Evening star., 1927-07-22
Summer Cooking Methods
Keep the Kitchen Cool by Using Fireless Cook
er and Also Save Work for the Housekeeper.

! Boil string beans, onions. beets and
! old cabbage for five minutes on the
| fire and leave for four hours in the
cooker.
Boil new potatoes for five minutes
| on the fire and leave for three-quar
/ ters Of an hour in the cooker, old po-
| tatoej for five minutes on the fire and
one hour in the cooker. Potatoes
must not be left overtime in the
cooker or they will be waterv.
Cereal can be started on the fire at
supper time, placed in the cooker and
left there over night. 1t will be de-
lciously cooked at breakfast time,
after being heated up if necessary.
For fricasseed chicken, boil the
chicken and salt pork for IS minutes
on til fire and place in the cooker for
four hours. Before serving put on
the fire again and thicken the gravy
with a little flour.
To cook ham, tongue or corned beef
boil for one-half an hour on the fire
in the evening, then place in the
cooker all night. Start it boiling
again on the fire in the morning, then
leave in the cooker until dinner time.
Boil soups for Is minutes on the
fire and leave in the cooker for about
five hours, or YOU can start it in the
evening and leave in the cooker over
night.
For boiled puddings use mold with
cover or a can with a tightly-titting
cover. 1t must be at least one inch
lower than the kettle to allow for
st can around the mold. Fill the
pudding mold three -fourths full to Al
low room to rise. Fill the kettle with
cold water to within one inch of the
top of the mold. Let it come slowly
to a toil on the fire. Let it boil for
Is minutes, then leave for about five
hours in the cooker.
With or Without q Radiator.
Chicken creole one medium.
sized chicken as for stew. Scar
it by dropping it into one pint of
boiling water, then let simmer gently
for half an hour. Cook one small
onion chopped in two tablespoonfuls
Of butter or bacon drippings until
light yellow. Simmer six tomatoes
or one can of tomatoes for Is minutes
with one bay leaf, strain and pour
over the onions. Now add one-fourth
pound OF ham or two or three slices
of bacon chopped fine and one table
spoonful Of chopped parsley. and
cook for Is minutes longer. To this
mixture add three sweet red peppers
or three sweet green peppers cut in
small cubes and the chicken stock,
and bring to boil Place the chicken
in the fireless cooker utensil, pour
over it this mixture of vegetables and
let boil for five minutes. Put at once
into the f1reless cooker. Using a ra-
diator, let the chicken remain in the
cooker for two hours, without a
radiator. for three hours. A ham
bone may be substituted for the ham
or bacon. If this is done. boil the
bone for one-half an hour in enough
water to cover, then add one cupful
of the ham broth to the tomato be.
fore cooking it with the bay leaf.
This recipe is a good way to use
chicken that is too old to fry or
broil. When necessary. thicken the
broth with a little Drowned flour be.
fore putting the chicken in the
cooker.
Soups.
Vegetable Soup. - Made without
stock. You will need one-half a cup
full each of carrots and turnips, one
cupful Of potatoes, one-half a cupful
each of onions and cabbage, three
cupfuls Of tomato juice or one can of
tomatoes, one tablespoonful of -four,
two teaspoonfuls of salt, one table
spoonful of celery seed crushed, one
quart Of water. four tablespoonfuls of
butter, one-half a tablespoonful of
parsley and one-fourth teaspoonful of
pepper. Cut all the vegetables except
the potatoes and onions and parsley
into small pieces. Cook them for 10
minutes in three tablespoonfuls of
butter. Add the potatoes and cook
for three minutes longer. Mix all the
ingredients except the parsley in the
cooker utensil and boil for five min
utes. Mix one tablespoonful of but.
ter and one tablespoonful of -four
Add enough of the liquid to make it
smooth and pour it into the mixture.
Cook for five minutes longer and
leave in the cooker for about six
hours.
Combinations.
With the less tender cuts of beef
and mutton. which require long, slow
cooking, delicious dishes may be pre-.
pared by adding vegetables and cook
ing in the fireless cooker. Cut the
meat in cubes, dredge with -four and
brown in the meat drippjngs or lard
ana butter, then brown the onions in
the same fat. For every three or four
cupfuls Of meat use one of the fol.
lowing vegetable combinations. Put
INTO the freless cooker receptacle and
add one cupfu1 of boiling water with
the first combination, or two cupfuls
OF water with the second combina.
tion. Boil for five minutes, then leave
in the cooker for about four hours.
First Vegetable Combination.-Two
cupfuls Of okra, two cupfuls Of to-
matoee, two onions, one and one.falf
teaspoonfuls Of salt and a little pep
per.
Second Vegetable Combination
Two cupfuls of potatoes, one cupful
of turnips, one cupful of carrots, two
onions and one.half a cupful of eel.
cry or one tablespoonful of celery