Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1917-03-16
Advantages Of fireIess Cooker.

er for the kettle, and the box should
lack about inches of being full. A
cushion or pad must be provided to
NIL completely the space between the
! top of the packing and the cover of
| the box after the hoe kettles are put
in place. This should be made of
some heavy goods, such as denim, and
stuffed with cotton, crumpled paper,
| or excelsior. Hay may be used, but
will be found more or less odorous.
The kettles used for cooking should
be durable and free from seans-gOr
crevIces, which are hard to clean.
Ihey should have perpendicular sides
and the covers should be as fiat as
possible and provided with deep rim
shutting well down into the kettle TO
retain the steam. 1t is possible TO buy
Kettles made especially for use in fire.
less cookers; these are provided with
covers which can be clamped on tight
~. The size of the kettle should be
determined by the quantity of food to
be cooked. Small amounts of food
cannot be cooked satisfactorily in
large kettles, and it is therefore an
advantage to have cooker with COM
partments of two or more different
sizes. Kettles holding about quarts
are Of convenient size for general use.
Tinned-iron Kettles should not be used
In fireless cooker, for, although
cheap, they are very apt 30 rust from
the confined moisture. EnameIed-
ware kettles are satisfactory, especial
ly if the covers are of the same ma
terial. Aluminium vessels may be pur-
chased in shapes which make them es-
pecially well adapted for use in fire.
less cookers and, like enameled ware,
they do not rust.
How to Use the Firesess Cooker.
Obviously the fireless cooker must
be used with intelligence TO obtain
the best results. 1t is best suited to
those foods which require boiling,
steaming, or long, slow cooking in
moist heat. Foods cannot be fried in
it, pies cannot be baked successfully
in the ordinary freiess cooker, nor
can any cooking be done which re-
quires a high, dry heat for browning.
Meats, however, may be partially
roasted in the oven and finished in
the cooker, or may be begun in the
cooker and finished in the oven with
much the same results as If they were
roasted in the oven. entirely. The
classes of food best adapted to the
cooker are cereals, soups, meats, vege
tables, dried fruits, steamed breads,
and buildings.
When different foods are cooked to-
gether in the freless cooker they must
be such as require the same amount
of cooking, since the cooker cannot
be opened to take out food without
allowing the escape of large amount
Of heat and making it necessary to
reheat the contents 1t would not do
TO put foods which need about one
and one-half hours to cook into the
cooker with a piece of meat which
would stay several hours.
The size of the container used in
cooking with the fireless cooker should
be governed according to the amount
of food to be cooked. Small quantities
of food cannot be cooked satisfactorily
in large kettle in the freless cooker.
If a large kettle must be used better
results will be obtained if some other
material which holds heat fairly well
is used to fill up the empty space.
This may be accomplished in several
ways. One is to put the small guam
THY of food to be cooked into a small
er, tightly closed kettle, fill the large
kettle with boiling water and put the