PRACTICAL SUGGESTIONS FOR USING A FIRELESS COOKER
While success in using a cooker is reasonably sure if directions are clear and detailed, and can be followed exactly, yet it is well to understand, in a general way, the conditions of success in order that a deviation from directions, if such should ever be found necessary, will not mean failure.
As the cooking depends upon the retention of heat, it stands to reason that there must be heat to retain. A pint of food does not contain as much heat as a quart, even though both be of the same temperature to begin with. This can be demonstrated by setting a pint and a quart of boiling water side by side. The pint will lose its small amount of heat and grow cold much sooner than the quart, with its larger amount. After an equal time eight quarts of food in the cooker have been found to register 15 degrees Fahrenheit higher than one and one-half quarts, other conditions being the same. This explains the failures of some beginners which are due to the fact that such a small quantity of food was taken that there was not sufficient heat to begin with. Obviously this danger is less with foods requiring only a slight cooking, since, even with small quantities, some time elapses before the food grows too cold to cook at all.
The total quantity of food is, therefore, seen to be an important factor in success. The larger the amount of food, the higher the temperature will be at the end of a given length of time. Where the amount is very large, as in the case of hotel and institution cookery, this gain is so great that the time required for cooking is materially reduced.
The proportion between the amount of food and the size of the utensil in which it is cooked is equally important. Experiments have shown that one and one-half quarts of water, in a pail just large enough to hold it, will register 15 degrees Fahrenheit more than the same measure of water in a nine-quart pail at the end of an hour; while at the end of twelve hours there is 28 degrees of difference. It is thus seen that a well-filled kettle is more likely to cook successfully than one partially filled. When it is impossible to cook in a smaller pail, and thus avoid vacant space in the kettle, the difficulty may, to some extent, be offset by using a pan for the food with sloping sides and broad rim, such as a “pudding pan,” which may be set into the cooker-pail and, by resting upon its rim, will be suspended in it. This arrangement admits of filling the lower part of the pail with boiling water or with boiling food, in case a second kind of food is to be cooked for the same length of time.
Space between the pail and packing material is also likely to be disastrous, so that it is not advisable to try to use a small pail in a “nest” made for a large one without the “space adjuster” described on [page 22]. Even the space which results after a short use of a newly packed box will be sufficient for the escape of some heat and should always be filled in.
Place the cooker near the stove, since it is important to transfer the food very quickly from one to the other. The cooker should be open, the cushion removed and everything in readiness before the food is taken from the fire; then, before it has time to stop boiling, it should be in place in the box. Loss of time at this juncture owing to uncertain movements is a fruitful source of failure among beginners.
Keep the box tightly closed from the moment the food is put into it until it is entirely done, as if for any reason the box is opened before the appointed time, the contents must be reheated to boiling point before being replaced.
The time for cooking foods on the stove, previous to putting them into the cooker, is usually very short. Food in large, solid masses, as ham, pot roasts, moulds of bread, etc., must be boiled until thoroughly heated to the centre, obviously requiring longer boiling the larger and denser the pieces are. Food that is broken and less compact will be readily penetrated by heat and will be boiling hot nearly or quite as soon as the surrounding water. Such foods need only a moment’s brisk boiling before being put into the cooker. Cereals, although in fine particles, easily settle into a dense, impenetrable mass during the long period of undisturbed cooking, unless boiled until they are slightly thickened.
The length of time for cooking in the cooker depends upon several factors: (1) the kind of cooker, whether well or ill packed, and whether good or poor insulating material is used; (2) the skill of the cook in getting the kettle into the box quickly; (3) the amount, toughness, density, and size of the pieces; (4) whether hard or soft water is used. If hard water is used foods require more cooking to become tender than with soft water. Hard water may be softened, however, by the addition of a little baking soda. The time given in this book is adapted to a home-made cooker, well packed with any of the materials suggested in the section giving directions for packing the cookers. With some commercial cookers a shorter time may be sufficient.
