14 



place from the water in which it is immersed, the meat must continue to cook. 

 The process is somewhat longer than if the pan were left on the stove, but 

 the results are better: the meat is more tender and the flavour is first-rate. 

 Meanwhile no attention has been required and the cost of fuel has been saved. 



Experience shows that if a stew he prepared, heated for twenty minutes, 

 and put in the tireless cooker late on Saturday, it will be steaming hot and 

 delicious when taken out at midday on Sunday if. be it said, the box is left 

 unopened. 



The result is a saving of Sunday work, yet the satisfaction to the family 

 of a hot meal. Or the cooker vessel may be filled overnight with boiling 

 water: it will be found scalding hot in the morning. 



HOW TO MAKE A FIRELESS COOKER. 



In its simplest form a tireless cooker consists of a pan that can contain 

 boiling water enclosed in a wooden box. with enough insulating material 

 between the pan and the lox to prevent the heat from escaping. It can be 

 quite easily made at home and will be found an invaluable possession. 



(1.) Make a wooden IK>X. of which the inside measurements should be at 

 least 1S by is by ir> inches. 



(2.) Select a pail from '. to 1U inches in diameter and about 8 inches 

 high, with a close-fitting lid. 



(3.) Surround the pail with two or three thicknesses of cardboard, firmly 

 bound in place with string. 



(4.) Fill the bottom of the box with packing to a depth of at least 3 

 inches (ground cork, such as that in which grapes are packed, or sawdust are 

 good materials to use). Place the cardboard cylinder, with the pail inside 

 if. in the middle of the box. upon the layer of packing. Then pack more 

 sawdust all round it level with its upper edge, pressing the packing down 

 very firm and hard. 



(5.) Cut a piece of thin wood to fit exactly the inside measurement of 

 the box. In this cut a circular hole of just sufficient size to permit the pan 

 to be drawn in and out through the opening. Fit this down firmly upon the 

 packing, which it will keep in position. 



(<!. ) Make a cushion of sawdust. 3 inches thick, to fill completely the whole 

 surface of the box above the slab of wood, so that the pan is enclosed on all 

 sides by the same thickness of packing. Attach a well-fitting lid to the box, 

 with strong hinges, and fasten with a hasp. Castors are a useful addition, 

 as they allow the box to be run under the table out of the way. 



A granite pail is to be preferred. If a tin pail be used, it should be coated 

 witli clear dripping and baked before use. This will darken but not injure it, 

 and will prevent rust. 



When a stew is to be cooked, heat all the ingredients, after mixing, in an 

 earthenware jar. until thoroughly hot. Cover, and plunge instantly into the 

 pan in which water at boiling-point should reach two-thirds the height of the 

 jar of stew. Cover the pan. put the cushion in place, and immediately close 

 the IHX. which must not be reopened until the stew is cooked. Allow from 

 three to four times the ordinary time; experience soon guides to the right 

 allowance, though no harm is done if it be considerably exceeded. 



In the case of a ham, fowl, or joint of meat, the preliminary heating 

 should take place in the pan itself, which must be plunged with all speed 

 into the lx>x after twenty or thirty minutes on the stove. The cooking process 

 is carried on so long as the large body of boiling water or other liquid retains 

 its heat. 



