Show home course in domestic domes A x science VIII vill useful labor saving devices by EDITH C G CHARLTON in chui charge el of domestic economy iowa state college copyright 1910 by americas press fit association baa has always alays been hampered to a certain ex tent by tradition and some su so until recen few women thought of making line Im stica estloa tlona for themselves mg regarding arding ques eions in housekeeping the word vord of boine some great grandmother being usually sufficient itie the fact that the grandmother bad had no opportunity to study the laws lais or of kiture ua as seen lu in the ordin ordinary arN process ot of living did not disturb the average woman oman a faith in her opinion hut lint now a chance change 1 is gradually moving across the country and tho the up to date r la is alive to anything which hibb suggests sug gesta lin tin praed nud and methods ot of work abbe will investigate new plans and try suggestions which scein to offer olter greater facility I 1 her work ork hut but there la Is yet in lit our mh t the con vc aishe 1 14 blow to adopt nen net file iii eoda ads or to too provide new and etter letter equipment for her work i iaz I 1 rw f I 1 I 1 0 chere may be unit often Is another reason besides conservatism which makes her hesitate tate to bauge llauge her mode of work it la is because the mu m u who are the money ernen are often averse to spending any eura sum of money for bouse house equipment not being familiar wih the details of domestic work and oaring baring larger interests in their own business they ire jre very apt to think women can get along with ith almost anything or rather they think that bouse housework vork lao an be b accola iab any sort of tool tools a woman to ail ask for or what shi needs or sometimes she be will not accept modern inventions 1 trev tire offered to her unit and now at of 1 d I then we me and oue one who aul wul not cot use stiem when they are actually in her possession po it Is not always easy to tell jim u abere here the fault lies iles or what it Is but utie one thing la 13 certain his been less advance in house leeping during the laet last twenty five at nil than but been made wade by any other industry agriculture as it 0 is to carried carr lel ou on at present pre ent ts is no to more like fa tannins rating twenty tire years ago ban than truck 1 lit like ranching if the same interest tiKe reet bad been taken in bouab household id affairs there might bare have been similar advancement in that most important IMP of all industries I 1 here are numerous inventions invention i on the ni for housework easier situe onie of them are valuable and ottem are worse than un an implement after it baa has dicea given a fair trial la is found to be a saver of both time labor and energy it la 13 not worth bouse house room the handy hand fireless Fir lt cooker the roost most useful articles that nae have ben brought into the ditc kitchen b e a the last fast fire years is 1 the ure fire pegs cooler cooker or us as it was as first named the I 1 hay bay box ahe conception of the firt unless less cooker Is a very old one as some of the primitive races knew all 1 about and practiced the an art of or cooking cooling after offer this manner hut but it was forgotten or by civilized cirl ilzel people until a few years back now ow tue tile I 1 nay hay bos tins proved itself eo so usef useful ul as aa u economy of and fuel that it has colne to atay stay there are some hand han douie ome crees ou on the mar ket that can te t e purchased for the moderate price of f fi oin orn 8 to 10 and 80 and perfect are they bat that freezing steaming ad aid roasting can be accomplished at the batra u time in the three sp arite compartments coMPartment 4 on several occasions I 1 have frozen a maus mousas se in one compart steamed corn bread la in the second and cooked meat in the third at the same time and have had each dish done to a turn full when it was for the table U mill lib the additions of the thil toot hot BOOP stones that are included lo 10 some cooker erg neat may be roasted and nd breud calko and pie pies baked balked most successfully cess fully without requiring the slight cot litten tiou after they are put in the baker I 1 knos no housekeeper v 0 doea does all her baking aad and roasting with the help of a tireless cooker and a fl relena baker baler and a two burner gasoline store she sh has tins proved luo too that tut she he am elishes more work with better results at about one halt half the co 5 t ut of fuel and amle as much saving of tier 0 own n time tied and labor as when she us used ed a clasa class coal range keally really the term tireless cooker coker Is a misnomer and a much touch better name would be haat retainer for there must first be heat beat enough nough to bring whatever is 1 to be cooked to the boll ing point or until it baa has been heated to at leist abo degrees this can be act accomplished over any klud kind