It is frequently stated that few foods are injured by overcooking, but while this is true of a great many foods, it has not proved to be the case with all. Potatoes, rice, custards, raised mixtures, such as dumplings, suet pudding, and brown bread, as well as many other foods, are decidedly injured by overcooking. The recipes generally state the minimum and maximum time which each food should have. This information will also be found easily accessible in the [classified index]. There is danger in leaving meats or soup stock or even cereals in the cooker long after they have cooled down, as they will be likely to spoil.
Needless to say, careful reading of all the directions given, and following them in every particular, will be necessary until one becomes well acquainted with this novel method of cookery. Mistakes in temperature tests, in measuring, in time, and in other conditions, may result in failures, which must not be imputed to the cooker, but to the cook.
It will probably not be long, after the first experiment with a cooker, before several compartments are fitted up; in which case it is difficult to remember what food is in each and at what time it is to be removed, since it is left for so many hours. To meet this difficulty a slate, hung in the kitchen near the box, will be found a great convenience. It may be permanently ruled and arranged in the form of a table, to be filled out with pencil. A good form to use is the one given below. The compartments may be numbered or described.
| Compartment | Food | Time put in | Time for removal |
|---|---|---|---|
II
THE PORTABLE INSULATING PAIL
A cheap, portable retainer, for keeping food hot or cold on picnics, automobile trips, and other outings, will be found a great convenience and will fill a long-felt want. Tight-fitting covers, fastened in place, will be necessary to keep food from spilling; and very cheap, easily obtained insulating material should be used for these pails, so that in case the packing becomes soiled it can be discarded without loss. Newspapers, hay, or excelsior are best for the purpose. The object in using such pails is not to cook the food, though this might be done if the inner pail were small enough or the outer pail large enough to allow of sufficient insulation, but to keep food already cooked, or nearly cooked, at a temperature which will make it appetizing. For this purpose a couple of inches of insulation, with such materials as those suggested, will answer very well. If an ordinary fibre or wooden household pail is used, this will carry two or three quarts of food. Take for the inner utensil one just large enough to hold the food, and pack the outer pail to accommodate it, like any hay-box or cooker. If designed for frequent use it will pay to make a fitted cushion, but for a single occasion it will not be worth while to take this trouble. Any small cushion or pillow can be used, merely turning the corners under, if it is square. In order to protect it from danger of becoming soiled, lay a number of thicknesses of newspaper over the inner pail before putting on the cushion. Be careful to pack it so that the cushion will fill the upper space completely. A cover must be found for the outer pail, and if a wooden cover is not at hand, a round tray or large kettle cover that will fit it may be utilized. A butter pail, tin pail or candy pail will have its own cover.
To fasten the covers on, tie a loose slip-knot in the middle of a piece of very strong twine ([Fig. No. 6]:1); before pulling it up tight, slip the noose over the cover of the pail and draw the remainder of the knot out till it is loose enough to go around the pail. If it is placed under the rim near the top of the utensil, or under the fastenings of the handle, it will be held by them from slipping off. Then draw the knot up tight, and tie the two ends of twine over the top. ([Fig. No. 6]:2.) For greater safety, especially on the outer pail, it will be well to use two such strings, placing the loops at right angles to one another. Soft copper wire might be used for this purpose instead of twine. When the food is in the inner pail, tie on the cover, put it again on the fire until it is boiling hot, and place it quickly in the insulating pail. More than one kettle of food may be placed in the pail if there is room. Food thus insulated will keep hot for hours, even in cold weather.
Figure No. 6.
1. Method of tying slip-knot. 2. Method of tying the cover on a pail.
Obviously, this arrangement will work equally well in keeping cold foods cool in summer, such as ice water, or cool drinks. Even frozen creams and ices, if packed well in a mould, covered tin pail or can, sealed and surrounded with a small quantity of ice and salt, and the whole thus insulated, will keep for many hours. To seal the mould, dip a narrow strip of muslin in melted fat and lay it quickly over the crack between the cover and mould.
