Norwegian Cooking Box.
The costliness of electric heat forbids the housekeeper from using much of it. Her main source of heat must long continue to be the common fuels. These, however, thanks to cheap non-conductors, may be used with much more economy and comfort than of old. Take, for example, the Norwegian cooking box, steadily gaining favor in Europe and well worthy of popularity in America. It consists of a box, preferably cubical, made of closely fitted thick boards, with a lid which fits tightly. Box and lid are thickly lined with felt or woolen cloth, and filled with hay except where pots are placed. These pots, filled with the materials for a soup, a stew, a ragout, are brought to a boil on a fire and then placed within the box, its lid being then fastened down. For two hours or so the cooking process goes on with no further application of heat. To be sure the temperature has fallen a little, but it is still high enough to complete the preparation of a wholesome and palatable dish, with economy of fuel and labor, without unduly heating the kitchen.
Norwegian cooker.