Tim OREGON 5CWMY JOU,:?IAL l-Ol.Tt-AKP. SUNDAY MOVING, MHL T, Ut
the People's institute of doaestic
4 science &
KEEP THESE PAGES
FIRELESS : COOKER C
THE
aWIS Ml l -4 a lUg Hit 1
I ,.t:4 la - r(M -if kt b,4 tx ta p. r
, l IM w.avea, - aeU .. a,i el a
e Ike fl mt atUb e t t"
far c- t a a ur la U a gp lk 4g4
k a I t-e l ge f' a er 4a .
Bf 0ft U ! b4va a fr t:ii.ii, w.a ba taiiiia t
a
: k r
f at f ItaAii Ce
ki. ak all aad ekg. A aa.l axl ajti
: r f
' ; 1
ar. it u
awfear l
a ( ,.
.4 J
4i( rfts
i ; i
Krr4 mt fottf M afar r4
rav
tf rrar J.a U U riai
Dy Ida Cogswell Bailey
T. w. C- -
MtRfi la a AijUtbm f "
ra limaa la ' 4 a-Uaca
fr u ratM4 lalas.
a. a4 al ! " Ua arv
k4 ao nork cMrtdaai. ! ft:a
ookac. llotrrtar. Ihla Hlitciaka la ajol at
U nar, htrf baa ta4 lor caalvnaa
br aat-r-oor pr. l-o d a tntta !
ttt cTVtrM. I!nd It 1!k rocka, botu a
lira wlikia taa pntag, and l H
fca4 Ua4 rf a4 tka toaa
jm4. U tba arilcU la ba prt)4'
and. eatrarUii It vtlb aarih an4 ataa,
1.1 It to cook. tr tha laraawl feral,
lim barbartia-' of lha wmn la
c.amfcaka ( Naa- -jian4 ara bon
attHeailona of thla prtoclpta. Kor
lunlrla of raar tbU aama matno4
tiki ban arplia4t ttaking. nt
raM. a kfii'H or UM crB aa fnafla
nt lh chink piaalatv4 with rlay.
Tha flra waJ bilt la I ha ova and, wh
tba brkka wara aumtkaliy hot, tha coal
mrr rakad out and tha foo1a to M
rookaa put In tbalr placa. 8ork i an
ttrn ) araonr tba woadara of ol4 roia
fX To coma 4oara to colcxvlai Urn,
tha aamn trpo f rfra tn tha
quaJot houaea of tba prll. balnir, in
tl.ta eaaa, built Inta tba vail, Tbaaa
evana ara atlll iwa In our bakcrfra and
In tba caotral bakvriaa of Italy or Spain.
Durlnji tha middla rart of tha nlna
(anth cnlury a flraiaaa eooklnc bos.
i-r -adtomillc kitchen." waa mada In
' Norwar and axblbllad at tha J'aria x
tHMiUon In 1M;.- It conalatad of a box
linad with ha Into which a bcttta of
boilinf -liquid wm Ml containing tha
food lo ba cookftd. Thla iraa tnon
xdnalr covartd wlia hay and. tha. ltd
bolnr cloaad ttxhi. tba heat of tha
roiunir liquid waa aonaarvad throurh
tha medium of tlia hay, which la a
non-conductor -of heat. Although thla
cooking box cauaed conaldrrabla com
mrnt at tha Urn, It waa not ganarally
adopted until later, when It waa put
tn practical teat In. tba Uerman army.
EYogrefidro Ocrmtn houscwlvea began
to uaa It In their bouaebolda, obtaining
very eattafaotory reaulta, and In 19Ui
tha United Slate government con
ducted a aerlea of experiment! which
proved It practicable to tha American
people.
Tha advantage of tha flreleaa oooker
are Innumerable. Probably tha on ap
pealing foremoat to tha average honee
keepar la tha poaalblllty of reducing tha
Itual and food bllla. Thla la true wbother
gna or coal la uaed. In fact. It la ex
tremely Impracticable to uaa a gaa atove
without tha Bupplementaxy aid of tha
cooker, aa many bouaekeepera feel that
they cannot aerve lnexpenalve . meata,
cornbeef, casserole dlahea, aoup atocka.
