The Celina Democrat. (Celina, O. [Ohio]) 1895-1921, 1917-03-23
Advantages Of FireIess Cooker.

er for the kettle, and the box should
lack about 4 inches of being full. A
cushion or pad must be provided "a
nh completely the space between the
top OF the packing and the cover OF
the box after the hot 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 seams or
crevices, which are hard 10 clean.
They should have perpendicular sides
and the covers should be as HAT as
possible and provided with deep rim
shutting well down into the kettle to
retain the steam. II is possible TO buy
kettles made especially for use In fire
less cookers these are provided with
covers which can be clamped on tight
ly. 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 10 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 Il tireless cooker, for, although
cheap, they are very apt to rust from
the confined moisture. Enameled-
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 Fireless 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 a
moist heat. Foods cannot be fried in
ii, pies cannot be baked successfully
in the ordinary fireless cooker, nor
can any cooking be done which re-
quires u high, dry heat for browning.
Meats, however, may be partially
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 puddings.
When different foods are cooked to- !
yether in the fireless cooker they must |
be such as require the same amount /
IF cooking, since the cooker cannot |
be opened to take out food without
the escape Of large amount |
IF heat and making it necessary to |
cheat the contents. 1t would not do I
o put foods which need about one .
md one-half hours to cook into the .
cooker with a piece of meat which
would stay several hours.
The size Of the c0ntaincr used in
cooking with the tireless cooker should
,e governed according to the amount
# food TO be cooked. Small quantities
# food cannot be cooked satisfactorily
n a large kettle in the freless cooker.
f a large kettle must be used, better
esults will he obtained if some other
material which holds heat fairly well
$ used TO fill up the empty space.
This may be accomplished in several
Ways. One is to put the small guam
ity Of food to be cooked into a small
r, tightly closed kettle, MI the large
ettle with boiling water an3 put the