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Show (T "' WELL COOKING BY MRS. MARGUERITE MICKELSEN N A S Home and Food Editor Idle on the back of many a kitchen range stands one of its most economical, useful and convenient parts the deep well cooker. Household equipment specialists of the U. S. Department of Agriculture suggest that the many families who need to save on the cost of food and also the electricity or gas for cooking would be wise to make more use of that covered kettle fitted into an Insulated well. As a start, they suggest reading about it ' Other uses: Popping corn, sterilizing baby bottles or canning can-ning jars, overnight slow cooking cook-ing of breakfast cereals. As long as a steady stream of j steam rises from the kettle, several sev-eral different foods may cook in it together without mixing flavors. Thus a pot roast or stew with vegetables may simmer sim-mer in the lower half of the kettle while above on a trivet or rack a pudding may steam-cook. steam-cook. To keep flavors separate, separ-ate, don't turn off the heat until the food is removed from the kettle. If the cooker must be opened during cooking, turn up the heat for full steam. When heating rolls or baking potatoes in the cooker, set them on a rack on the bottom and away from the sides of the ket- i tie to prevent scorching. in the booklet of directions that comes with the range. This thrift cooker is ideal for such budget items as the less tender cuts of meat, dry beans or whole-grain cereals, for example, ex-ample, which need long, slow cooking. In the insulated well these foods can cook to delicious deli-cious tenderness with the minimum mini-mum of fuel and without the need for frequent watching to prevent scorching. The well can save fuel by cooking a whole meal together, or by pinch-hitting for the oven when baking a few potatoes or heating up a few rolls. It is ideal for simmering soups or for steaming puddings, brown the oven makes it convenient bread or custard. The depth of for steaming bulky vegetables like corn on the. cob, or kale or other leafy green vegetables. |