' baked beam, etc., while burning gaa,
because 'of the exceaa fuel needed to
cook them, and consequently buy meat
demanding quick cooklnff (which .are
alwav more expeniilve), beana at the
bakery, . and depend on aoup capsule
for stock at 2H cents percupl By using
th flreleaa cooker with persistence and
thoughtfulnesa, the gas fuel bills can be
reduced half, and the food Mils one
third by purchasing more Inexpensive
food, necessitating longer cookery;
moreover, the variety of dlshea In the
dally-menu will be largely increased,
and tha health of the family will be
. much Improved, because the (food will
be more thoroughly cooked, of better
flavor and consequently mora easily dl
rested. '.: But It la not only economy of food
materials and fuel that must be empha
sised, but of space on the atove In fact,
for a amall family or for camp use, a
range not necessary, a gas-plate or
good kerosene stove and a flreleaa cook-
. r serving the purpose admirably.
. Economy of food materials can be fur-
i ther mentioned In that the flreless x:otk
lng causes no shrinkage, and conse
quently .lesa waste. A roast cooked in
an-ordinary oven shrlnka . tot one
third of -Us original welgtit; In the Ure
ses cooker It shrinks approximately
one-alghtli of Its weight, that being due
to the natural cooking out at the Juices.
1AH flavors are conserved, as the foods
axe cooked in air-tight utensils, and be
cause the flavors are saved, all diBagree-
MENUS
Thi8 department will be in charge of a different inetructor every
month. The plan will give the housewife the benefit of wide and varied
experience, and-will present topics of interest to all.'-.
Conducted by Mrs.
TrHB. menus are planned for th
I - a verag- family in moderate cir--A-
cumstanceSi- They may easily be
added to if more variety is liked, but
will be found- to furnish seasonable
. meats, vegetables and fruits In abun-
da no. -The . absence of - fresh fruit
and vegetables In market en Mbndoys,
tltextra work falling on that day
and ' economy; of time. . material and
money hav all been, considered In the
preparation of the menus. While wthe
spring vegetables and berries are far
from cheap, the market Is practically
out of the winter vegetables, and those
- to ba had are high in prise and Of poor
quality. Asparagus, spinach, . rhnbarb
and lettuce are all good for the system. '
not only for variety sake and be
cause they tempt the appetste, but be
cause their mineral qualities and arid
are needed as th warin weather ap
proach . " ' - ' r .
' It is proposed this month to substi
tute on one day each week a rese
table for th usual meat dish for dln
j ner. There are many appetizing, and .
Ia'.jtbl d!shes rn a-de without Imeat
which yet contain the needed amount
rt prtiteio and. la proper combina
tion with vegetable' and drsant. - wilt
vroduce a balanced and satisfying meat ,
in tu second and fourth weeks menu
T "T Off mm m lv m Wt ftmf A i
If lef, wUA ! .-
JL JL '
ya mm fiMM iU, fat r'
tr ar . f lf f '''
r. ,: r i j w
f ir w I - ,
- r fmt$ tm Avfl tm s-eer wele'
rer tiJ,t4 t It-I ; el
f f W MTMI. ark BMrwt. ''.
e.ae, erlra, ..' ml ( 41 t Ve.
aary 4 1 I m tmmlt. A fir
U flr 09rmutt lm, . tff. t
a.i lrJ -tr,:.J mL arawA
a Wmi ttnJ U .
aU cweJ slr r aran4 It la mK
ft ra?Iil ikal awry wHV H boO
lag Mt ar Mt ar rgtkJa tkramtM
at lt ht la a ai'jrk tavar
, . tost froaa tba fi-t OJiift wai
a ring lh a444 4laraabSa faalurw
.af arraung tba buM frees ttl U eat.
- lar. - Tba aarlag la taat! I ?!. aA
la using tb eofcrr tra ara m Utk
eaj, gtkhy aett) te watk. thaffr.
all aoraptag I aatta4 4 lb ataaatl
last tefr; this prlactple anaka
dlsb-waatdng easier, thereby eaaphaata
tag Kvoum In urn.
TlMea advaaiagva ar aartiaularty -,
pealing t woiaa w fx ie peogrMati
aaougb to realiaa thai ft t unrirr
l io4 every ntlnut of the ar I)
tha kjt-ban. who enjoy aa aerasloaal
artemoon lactura, a round ef eaJla ar
a quWt stretch ef anlniefraptedi lima
with their aawlng or bnoka. Boam
woman he laariM.1 that the raanrela.
law, maatloaf. pudding or brawa bread
for cupper, or three or more ef the
dlahea al or.ca. ran ba prepared and
left tn the flrrlea rouker for aom hoar,
and be of Iba right temperature for
eenrlag when meal 11 me arrive. For
aoeh women, for warhjng women and
for gtrle living together and preparing
meal la their rooms th Orel rook
ar la a real boon. Tha cooker can ba
made moat attractive la appearance
and be uaed In any room not ordinarily
uaed for cooking which Is of Inieraal
o peoDla aoing ngnt bouaekeaping.
