Another Study on Household Equipment. 517 



boiled in one pot and the chimney place was so large that an entire beef 

 might be roasted at one time. 



"A fireplace filled the room one side 

 With half a cord of wood in- — 

 There warn't 110 stoves (tell comfort died) 

 To bake ye to a puddin." — Lowell. 



There was a time in the colonies when the stove was set in the outside 

 wall of a house with the door opening otit of doors. The housekeeper 

 went outside to put wood in the stove. Finally the coal and gas ranges 

 and the electric cookers have improved conditions for cooking. The 

 principle of cooking is ever the same, to continue to furnish fuel to sup- 

 ply the wasted heat. This requires constant watching and is an expen- 

 sive part of housekeeping as well as one to take the time and strength of 

 the housekeeper. 



In the German army for some years the " Hay Box " has been used 

 to advantage and it is recommended to housewives as a means of saving 

 fuel and securing good results in cooking cereals, chicken, macaroni, or 

 anything requiring long, slow cooking or steaming. 



The cooker ina}^ be only a close, wooden box with good cover lined 

 with hay, excelsior, asbestos, cork or other non-conducting material. The 

 principle is to retain the heat which is generated by use of any ordi- 

 nar}^ coal, gas or oil fire. Nests should be made in the hay in which will 

 fit closely the pots containing the articles to be cooked. The food is to 

 be brought to the boiling point in utensils which must be very closely 

 covered and placed in the nests prepared in the hay or other non-con- 

 ducting material with which 

 the box is lined. The box 

 must be closed immediately in 

 order to conserve the heat. 

 The outside cool air cannot 

 reach the utensils nor the 

 inside hot air escape. The 

 food continues to cook evenly 

 and thoroughly. About twice 

 as much time is required as in 

 cooking over the flame. There 

 is little evaporation. Care 

 must be taken to cover the 

 food with water as it is needed 

 to hold the heat. 



Many articles of food are 

 better for long, slow cooking j,,^ 2. "The Hay Box. 



