If the fire is needed only for heat, fill the fire box, shut all the dampers and it will burn slowly like the old-time parlor airtight stoves. A portion of green wood may be used now to advantage. CHAPTER XIII THE FIRELESS COOKER This is a modern application of the same principle that is used in the Norwegian Hay Box, also in the brick oven near the chimney, and to go still further back, the out-door oven of primitive peoples, and the hot stones in a hole in the ground. Stoves and ranges radiate a great amount of heat far away from the food which is being cooked and this heat is wasted. Fires that are not regulated become too hot and food burns, or they go out before food is done. Time and attention are needed to keep the fire and a large amount of fuel must be used if cooking is prolonged. Many of these disadvantages may be overcome by using the fireless cooker, especially a late and improved form of it, as a part of a well-designed gas range. A common form of the cooker, which may be made at little expense, is a box several inches larger all round than the kettle in which the food is to be placed. Two kettles may be used if needed. The bottom of the box is lined three or four inches deep with some non-conducting material, such as hay, excelsior, sawdust, ground cork, newspapers, wool or cotton batting. A frame of heavy cardboard or asbestos is made to fit around the kettles and fastened in place, and the space around filled in closely with the packing. A cushion four inches thick filled with packing and fitting the top of the box is laid on the top after the kettles are in place, and the box cover fits closely over the whole. The modern cookers have places for two or more kettles, 51 52 SCHOOL KITCHEN TEXTBOOK the packing is closely covered and it is but little work to adjust the kettles to their places. Iron plates or discs are heated and placed above and below the kettle to increase the heat, and all the space is filled perfectly with the best non- conductors. Home-made cookers have some disadvantages. The packing absorbs odors, moisture collects in seams of kettles and they rust. In buying a cooker choose one with- out seams in the linings and the kettles. All foods are first cooked on the stove from 10 to 30 min- utes, or until hot all through and then placed in the cooker tightly covered and left for the required time. Only a little heat can escape, and the heat of the partly cooked food is generally sufficient to finish the cooking without further atten- tion. This long, slow cooking softens the food material and develops flavors not possible in rapid cooking. Foods that require the flavor of browning may be finished in the oven. The fireless cooker is best adapted for a large amount of food, enough nearly to fill the kettle, as a large amount holds the heat longer than a small amount. Steamed breads, puddings, cereals, stews, beans, soups, large pieces of meat, like ham or poultry, are most suitable for the cooker. Beef, lamb, and chickens, which are usually roasted, may be begun in the cooker and browned in the oven a few minutes before serving. Meat should not be kept in the cooker too long ; it spoils at a warm temperature.

AI-modernized reading of the original text

If the fire is needed only for heat, fill the fire box, shut all the dampers and it will burn slowly like the old-time parlor airtight stoves. A portion of green wood may be used now to advantage. CHAPTER XIII THE FIRELESS COOKER This is a modern application of the same principle that is used in the Norwegian Hay Box, also in the brick oven near the chimney, and to go still further back, the out-door oven of primitive peoples, and the hot stones in a hole in the ground. Stoves and ranges radiate a great amount of heat far away from the food which is being cooked and this heat is wasted. Fires that are not regulated become too hot and food burns, or they go out before food is done. Time and attention are needed to keep the fire and a large amount of fuel must be used if cooking is prolonged. Many of these disadvantages may be overcome by using the fireless cooker, especially a late and improved form of it, as a part of a well-designed gas range. A common form of the cooker, which may be made at little expense, is a box several inches larger all round than the kettle in which the food is to be placed. Two kettles may be used if needed. The bottom of the box is lined three or four inches deep with some non-conducting material, such as hay, excelsior, sawdust, ground cork, newspapers, wool or cotton batting. A frame of heavy cardboard or asbestos is made to fit around the kettles and fastened in place, and the space around filled in closely with the packing. A cushion four inches thick filled with packing and fitting the top of the box is laid on the top after the kettles are in place, and the box cover fits closely over the whole. The modern cookers have places for two or more kettles, the packing is closely covered and it is but little work to adjust the kettles to their places. Iron plates or discs are heated and placed above and below the kettle to increase the heat, and all the space is filled perfectly with the best nonconductors. Home-made cookers have some disadvantages. The packing absorbs odors, moisture collects in seams of kettles and they rust. In buying a cooker choose one without seams in the linings and the kettles. All foods are first cooked on the stove from 10 to 30 minutes, or until hot all through and then placed in the cooker tightly covered and left for the required time. Only a little heat can escape, and the heat of the partly cooked food is generally sufficient to finish the cooking without further attention. This long, slow cooking softens the food material and develops flavors not possible in rapid cooking. Foods that require the flavor of browning may be finished in the oven. The fireless cooker is best adapted for a large amount of food, enough nearly to fill the kettle, as a large amount holds the heat longer than a small amount. Steamed breads, puddings, cereals, stews, beans, soups, large pieces of meat, like ham or poultry, are most suitable for the cooker. Beef, lamb, and chickens, which are usually roasted, may be begun in the cooker and browned in the oven a few minutes before serving. Meat should not be kept in the cooker too long ; it spoils at a warm temperature.

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