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Show I. 1I1. W'tittrn Ntwiipr Union.) I would not If 1 could repeat A life which still la good and iweet; I ktep In age, ai In my prime, A not unclieerful step with time, And grateful for all blewlnir sent, I go the common way, content To make no new experiment. J. O. Whlttler. HAVE YOU A FIRELE83 COOKERT Any housekeeper In country or city cannot nfford to be without n cooker. . Tnc patented PJTSpSHflH oncs mn('c HaQfe! hold the heat for KSs22J roasting and bak-B. bak-B. M Ing are of course B the best, but one H H may make ono ip trapi a box, a candy pall or an old trunk. Tho outside cover should be tight and the packing material, any packnblo nonconducting material, like paper, excelsior, cork, sawdust or cca hay. In these days of economy a bale of hoy was placed In the woodshed of one country woman, she cut out a place for n good-sized utensil with a tight cover, made n cushion of buy and used that home-made cooker all the season, then the cow ate It. Surely tlili Is n good type of economy. If a box or pall Is to be ued, pnek the lining firmly nround tlie utensil to bo used. One which Is tapering toward to-ward the bottom removes better from the well. Make a collar of cardboard to fit the top and leave space to slip the pall In and out cnRlly. For a cushion use any of the nboe material. If the well or pocket to bold tlie pall Is lined with asbestos paper It will save heat. Cereal cooked In a tireless If one has aoopstoues to put Into the cooker or If not set Into n dish containing boiling boil-ing water, will be cooked much better, tastes better mid Is much ionic whole-somo whole-somo than the twenty minutes to a half hour usually given such dishes on the stove. (Jet the cereal cooking at night and when boiling hot put Into the cooker. In the morning Just reheating re-heating Is all that Is needed to .sme a hot well-cooked food. The soap-stone soap-stone dish which may be used In tho fireproof cookers Increases the heat as It can be heated hotter than the boiling point and when shut up In the cooker tetalns bent six to eight hours. Let It get ery hot but not red, for fear of crncklpg. Place one nt tho bottom nnd ono on top of a dish of meat and one may bnko any roast to a turn. Hrends, pies, puddings and cakes may bo baked equally well. |