Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Cooking Is Perfectly Simple
AS YOU stand in the presence of your new Toledo Fireless Cookstove, wondering just how to begin using it, bear in mind that if there were anything complicated or mysterious about fireless cooking, there would not be so many thousands of fireless cookers sold, in use and giving perfect satisfaction.
Have no fear that you will fail where so many thousands are succeeding. Experience with a fireless cookstove, while valuable, is not essential to successful results. Fireless cooking does not require any new knowledge about the preparation of food. Use your favorite recipes. Do not let trifling doubts worry you; and you will find your meals cooked by the fireless method are even superior to those cooked in the old way. Get from your fireless the utmost in usefulness-do not hesitate to cook anything and everything. Can fruits and vegetables; even freeze ice cream and sherbets.
Your new fireless cookstove is really only a scientifically built cabinet with covers, constructed in such a way as to retain intense heat for a number of hours. This heat does the cooking and is stored up in discs, called radiators. These may be either soapstone or metal, preferably the former. You heat the radiators on any kind of direct flame stove, or in your range. Then place them in the fireless with the food, which is usually cooked in its raw state, and cold. Your only preparation is getting the food ready and heating the radiators. After that, all your fireless asks is to be let alone to do its work. There is so little evaporation of food juices and food values during the fireless process that food may be cooked in its own juices. This improves the flavors and increases nutritive qualities of the food. Meats and fowl may be beautifully browned; biscuits, bread, pastries baked; vegetables and all food cooked in practically the same time as by the fire stove.
There are only a few things to know about the use of your fireless: 1. The radiators must be hot enough. 2. When to use one or two radiators. 3. When to use water with the food and the correct amount. 4. How close to the food these radiators should be in order to cook properly. 5. How to arrange the food and radiators in the fireless.