III
THE REFRIGERATING BOX
As we have seen in the case of the insulating pail, the principle involved in cooking by retained heat may be reversed, and the heat may, by similar means, be excluded from foods which are to be kept cold. Ice-boxes and refrigerators are made with this end in view. They are constructed with heavy walls, usually, if not always, with an interlining of some non-conducting material, to exclude the heat of the atmosphere. Where such an article is needed permanently, or for large quantities of food, the various refrigerators on the market are better adapted to the purpose than a home-made box. But, in cases of temporary necessity or to supplement a refrigerator, the home-made refrigerating box will doubtless find a use. Ingenuity will suggest variations in the manner of applying the principle of insulation to keeping foods cold, but by way of suggestion two forms of refrigerating boxes are described below.
Refrigerating box packed with three crocks.
Take three or more stoneware crocks with well-fitting covers of the same material. The size of the crocks must be determined by the quantity of food to be kept. Good results in the way of temperatures have been obtained with those holding a half gallon, but the amount of food accommodated in them is, of course, small.
Proceed exactly as for packing a cooker, except that the crocks must be set in place so that all of them touch the central one, which is to be filled with ice.
Although any insulating material suitable for cookers will answer for a refrigerating box, sawdust will be found the easiest to handle, for the reason that its fine particles will more readily fill the acute angles between the crocks, which must be carefully packed or the insulation is not complete. It will be best to make one narrow cushion that may remain in place over the central crock, except when the ice is to be renewed, and two others, each of which can be removed singly when the crock under it is to be opened. Put the food into dishes or pails that can be removed with it and washed. This will obviate the necessity for taking out the crocks frequently and will mean a considerable saving of ice. In lieu of one solid piece of ice, broken pieces will be found to answer excellently. Fill the ice-crock as full as possible, and do not open it until it needs refilling. A little observation of your own individual box will be necessary to tell you just how long your crock of ice will last. It will probably be safe, in any case, to leave it two full days after filling it before opening it. If no foods that have not been reasonably cooled are put into the refrigerating box it is possible that the ice may last three or four days.
Aside from the efficiency of the insulation, the consumption of ice will depend largely upon the amount and temperature of the food in the other crocks and the frequency with which they are opened to the warm outside air; therefore chose as cool a place as possible for the box to stand, and open it only when necessary. Try to think of all the articles you want from it before taking off the cushion. Better results in the way of temperature can be obtained with these boxes than with many commercial refrigerators, although the skill and care in using either will be a large factor in the economy of ice. When it is necessary to open the box, let it be for as brief a time as possible, as every moment that it is open means an increase of temperature and, consequently, a loss of ice.
Another variety of refrigerating box may be made by thoroughly insulating a tin pail partly filled with ice, or a bread box, containing a crock for ice. Allow the same amount of insulation as that called for with the various packing materials used for hay-boxes or cookers, and pack them similarly. It will not often be necessary to remove the inner box if care is taken in handling the dishes of food; but when it is to be scalded, take it out, wash it well, boil or scald it with soda and water, and cool it again before replacing it in the packing.
IV
COOKING FOR TWO
While the fireless cooker is, perhaps, especially adapted to families of average size, or larger, there is no reason why small quantities of food cannot be equally well cooked, provided the cooker is properly made with that in view.
A large utensil will involve a great waste of gas and time, for in every case it will be necessary to heat a considerable quantity of water which is only required to fill the utensil. Select, instead, a two-quart pail, pack it very tightly in a moderately small box, allowing, however, the requisite thickness of insulation (see [page 16]). This will be suitable for much of the cooking to be done, such as vegetables, steamed breads, etc., that are cooked in much water; but for such articles as oatmeal, stews, puddings, and some vegetables, use a small pudding pan, just fitting into the pail and resting on its rim, with a cover that will closely fit the pan. The pail must always be filled with boiling water or food to touch the upper pan, and if these conditions are fulfilled and the food is put quickly, and while boiling hard, into a cooker which stands close to the range, it will be found to cook as perfectly as larger amounts. Two kinds of food can thus be cooked at once, but, when only water is used in the lower pail, it can be kept in the cooker during the meal, and will be hot when the time comes for washing the dishes.
