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Fireless Cooker
FIRELESS COOKERY reasons:
The United States Fireless Cooker attracted my attention and has my for three First, it is cheap, practical, and easily manipulated; second, it has no fabric or other lining to require extra care or to become foul; and last, because the inner vessel can be renewed at any time at little cost. The whole contrivance is so simple, so perfect, so easily understood, that it can be manipulated by a child.
The idea of cooking without fire should meet with approval from every housewife. It seems strange at first-paradoxical, almost a joke -but when the fact is demonstrated by an easily managed, simple contrivance, the truth is confirmed-we can really cook without fire. And not one, but many kinds of food.
Cooks have always known that food would keep hot for a long time if carefully covered. This fact induced some one to go just a step beyond and make a nonconducting cover that would retain the heat at a uniform temperature for many hours; and this is the principle of the fireless cooker. "Boiled " Meats retain their flavor, and become tender more quickly if cooked below the boiling point. meats, to be perfect, should, after the first boiling, be cooked at a temperature of 180°; to maintain this temperature over a fire requires eternal vigilance, and even then is difficult to control. With fireless cooker one need not give the meat a thought from the time it goes in the cooker until time for dinner. a It is to be especially recommended for vegetables that emit an odor while cooking, as cabbage, cauliflower, onions , and sauerkraut.
Imagine surprising your family with a cabbage or sauerkraut dinner! It is worth double its cost for cereals alone. One may have a wellcooked cereal without fire or rush in the morning. Your breakfasts can be put on the table in ten minutes.
It saves time. One can prepare dinner while the breakfast dishes are being washed. When ready to leave the kitchen, put the cooking vessel with its boiling contents in the cooker and go where you please until dinner time Foods do not become overcooked nor water-soaked if the dinner, from necessity, is pushed on an extra hour.
Do not open the cooker; let it alone until you are ready to serve its contents.
Nothing can be overdone when cooked in the United States Fireless Cooker:
It retains the nutrition and the natural flavors of all foods. There is no chance for escape.
It does away with that most unpleasant pot washing. It saves half the usual fuel.
It saves the housewife hours of time and worry.
It makes tough meat tender and palatable, and in this way saves many a dollar in a year in the cost of meat alone.
It is indispensable to the summer camp, house boat, or yacht. The fisherman or the camper may stay out an extra hour without keeping anyone waiting or spoiling the dinner. To insure the best results with the United States Fireless Cooker, make sure that all foods are boiling hot in the cooking vessel when you place it MRS. CURTIS'S COOKBOOK in the cooker. The object of the cooker is simply to maintain the heat and continue the cooking. Large pieces of meat must be boiled sufficiently long to be thoroughly heated to the center or they will cool the water after the cooking vessel has been packed in the cooker. The best results are obtained when the cooking vessel is nearly or quite full. If things are to be served boiling hot, stand the cooking vessel over the fire while you are arranging the table.
I am using the United States Fireless Cooker in both my kitchens, and would not, for many times its cost, give it up. Even with a gas stove, I prefer the cooker for long, slow cooking.
It steams fruit cakes to perfection -no watching, no boiling dry, no replenishing of water. Four hours in the cooker and one hour in the oven finishes them. Think of the time, worry, and fuel saved between this method and a "four hours' baking in a very slow oven."
I also found it most useful in the cooking of tripe, which requires hours of slow cooking to make it tender. Even then one has to watch t carefully or it will boil dry and scorch. A night in the cooker makes it very tender and ready to dress in many attractive ways.
What I have accomplished in saving, time, fuel, worry, and money by the use of the United States Fireless Cooker will, I trust, be sufficient to show every housewife an easier and better way. (Signed) SARAH TYSON PRORER October, 1908.
