54 
House Garden 
8 Ornamental Evergreens 
2 ft. High for $5.00 
Hittle ^xtt Jfarmsi (jSear Jgoston) 
NURSERIES OF A 
American Forestry Company 
Division K, 15 Beacon St., Boston, Mass. 
Why We Are Making This Unusual Offer 
We have faith in our trees. They are our best 
salesmen. If we can get you acquainted with 
^ our stock you will become an enthusiastic tree 
planter. Why? Because our trees live. 75% 
of our annual business is with old customers. 
The very best evidence that our trees and ser¬ 
vice please. We aim to add 1000 new cus¬ 
tomers to our list this year. To accomplish 
this we have made this introductory ofifer 
small so that it is available to all. 
Write for Booklet of Htttlc W^ttt Jfacnifii 
20,000.000 evergreen and deciduous trees and shrubs 
of many varieties are growing there to select from. 
The booklet is illustrated, many of the trees are de¬ 
scribed and prices are given. 
We have Engineers and Landscape men on our per¬ 
manent staff. Bring your tree problems to us and let 
us help you solve them. 
Delivered to Your Door by Parcel Post 
This collection includes 2 Pines, 2 Arborvitae, 
2 Colorado Blue Spruces and 2 White 
Spruces, all 2 ft. tall, choice trees. These trees 
are suitable for general planting. The Stock is 
from the Eittle tEree Jfarms' and has been 
raised from seed there. The quality is the best. 
Send Remittance 
With Order 
COLORADO BLUE SPRUCE 
These illustrations show the 
hardy, healthy stock we are 
offering from 
Tfittlc (Erce Jfarms 
How to Handle Color in Decoration 
(Continued from page 52) 
proportion and balance in the composi¬ 
tion. In this connection, the advancing 
colors and strong colors in a high key 
in general may be likened to seasoning 
in food. Their function is to give zest. 
Without them compositions would be 
flat and dull, but an excess will cloy. 
Personal inclination must determine how 
highly we like our color schemes sea¬ 
soned. Or, to continue the analogy with 
music, as the senses are stunned by a 
continuous fortissimo blaring of brass, 
so a continuous color fortissimo begets 
weariness and discomfort. Keep the ac¬ 
cents for their legitimate use as accents 
and reliefs; use enough and freely, but 
don’t waste your chromatic ammunition. 
It will surely lose its effect if you do. 
Cooking with Retained Heat 
(Continued from page 40) 
as it is the only metal which will not 
rust when constantly exposed to steam. 
The Radiators and Heat Required 
Next in importance, in the make up 
of the cookers, are the radiators. Two 
kinds are on the market, soapstone and 
metal radiators. Each serves a special 
purpose and the housewife who can 
afford it has a set of each, that is, if 
she uses the fireless cooker a great deal. 
The metal radiators which heat quick¬ 
est hold baking heat for one and a half 
hours, while the soapstones, splendid 
for slow cooking, hold the baking heat 
in the cooker for nearly three hours. 
For the best results certain processes 
require a definite quantity of heat. It 
would be difficult to estimate when the 
radiators are sufficiently heated without 
a thermometer. Fireless cooker ther¬ 
mometers are made to stand on the 
radiators while they are heating. The 
following temperatures are authorita¬ 
tive and, no matter what medium is 
used to heat the radiators—coal, wood, 
gas, oil, electricity or alcohol—the radi¬ 
ators should be heated till the right tem¬ 
perature is obtained, to get perfect re¬ 
sults: 
Roast meats—Heat radiator 600° F. 
Baked beans or casserole dishes—Heat 
radiator 400° F. 
Cakes—Heat radiator 375° F. 
Pies—Heat radiator 450° F. 
Biscuits—Heat radiator 450° F. 
It must be understood that all fireless 
cooking is performed by retained heat. 
Unlike any other process the cooker 
does not generate heat. 
Food should not be placed too near 
the radiators or it will be burned be¬ 
fore it is cooked. Racks are used be¬ 
tween radiator and utensil holding food. 
When food does not fill the compart¬ 
ment it is well to have a utensil filled 
with boiling water to fill the remaining 
space. 
Most cooks use the radiators too con¬ 
stantly. They should be reserved for 
roasting or baking only, as the boiling 
temperature which remains for over an 
hour destroys flavor. In cooking cereals 
the long, slow cooking process pre¬ 
serves the flavor which is destroyed by 
the quicker method. 
Removing Food 
As necessary as it is to remove food 
from a range oven when it is cooked 
just so soon should it be removed from 
a fireless cooker. Otherwise the steam 
condenses and the moisture is absorbed 
by both food and radiators. When 
that happens the radiators are no long¬ 
er useful and the food is unpalatable. 
It is then that a disagreeable odor ema¬ 
nates from the radiators and permeates 
the food that is afterward cooked in 
the receptacles. 
After each cooking process is over, the 
radiators should be carefully cleaned 
and dried and the cooker wells should 
be thoroughly aired. 
When the cook fails to get good re¬ 
sults from the fireless cooker, it can be 
depended upon that she has failed to 
follow the rules. As stated before, food 
should be removed from the cooker 
when cooked. A roast should be taken 
from the cooker when it has remained 
the required number of minutes to the 
pound to produce, as in any other oven, 
a rare or a well done roast. When 
roasting or baking, a heated radiator is 
placed below the roast and one above it. 
The utensil containing roast is placed 
on a rack and the radiator above is 
used as a cover to the pan or is placed 
on a rack that fits inside the pan. 
For boiling only one heated radiator 
is used and that is placed at the bottom, 
but it must be remembered that the best 
results are obtained with no radiator 
and a longer time. 
The wise cook will carefully note the 
rules that govern her particular cooker. 
The fireless cooker for a family of two, 
if the entire meal is to be cooked, should 
be a two compartment size of eight- 
quart capacity. If it is to be used as 
an accessory only, a single compart¬ 
ment will be sufficient. For serving 
more than four persons, select a three 
compartment size of eight-quart ca¬ 
pacity. 
Computing the Gas 
When computing the quantity of gas 
saved it must be remembered that the 
radiators must be heated. Fifteen min¬ 
utes are required to heat metal radiators 
for baking. Twenty minutes are re¬ 
quired to heat soapstone radiators for 
baking. Five minutes extra are added 
to each for roasting and twenty-five 
minutes are necessary when an extra 
size roast is to be cooked. The soap¬ 
stone radiator is then heated to ca¬ 
pacity. It can absorb no more heat. 
When the ten minutes required to 
heat the oven before the roast is put 
in a range oven are added to the fif¬ 
teen minutes for each of the five pounds 
of the roast, we will have just one hour 
and twenty-five minutes compared with 
the twenty minutes necessary to heat 
the radiator which will cook the roast 
in the same length of time. This makes 
a difference of twenty minutes of gas 
in favor of the fireless cooker. To hold 
a brief for the range oven, other things 
could also be cooked in it at the same 
time. However, for the single baking 
and for the single loaf of cake or pan 
of biscuits and the long, slow process of 
baking beans and cooking cereals there 
is nothing that can take the place of 
the fireless cooker. In the summer espe¬ 
cially its uses are indispensable. 
