The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-06-20

both time and temperature controls,
| top-stove baking has become
method of the past. For we are not
I taking advantage of either the time
or temperature controlled oven or
of an oven thermometer. We do not,
of course, include in top-stove bak-
ling such processes as "pot-roast-
ing" of the braising of the tougher
cuts of meat in the Dutch oven,
waterless cooker, or other special
devices.
| A kettle or saucepan Of a size, to
suit the amount of vegetables
cooked should be used for waterless
cooking. AS soon as the food be-
gins to cook, the heat should be
reduced, using only enough to keep
the food cooking. Remove the cover
as little as possible. II steam es-
capes during the cooking process
lower the flame. Steam loss means
the loss of moisture and as a result
the food will soon burn.
We have found that when
pan Is used over a direct flame
for waterless cooking, the drier
string beans, need the addition of
the beginning of the cooking period,
unless the cooking is carefully
watched. With vegetables such as
carrots and spinach, which contain
a larger percentage of moisture,
this is not necessary. If any water
remains in the food at the end of
the cooking period, it can quickly
be reduced, il so desired, by remov-
iUoy fha lii ord fpnroaSin0 he
for a few minutes.
Here in the Institute we made tests
in which we cooked great many
kinds of vegetables, both with
enough water to cover. which was
drained off at the end of the cooking
period, and also without an water.
The vegetables cooked by the water.
less methods were without exception
much better favored. In addition
to this, the waterless method con-
serves the valuable mineral salts.
Baking may also be considered a
method of Waterless cooking, and it
also means more economical use of
the oven in preparing oven meals.
No special utensils are needed. Gov
cred oven proof glass and earthen-
ware casseroles, or a saucepan with
tightly-fitting cover which does
not have a wooden handle, can be
used. Such vegetables as beets and
potatoes, can, OF course, be cooked on
the oven racks. In using the casser-
ole or saucepan, a little water Will
be found necessary for most vege-
tables. A safe rule with these is to
use only as much water as will be
absorbed by the vegetables in the
cooking process, or as can be served
as sauce with the vegetable.
Vegetables may be baked at any
temperature from ESQ degrees F. to
500 degrees F. to suit other foods
which are cooked in the oven at the
same time. For example, in baking
custard and vegetables at the same
time, use temperature Of 325 de-
grees F. In preparing a roast, the
vegetables may cook at the roasting
temperature. For the lower tenn
perature, Of course, it will be neces-
sary to increase the time of baking
which will also depend on the age
of the vegetable.
In using a steamer for water
less cooking, we prefer one that
admits the steam through the holes
dIOu1lU IuC upper SuSC VI Lie All
ner container, as there Is prac-
tically no loss of flavor or food
value caused by the possible drip
ping Of the juices through into the
water below. A steamer with holes
in the bottom and sides is excel
lent for such foods as marcaroni
or rice, but in our opinion is not
the best type of steamer for cook
ing vegetables. Steaming takes
slightly longer than boiling, and
the time also varies with the age
| of the vegetables. There will he
sent you, upon receipt of a two
cent stamp, the time tables for bak.
ing and steaming vegetables. Ad
dress Good Housekeeping Institute,
los w. seth ST.. New York City.
The special device known as the
waterless cooker is a great con-
venience in that it is made with a
rack and special inset pans, so that
several foods or an entire meal can
be prepared in it at one time over
a single burner. The bottom is so
constructed that the heat is dis
tributed evenly over its surface,
and the danger of burning the food
in 1t is minimized. Even though
several foods are cooked at one
time, there is no exchange Of flavor.
~ - IN san