Supplement to Bulletins Nos. 2 and 3. 431 



immediately in order not to allow the heat to escape. 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. Consequently, 

 care must be taken not to use too much water in preparation. 



Many articles of food are better for long, slow cooking and as 

 no fire nor attention is needed it proves an economical means of preparing 

 food for the table. 



While a very desirable cooker is on the market, many make their 

 own so-called " hay-boxes." 



