Of all discoveries for lightening the housewife's work, the
method of cooking by sustained heat is clearly first. So many
people say, "But how can it be?" But v/hen one stops to
think, the principle is simple and clear. We know that when
we have any article of food that needs long cooking, we put
it at the front of the stove until it boils well, then remove it
where it is less hot, to keep to a steady boiling-point. Well,
in the hay box this point is maintained by the simple process
of conserving the heat that is already in the boiling kettle.
Don't think you must not use the fireless cooker in winter.
I am not v/edded to my kitchen even in winter, and would
rather sit in the dining room and sew than stand over the
stove half a day. God bless the person, say I, who discovered
fireless, heatless, and temperless cookery, and may each driven
housemother in the world learn its value to herself and her
home. More time for getting acquainted with books, flowers,
fancy work and people — including her own dear ones — and
more happiness and good cheer follow in the wake of the
fireless cooker. — [M. M. F., Cal.
Cooking Suggestions and General Directions
Rice, oatmeal or other cereals need a start of 5 minutes'
cooking over a fire. If wanted for breakfast, can remain in
hay box all night. Food cooked in hay box never burns and
never gets overdone.
Pot roast should first be browned or seared over the fire,
then cooked about 2 0 minutes before putting in hay box, where
it should remain about 4 hours. Treat chicken the same, but
if it is old, leave longer in hay box.
For baked beans, soak over night, parboil, mix and boil 10
minutes, then put in hay box at least 6 hours. Take out and
brown in oven.
Soups and stews, after a good start over the fire, should
have from 6 to 8 hours in the hay box. Vegetables require
only 2 to 3 hours in the box — potatoes a little longer.
PIRELBSS COOKING RECIPES 279
The time required for cooking is indicated in the special
recipes, but things requiring only 2 hours can be put in with
others requiring 8 or 10 hours, so the box need not be dis-
turbed, as long standing does not spoil anything in the least.
Whatever is cooked in the hay box requires at least twice as
long cooking as over the fire. Plenty of water must be put in
at the start for all dried foods that swell — beans, cereals, dried
fruit, etc. — and no water allowed for evaporation with the
other sorts.
Nearly all desserts will cook in 2 hours in the hay box, but
it does not follow that they cannot be put in until 2 hours
before wanted, as they remain hot a long time and can be left
in all day if that is most convenient.
Cereal Coffee
This is never at its best unless boiled a long time, so the
hay box is a particularly good way to cook it for breakfast,
when one seldom can take the time to boil it as long as it
should be. Put in the usual proportions, cook 5 minutes on the
fire and set in the hay box over night. In the morning strain
and heat to boiling.
Breads and Puddings
Page 190
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Of all discoveries for lightening the housewife's work, the method of cooking by sustained heat is clearly first. So many people say, "But how can it be?" But when one stops to think, the principle is simple and clear. We know that when we have any article of food that needs long cooking, we put it at the front of the stove until it boils well, then remove it where it is less hot, to keep to a steady boiling-point. Well, in the hay box this point is maintained by the simple process of conserving the heat that is already in the boiling kettle.
Don't think you must not use the fireless cooker in winter. I am not wedded to my kitchen even in winter, and would rather sit in the dining room and sew than stand over the stove half a day. God bless the person, say I, who discovered fireless, heatless, and temperless cookery, and may each driven housemother in the world learn its value to herself and her home. More time for getting acquainted with books, flowers, fancy work and people — including her own dear ones — and more happiness and good cheer follow in the wake of the fireless cooker. — [M. M. F., Cal.
Cooking Suggestions and General Directions
Rice, oatmeal or other cereals need a start of 5 minutes' cooking over a fire. If wanted for breakfast, can remain in hay box all night. Food cooked in hay box never burns and never gets overdone.
Pot roast should first be browned or seared over the fire, then cooked about 2 0 minutes before putting in hay box, where it should remain about 4 hours. Treat chicken the same, but if it is old, leave longer in hay box.
For baked beans, soak over night, parboil, mix and boil 10 minutes, then put in hay box at least 6 hours. Take out and brown in oven.
Soups and stews, after a good start over the fire, should have from 6 to 8 hours in the hay box. Vegetables require only 2 to 3 hours in the box — potatoes a little longer.
FIRELESS COOKING RECIPES 279
The time required for cooking is indicated in the special recipes, but things requiring only 2 hours can be put in with others requiring 8 or 10 hours, so the box need not be disturbed, as long standing does not spoil anything in the least. Whatever is cooked in the hay box requires at least twice as long cooking as over the fire. Plenty of water must be put in at the start for all dried foods that swell — beans, cereals, dried fruit, etc. — and no water allowed for evaporation with the other sorts.
Nearly all desserts will cook in 2 hours in the hay box, but it does not follow that they cannot be put in until 2 hours before wanted, as they remain hot a long time and can be left in all day if that is most convenient.
Cereal Coffee
This is never at its best unless boiled a long time, so the hay box is a particularly good way to cook it for breakfast, when one seldom can take the time to boil it as long as it should be. Put in the usual proportions, cook 5 minutes on the fire and set in the hay box over night. In the morning strain and heat to boiling.
Breads and Puddings