Evening star., 1921-05-13
OF A FIRELESS
COOKER FOR SUMMER, MEALS

cooker after having been brought to
the boiling point
Bread. biscuits, cakes and pies may
he baked In tho flreless cooker with de-
| cided success. The crusts are Drowned
to the right turn. yet there In no danger
OF burn lng. Prepare the materiain az
usual. then place In the cooker, using
the baking rack. baking between two
hot radiators. Two bakings can be
done at one time by using the middle
.ndintnr MS the bottom radiator Tor one
baking and Rs the top radiator Tot the
other Yeast bread requires about one
hour for each loaf. quick breads VIII
bake In on"-hulf to one hour; cakes re
uuirc about an hour. excepting lruli
ta!t"s. which need all night.
Hrrnds to be steamed may be packed
IN IA mold and put in pail surrounded
10y boiling water. After fifteen minutes
boiling on the stove In this way. trans
fer to the fTelcss cooker and COOK Tor
three hours over one radiator. Ihpioca
ruddings. fruit whips and dumpllnes
are baked between two radiatorS
Bread puodings, cereal puddlngs ana
rustards are baked by using one Tadla-
tor on TOP The fireless cooker Is an
excellent place to set the bread to rise
! overnight. for there it ts free from
drafts and remains warm, no matter
how the temperature Of the kitchen
changes This means no delay in the
morning.
Breakfast cereals are the mos abused
, foods in ordinary cookery. Rarely 40
they receive the long. slow COOKING
which they require, because OF M cary
rising this would neCeSsi'ate. Inc 1re.
less method delivers the full vaiu" OF
, the food with a minimum depending
upon the cook. If placed in the cooker
! at night. a cereal will be ready in the
morning after being reheated
Cooking Dried Fruit.
nl,
lem on account of expense. The fire
less method makes available many
dried and evaporated fruits. l'tll-
cious compounds can be made when
rival the best preserves in appearance
and flavor. in no respect SuSe IN z
those usually served or the lnSipio
canned products. t-ach Snrl'tIt"
piece swclls to it's original size. un-
broken. distended. with a juicy. arc
matte liquid and charged with the
tiavors which CharactcriE" the ffult
in its prime state. After the fruit
has been soaked in cold water for
several hours it should be boiled Il
few minutes first and then put INTO
the fireless with no radiators, or 1t
NAV be put into the fireless cold on a
radiator heated as hot as for meat
Cookin. n Whole Meal at One Time.
The best way to make your cooker
full capacity. This means that whole
meal may be cooked at one time as
well as the next days cereal. A
three cooker is usually necessary
for such extensive cooking. but real
meal can be prepared in tWo-com-
Tartment cooker. Choose dishes which
require virtually the same tempera =
ture of radiator and. if possible, the
same length of time to COOK. This
latter point is not always important.
however, as compa rat:Vely few foods
suffer if left in the cooker overtime.
With the cereal and possibly hot
dish of meat, potatoes. goldfish or
something of the sort all ready to
serve. getting breakfast will consume
only a few minutes in the morning.
Even cocoa or SteWed fruit may have
been cooked in the freless. If one
wishes to cook eggs il is a point Of
economy to use the already warm
water over which the cereal was
cook ed.
There are plenty oe lunch and din
ner plans which make equally good
use of the cooker. For example. this