The Fireless Cooker and Its Uses 1743 



By means of the fireless cooker, frozen mixtures may be kept for several 

 hours without melting; or a frozen mixture that does not require being 

 stirred may be surrounded with ice and salt and placed in the food 

 compartment to freeze, because, as stated above, proper insulation 

 tends to prevent the passage of heat from either the inside or the 

 outside of the cooker. A well-insulated cooker maintains a high 

 temperature in one hole and a low temperature in another at the same 

 time. 



As a means of enabling one to have warm water at hand without keeping 

 a fire, the fireless cooker is of use in homes where there is no boiler connected 

 with the range, and especially where the fuel used is coal or wood, which 

 necessitates building a fire. 



RECIPES TESTED BY THE DEPARTMENT OF HOME ECONOMICS 



In testing the following recipes it was found that there was only a slight 

 variation between the time required by the commercial cooker with one 

 radiator and that required by the homemade cooker in which one radiator 

 was used. The homemade cooker contained powdered asbestos as an 

 insulator, which made the use of one radiator safe. In the recipes in 

 which no mention is made of a radiator, none was used. If no radiator 

 is to be used, the time as stated with the use of a radiator may in some 

 cases need to be increased; and the food may have to be reheated on the 

 stove before being served. 



BOILED BEEF 



A piece of the under part of the round of beef, weighing three pounds, 

 was boiled for fifteen minutes on the range, transferred to the fireless 

 cooker, which contained one hot radiator, and cooked for three hours. 

 This meat required ten minutes' heating before being served. It was 

 tender and palatable. 



FLANK ROLL 



A piece of the cheapest, toughest part of beef flank, weighing three 

 pounds, was rolled and fastened with skewers. It was then rolled in flour, 

 seared well, and seasoned. One cupful of boiling water was added, and 

 the meat was boiled for five minutes and transferred to the cooker. With 

 two radiators in a commercial cooker, it was done at the end of two and 

 one-half hours. With one radiator in the homemade cooker it was 

 done at the end of three and one-fourth hours. As it was to be served 

 cold, it was not reheated; otherwise reheating would have been necessary. 

 It was perfectly tender. 



