July, 1 9 10 



AMERICAN HOMES AND GARDENS 



265 



for tying on full-sized roofs, we found raffia threaded in a 

 bodkin quite the nicest thing! It harmonizes so well with 

 the straw and is strong enough for our small bundles which 

 were about the size of one's wrist. After tying, each bun- 

 dle should be trimmed. The raffia is not cut at each tying, 

 but after passing in front of the bundles it is looped over 

 the hoops and pulled tight and the next bundle is placed. 

 Two tiers of thatch seemed all that were necessary. (Note 

 the sketch at the left of the headpiece, which shows the roof 

 partly thatched.) At the top a decorative finish was given 

 by a stout winding of raffia fastening the top tier to the 



center pole. 



The house being finished, a square board with moldings 

 was nailed to the tree and painted. The house was then 

 secured to this with long screws which passed through both 

 the board and the keg, care being taken that the doorways 

 should face south and west in order to keep out the rain 

 and cold winds. 



This made all fast and ready to withstand the winter 

 winds. It has weathered the winter and proved absolutely 

 rain-proof. As a unique bit of architecture, it adds an in- 

 teresting touch to our Dingle. 



The Art of Fireless Cooking 



By Monica Bastin 



HEN it is first suggested to accomplish 

 any sort of cooking with a wooden box 

 and some hay, it will doubtless, and not 

 without reason seem impossible, even by 

 means of magic. Therefore it is not 

 strange that on introduction to the sub- 

 ject, the wonderful fireless cookery is 

 often shelved as something too good to be true. With 

 further knowledge, however, it will be found not only prac- 

 tical, but far more simple, both in theory and working 

 than would appear to the casual observer. 



If only from a hygienic point of view it is worth consider- 

 ing as a reducer of dirt and dust, while to a large extent it 

 does away with those unpleasant cooking odors, which 

 make it so desirable that the kitchen should be always shut 

 off from the rest of the house. Thus its value to the house- 

 wife, once it has been established as a working institution 

 will be easily realized. This is increasd by the fact that 

 once the meal is put in the cooker, it requires no further at- 

 tention until the time comes for taking it out and serving 

 it at the table. Doubtless it will readily occur to the reader 

 that an article so useful in an ordinary house may prove 

 invaluable in emergencies, or in cases which are out of the 

 common run of everyday life. In such a way will the hay 

 box recommend itself to summer campers, or for boating 

 and caravan vacations. 



The theory of the cooking is based on the same lines as 

 that of keeping food hot by means of a vacuum, only in 

 this case hay is used as the non-conductive medium to stop 

 the radiation of heat. It will therefore be seen that it is 

 necessary to bring the food to a certain height of tempera- 

 ture with fire heat, but once this is done the hay box will 

 finish the cooking to perfection. 



A few practical hints as to the best method of construc- 

 tion will doubtless be welcomed by those to whom the idea 

 appeals and who think of starting a hay box cooker either 

 for use permanently or during the summer months. The 

 stout wooden box which is the basis and principal part of 

 the cooker must be well made and put together, without 

 cracks and with a closely fitting lid which fastens down 

 securely. It is supremely important that everything be 

 made to fit, thus minimizing the possible escape of heat in 

 every way. A carpenter given the measurements by which 

 to work would quickly make such a box at a very reasonable 

 cost. A large sugar box would answer the purpose if all 

 the cracks were stopped up, but as this may take time and 

 trouble with only partial success, it will probably be worth 

 while to have one made exactly to requirements. The size 

 of the box must be judged according to the quantity of food 



which it is supposed will as a rule be cooked in it. Also of 

 course it depends on whether there is to be more than one 

 compartment in the cooker, but for the first experiment a 

 very usable one can be made on the lines described here. 

 The box shown in the illustration is exactly one foot eight 

 inches every way by interior measurement. This with a 

 gallon cooking can, allows for an ample six inches of pack- 

 ing all round and a thick layer at the bottom. In order to 

 make it as easy as possible of manipulation, the top cover- 

 ing of hay should be stuffed into a stout mattress cushion. 

 It is important to have at hand plenty of hay when begin- 

 ning to pack the box as one will probably use more than 

 would be imagined at first. When the bottom of the box is 

 covered the can should be stood in place in the exact center. 

 The packing is then continued round it, up to the level of 

 the top of the can. The cushion must be cut to the inside 

 measurements of the box and should be from five to six 

 inches deep. The cover may be of linen or muslin. It must 

 be tightly stuffed, special care being taken in filling the sides 

 and corners. When the cushion has been fitted in place and 

 when it is seen that the cooker is properly constructed with 

 no air spaces between its various parts, it will be ready for 

 the trial of a cooking experiment. Inside the can, which is 

 just an ordinary one with a lid and a handle, it will be found 

 useful to have a smaller china or enamel pot also with a lid. 

 This should be nearly as high as the can so that the latter 

 can be almost filled with water without fear of its running 

 over into the jar. It is necessary as much as possible to 

 fill all the utensils used for the fireless cooker. Here again 

 wasted space will result in failure. Large quantities of 

 food which are to be cooked in liquid, can be put straight 

 into the outer can, in which case, of course, the jar would be 

 removed, but it will be useful for cooking smaller quanti- 

 ties or for articles of food which are to be steamed. The 

 contents of the can must always be brought right to boiling 

 point before putting it in the cooker and things of consider- 

 able substance such as joints of meat will require boiling 

 for a little while so that the heat may penetrate right to the 

 center. 



Individual discretion must in each case determine the 

 length of time likely to be needed for cooking over the fire. 

 It may vary from a few minutes to half an hour according 

 to the size and solidity of the articles of food. 



Fireless cookery, it will be easily realized, is a much 

 slower process than that which is used in the ordinary way, 

 but as the food requires no watching or attention and as it 

 does not deteriorate even with over cooking, this is not a 

 serious disadvantage. Of course it depends largely on the 

 class of food as to how long it must remain in the box and it 



