The immediate predecessor of the fireless cooker in this
country was the Aladdin oven, furnished with heat from a
lamp placed beneath. This was invented by Mr. Edward At-
kinson to aid the woman who was both housekeeper and wage-
earner, so that her family could have a well-cooked meal. The
woman who is away all day is apt to use the fry-pan in her
haste. This often results in unwholesome, greasy food.
Manufacturers have used all means to improve the fireless
cookers. Electric cook-stoves are now made, although still
high in price. The current can be cut off when the food
reaches the proper heat, and the cooking is completed by the
retained heat of the insulated compartment .
A satisfactory fireless cooker can be made at home. A
barrel is advantageously used for this purpose in many board-
ing houses.
Good fireless cookers can be bought at moderate prices.
The success of the fireless cooker depends on the user, and
demands a knowledge of cookery. The cooker furnishes a
slow and even heat, ideal for foods which require long, slow
cooking. The time required varies with the food, the amount,
and the manner of cooking it. Some foods take no longer
than in the ordinary stove. Some take two or three times as
long. Food can remain in the cooker overtime for convenience,
but must not get cold. The cooker is not suitable for foods which
require increasing heat, or evaporation of water, or for ex-
tremely short processes. It saves four-fifths of the fuel bill
when properly used. It economizes time and labor and elim-
inates worry. It helps to reduce the high cost of living, as
cheaper cuts of meat can be made tender by its use. It gives
the woman more time for her hcildren and family and services
for the good of mankind. The breakfast cereal can be thor-
oughly and wholesomely cooked in it during the night. The
cooker can be quickly adjusted to individual needs. Failures
are due mainly to a lack of sufficient time and to not having
the food hot enough when placed in cooker. The utensils
must be of the proper size for the amount of food, and smaller
pans can be adapted from general stock. The cooker must be
cleaned, dried and aired thoroughly after using. The uten-
sils must be scalded and dried and left uncovered Avhen not
in use.
Like the thermos bottle, the tireless cooker may be used for
keeping foods cold, for packing frozen dishes like "mousses."
A little greasing (vegetable oil will do) prevents action of salt
on aluminum lining.
FOOD
Food is anything which, taken into the body, builds tissue,
or yields energy (heat), or does both. This is a common defi-
nition, but there is a feeling that it is incomplete, for many
foods are beneficial to health, which are low in caloric value.
Cost of Food. — Thirty-five cents a day is often reckoned
for raw material. If the protein (meat and eggs) content is
kept rather low, thirty cents per day for each individual is
abundant. (New Orleans 1915 prices.)
Food materials, as grains, fruits, vegetables, are made up
of protein, fat, carbohydrate, minerals and water. These sub-
stances are called food principles, or foodstuffs. In older
books the term, ''proximate principles," means the same
thing.
Protein foods — meat, fish, eggs, milk, cheese — require low
heat.
Fats — butter, cream, meat fats, olive oil, cotton seed oil,
suet, lard — low heat.
Page 4
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The immediate predecessor of the fireless cooker in this country was the Aladdin oven, furnished with heat from a lamp placed beneath. This was invented by Mr. Edward Atkinson to aid the woman who was both housekeeper and wageearner, so that her family could have a well-cooked meal. The woman who is away all day is apt to use the fry-pan in her haste. This often results in unwholesome, greasy food.
Manufacturers have used all means to improve the fireless cookers. Electric cook-stoves are now made, although still high in price. The current can be cut off when the food reaches the proper heat, and the cooking is completed by the retained heat of the insulated compartment .
A satisfactory fireless cooker can be made at home. A barrel is advantageously used for this purpose in many boarding houses.
Good fireless cookers can be bought at moderate prices.
The success of the fireless cooker depends on the user, and demands a knowledge of cookery. The cooker furnishes a slow and even heat, ideal for foods which require long, slow cooking. The time required varies with the food, the amount, and the manner of cooking it. Some foods take no longer than in the ordinary stove. Some take two or three times as long. Food can remain in the cooker overtime for convenience, but must not get cold. The cooker is not suitable for foods which require increasing heat, or evaporation of water, or for extremely short processes. It saves four-fifths of the fuel bill
when properly used. It economizes time and labor and eliminates worry. It helps to reduce the high cost of living, as cheaper cuts of meat can be made tender by its use. It gives the woman more time for her children and family and services for the good of mankind. The breakfast cereal can be thoroughly and wholesomely cooked in it during the night. The cooker can be quickly adjusted to individual needs. Failures are due mainly to a lack of sufficient time and to not having the food hot enough when placed in cooker. The utensils must be of the proper size for the amount of food, and smaller pans can be adapted from general stock. The cooker must be cleaned, dried and aired thoroughly after using. The utensils must be scalded and dried and left uncovered when not in use.
Like the thermos bottle, the tireless cooker may be used for keeping foods cold, for packing frozen dishes like "mousses." A little greasing (vegetable oil will do) prevents action of salt on aluminum lining.
FOOD
Food is anything which, taken into the body, builds tissue, or yields energy (heat), or does both. This is a common definition, but there is a feeling that it is incomplete, for many foods are beneficial to health, which are low in caloric value.
Cost of Food. — Thirty-five cents a day is often reckoned for raw material. If the protein (meat and eggs) content is kept rather low, thirty cents per day for each individual is abundant. (New Orleans 1915 prices.)
Food materials, as grains, fruits, vegetables, are made up of protein, fat, carbohydrate, minerals and water. These substances are called food principles, or foodstuffs. In older books the term, ''proximate principles," means the same thing.
Protein foods — meat, fish, eggs, milk, cheese — require low heat.
Fats — butter, cream, meat fats, olive oil, cotton seed oil, suet, lard — low heat.