Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-05-17
Value of FireleSS Cooker
This Household Convenience Is Great Help to the
Housewife-How to Make One at Home

All fireless cookers embody the same
idea. whether you buy one or make
one at home; namely, that Kettle OF
food II heated to the boiling point Will
retain its heat If packed in recep-
tacle lined with non-conducting ma
terial. A fireless cooker is closely re-
lated to the refrigerator, since both are
built upon the insulation plan. The
simplest form of cooker is that which
requires the food to boil for lew
minutes on the stove, then be placed
in the cooker without any radiators.
All the heat which the food has alb
eorbed is retained and so the cooking
goes on. When cooking on stove
heat is continually lost by radiation
so that more must be constantly sup
piled. Radiators are used in many
flreless cookers. They are heated to
the desired degree, then placed in the
cooker. Somtimes food is put III raw
over the heated radiators.
The great advantages of firelesS cook
ing are the saving of time and atten-
ton. better results, prevention OF over
cooking and burning, and hot fooos
ready when wanted. Healthtul 1ooos
recurring long cooking are made prac-
tical for the daily menu, and the weight
of the cooked product from pound OF
raw material is much increased. 1t IS
excellent for cooking cereals and soups
and stews and vegetables, as we'll as
meats, and it will bake your bread,
pies and cakes when you use the radia-
tors. For cereals and soups and Stews
use one radiator heated to the right
degree.
Meat in the Cooker.
Meats cooked IN the fireless can
scarcely be made anything but delicious.
The cheapest cuts respond to treatment
and come forth juicy, tender and deli
cious. To boil meat cook as usual on
the stove for about 90 minutes, then
transfer to the cooker and leave for
three to eight hours, using one radiator
in the bottom of the compartment.
Meats may be roasted or baked in the
cooker to excellent advantage. Do not
heat the meat, but put it into the
cooker cold and raw, using two radia-
tors with racks. Allow about half an
hour for each pound of meat when
roasting. There is no evaporation when
cooking this way, so when roasting do
not add any water. The juices from the
meat will be sufficient. After 20 min
utes the cover may be lifted for an
instant to let the steam escape. This
will let the meat brown better.
Like meat, fish may be baked, boiled.
scalloped, steamed or made into loaf
the cooker. Staying in the cooker for
some time after it is done will not cause
It to fall to pieces. but one hour or
less will cook It. If it is to be baked.
two radiators are used; If to be boiled
or steamed, only one radiator in the
bottom is necessary.
Vegetables.
Vegetables are cooked with one radi-
ator at such a temperature that the
water will boil in a kettle that is placed
on the stone. The kettle with water
in which the vegetables are to be
cooked can be put on the stone and
when the water boils the radiator is hot
enough to be put into the fireleSs cooker.
The tripIicate kettles Cthree kettles that
fit into one COMPARTMENT are excel
lent to use for the cooking of vegeta-
bles. For the homemade fireless with
no radiators, vegetables are cooked on
the stove long enough to make sure that
they are boiling hot all the way
through and then placed in the cooker
to remain from one to three hours,
according to the degree OF tenderness
required.
Soup seems to be an economical dish.
Meat and bones for use in this way
cost very little and the vegetables are
usually 1ClOONCL5t wv 4OlAE COOhlAAB ONCA
a fire and tho constant watching neces-
sary make 1t expensive unless the fire.
less cooker is used. To cook soups in
the fireless cooker, allow them to boil
slowly on the stove for 10 minutes, then
remove to the fireless cooker, where
they may remain from four to eight
hours One radiator in the bottom of
the compartment may be used or not, as
you wish.
Bakes Bread and Cakes.
Bread, biscuits, cakes and pies may
be baked in the cooker with success.
The crusts will be Drowned just right
without danger of burning. Prepare
the material as usual, then place in the
cooker, using the baking rack, each
baking between two hot radiators. Two
bakings can be done at one time by
using the middle radiator as the bottom
radiator for one baking and the top
radiator for the other. The cooker is
an excellent place to set bread to rise