The fact that almost all the recipes in this book tell the number of persons which they will serve will make the quantity to be cooked easy to ascertain. Where articles are to be cooked in moulds, as steamed breads, puddings, meat loaves, etc., one-half pound baking powder cans may be used. It will be safer to test them to see whether or not they leak. The only change in the method of cooking such dishes that will then be necessary is shortening the time of boiling previous to putting them into the cooker. Small cuts of meat will also require shorter preliminary boiling. One-half the time given will be found sufficient. The great majority of dishes may be cooked as directed in the full-sized recipes, without any change on account of the small quantity.
For such purposes as preserving and baking (see [page 228]), a large pail will be needed, even by a family of two, and it is suggested that the cooker be packed first to accommodate such a pail, and the box then be made to receive also the two-quart pail by means of the space-adjuster described on [page 22].
V
MEASURING
All measurements given in this book are made in standard half-pint cups, tablespoons, teaspoons, quarts, pecks, etc. The dry materials are leveled even with the top of the cup, spoon, or other measure by filling it heaping full, then pushing off with a knife that which lies above the top. When held level with the eyes, nothing should be seen above the cup or spoon, and yet the receptacle should be completely filled. Where standard cups, with divisions in thirds and quarters, are not to be obtained, it will be better to use a straight-sided glass if one can be found which holds an exact half-pint. It will be easier to get an accurate half or third of a cupful in such a measure than in one which grows smaller at the bottom, as most cups do. A cupful or spoonful of liquid is all that they can be made to hold.
Such materials as flour, powdered sugar, mustard, meal, and others, that pack as they stand, should first be sifted or stirred up, and must have any lumps pressed out. Do not shake such materials to level them, or they will settle and the measure will be incorrect. Half cupfuls or other fractions of a cupful of dry material, fat, etc., may be leveled with the back of a tablespoon.
To measure fractions of a spoonful, whether a teaspoon or a tablespoon, fill the spoon, level it, then with a knife divide halves lengthwise of the spoon; quarters crosswise of the halves; eighths by dividing these in halves; thirds crosswise; and sixths by dividing the spoon first in halves, then in thirds across the halves.
VI
TABLE OF WEIGHTS AND MEASURES
| 2 | Cupfuls of granulated sugar | equals | 1 | pound | ||
| 1 | Tablespoonful granulated sugar | equals | 1⁄2 | ounce | ||
| 2 | 2⁄3 | Cupfuls of powdered sugar | equals | 1 | pound | |
| 2 | 2⁄3 | Cupfuls of brown sugar | equals | 1 | pound | |
| 3 | 1⁄3 | Cupfuls of bread flour not shaken down | equals | 1 | pound | |
| 1 | Cupful of bread flour | equals | 5 | ounces | ||
| 3 | 1⁄3 | Tablespoonfuls flour | equals | 1 | ounce | |
| 1 | Pint of milk or water | equals | 1 | pound | ||
| 2 | Cupfuls of solidly packed butter | equals | 1 | pound | ||
| 2 | Tablespoonfuls butter | equals | 1 | ounce | ||
| 2 | Cupfuls of solidly packed lard | equals | 1 | pound | ||
| 2 | Cupfuls of chopped meat | equals | 1 | pound | ||
| 1 | 7⁄8 | Cupfuls of rice | equals | 1 | pound | |
