Atlanta women's club cook book

The saving in fuel is about SO^c. The heat used to cook the food is stored up in radiators or stones, which may be heated by any kind of fuel, and require only a few minutes to heat sufficiently, to cook thoroughly any kind of food, that by the old method required hours of continuous fire. After the food is placed in the cooker, the cooker is sealed and no more thought given it until time to serve, eliminating heat from the stove, confusion in the kitchen, and constant watching. SELECTION OF COOKER. Care should be taken in selecting because it lasts a life time and the best is found to be the most economical. The following considerations are essential to obtain the best results. SELECT A COOKER A. With a steam valve in the lid. B. That is lined with seamless aluminum, and is metal outside so that it may be thoroughly washed and not contain odors of food, from one cooking to the next. C. That has a thermometer and table of rules for heating, radiators and a book on instructions. It is advisable to buy the stand on which to set the cooker thus making it a convenient height, and avoiding any chance of rust on the bottom of the cooker. DIFFERENT WAYS FOOD MAY BE COOKED. Foods may be roasted, baked, steamed, stewed, boiled, fried and broiled in the tireless. The baked variety includes pies, pastries, cakes and puddings. Fruit may be canned by the fireless method. Since the fireless retains cold just as well as heat, delicious tidbits may be frozen in it. Ice cream may be made early in the morning in a freezer, and packed in the fireless in the regular way (taking just the can containing the cream, placing it in one compartment of the cooker, and packing around it three parts of ice to one of salt) . Seal the cooker and it will stay hard from eight to ten hours. Foods are prepared in the usual way, using the same recipe as for a regular stove, and then placed in cooker. The difference in cooking such as baking or boiling is in the number of radiators used and difference in degrees of temperature. A rule will be found in the instruction book governing each. The cooking time is about the same as on the regular stove. THE THINGS TO KNOW ARE : A. Right temperature of radiators. B. When to use one or two radiators. C. When to use and when not to use covers of utensils. D. When to use water with the food and right amount to use. E. How to place the radiators close enough to the food to have the proper heat contact. F. How to clear utensils, steam valve, and radiators. Fireless cooking is done by fixed rule, and if the food is properly placed in the cooker, the radiators heated to the proper temperature and placed correctly, the fireless left unopened until cooking is complete, it will be impossible to have anything but good results. The instruction book with each cooker teaches these rules. The fireless method is so simple and economical, that every house wife should teach her servant to use it. Owing to limited space only recipes will be given for each kind of food, which differs in treatment in the cooker. Other recipes will be found in regular recipe chapters. CEREALS. OAT MEAL. Time — over night. Place oat meal in double boiler of fireless.