HOME ECONOMICS AND EDUCATION 667 



Such cookers may be readily made at home, and even when 

 they are of very simple construction they have given good results 

 provided they are well packed with insulating material. A tightly 

 covered tin or enameled can or bucket or a kettle preferably without 

 a handle, but having a tight cover and a wooden box and packing 

 material are the essential features. The packing box or other recep- 

 tacle should be considerably larger, say 3 or 4 inches in every direc- 

 tion, than the vessel used for cooking. Line the box with several 

 thicknesses of paper or with asbestos. Over the bottom of the box 

 should be spread a thick layer of hay, crumpled newspaper, or simi- 

 lar material tightly packed. The cooking vessel is placed on the 

 center of this and the spaces between it and the sides of the box 

 packed full of the hay or excelsior. A thick cushion or pad of suit- 

 able size should be made for covering the top of the can and also a 

 wooden cover for the box. In some of the cookers which have been 

 described in magazines, etc., thick felt, asbestos, cork, and other non- 

 conducting materials have been used for packing, but good results 

 have been reported with the simpler materials. A trunk makes a 

 good cooker. So does an old chest. 



These cookers may be made to hold one or more cooking vessels, 

 and in case space is desired for two or more it is convenient to divide 

 the box into compartments. (F. B. 296.) 



The food which is to be cooked is brought to the boiling point 

 in the can or bucket and cooked for a short time, two or three to 

 twenty minutes usually, or perhaps ten minutes on an average 

 (though the time depends upon the material and should be learned 

 by experience), and is tightly covered and placed in the nest and 

 covered on top with the cushion and the lid of the box closed. The 

 cool air of the room can not pass through the packing to the can nor 

 can the heat inside it pass through the nonconducting material, ex- 

 cept very slowly, and so the food remains hot for several hours and 

 cooks thoroughly and evenly without further attention. About 

 twice as much time is required as in cooking over the flame. There 

 is little evaporation, so care must be taken not to use too much water 

 in preparation. Many articles of food are better for long, slow cook- 

 ing, and as neither fire nor attention is needed (after the initial 

 heating) it proves an economical means of preparing food for the 

 table. There are no noticeable odors from the cooking food. The 

 cooker must not be opened from the time the food is placed in it 

 until it is needed for serving, as the removal of the covering, etc., 

 would mean an escape of heat. 



By means of this cooker a breakfast cereal may be prepared by 

 boiling it a few minutes in the evening, then packing it away in the 

 cooker, and in the morning it will be ready for use. Soup can be 

 prepared early in the day and will be reaply for luncheon. Chicken, 

 macaroni, stews, boiled ham, fruits, especially dried fruits as prunes, 

 rice, vegetables, etc., can all be cooked in this home made cooker. 

 A little experience will enable one to use it for many things. 



An arrangement, which saves time, locates at a glance just where 

 to find the cinnamon, rice or red pepper. The difficulty is in getting 