Another great advantage of tha
flreleaa cooker over the ordinary
rang - ta ha abeeaco of rontlnu
Cue heat during the ummr
rnontha If th housekeeper haa
range, aha ran 1st the fire nut soon
after breakfast, put -her dinner in
the rooker with kettle full of boiling
water Is one ef tba compartment tor
Olalttwanhlng. and carry on tha rest of
the dar'a work at leisure.
All of this sounds unbelievable, but
It la true. It has been proved and I
being used and adapted by thousands
of housekeepers throughout th coun
try. But it means that "persistence, "
"courage and "ingenuity' hav bee
uaed to th utmost until working
knowledge of the rooker Is acquired.
The day of th hastily Improvised cook
er is long sine past, although It haa
Its us and can be readily constructed
when necessity demands. A barrel or
large box is frequently used for the
purpose, being lined compactly with
hay. The article to be cooked la al
lowed to boll for few minutes, is
hurriedly slipped Into the hay neat,
covered closely with hay and allowed
to almmer until dona. Thla type of
tireless cooking la rather Indefinite,
slow and satisfactory only for cereals,
tough meata and aoup stork, which
need simmering. It Is alao particularly
useful In keeping varioua dishes warm,
aa In picnicking, etc. It 1 very easy to
construct cooker at bom which will
not only -simmer and atew, but boll,
bake and roast at well, win be of con
venient height to work, at, be properly
Insulated, clean and compact. Varioua
hells can ba used a foundations, an
old army box set on lega Is admirable,
a email, old-fashioned Icebox opening
from the top is excellent a trunk ful
fills the purpose- very well, or a pack
ing box made of three-fourth or
seven-eighths lnoh stock la most satis
factory. Such boxes may be purchased
at any grocery for 15 or 20 cents,
and In choosing care must ba taken to
proour' on having a stout, close-fitting
cover. for a one-compartment
cooker choose a box from 2 to 2V4 feet
long, about 2 feet wide and 2 feet high.
In making on containing two parts,
allow 1H feet on the length to allow
for extra insulation betweea compart
ments and for the extra receptacle, Any
number of material can ba used for
insulation, the trior common ones be
ing hay, shredded paper, excelsior,
mineral wool, charcoal, sawdust and
wool waste. In the homemade cooker
sketched In this article, sawdust was
used for Insulation, with cardboard for
lining, and It was found to give excel-"
lent service
In constructing a homemade cooker
like the one Illustrated, tba following
materials will be needed. The ap
proximate cost of each is given beside
tha Item. The cooking utensils ar
AND RECIPES FOR A
A. S. Mercure
will be given for a company luncheon
and dinner, respectively, for those who ,
car to entertain.
The breakfast menus will be found
very simple, but fruits tn season may
, be added as the housekeeper wishes.
Left-avers Jire carefully utilised," but
as simply as possible to avoid unneces
sary expenditure of time or materials.
Any. recipes or information concerning
the dishes given will be cheerfully sent
to any one who so desires.
M01TDAY
BREAKFAST
. . Cereal
chirred Erg Whole Whaat MulRas
" Coffee
LUNCHEON - - ..
. Fried ! Sandwich
, . Lettuce Ealad
Stewed Rhubarb , ' - Te
Dinner .
". Tomato Roup ' . -
' Rolled flank Steak" '
Bleed Potatoes Onloes en Casserole
biaple Jelly, Whipped Cream ' '
- Coffee- , ,' v -; - c
- TUESDAY
... BREAKFAST . :.
4 - fVreal .
Bashed Brown Potato v
Baked Paena
J aw.- W4
1 14 lak
M .. S
t it m xw" m aw , I
----
v. la IM !. ra
, t .., im aul la 4U U4
a-l 4 l tb
1 k
i.J - a. M
k Uuii aM aa
ai la MiMt aa w-a aa-M
ai4j ii i m a iu a- la
kiMw aar itMa U a-rfnr
j4 iaa Mi la
aeUMie. tut t at pre
IK u Uig ia.rl4 b lt Wlea
al ike aieeau a np a c-l
I 4k ( Iba ka4 4 r
aad aer text I . aa caUJre "
av a pawr -ea. l I m
a4 to lr I le M
b:4 Ibe aiav la area pJi;- la
fwa Ikia to aoae. baeever. Ike lep Urn
la eiat be ajeie4. Ta !, ret
a peaca wt rarea I B lb lop 4
atera tba twai
lief, Te VI 11 f
ilk a, raeaaaea. atrtag a4 pmwu.
ta glankelee mt lb cbeaea aieaall
Ik lib Ihe artaaore l trmm ir raeiar al
ki clffla I Iba e4ge. aveklk aia.
