The Washington times., 1927-09-19

For months the Institute has been
using every weight OF utensil now.
available. and we have found that
spinach, carrots and potatoes in
their Jackets are practically the
only vegetables that may not burn
when cooked without water, even
though the greatest care is taken
in lowering the heat after cooking
begins. The Institute has not.
therefore, approved any set Of
kitchen utensils for which such
claims may be made.
We have searched for the small.
est possible amount Of water which
can always be depended upon 70
prevent burning. and which does
not need constant attention during
cooking, and we have found that
BY covering the bottom Of the pan
with water-about one-half cup
full, on the avsran6-wa could ne
sure Of a perfect result. As soon
a the staaIn begins to rise We
lower the heat. Any water left
IL desired, be boiled off quickly
just bAfore serving by lifting the
cover and watching it closely for
short time.
Results Same
We havs found. too. that our r..
suits were practically the same, for
the different weights Of pans. from
the sturdy but not heavy weight
to the heaviest weight now available.
Any pan or kettle that is not OF
weight that makes for sturdiness and
durability lie not approved by Good
housekeeping Institute. Beyond that,
weight IN unnecessary, in our opinion.
We consider that 1t only adds to the
cost OF the utensils, besides making
TT heavy to handle. We did find that
9 tight-fitting cover counted, as 1t
kept the moisture more effectively.
We consider a tight-fitting cover an
important feature Of any saucepan
or kettle.
Al few years ago 4 new device
called 4 .WnterIess cooker came on
the market. It Is not pressure
cooker. but It has 4 tikht, fittink
cover fastened firmly in place, There
II also q vAlve ia the cover Tor the
escape Of steam when necessary.
These cookers have 4 double base
WHICH distributes the heat evenly.
and most Of them have rack with
inset pans u which Vegetables can
be cooked n the upper part Of the
cooker without v water while food
h cooking below. When cooking
vegetables in the bottom or the
cooker, we found about one-half cup
Of water necessary. 1t is com.
paratively inexpensive devices and
The watarIess cookers approved ~
the institute are sturdy ana durable
but not % very heavy weight
material.
Almost an entire meal can be
prepared in these cookers at one
time, and ever one burner thus
making them economical IN the
use ~ fuel. When the steam Sc.
gins to rise through the waive In
the cover, the heat IL lowered un.
til no more steam Is Sscapine. The
institute does not recommend the
waterless cooker for baking, but
4 roast can be cooked IA ii, ii
necessary. provided other foods
are not cooked at the same time.
Stsaming One Method
stsanning has been another
method we have followed III cook.
ing VERSAILLES but as the inner
container 81 the average steamer
had perforations around tho bot.
tom and sides. the condensed
steam, Ia going down through the
cooking vegetables into the water
below. carried some flavor ard
food value with 1t. ii tvpe 81
steamer long ia use has several
perforated racks set in tier above
the water. Vegetables, Ii contain,
Ars set on these racks, will cook
without added water.
The steam pressure cooker also
came into use not only for canning
and for cooking tough cuts 81
meat. but for vegetables. fruits
and other foods. when food
cooking III the bottom, vegetables
can ~ cooked without any water
in the inset pans above. with the
steam rising from below. The food
y steamed but uuder comparative.
~ high pressure, and, therefore,
al higher temperature and n i
shorter time than III steamer. OF
| III q waterless cooker