The Bulletin. 53 



TO STEAM CHICKEN OR TURKEY. 



Pom- one cup of hoilins wntor on tlie fowl, add salt, iiopiK'r, and a littk' 

 butter, cover closely until tender. The time required will depend upon the 

 age of the fowl — about as long as the time requircvl on a range. 



In making salad for a banquet for four hundred and fifty guests, the chick- 

 ens were cooketl in clean, ten-gallon cans with close lids. The time required 

 for them to cook in the box was not over three hours and a half, with the 

 expenditure of about twenty or thirty minutes' fuel in heating the discs or 

 bricks and in bringing the water in which they were cooked to the boiling 

 l)oint — making a saving of three hours in fuel. 



Caution. — Care should be taken to remove meats from any firelcss cooker 

 while hot. If allowed to cool in the air-tight box there is danger of iiloninine 

 poisoning. Especially is this true of chicken. 



BOILED HAM. 



Wash the ham. put on in cold water sufficient to cover. Bring slowly to 

 the boiling point and boil until the ham is hot through to the center. Cover 

 closely and put in the box on a hot disc. It will require about as much time 

 to cook a ham of ordinary size in the box as on the stove. If a brick is used 

 for fuel, the ham may have to be reheated, since brick do not hold heat as 

 long as soapstone. 



To hale in. the hox two hot soapstones are necessary. Bread cooks in the 

 steam, but if there is much steam the bread will not brown until the lid of 

 the box is opened to let out the steam. 



The tests are those used by our mothers and grandmothers in baking bread 

 in the skillet. Sprinkle flour on the stone and if it browns quickly it is suffi- 

 ciently hot ; if the Hour burns, the soapstone is too hot. 



BAKED PEARS. 



Use very little water, since the fruit is such a large part water. Add suffi- 

 cient sugar to make jelly form in the pan — about one-half a cup to eight pears. 

 Flavor with slices of lemon and a little stick cinnamon. 



"When soft, tender fruits are baked, only one hot disc is necessary. The 

 rich baked taste is the result rather than the insipid taste which often results 

 from stewed fruits. ♦ 



ROLLS. 



When rolls are double their original size, place the pan in the box between 

 two hot soapstones and leave closed twenty or thirty minutes. Then oi^en 

 the lid of the box to let out the steam, quickly rub butter over the tops of 

 the rolls, and close. The bread will brown before the steam collects again if 

 the stones are sufficiently hot in the beginning. 



If curiosity forces you to open the lid several times, the crusts of the rolls 

 will be tough instead of tender. 



The packed rolls — those closely placed in the pan — baked in the box are 

 superior to the same baked in the oven, because, being cooked in steam, the 

 center of the roll is better baked and of course is more digestible. Neither. 

 however, is quite so good as the pocketbook roll thoroughly baked in the oven. 



CAKE. 



For loaf cake the box is excellent. 



Kkmauks: The box may be packed with any of the nonconductors, such as 

 sawdust, cotton-seed hulls, paper and hay, feathers or mica ; but the time 

 required for cooking will be longer than that given in this paper becauge min- 

 eral wool or asbestos and magnesia are the best of the heat-holding materials. 

 The drawing was done by a student in the Department of Household Eco- 

 nomics. The building was done by F, E. Ralledge. the college mechanic. 



