ii.nother idea for added convenience would be to have a deep drawer or even a shelf space in the bottom, as the depth is not needed by the cooker, and these would be handy in almost any kitchen. The drawer would be nice to hold extra papers for use about the cooker, or, if the shelf space was substituted, a drop cover could snugly shut in the various pots used in the cooking. Ball bearing castors make it easy to move the cooker from room to room, or out on the porch. They cost but a few cents more than ordinary castors, and save oilcloth, carpets, and temper. Tiie top of the cooker was made with three openings, as is shown, and each was "flanged" with strips all around the lid, so that it sets down snugly on all sides. But whatever plan you follow for the box, I would advise that you have some sort of partition between the sections, for then, when you open the cooker to take out one dish, you will not dimin- ish the heat in any other section. Each section should be lined and packed as if it were a separate affair. Remember that you must not expect anything crisp from the cooker, but for anything to be steamed, boiled or baked — all but the crispy part — this hay box method is most satis- A FIRELESS COOKER 277 factory. Any article of food takes, on general principles about three or four times as long to cook in the fireless box No absolute rule can be given, as there are so manv ways of making heat, and so many degrees of heat-conserving, through the close or loose packing of the box. And the time on the stove for preliminary boiling, of course, varies somewhat These are things you must learn in absoluteness for yourself' However, here is a good thing to remember, that the longer time hurts nothing, so when in doubt at first, put everything in for longer than you think will be needed. The utensils should be of iron, enamel-ware or stone, to do the best but tin or aluminum can be used. A pie pan that will set snugly into the top of a kettle, or even a basin makes a lid that will allow another utensil to sit easily on top of the lower one in each nest. A Fireless Cooker With Three Compartments I haven't said much about the size of the sections of the cooker, for the reason that one person cannot very well dictate this part. Take the largest kettle you use for your family cookery, and allow the section to be at least 2 inches larger around, inside measure, and you will about hit it. Two inches of excelsior or hay all around the pot, if tightly packed, will be about enough, especially if the box is well papered. 278 FARM AND HOME COOK BOOK Builder's paper is good for lining, and if it is used, there is not so much need of any other packing. Asbestos is also good for lining, and a space not much larger than your kettle will do if asbestos is used. For a small batch of bread, the fireless cooker is fine. Set your sponge at night as usual, have the nest warm from the holding of a pot of boiling water while you have been mixing the sponge, and tuck the setting away all night, to keep cozy and raise. For a large baking an ordinary cooker would hardly furnish a compartment large enough. But if I had that to do, I would get a box that would nicely hold my big pan, and fix it up in a similar manner, and be sure of evenly raised bread dough, both for the first and second raisings.

AI-modernized reading of the original text

Another idea for added convenience would be to have a deep drawer or even a shelf space in the bottom, as the depth is not needed by the cooker, and these would be handy in almost any kitchen. The drawer would be nice to hold extra papers for use about the cooker, or, if the shelf space was substituted, a drop cover could snugly shut in the various pots used in the cooking. Ball bearing castors make it easy to move the cooker from room to room, or out on the porch. They cost but a few cents more than ordinary castors, and save oilcloth, carpets, and temper. Tiie top of the cooker was made with three openings, as is shown, and each was "flanged" with strips all around the lid, so that it sets down snugly on all sides. But whatever plan you follow for the box, I would advise that you have some sort of partition between the sections, for then, when you open the cooker to take out one dish, you will not diminish the heat in any other section. Each section should be lined and packed as if it were a separate affair. Remember that you must not expect anything crisp from the cooker, but for anything to be steamed, boiled or baked — all but the crispy part — this hay box method is most satis- A FIRELESS COOKER factory. Any article of food takes, on general principles about three or four times as long to cook in the fireless box No absolute rule can be given, as there are so manv ways of making heat, and so many degrees of heat-conserving, through the close or loose packing of the box. And the time on the stove for preliminary boiling, of course, varies somewhat These are things you must learn in absoluteness for yourself' However, here is a good thing to remember, that the longer time hurts nothing, so when in doubt at first, put everything in for longer than you think will be needed. The utensils should be of iron, enamel-ware or stone, to do the best but tin or aluminum can be used. A pie pan that will set snugly into the top of a kettle, or even a basin makes a lid that will allow another utensil to sit easily on top of the lower one in each nest. A Fireless Cooker With Three Compartments I haven't said much about the size of the sections of the cooker, for the reason that one person cannot very well dictate this part. Take the largest kettle you use for your family cookery, and allow the section to be at least 2 inches larger around, inside measure, and you will about hit it. Two inches of excelsior or hay all around the pot, if tightly packed, will be about enough, especially if the box is well papered. Builder's paper is good for lining, and if it is used, there is not so much need of any other packing. Asbestos is also good for lining, and a space not much larger than your kettle will do if asbestos is used. For a small batch of bread, the fireless cooker is fine. Set your sponge at night as usual, have the nest warm from the holding of a pot of boiling water while you have been mixing the sponge, and tuck the setting away all night, to keep cozy and raise. For a large baking an ordinary cooker would hardly furnish a compartment large enough. But if I had that to do, I would get a box that would nicely hold my big pan, and fix it up in a similar manner, and be sure of evenly raised bread dough, both for the first and second raisings.

Farm and home cook book and housekeeper's assistant