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Show Tho FipgIgss CoofcGr WHILE the flreless cooker saves on 1 tho fuel bills, it will not do away with them entirely; with most cookers the food must be heated before going Into thm, and with a few of them such dishes as corned beef and beans must be reheated re-heated perhaps two or three times. The cookor is almost magical. In some ways, but it must not be expected to prepare the dish, furnish the heat and serve tho meal. The first month wo used our flreless cooker we found our gas bill cut Just one-third. In six mouths wo had saved tho cost of tho cooker, and as long as the contrvance holds togcthor and It ought to last a lifetime it will mean so much clear gain to the family treasury. To the busy woman of to-day tho saving of tlnu Is aomotlmcs of even greater account than financial gain. The saving of food, too, 13 not a small Item. Nothing can possibly scorch or be overdone when prepared by the new mothod. I cook breakfast foods In a high pail, about the shape of thoso In which lard Is bold. I use this for tho reason that, vhile preparing the rest of the breakfast, break-fast, this rcceptaclo can be set Into the bottom of the double boiler, which it nearly fits. This requires but very little water, which bolls with tho" use of a minimum of gas and does not spatter all over tho stovo as It would If a larger pan were used. If tho food Is stirred well and 16ft to heat In thi3 way about ten minutes, it will he steaming hot and of a velvety consistency. con-sistency. As little liquid boils away, less water is required when cooking breakfast foods with tho flrolesa than by tho usual method. t 1 I reasoned that potatoes could not help being soggy when cooked in the flreles3. This Is not tho case, however, unless they aio loft too long Medium-sized Medium-sized potatoes, cut into halves, brought to a boll on the stovo and allowed to remain boiling a fow minutes, then removed to the cooker, will be dono In about one and one-half hours. At the expiration of that time turn them Into a colander, sprinkle over them a llttlo salt and set in a hot pluce to drain. Pork chops are greatly improved by long, slow cooking. Put six chops into a pail with a small onion cut into slices, cover with wator and bring to a boll. After removing the scum, rc place the cover and allow the meat to boll slowly for ten minutes, when the pall Is to be put Into tho cooker. When the potatoes are ready for the cooker, again bring tho meat to a boil, add one 'enspoon of salt; then back Into tho cooker It goes until about fifteen minutes min-utes before dinner Is served at noon. At that time put half a tablespoon of lard Into a solder and when It 13 hot placo tho meat in it. Brown on ono side, turn and brown on tho other, taking qaro not to burn; then pour over the meat half a cup of the liquor in the pall and let it simmer slowly. When this has cooked away add the same quantity of tho liquor again and con-tlnuo con-tlnuo so doing until tho meat la a golden gold-en brown nil the way through, when tho meat Is ready to be removed to a hot platter and gnrnlshod with parsley or peass. Thicken the gravy with flour paste and serve immediately. This cooking In the browned liquor Imparts Im-parts a peculiar flavor to tho meat. Macaroni and cheese, made In the cookor, was a delightful surprlBO to us. When I want tho dish for supper at six. at about two o.'clock I put the macaroni into boiling water with a teaspoon of salt. After it has boiled slowly for flvo minutes I put the pall In tho nest. About four o'clock, if I am at home, I drain and rinse the macaroni and put It Into the cheese sauce, which I prepare in the usual way. After being brought "to the boiling boil-ing point again, the pall is put back Into the cooker. Whllo putting on the rest of the supper, the macaroni and cheese, sprinkled with bread crumbs. Is browned In tho oven. The two-hour cooking In tho cheese sauco improves tho flavor of the dish. BERTHA BELLOWS STREETER. |