The Lakeland evening telegram. (Lakeland, Fla.) 1911-1922, 1918-08-27

ones especially made for the fireless.
The best kind is Of enamel granite
or aluminium.
5. Cardboard-To make the collar
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 if 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.
8. Cut circle of asbestos two
inches larger in diameter than the
nest lining. Place the asbestos mat
IN the center of the packing.
4 Cut a 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 1t
in place.
5. Place the bucket with its asbes-
tos covering directly in the center On
on the asbestos mat Hold in place
and tightly fill in the space between
1t 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.
8. 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.
Z. Make the cushion for the top by
cutting two pieces Of cloth the size
OF the outside container and putting
them together with a 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
I'D should be hinged and fastened
down with a hook. If 1t is Of wood,
paint or stain it a dark color.
Note-The above instructions for
The making Of the fireless cooker is
taken from u. s. Food Leafiet No. 13.
RECIPES
Creole Stew
pound lean beef.
2 cups tomatoes.
l cup carrots or okra cut small.
cup chopped sweet peppers.
IL cup rise.
Ia cup chopped onion.
teaspoon salt.
tablespoon fat.
Cut the meat in small pieces.
Melt the fat. add the onions, peppers
and meat, Brown for few minutes.
Put in cooking vessel with season.
ing, rice, vegetables, and one cup
polling water. Simmer for one-half
lour and put in fireless for three
hours without the disks or two hours
With them. With chicken and okra
his is the famous creole chiken of
he South.
The cheap cuts of meats are rich
n the food materials that make
valuable dishes, and the bones and
craps are good for making whole
ONE soup. II care is taken to use
Material which might otherwise be
7asted, the real expense for most
neat soups is in the long cooking re.
uired The long-continued, slow
ooking which tough piece of meat
btains in the cooking box and the
borough extracting to which bones
nd soup meat are subjected mean
hat the cooking box makes stews,
agouts, and similar dishes and soups
heap foods for the table. American
antilles do not, as a rule, use as
luch soup as do foreigners, and thus
hey miss a useful and pleasant ad. +
ition to the daily bill of fare, and
ne which may be served without
luch extra work or expense, II right. l
: prepared. b