w-n4 Ifceaa bee aa4 flt iba lP Inia
piaM. larktag it tlgbtif eloa the 4ae
f tse baa Tba Aape wlU boM It
raraty ta the bat. New put th gtu
la a 4ph af aia laebee an tba ai4
ef the eabnelee raUar or baa. ilp It
lata the bote aad pre It agaJnal Iba
tupa, Tba bex will Uea ba llaad bad
thorougtily Insulated. Cut a aeoond
rlrcl of asbestos and prrW into tha
bottom of th receptacle bole, that
there may b n danger of Ara from tba
hot aaapetona. Make round ahlo
of strong muslin, ail with sawdust four
Inches thick and w round of as,
bee to on th bottom. Thla Is to b
used to put on top of any boiling
artlcl to conserve the hrtt. and it
must fit perfectly. Th upper part ta
left without asbeato. beraua It I eeft
and will therefor fill In th apace to
better advantage.
It will be found eaaler to put th li
Incb cleat around th cover and to ad
Just the hinges and fastening befor
packing In tb lining. Th most satla
factory fastenings seem to b hooks and
crew eye, on being used on each
end and three across th front. In
' making a oooker containing two com
partmants, it la trior eatlafactory to
aw th cover in two parta, adjusting
them with separat set of blngea, a
otherwise the heat la taken from th
supplementary compartment In opening
th first. It will ba noticed that th
dlmenalona given are unusually high.
That 1 done to facilitate eaae In using
It, to prevent, in other words, th back
breaking process of unnecessary lift
ing and lowering heavy kettloa, atone,
to. If a commercial flreless cooker la
used, set it oh a bench or table to bring
it to th proper height and keep It near
th atove or got plate, ao that It will
not be necessary to carry the kettlea a
long distance. The cooker may be used ,
aa a seat, a play table for the children
or can retire absolutely from sight be
neath the kitchen table.
The majority of homemade flreless
cooker do not possess th stones or
radiators necessary In carrying on bak
ing and roatittng. The old-fashioned
eoapstone "footwarmer" can be used;
In this case, as the atones are usually ob
long, an oblong opening must be mad
and an oblong utensil be used for cook
ing. For this purpose dinner pails of
varying sires can be utilized or a
utensil be made to fit by the tinsmith.
A soapstone griddle, 12 Inches in diam
eter. Is the Ideal radiator, -and in place
of that an iron stove griddle can be
substituted.
To prepare the soapstone griddle for
use, drill a hole through the center and
insert a small Iron e-taple. The surface
of the stone should be hollowed around
the bole, so that the top of the staple
will be plumb with the upper surface
of th griddle. Take an ordinary piece
of heavy wire and make a hook to use
In. lifting the griddle in and out. In
baking and roasting, two stones or
griddles will be needed, one to put be
neath the" receptacle, the second on
LUNCHEON
- Scalloped Beef in Ramekins
Rolls (from Breakfast)
rafer Cream Cheeae Tab
DINNER
. Cream of Pea Boup
Browned Veal Cutlet
Scalloped Potatoes Carrots
Lemon Meringue Pi
Coffee
WEDNESDAY
BREAKFAST
Cereal
Minced Veal on
on Teast
1101 TOUl
Marmalade
Coffee
. . LUNCHEON
-Xggs--gcraiaehd with Bacon 'f r
French Toast, Jelly
- --- Tea
' DINNER " '
Clear Soup L
Lamb Chops Creamed New Potato
- String Bean
Baked Custards . - Coffee
THTJUU3DAY
- i BREAKFAST t
Cereal Fishcakes Cora Bread
-Coffee ,
, - LtTNCHEOJf
Spanish Toast
String Been. BaJad
Chocolate Junket Tea
"DINNER - ":. I . ' '
-1 . . Vegetable Soup" .,
Curry of Lamb Rice ' " Spinach V
.Cottkge Pudding. Foamy 6kuc V Cede
'vi " ztliday ;
.- ' . ' . . BREAKFAST '
- Cereal
Creamed Dried Bef oa Toast
: Buttered Toast . - ; Coffe
f T wW
I I
I It
t
t ei la beery Ha r wire rark atad
I )ap aear Ik edge af th uteasil
Ibi taking tba ftara ft lb er.
. Tbftav bUAaOt bra a4eala4 far re
tea raaaJaf. lraiwsr a Kr j ta
babdta. KtnkMtr la iirelleel far
ad4tga bad eafcsetoUa. and good
grad af agkta gta good aervlre. Cast
aJumiaum UeaJ and. If the Bret coet
raa ba avmrortab: at,paie wttl la
ta e. Tiawara fa aat tursrtorr. aa
tt flee rue is during the long rooking,
la cooking for a aautU amity lb tnp
laaail wi4 be found tueful. e-bea Ikrae
tnkke cm baraoaod la thrae tnaagular
aiaaaua aiuag Into th round apaca.