FIRELESS COOKERY Until one has become initiated into the secret of fireless cookery, it is hard to understand how food can be prepared by such a method. When one has mastered the science of cooking without fire, the whole process becomes very simple. It is requisite that, first of all, the dish which is being cooked should be brought to the boiling point and allowed to stand on the fire long enough for the heat to penetrate to the very heart of the food. It is then lifted, with the cover set on so tightly that no heat can escape, into the cooker, which is closed securely until several hours afterwards, when the food is brought to the table. During these hours the cooking is going on at a temperature of about 170°, the point required for slow cooking. For certain dishes , such as soups, stews, and the boiling of a tough piece of meat or fowl, there is no better way to render them palatable and nourishing.
Of all the cookers that have been put on the market, the wisest choice is the United States Fireless Cooker.
The utensil is a heavy fiber pail containing two saucepans with tight lids, which can be set on top of each other .
The cover is put on securely, then the cooker is left to do its work until it is time for the food to be ready.
When a large piece of meat, such as a ham, corn beef, or a heavy fowl is to be cooked, 'it is brought to the boil in a large, deep pail which takes the place of the two smaller ones.
In this cooker there are no cushions to retain odors or dampness; it can be kept perfectly clean by washing and airing each time it is used , and it is practically indestructible.
Some of the advantages of fireless cookery are these: During hot weather there is emancipation from an overheated kitchen. Food can be brought to the boil over a gas stove, the flame turned out, then the preparation of the meal can go on without any further attention. This means a saving of at least eighty per cent in fuel.
The perfect preparation of cheap cuts of meat, which could not be done over a hot stove.
There is no odor whatever while the food is being prepared. This allows the cooking of cabbage, onions , cauliflower, ham, corn beef, sauerkraut, and various other foods, which are apt to fill a house with most unmost un pleasant smells.
FIRELESS COOKERY It is almost impossible to overcook any food which has been properly prepared and then placed in the cooker; even if the time allotted for a certain dish has passed, it will be benefited instead of spoiled.
The washing of heavy, greasy, scorched pots and pans is no longer a necessity. There can be no burning of anything in the cooker. The housewife who masters the secrets of fireless cookery can plan her meals exactly to the minute.
Breakfast can be prepared the night before, and found in the morning deliciously cooked and hot. This is especially true of such coarsegrained cereals as oatmeal, cornmeal, and cracked wheat, which demand hours of steaming over a hot stove to become fit for human food. Also there is a saving in the amount of cereal used, as it swells to its largest capacity.
The fireless cooker is a boon for the man or woman who requires a hot meal during the night; by close calculation a dish can be put in and be ready at any moment required.
The cooker is as useful for keeping frozen food chilled as for preserving heat in a hot dish. Instead of taking the labor to repack ice cream, put a can containing the frozen mixture into the cooker, pour around it some of the crushed ice and salt, fill up the space with cold brine, set on the cover, and the cream will remain in perfect condition for several hours.
Even when one has a small family which cannot use the quantity contained in one of the saucepans which fit into the cooker, equally good results may be obtained by preparing the dish in a granite pan, bringing it to the proper amount of heat, pouring water about it and allowing the water to boil. Set the cover on, put the utensil in the cooker, fit in the lid, and give the dish the time required.
A FEW RULES FOR SUCCESSFUL COOKING In every case have the saucepan so full of food or water that it just allows the lid to fit in. When vacant space is left, heat escapes.
Never open the cooker until the required time has expired. If you do, it will be necessary to reheat the dish over the stove.
When any food seems to be extraordinarily tough, such as old beets, or a sinewy fowl, allow an hour or two more than the time directed.
An excellent method in preparing a number of dishes which require a long time to cook, is to set them in a cooker at night and leave them shut up tight until morning.
Various dishes, such as veal loaf, baked beans, and fruit cake, are at their best when brought to the baking point in the oven, then finished in the fireless cooker, being set inside the saucepan with boiling water, reaching nearly to the top of the inner utensil.
Boston bread can be made to perfection in this way by letting the loaf dry in the oven for fifteen minutes after taking from the cooker. When you wish to brown the top of anything, as if it had been baked, set it under the flame in a gas oven for a few minutes, watching it closely.
When you have only one food to cook, fill the other saucepan with boiling water and set under or over the one containing food. It helps to keep the heat to point required.
KIND.
QUANTITY.
WATER.