Name some of the advantages of a fireless cooker. Cost of fuel reduced, especially if gas, or oil is used in cooking; the pots are easier to wash, they last longer, there are less odors in the house, and time and labor are saved, and there is less heat in the kitchen in summer. What foods are best adapted to fireless cooking? The cereals, dried beans, peas, lentils, hominy, string beans, beets, soup bones, boiled ham; and meats can be success- fully roasted in them. Is it advisable with meats to leave them in a long time after the heat has fallen to blood heat? No; the meat deteriorates as it would at that temperature in the room. But it may be left over night with a good cooker, for it will still be hot. First Aid to Good Cooking 83 First Aid in Good Cooking What is the first aid in good cooking? To have the right amount of heat for the kind of food to be cooked, and to cook it the proper length of time. Eggs cook be- low the boiling point, and should never be actually boiled. They may be heated to the boiling point, but taken off the stove just as soon as the water reaches boiling. Or they may be put in boiling water, and left to stand until cooked. Scrambled eggs, custards, and custard puddings are very superior, if cooked at very slow heat. Cook in a dish of hot water, first placing a piece of paper in the water under the dish. The moisture reduces the heat. Oysters also require very slow cooking, and should not be cooked too much. Remove the little piece of tough muscle from each one first, and they will be much more digestible and nicer. Meats require slow cooking after searing over outside to keep the juices in. How may the tougher parts be prepared? By long, slow cooking (never at a high temperature, except the first few minutes to sear over the outside and keep the juices in), or they may be ground through the meat cut- ter, and made into Hamburg steak, or meat loaf. How can Hamburg steak be greatly improved? By putting through the grinder twice, and adding about a tablespoonful of water to each half cup of ground meat, and also a little table oil. Will thin, small portions of bread doughs or cake cook quicker than thick ones ? Yes ; and they may have a hot- ter oven than a loaf of bread or cake. Starchy foods like cereals, macaroni, bread, biscuits, rolls, griddle cakes, etc., need to be thoroughly cooked to break open the tiny starch envelopes and make them easy to digest. Under- done starchy foods are not fit for a human being to eat ; in time they will undermine the digestion, and diminish 84 First Aid to Good Cooking one's efficiency. More ill-health, bad temper, inefficiency and drunkenness are chargeable to over-cooked eggs, and egg mixtures ; hard cooked and fried meats, under-cooked bread, cereals and other starchy foods, boiled tea, and greasy cooking, than most persons realize. Why are fats heated to a very high temperature irri- tating to the stomach ? Because it decomposes them, causing the formation of an acid that is very irritating. Why are fried foods more indigestible than if cooked in some other way? Because of this irritating acid. Water can never be heated hotter than 2120 F. It is a waste of gas to keep it boiling rapidly for the extra heat only goes off in steam, which heats up the kitchen, and the food does not cook one bit quicker than when gently boiled.

AI-modernized reading of the original text

Name some of the advantages of a fireless cooker. Cost of fuel reduced, especially if gas, or oil is used in cooking; the pots are easier to wash, they last longer, there are less odors in the house, and time and labor are saved, and there is less heat in the kitchen in summer. What foods are best adapted to fireless cooking? The cereals, dried beans, peas, lentils, hominy, string beans, beets, soup bones, boiled ham; and meats can be successfully roasted in them. Is it advisable with meats to leave them in a long time after the heat has fallen to blood heat? No; the meat deteriorates as it would at that temperature in the room. But it may be left over night with a good cooker, for it will still be hot. First Aid to Good Cooking 83 First Aid in Good Cooking What is the first aid in good cooking? To have the right amount of heat for the kind of food to be cooked, and to cook it the proper length of time. Eggs cook below the boiling point, and should never be actually boiled. They may be heated to the boiling point, but taken off the stove just as soon as the water reaches boiling. Or they may be put in boiling water, and left to stand until cooked. Scrambled eggs, custards, and custard puddings are very superior, if cooked at very slow heat. Cook in a dish of hot water, first placing a piece of paper in the water under the dish. The moisture reduces the heat. Oysters also require very slow cooking, and should not be cooked too much. Remove the little piece of tough muscle from each one first, and they will be much more digestible and nicer. Meats require slow cooking after searing over outside to keep the juices in. How may the tougher parts be prepared? By long, slow cooking (never at a high temperature, except the first few minutes to sear over the outside and keep the juices in), or they may be ground through the meat cutter, and made into Hamburg steak, or meat loaf. How can Hamburg steak be greatly improved? By putting through the grinder twice, and adding about a tablespoonful of water to each half cup of ground meat, and also a little table oil. Will thin, small portions of bread doughs or cake cook quicker than thick ones ? Yes ; and they may have a hotter oven than a loaf of bread or cake. Starchy foods like cereals, macaroni, bread, biscuits, rolls, griddle cakes, etc., need to be thoroughly cooked to break open the tiny starch envelopes and make them easy to digest. Underdone starchy foods are not fit for a human being to eat ; in time they will undermine the digestion, and diminish 84 First Aid to Good Cooking one's efficiency. More ill-health, bad temper, inefficiency and drunkenness are chargeable to over-cooked eggs, and egg mixtures ; hard cooked and fried meats, under-cooked bread, cereals and other starchy foods, boiled tea, and greasy cooking, than most persons realize. Why are fats heated to a very high temperature irritating to the stomach ? Because it decomposes them, causing the formation of an acid that is very irritating. Why are fried foods more indigestible than if cooked in some other way? Because of this irritating acid. Water can never be heated hotter than 2120 F. It is a waste of gas to keep it boiling rapidly for the extra heat only goes off in steam, which heats up the kitchen, and the food does not cook one bit quicker than when gently boiled.

Efficiency in home-making and first-aid to good cooking