The fireless cooker affords another means of cooking food just below the boiling point. It is an air-tight box retaining heat, hence it is less expensive than the double boiler. Very little fuel is needed to raise the food to the required degree of heat. As soon as the vessel is removed from the flame the temperature lowers just a few degrees. At this point it remains about the same for many hours or long enough to cook any kind of food. As there is no steam escape, the full value and flavor of the food is retained.

Because of the great economy in labor and fuel, as well as in retaining more of the nutritive and flavor value of food substances, the Department of Agriculture, at Washington, is endeavoring to introduce this method of cooking. It is only a matter of time when the fireless cooker will be adopted into every home as well as in restaurants and hotels especially for preparing all substances requiring slow, steady heat.

The theory advanced by the advocates of this method of cooking is that many eatables, especially those that are boiled, are better when cooked for a long time at a low temperature than they are when cooked for a short time at a high temperature. Vegetables keep more of their flavor and nutriment by the slow method, and meats of all kinds are more tender and palatable. There is no odor escaping and a mere fraction of the fuel is used in the process.

The German government has been experimenting with similar cookers for the benefit of poor families who must economize in fuel bills, and finds the fire-less method practical.

The American army has also been trying them as a matter of convenience. It has been found that beans, vegetables or any other food that needs to be cooked can be put into the fireless cookers, in a wagon, when camp is broken in the morning, and after a day's march a hot dinner is ready to serve in the evening.

A camping outfit is more complete also with a fireless cooker as the cooking is less care.

The fireless cooker is not a new discovery. It has been used in Norway for a long time and is known as the "hay box cooker".

It was a part of the Norwegian exhibit at the Paris Exposition in 1867.

While the greatest value of the fireless cooker has not been realized by those who use it, the fact that a simple way of saving the life elements of food is already quite popular will be a great aid in introducing a complete system of scientific living. There is no need of boiling the food at all to use the cooker.

Most of the directions call for boiling five or ten minutes. This is from habit and because it has not been known that cooking can be done without boiling. Boiling creates chemical changes and destroys some of the life.

Many kinds of food can be heated without watching in a double boiler. The necessity is that the substance be over the fire long enough to be thoroughly heated through before being put into the cooker. At the last moment it may be raised, directly over the flame, to a gentle simmer, then sealed.

The cooker does not add one degree of heat. It only retains the heat, very gradually losing it.

Fireless cookers have been successfully made by using excelsior, cotton seed, or other kinds of material for filling, but hay is the best, as it retains the heat longest.

It has always been known that hay in the field will retain heat, hence the custom of the farmers in turning the bunches over to prevent "heating".

The hay box must be firmly packed and never be opened to watch the process of cooking, as the heat will escape and re-heating the food is necessary to continue the cooking.

Another valuable feature of fireless cooking is that no odors of food are about the house.

Fireless cooking practically solves the servant question, as with the use of it, and natural foods, there is but little labor. A hot meal may be ready for company at any time. A woman may put her dinner to cook on club day and it is ready to serve in the evening. All Sunday cooking may be done in this way, thus establishing a day of rest in reality.

The cooker is also convenient for keeping water hot all day or night. Milk in a nursing bottle may be quickly warmed in the water at night.

Many kinds of fireless cookers are on the market at reasonable prices, but one may be made at home at small cost. It is but little more work to make one to hold two or three vessels than to hold one.

For three vessels an oblong box about 3 feet long, 15 inches wide, and 18 inches deep is required. This holds one 8-quart vessel and two 4-quart vessels, hence is suited to any sized family. For some purposes the large vessel can be filled with boiling water, serving as a double boiler to hold a small, tightly closed pail in which potatoes, brown bread, or other kinds of food that cannot be mixed with water may be baked after having been heated through in an oven, over a flame or in a double boiler, as is suited to the substance.

The oblong box has three partitions of wood - the middle space being the largest; for each of these spaces tiny mattresses two or three inches thick are made to fit the bottom and the top. They are filled with hay well pressed and have square corners, so as to occupy all the space. Common bed ticking or firm canvas is the most serviceable cloth to use.

For the sides a circle is cut to fit closely around the vessel, the rest of the space being made square like the sides of the box. It is filled with hay, leaving a round nest into which the hot vessel is put. The square pad for the top is placed over it and the top of the box is closed down.

The vessels should be enamel, straight on the sides and flat on the bottom, with only side ring handles for lifting them in and out.

A tight cover is essential to prevent escape of heat.

A coal-oil lamp stove, costing about seventy-five cents, should be kept for preparing food for the cooker, when fire is not needed for other purposes in the cook stove.

Nearly all kinds of food may be cooked in the fireless cooker, as even many kinds that require but a short time to cook are not injured by remaining in the slow heat for some time.

As there is no evaporation, just the right amount of water must be used.

Many kinds of food like green peas should be heated in hot water for about ten minutes, then be nearly drained and covered with hot milk before putting in the cooker. Butter should be added when opening to serve. They cook in an hour, but may be kept longer.

Green Beans

Green Beans may be cooked in the same way but are better cooked in water in cooker two or three hours, then, upon opening to serve, drain the water of adding the milk and butter. Bean water is liable to be strong.

Onions And Cabbage

Onions And Cabbage may be cooked like peas, but are best suited to hot salad as they are more serviceable but little softened or entirely raw.

Asparagus And Cauliflower

Asparagus And Cauliflower are cooked in milk like green peas.

Beets

Beets should be cooked in water in fireless cooker all day, then sliced and dressed with butter and lemon juice.

Carrots And Turnips

Carrots And Turnips may be cut in dice, cooked in water in double boiler for fifteen minutes, then be finished in milk in the fireless cooker, or they may be cooked soft in water in cooker and be drained and mashed for serving, they cook in one and one and one-half hours.

Sweet Potatoes

Sweet Potatoes may be cooked in water if not left too long, but they are better and have no loss of value when heated in the oven then baked in the fireless cooker. They may bake all day without injury. The sweet potato is deliriously sweet in this way.

Greens

Greens may be dropped into hot water for a time then drained nearly dry and left in the fireless cooker to be served with butter and lemon juice upon removing, but as they serve a better purpose if not softened entirely, they are easily prepared in a double boiler.

Dry Beans And Peas

Dry Beans And Peas cook perfectly in the slow heat of the fireless cooker.

Soups

Soups of all kind may be ready to serve with no care from the cooker.

Macaroni

Macaroni should be dropped into boiling water and put into the cooker. Upon opening to serve, butter, cheese, cream and tomatoes, may be added, allowing it to stand a short time for the cheese to melt.

Custard Puddings

Custard Puddings of all kinds cook nicely in fire-less cooker.

The cooker is especially adapted to rice and all kinds of cereals.

Oatmeal, Grits, Cream Of Wheat, Etc

Oatmeal, Grits, Cream Of Wheat, Etc, may be put into the cooker at night and be taken out hot and ready for breakfast. Cereals must be put into boiling water at first as explained later.

Many kinds of food may be reheated in the cooker also, or double boiler, to prevent waste and avoid frying in grease.

Boston Brown Bread, Corn And Graham Bread

Boston Brown Bread, Corn And Graham Bread are easily cooked after being heated through for one hour, by using the large vessels as a double boiler.