of fire then the heat Is simply by the cooker for Ei several everal hours or until the cooking Is cor cou plated the homemade cooker I 1 it t Is rot necessary essary to buy a cooker cooler though one or more should be included in every eiery up to date kitchen equipment very satisfactory Is onea ones havo have been made out ou of a wooden box or pall lined carefully with bay ba excelsior or paper which is covered with outing flannel or ns bestus leaving a n bole hole in tho the center to fit closely around the utensil in which the food Is 1 cooked the principle involved in using the cooker Is 1 that the receptacle Is made ot of and lined with some I 1 material which holds the heat beat in to the food until it Is 1 cooked for this rea son a box barrel or pall Is used for the tile outside part luta is 1 lined arr harv or four inches thick with wool woo paper excelsior or in some cases nith exhausted air A space Is left lo 10 the center which fits closely around the covered granite utensil lo 10 which food Is cooked A padded over tover alt fits S tight over the top of the cooker thus thu allowing no chance for the outside air to enter or the heat beat to escape the temperature the food material is 1 when it Is put into the cooker will be retained for several iners and the tall fall in temperature Is 1 very gradual the principle the same for freezing as in ili cooking it low temperature being retained it tt ian faia is a high degree of heat in the baker baler two mo arc are heat ed pd for of minutes directly over the fire and then one Is placed above and the othir below the article to be he baked cooking cereals in the tireless fireless the tireless cooker Is 1 especially adapted for foods that require long alow slow cooking but la Is not intended tor for articles which require rapid boiling lit it Is particularly well ell suited for cereals of all kinds because the princa pie underlying t the h e cooking ot of nil all starchy foods la Is that it should be slow thorough and prolonged in to a previous article the statement was nas made that the breakfast oatmeal may be cooked in the tireless cooker the directions i for doing this are na as follows to two cupfuls of boiling water nod add one teaspoonful spoonful lea of salt snit mir in to bradu ally one cupful of oatmeal let it boll directly over the are tire for tire minutes then place in to the cooker cooler for eight hours or overnight 1 the oatmeal Is cold in the mor morning tiling reheat over hot ater many persona persons are familiar with the construction of the tireless cooker but are not quite eure sure how bov to use one or such a few general rules may be helpful some gan general oral direction directions As there Is no evaporation in the cooker use lesa less water with cereals of any tiny kind bille bile cooking the food oer the lire fire leave the i easel essel uncovered this will permit the gases formed in cooking to escape chis 1 his la Is particularly necessary in preparing thicken chicken and other meats for the looker cooker if it the granite utensil used in the cooker Is too large for the amount of food use a smaller vessel in which to took cook the food and set it inside the larger larler utensil surrounded by hot water 10 insure perfect success there bould should be two 10 vacant spaces in the cooker or utensil this a method of cooking Is 1 splendid for chicken fricassee stews ot of all kinds pot roasts soups and for or any 3 neat meat dish which bleb requires slow cook ing as it the piece or of meat Is 13 large re u herting le after it has been I 1 in n the choker four for or five hours and aud then men coo con the cing four or tire hours longer will give better results the length of tine time the food la is to be cooked over the ire tire depends on tt tri 1 size and nature ot of the food A teu pound ham hain should simmer never boll boil for about forty minutes and cook in the booher u teu houra hours with a sec ond reheating after the first four hours the tireless cooker Is not intended for fresh vegetables of any kind these ua lis previously stated require lipid cooking cooling which aich cannot be etl in it if it the potatoes are cook ed la in it they are eure sure to be heavy and more jr ir less batery if meat Is 1 liked brown this should be done before or after being put into the cooker practical cooking utensils steni the variety and kind ot of tite n utensils to be used in the me kitchen arc are a iwans an intyre og ng topic to all good eo 1 bouse house abere Is only one point polut to emphasize in equipping n kitchen hen and that 13 1 thit the best material mater Is none too good also the extent of tho equip anent should bo acquit 11 to the th needs of the housekeeper I 1 havo have been in many kitchens where the utensil 3 were nere la to such a condition ao so insufficient in kind and number that I 1 was not surprised to hear bear the roman say she he i disliked to cook or that she ib WM ID sill ful cook |