Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-05-17

overnight, for there 1t is free from
drafts and keeps warm, no matter how
the temperature of the kitchen changes.
This means no delay in the morning.
For pies and biscuits. the first radiator
is put in the bottom OF the cooker and
small rack of the thickness OF wire
or O. piece of steel raises the pie or the
bread or the biscuit from the radiator.
The other radiator goes in rack above
the pie, so that there is perhaps an
inch of space between the top crust and
the radiator.
Steamed buildings and steamed
breads cook very nicely in the cooker,
using one radiator only and having that
heated to such a temperature that
when the kettle is placed over the
radiator the water boils. 1t Is wise to
have the pudding or the brown oreao
cook over the fire for about 20 minutes
before being put into the cooker. The
radiator is at the bottom, the cover
is closed down at once when the Kettle
has been put in and left for three hours
or longer. If brown bread is more moist
than is liked, it may be dried OIL by
placing it in the oven for few min
utes. Tapioca buildings, fruit whips
and dumplings are baked between TWO
radiators. Bread buildings, cereal pud-
dings and custards are baked by using
one radiator on top.
Dried fruits can be cooked In the
fireless cooker to perfection. After they
have been soaked in cold water Tor
several hours, they may be heated first
and then placed in the cooker without
radiators, or they may be placed IN
the cooker cold, after being soaked, on
a radiator heated as hot as for meats.
Heat of Radiators.
How hot to heat the radiators Is q
matter of importance in order to Sc
cure good results. There is a Their
mometer especially constructed for use
on radiators. Tables OF IempeIatuies
are furnished with the thermometer,
showing the exact degree to which
radiator should be heated for the ar
ticle of food to be cooked and the meth
cd employed for cooking it. If you 90
not use a thermometer, the flour test
may be used. Drop a pinch OF flour
on the radiator. If the flour browns
Immediately a very light brown, the
heat is sufficient to bake cake or bread,
apples or macaroni and cheese. II the
flour browns Immediately to golden
brown. the radiator is hot enough to
bake pies, meat pies, potatoes, fish, meat
loaf, hash, steam or boil fish, boil meat,
cook cereals, meat, stewS, soups, vege-
tables, steam bread and buildings and
bake most buildings and custards. A
chocolate brown color indicates tenn
perature hot enough to roast meat.
To Keep Things Cold.
A fireless cooker is just as capable
of keeping out heat as it is of holding
it in. There Is no better way Of pack
ing a mousse or parfait. To freeze a
mousse or parfait, fill q one or two
quart jar with the mixture and put 1t
in the utenSil In the cooker surrounded
with ice and salt. Use three cupfuls
of ice to one cupful Of salt and leave
in the cooker for three hours. Be sure
that the cover of the cooker Is clamped
down tightly.
Homemade Cooker.
A cooker may be purchased ready
made or with little trouble and very
small expense one may be constructed
at home which will serve every purpose.
For the outer receptacle either a
wooden box or butter crate bought from
the grocery store or galvanized
iron pail may be used. If a wooden
box Is used, all cracks must be care
fully filled in. A galvanized garbage
pail Is the safest to use. as it Is abSo-
lutely tight and has a tight cover.
four -gallon pail is the best size.
Line the pail with five or six pounds
of mineral wool To hold the wool in
place a circular piece of asbestos should
be fitted over the bottom layer and
sheet of the same material should be
used to support the sides Of the pail.
Treat the cover in the same way. Min
eral wool is a particularly effective nom
conductor of heat Tightly packed ex-
celsior also makes good lining. The
lining of the outer receptacle should be
so packed as to leave a space just large
enough to hold the pail in which the
food is cooked. An agateware or
aluminium three-quart pail with close
fitting cover will serve this purpose we'll.
Foods like cereals, meats, stews, soup
stock and dried fruits which require
long slow cooking, cook well in this
home made cooker with great saving
of fuel. Foods that require tempera-
ture higher than that of boiling water,
such as roaSts and cakes or those that
require browning, cannot be well cooked
in this cooker unless radiator Is used