Thai uieae-! re a ba pur eh J al aajr
bp-ia-daia habeefuralehlag stora. Ire
queatly a smeller amouat af fo4 I
ta be cookad. la thai cea aa khki
kwr utanall f tb aame d'ameler.
Ailing la Ike etcae apa wtih a
euehioa aiailiar la lb on auggeated
for tb top. It a double boiler ta called
for. ua U larga reoe piacl la hold
be water and procure a entailer one
ef th deeired aia U fit la eiiy. Tor
cake btad or pie. baking pane of Ua
ar aluminum should ba uad aa thay
traAarrdt heat aaelly. r this purpoee
a wire basket with, a wire top will be
needed la which slip th artlcl ta
be cooked. In ualng the cooker, whether
homemade or commercial, ther ara
sever I underlying pt Inuplea lo J re-
ajieaoaraa.
L Aay read ta ba bealeel maat betl at
Bre atlaateo batera butag ee la
a. Vaeeaa ef ateaesle eeiee sM mmi
anaat ae ba 11114 aiter labia: aaa frees
a. rsa tawa) be' tea art eel at aaa after
reeaavtea frees keatt.
4. la aala? the radial at Iba laagth
af tUoe aitoaaaTl tba eaaa aa tba ba .
tba ea-dlaary real nuce,
. S. tba raeUaleas Mate fe aim
Beee-uag in atewuag la
bird.
a. It to hweiaatMe la
wttboot Iba be elaaea.
1. I rrlee mw broUlac
eecBBlUbeef ta tba aeeaar.
. a. la baUiag de eel lift tba
tu mm I tine aaa
tkei mrtiria.
expired far reeking -
a. la baala lift the eeaar twirader-
It tba steam t
ftynof ttd Coohtr.
rwsne, oae at the and ef ten mlaatea?
again, at the end af thirty ml a litre.
I, la baking do sot act the seeend!
hot stone la placs for tea ar fifteen xnl
"ePht?0 " rie to Its full
YV. It Is perfectly possible to bnm
food la tha cooker, bo de Bet leave a
eake baking for twe hoore, unices It ie
a kind needing that length af time, and
expect to find It in good eoodllloa.
It. All boiled or steamed foodej can
be everrooked without eugerlng.
IS. In cooling anything prenared In
the cooker, always leave the cover off
or it will sour. ...
14. Article to b baked or roasted '
da no need te be started Brst la the
The underlying principle In flreless
cooking Is the conservation, or saving, of
heat. Almost every housekeeper has a
"cosy" for her teapot, which holds in
tha heat The one aim is to save every
scrap of beat, either in the article or the
radiators and In botih. This principle
WEEK FROM
LUNCHEON ;
Bacon Fried Apples
Preserves Little Cake
Tea
DINNER
Soup Mai are
Baked Halibut. Creole
Potatoes au Orailn Asparagus
Rhubarb Tart
Coffee ,. "
SATURDAY
- BREAKFAST
' Cereal ,
Oaelet - Wheat - Muffins -
. Coffee - . . .
" ' LUNCHEON
Creamed Halibut la Ramekin :
Hot aiagerbread . Tea
'.i - dinner . , v'
. . ' Oyster Soup
Baked Beana . Brown Bread
Coleslaw .
Lemon Sponge Coffee
. SUNDAY-
. : BREAKFlST . '
" Craixfnilt " .
Broiled Bait Mackerel
Creamed Potatoes
Raised Rolls Coffee
1 -. ' DINNER : '
' Oreara of Tomato Soon
Roastitcg of Lamb.. Mint Sauce '
Belled New Potatoes ParaTey Pea
Asparagus Pa lad ' Wsfera
. Pineapple Sherbet '. " Spans Cake
, ... Coffee - .- -
--VSUPPER- w '
Cold Baked 'Bean " Sliced
. , . -ty IHjnn .
- . Spoac C
f
s
'
V
! I
l
ha be) aaed )eag at are, bat tba aa f
tb t rdltr wtth lb aaahar
rnmparattvely H bad very atbfa
lory, aa II forntthea a aalalatara Ilh
even. This a lavtlukb'e fvr baking
baaia. boubd ep-. al ar fruit
rake, all af whtrh demand tag roakmg;
fr bb4 apple aaaea. pork. veal, roaet
ham, elf In other arorda. tor all baked
ar rueetad foods aaraaelteUng a alow,
teed reat.
l-n-l-etly the greet eel dirflealty es-
Krieorad by lb norke te leatjrg th
at ef lb rediaior. The following
table will b found bath acurai gad
cooclee for this purpoae.
