The Lakeland evening telegram. (Lakeland, Fla.) 1911-1922, 1918-08-23

l
6.The Cushion-Denim Or muslin
stuffed with the packing material.
This cushion is to be pressed down
across the top under the side Tide.
7. Two Soapstone Disks-Purchas-
able at hardware store. They are
not needed for all cooking, but with
them you can cook more quickly and
in greater variety.
Method
l. Line the outside container with
newspaper II wooden box is used.
+, 2. Pack the bottom of the outside
container compactly with layer of
the packing material to the depth Of
three inches or more.
3. Cut circle of asbestos two
inches larger in diameter than the
nest lining. Place the asbestos mat
in the center of the packing.
Cut strip of asbestos big
enough to cover completely the out
side walls of the bucket which is to
serve as the nest lining, and tie it
in place.
! 5. Place the bucket with it's ashes
tos covering directly in the center on
on the asbestos mat. Hold in place
and tightly fill in the space between
it and the walls of the outside con-
tainer within IL inch of top of the
bucket. The success of your cooker
depends largely upon the tightness
with which you crown in the packing
material, which prevents the heat
from escaping from your hot food.
g. Cut piece of cardboard to fit
in the outside container, cut a hole
in the middle Of it which will fit
closely over the bucket which forms
the nest lining. This collar" holds
the packing material in place.
7. Make the cushion for the top by
cutting two pieces of cloth the size
of the outside container and putting
them together with straight strip of
cloth three inches wide. Stuff with
the packing material.
8. Outside finishings If a box is
used for the outside container, the
lid should be hinged and fastened
down with hook. If it is Of wood
paint or stain it a dark color.
Note-The above instructions fol
the making of the fireless cooker is
taken from U. s. Food Leafet No. 10
RECIPES
Creole Stew
pound lean beef.
2 cups tomatoes.
cup carrots or okra cut small.
l cup chopped sweet peppers.
IL cup rise.
Ia cup chopped onion
l teaspoon salt.
l tablespoon fat.
Cut the meat in small pieces
Melt the fat. add the onions, pepper:
and meat Brown for few minutes
Put in cooking vessel with season
ing, rice, vegetables, and one cul
boiling water. Simmer for one-hal
hour and put in fireless for three
hours without the disks or two hour.
with them. With chicken and okr;
this is the famous creole chiken O
the South.
Soups
The cheap cuts of meats are ricl
in the food materials that max,
palatable dishes, and the bones ant
scraps are good for making whole
some soup. If care is taken to u.s.
material which might otherwise b.
wasted, the real expense for mos
meat soups is in the long cooking re
quired. The long-continued SLOW
cooking which tough piece of mea
obtains in the cooking box and tn
= thorough extracting to which bone
and soup meat are subjected meal
| that the cooking box makes stews
ragouts, and similar dishes and soup
cheap foods for the table. American
families do not, as a rule, use a
much soup as do foreigners, and thu
they miss useful and pleasant ad
dition to the daily bill of fare, an
one which may be served withou
much extra work or expense, If right
ly prepared.
i For making soup stock or brot
with the cooking box, the soup bone
should be we'll split up, or the SOU
meat should be cut into small pieces
Wash the meat, place 1t in the ke
tie, and cover with cold water. Brin
to boil on the stove and boil L