven for 20 min
utes. Have ready small pail into
which the roast will fit as closely a.
| possible. Place the scared and heat
| ed roast in this and set 1t into the
large kettle used in the box, with
! enough boiling water to come well up
around the small pail Place in the
box for three hours.
Roasting Tough Poultry.-Many
housewives make a practise of stew
ing chicken or turkey which they
think is likely to be tough, and the
practise Is a good one. 1t is, how.
ever. much easier to boil for Is or 20
minutes, and then put the fowl, boil
ing hot, into the cooker and let II
remain ten hours. 1t should then be
drained, wiped dry, and stuffed, ii
stuffing is desired, and roasted long
enough to brown it we'll
Boiled Dinner-Cook piece OF
corned beef and piece of salt pork
in the cooker overnight. In the morn.
ing prepare all the vegetables it ia
4 desired to use In the kettle with meat
The greater the variety the better
the dinner. Boil ten or fifteen minutes
and return to the cooker. 1t is best
to leave potatoes until an. hour and a
quarter before serving, as they arctic
only vegetables likely to suffer from
too long time in the cooker. When
they are added bring the contents oil
the kettle to the boiling point again
The liquid from the boiling dinner
makes good soup If the corned beef
and salt pork have been parboiled te
remove some of the salt
Boston Beans and Other Dried Veg
etables.-In cooking dry beans, the
time required either In the oven Oh
the cooking box will vary with the
length OF time the beans have been
kept; the older the beans the more
cooking required. Soak one quart OF
beans overnight; in the morning drain
them and cover with cold water and
heat to boiling. Let boil until the
skins will burst when touched very
lightly, adding one-fourth teaspoon OF
soda a few minutes before taking
from the fire. Drain through a colan
der. Return to the kettle and add one
teaspoonful of salt, one teaspoonful
of mustard, three tablespoonfuls mo-
lasses, and one-half pound of salt pork
washed and scraped, and cover with
boiling water. Let boil 20 or 80 min
utes, then place in the cooking box
If the beans are new. six hours In the
hox will he long enough Old heans