Tlmetabl for Heatlcc B4Utor
ree Ueet tit
11
.tta
tor aoia taa eeler.
hi J.. II Beta.
Selew baktag..,
ar Iks at brewa ea
.114
..!
.1
tl
ree awtrk
bakrag
I eel er.
I aaea
Iteaa
Par we attar.,
raoar aUgbily
TUe
IB
Tha stone used m making this
-schedule were radiators belonging to
the commercial cooker seen la the illus
tration; tha heat was thai of th
ordinary gaspJata. Th thermometer
waa a tealad ovea thermometer pro
cored from A stov store. Th paper
were equarea of ordinary whit ahelf
papar laid on th stones aa they grad
ually heated. In heating th stones by
coal, wood, kerosene or denatured al
cohol, allow half agsta'sa much time
as that tabulate, it will be noticed
that th temperature for each cook
ing process, aa quoted, are several de
grees above those given In standard
books . for tha aame purpo; for in
etanc,' In fireles -cooking, w make
lit degrees the simmering point, 22
degree tb boiling point, tc This al
low for th escape of several degrees
of beat In putting In th stones, food,
ta, thereby lowering the stones to
the normal beat when th box Is closed.
Two stones can be heated at the same
time on on burner, one being placed
above th other, if their position la re
versed twice during th heating proo
ss. In this case, allow one-half again -aa
much time aa that quoted In the
table for one stone. Th Same table can
be applied to the soapston griddle or
iron disks used In th horn cooker.
It 1 unnecessary to append a time
table for cooking th articles, if or
dinary methods and principles of cook
ery ar understood. It may be wis to
repeat again, in using the heated
stones, allow the time usual for th
range. Without the stones, lncreas It
one-third. Cereals always demand long
cooking; therefore, cook them
minutes at night over heat, put a radi
ator in the cooker, slip the cereal dish
Into a receptacle .partly filled -with boil
ing water and let cook overnight in '
the cooker. For. brown bread or steam
ed puddings in large molds allow four
hours; for small molds, Vk hours. For
roast beef allow 15 minutes to the
pound; pork or veal,'' 20 minutes to
the pound. For oup stock, stews, bam,
pot-roasts and corn beef, allow front
4 to 6 hours, according to the
quantity to be cooked. Bread, biscuits,
cakes and pies are baked as in the oven.
Tha cake rises absolutely even and tha
pies never run over.
The following dinner menu ! one of
the many successfully prepared and
served by the author to six persons with
the assistance of a two-burner gaa
plate and three-compartment cooker,
with two eight-quart utensils, one triple
utensil and three radiators:
Celery Cream Soup
Chicken Unlliwt Ttrfaioea
Smothered Chicken
Buttered Onlone Radishes
Lettuce Baled with French Pepper Dreeafag
Brown Bread and Cream 3iees -,
, Sandwiches .
Maple Parfalt Found Cake
Coffee '
The brown bread : and the pound
cake were made two days beforehand,
the chicken started at half-past 10 for
A 1 o'clock dinner, th boiled pota
faoee mt tm areaea silir.
Itae ..,..
Tmm belWaa
The fried cheese sandwiches for Mon
day's luncheon may be prepared in the
chafing dish iU the table if the maid Is
s busy with the laundry worki , For these,
cut slices of breadvery thin, but do not
butter. Lay two of these together with
thin slices of American cheese, between
and saute the sandwich thus made in a
little butter until -a delicate brown.
Serve very hot with the salad. If lettuce
is not available for the salad, use in
stead any left-over vegetable from Suu-
' day. ..." --; -
For the -rolled flank-steak,-have the'
butcher trim a flank or skirt steak and
with sharp knife score it repeatedly
ort each aids. Make a dressing of 1 cup
Of soft breadcrumbs, 4 teaspoon each
of salt and poultry seasoning 1 table
spoon of chopped onion And hi cup of
melted butter or bacon fat. Mix and
. spread on the ateak, roll up, tie-or -;
skewer .in shape, salt and pepper and'
dredge with flour. Brown the meat -in
a little bacon fat. turning- carefully so
. that It may be seared all ever, and put
in a covered baking pan with a sliced
- onion, a. few slices of carrot a sprig of
parsley and 1 cup nf boiling water. ,
Let bake la a moderate oven I or 4
hour. Remove meat and thicken the
gravy with 1 tablespoon flour mixed
v with a little oold water. "and add salt ,
and pepper to taste, v
The onhma inav be cooked rn caa- J
- Be role with little batter, salt, per per-
snd boiling water for lhx hours. This ..
