16 



The stove itself (of which there ;ire many varieties from which to select) 

 is suhstantially similar to that just described. That is to say. it is so con- 

 structed that heat once enclosed cannot escape; but, of course, it is lined with 

 some non-absorbent metal which makes for cleanliness, and it contains from 

 one to three compartments, so that a whole meal can be prepared by its means. 



For the baking or roasting of food what are described as "radiators" 

 are supplied, round disks of iron or steatite. The procedure for roasting is 

 as follows: Place two of the radiators over the flame of the stove for half 

 an hour: meanwhile wipe the joint, dust it with pepper and salt, and place 

 it in the cooking-vessel. Transfer a sizzling-hot radiator to the bottom of one 

 of the compartments of the cooker, then fit the rack provided into the top of 

 the vessel, over the meat, instead of a cover: deposit the vessel in the com- 

 partment, quickly transfer the second radiator from the stove to the rack. 

 dose down the cooker, and leave it for the time necessary, according to the 

 size of the joint, say two hours. When removed, the meat will be found brown 

 and delicious, with sufficient gravy to strain and boil up in the usual way. 



NOTK. The absence of basting, yet the joint is not burnt; the economy of 

 fuel, yet the meat is done to a turn : the saving of labour, yet the certainty 

 of success. 



Some practice is necessary TO succeed equally well with baking bread or 

 cakes: but. given the attention called for. most excellent results are obtained. 



Not to be overlooked is the further advantage that, if absence be necessary 

 for some hours, whether on business or pleasure, no ill effects result to the 

 food. A hot. appetizing meal will await the return of the family, as well as 

 a supply of scalding water to bathe the tired children or to wash the dishes 

 as desired. 



No home, no camp, no institution, can afford to ignore the benefit conferred 

 by this wholly excellent addition to kitchen equipment. 



FRYING. 



This is a favourite method of preparing food with busy people, because 

 it is the quickest. When food is fried in a deep pan. containing sufficient fat 

 to cover it. the result is wholesome and attractive, but the process does not 

 render food so digestible as it is when steamed or slowly cooked. Frying in 

 a shallow pan with a very small amount of fat is a fruitful source of 

 indigestion. 



Fat has to be heated to a far higher temperature than boiling water 

 before it is fit for cooking purposes. If the food is dropped into it before 

 this high temperature is reached, it becomes sodden and dark in colour, coated, 

 even soaked, with indigestible grease. On the other hand, during the process 

 of reaching the necessary high temperature (indicated by the absence of all 

 spluttering and the passing-off of a bluish vajKnir) the fat undergoes chemical 

 changes which affect its digestibility, while the acrid, irritating fumes given 

 off are distinctly objectionable. 



(Jiven a deep bath of fat at the right temperature and the immersion, 

 therein of food coated in a mixture of egg and breadcrumb, and the product 

 is a golden brown, dry. appetizing morsel. The nutriment it contains has been 

 retained by the rapid hardening of the albumen in the egg. which also prevents 

 the absorption of fat. 



Fat which bubbles when it contains no food is not hot enough for frying. 

 The "spluttering" stage is brought about by the escape of the water contained 



