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Chapter XXXII-The Fireless Cooker

Sa practical saver of fuel, time and labor, the fireless cookers now on the market deserve to be better known than they are at present. The principle involevd is a simple one, the retention of heat by complete insulation. To think of putting food heated to the boiling point into an air-tight compartment and having no occasion to give it attention until meal-time seems marvelous, but this is what is done every day in families where a fireless cooker is used. In the preparing of slow-cooking articles, such as beans, stews, cereals, steamed breads and puddings, the fireless cooker is perhaps at its best as the article needs simply to be heated thoroughly on the stove, then transferred to the cooker, and let alone until needed. Cereals, dried fruits and steamed breads may be prepared over night and be ready for serving in the morning, without fear of either burning or overcooking.

Each cooker furnishes directions and recipes applicable to its own particular requirements, but the following are a few general rules. Place the food in the cooker vessel and boil a few moments on the ordinary gas, coal or wood stove. This does not usually exceed fifteen or twenty minutes at the outside. Now transfer the vessel and its contents to the cooker, being sure that the contents are actually at the boiling-point. Cover with a tight-fitting lid and leave until ready to serve. If necessary for any reason to open a vessel in which food is cooking, as in the case of a boiled dinner where the vegetables are to be added after the meat is partially cooked, take the vessel out, and set over the fire for a few moments until the contents of the vessel have again reached the boiling-point and regained the heat they have lost, then return to the "nest." If only a small amount of food is required, use a small vessel inside a larger one holding boiling water, thus obtaining a greater volume of heat. A large amount of food will retain its heat longer than a small amount. Dry foods, such as beans, dried peas and lentils and dried fruits, must be soaked first in cold water, as ordinarily done.

CEREALS-Cereals do not need quite so much water as when cooked on the range, where considerable evaporation takes place. Have the water boiling and lightly salted, stir in the cereal, cook rapidly for five or ten minutes, cover, set in the cooker, cover that, and let stand overnight if desired for breakfast.