' dish will utilic the oven heat required
' for tha meat. -' - -
- To make th maple Jelly,-soak H bo ;
a miMf- Mt; cold water.
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Dmtm Boleaee Laetarer. CWrelaa. Ok
toe a, anions and soup started at naif
past 11 and tb par fait was packed
and est to ripen at o'clock.
Th flreleaa cooker Is quit a ueefnl
In conserving cold.aa well aa heat,
iecause of this It may be used to
freese mousse, parfaits and lea
froeen wltheut etirring. By doing; this
much ioa and time are eared, a It is
only necessary to psok a en-quart
mold set In th lgbt-.urt
tad one during th four hour.
th eommrctl cooker an loa can
freesing and a meat roasting at th
am um.
Tb following recipe glv full dtreo
tiona for th flreleaa cooking; of all th
ediahes named In th menu:
Ctlery Cream Bo up
Four euos of celery leaves and tips. 4
eupa of whit soup stock. 1 slice onion,
bit of bay leaf, I tablespoons flour, I
tablespoons butter. sprig parsley. 1 cup
rich milk or cream, 1 egg yolka. Put
celery, stock and seasoning In the ket
tle. Bring to boiling point; thicken
with th flour and butter; rub together
and let boll A minutes. Set atone, beat
d to boiling point, in cooker; put in
oup and let oook 45 minutes. Remove;
add egg yolka beaten Into cream; let
reheat; strain; season to taste and serv.
-4
Smothered Chicken
On 1-pound chicken; salt and pepper:
4 tablespoons of butter or bacon fat, 4
tablespoons of flour, about S cups stock,
5 cups green peas, sprinkling of dried
mint. Clean and dress chicken as usual,
stuffing If desired. Put in large re
ceptacle; dredges wtth salt, pepper and
flour, and put in to roast, having stone
above snd below at 426 degrees. Let
roast 46 minutes; remove receptacle and
add stock; thicken with bacon fat and
flour, rubbed together, and add the green
peas and mint. Season to taste. -Put In
casaerole'; let boll and set on the hot
stone already in cooker. Cook 1V4 hours
longer. Serve 'from casserole.
. Boiled Potatoes
Wash and pare as' usual; put Into
boiling salted water; set stone under
neath and boil 45 minutes. Drain; add
a little salt and shake over heat till
flaky. i
Buttered Onions
Peel S Spanish onions and cut In thick
crosswise slices. Put Into boiling: Halt
ed water; set stone : underneath and
cook t5 minutes. Drain; sprinkle with
salt and pepper; add butter as desired
and serve.
Boston Brown Bread ; ;
Two cups sour milk. cup molasses,
1 teaspoon soda dissolved in 1 table-,
spoon warm water, S cups granulated
cornmeal, 1 cup graham meal, i cup ry '
meal, 1 teaspoon salt.
Mix together, dry ingredient without
sifting and put sour milk and molasses
together. Add to them the soda and
COOKERY
Bring- to a boil 2 cups of water and 1
cup of sugar and boll 4 or 6 minutes.
Add 1 teaspoon of maple flavoring and.
. the softened gelatin and .- remove . Im
mediately from the Are. Strain and pour
into a mold. -vv..-4V'4vvs..''
The bacon for Tuesday's breakfast is
'
y
;
'
i
i
a
spread on- a baking pan and run Into
a hot oven until brown and crlapf Drain
; for a minute on brown paper. This
: method of cooking it will be found a
great improvement over frying-.
'The remains of - Monday's beef may
- be put through -the ood -chopper, mixed
. wth any left-over gravy, put In but
. tered ramekins, sprinkled with buttered
r crumbs and browned in a hot oven.
To make veal cutlet a delicious and
; tender dish, salt, pepper snd flour It,
brown on both sides in 2 tablespoons of
hot fat. nut m a casserole, add V- an
onion, sliced, and li cups of boiling
- water. '"Cover and, cook in a moderate
, oven for 1 hour. If liked, the brown
sauc may be thickened a little mor
- when the meat is ready to serve. -
, Purc'nase th meat for Wednesday's
and Thursday's dinners at one time,
. buying a forequarter of lamb and having
the butcher cut off th chops. Use theso
Tor Wednesday and cut up the re
mainder for th curry, for th,-next
night. - . ' . ' -
Tor tb baked custard, use only the
yolks of the eggs with the mi!k, saving
; th whites for a meringue to spread
over the top.
" Spanish toast is made by pouring a
thick tomato sauce, which has been
. well seasoned snd cooked with a chopped
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WeeStneloa Irvla Mish
Kew Tare.
dry lngredlaata lilt well and put Into
LwkJI-clled pound baking-powder cans,
t in ketll. with a few folds of paper
aa tha bottom. Half fill with boring
water; let boll I minute and transfer ti
compartment, with a Stone heeled to
2Jt degree In bottom. For sandwich
making th bread must ba tw dara
old and tb cream cheat well beaten
and aeaaonad with salt, cayenne n4
alad dressing.
Lattuc 614 v.
Wash and drain th beat parts of t
head a of lettuce. Bave outer Jeave for
all lettuce aoup. Wrap in damp clotbj
and act on Ice or put In alr-tlgnt uten
all to crisp. Serve In salad bowl or
Individually with French pepper dress
ing. French Pepper Dressing'
Five tablespoon of olive oil. I table
spoons vinegar. 4 teaspoon aalt, dash
cayenne, . teaspoon Worcestershire
auc. 44 teaspoon curry powder,
teaspoon sugar, few drops onion Juice, 3
tablespoons minced green peppers. Mia:
in order given; beat wall and serv at
once.
Pound Cake
Two cupg sugar, IX oups washed but- I
ter, 8 egga, 1 teaspoon mac or any de
sired flavoring. S cups pastry flour
mixed snd sifted with teaspoon of
baking powder. Wash butTer in cohi
water, slapping it hard to remove
water. Cream butter; beat 'sugar In a
little at a time till very creamy. Add
eggs, one at a time unbeaten, creaming;
each one In well. Then beat In flour.
Turn Into a Well-oiled pan and set In
wire basket. (See illustration,) Put
a stone heated to 300 degrees in oom
partment, set in wire basket and olosa;
let rook 15 minutes, open cover to
let steam escape, and close instantly.
At the end of ZS minutes hav second
stone heated to JOO degrees, set it In
place over cake and bake ths re
mainder of an hour. When It seem
to be done do not remove from cooker
to teat, but insert a clean broom corn
through meshes of basket. If neces
sary, cook longer. , j
Maple Parfalt
Four egg yolks, 2 cups maple syrup,
;nf'u.p'..neav f""1"1' Bat cff yolka
till light and lemon colored, then stir
Into them the hot nyritp. Pour into .
double boiler top and cook over hot
water, surring constantly until a coat-
i a coat- a
love and J
, and stjr jTi
imalnder. I
ater and7 I
iiuwe on ine spoou. Remove ana
cooi. -men beat cream so ld
in half. Cut and fold in the remainde
ninse ine moid wrth cold wat
pour In mixture. Put a rlc nf
fine paper over top and set cover in
Place. Make a layer of equal parts of
Ice and salt in bottom of flreless cook
er kettle, about 6 Inches deep.- Set irv
mold .right side up. Continue packing;
until receptacle. Is filled. Set cover in
place and set away in cooker ty
ripen for 4 hours.
gtjeeii pepper and M an onion chopped
ue vwesg DilLCB Vi I1U( lUeiSC. " "
Th .curry of la:nb is the usual lamb
tew,- to which Is added the last half
hour of Cooking i teaspoonful or mor
2,.,cHrl!? Powder, as liked. Serv with
boiled rice in place of potatoes. i
Bake the cottage pudding in Individual
pans, so that ther will be some cup
cakes remaining tot Friday's luncheon.
boup Jualsn
; .HavB ready; cut in dice, M run each
, or potato, , turnip, carrot, celery, I
. onion cnopped fine and 2 sprigs of par-
SltL. A,ny, ?' h6i mT be left-ovVrs.
T.'L'11 tablespoons. of melted butter.
- Add l unrt boiling water, simmer until
tender., Strain, add salt and pepper and
i oup of tomato catsup; Serve in cups.
Baked Halibut, Creol
In 1' tablespoon of butter brown H
chPPed n. dd I cup of canned
toiriatoea 2 sprigs of parsley, cut line,
. and 1 tablespoon of flour. Cook 15 min
ute Place rh halibut steaks in a
greased baking" Ilsh. pour the tomato
. mixture' pver and bake fi of an hour.
, What Is left of this f ro n dinner may
be used for the next day's luncheon
by flaking it very fine, adding a little
crefm uc- , putting 1' ramekins.',
sprinkling' with buttered crumbs and
browning in a hot j oven.
r Slake lemon lelly" by the usual rtile.v
and when nearfy set fold In th whiles
of 2 eggs, stiffly beaten. Pour Into ar
mold and chill. Serve .with whipped
- cream or boiled. eustaM. -
H
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