| 1 | Cupful of rice | equals | 8 | 1⁄2 | ounces | |
| 1 | Cupful of raisins | equals | 7 | ounces | ||
| 2 | 1⁄4 | Cupfuls of raisins | equals | 1 | pound | |
| 3 | 1⁄5 | Cupfuls of currants | equals | 1 | pound | |
| 1 | Cupful of currants | equals | 5 | ounces | ||
| 2 | Cupfuls of hominy grits | equals | 1 | pound | ||
| 2 | Cupfuls of samp | equals | 1 | pound | ||
| 1 | Cupful of split peas | equals | 8 | ounces | ||
| 1 | Cupful of dried beans | equals | 7 | 1⁄2 | ounces | |
| 1 | Quart of bread crumbs | equals | 7 | ounces | ||
| 1 | Cupful peanuts, chopped | equals | 5 | 1⁄2 | ounces | |
| 1 | Cupful prunes | equals | 6 | 1⁄2 | ounces | |
| 1 | Cupful dried apricots or peaches | equals | 6 | ounces | ||
| 1 | Cupful macaroni | equals | 1⁄3 | pound | ||
| 1 | Cupful oatmeal | equals | 4 | ounces | ||
| 1 | Cupful cornmeal | equals | 6 | ounces | ||
| 8 | Medium-sized eggs in shells | equals | 1 | pound | ||
| 1 | Medium-sized egg in shell | equals | 2 | ounces | ||
| 10 | Medium-sized eggs (broken) | equals | 1 | pound | ||
| 1 | Cup almonds, blanched and chopped | equals | 5 | ounces | ||
| 1 | Square Baker’s chocolate | equals | 1 | ounce | ||
| 2 | 1⁄8 | Tablespoons salt | equals | 1 | ounce | |
| 4 | Tablespoons pepper | equals | 1 | ounce | ||
| 2 | 1⁄2 | Tablespoons ground ginger | equals | 1 | ounce | |
| 2 | 1⁄4 | Tablespoons ground cinnamon | equals | 1 | ounce |
VII
TABLE OF PROPORTIONS
Batters; 1 cupful liquid to 1 cupful flour.
Muffin or cake dough; 1 cupful liquid to 2 cupfuls flour.
Dough to knead; 1 cupful liquid to 3 cupfuls flour.
Dough to roll out; 1 cupful liquid to 4 cupfuls flour.
6 teaspoonfuls baking-powder to 1 quart flour, if no eggs are used; or
11⁄2 teaspoonfuls baking-powder to 1 cupful flour.
1⁄2 teaspoonful soda and 1 teaspoonful cream of tartar is about equivalent to 2 teaspoonfuls baking-powder.
1⁄2 cup liquid yeast equals 1⁄2 dry yeast cake, and 1⁄4 compressed yeast cake.
1 cupful liquid yeast, 1 dry yeast cake, or 1⁄2 compressed yeast cake to 1 pint liquid if bread is raised during the day.
1⁄2 cupful liquid yeast, 1⁄2 dry yeast cake, or 1⁄4 compressed yeast cake to 1 pint liquid if bread is raised over night.
11⁄2 teaspoonfuls soda to 1 pint thick, sour milk.
11⁄2 teaspoonfuls soda to 1 pint molasses.
1 teaspoonful soda to 11⁄2 cupfuls thick, sour cream.
1⁄2 cupful corn-starch to 1 quart milk for blanc-mange.
1 teaspoonful salt to 1 quart soup stock, sauces, etc.
1⁄8 teaspoonful pepper to each teaspoonful salt.
2 to 4 egg yolks to 1 pint milk for soft custards.
2 or 3 whole eggs to 1 pint milk for cup custards.
1 teaspoonful salt to 1 quart water for boiling vegetables, meats, etc.
2 tablespoonfuls flour to 1 cup liquid for white sauces and gravies.
3 tablespoonfuls flour to 1 cup liquid for brown sauces.
Whites of 8 eggs make 1 cupful.
3 teaspoons equal 1 tablespoon.
16 tablespoons equal 1 cup.
2 cups equal 1 pint.
VIII
SEASONING AND FLAVOURING MATERIALS
Having always to substitute a familiar and time-worn flavouring, which is in the house, for the newer and particular flavour called for and required to give the distinctive “tang” to a dish, is what gives some people’s cooking a monotony that is no easier or less expensive to produce than a variety, if only the kitchen is as well supplied as it might be. Many different recipes can be made, using the same ingredients as a basis, by changing the flavouring, as in stews, cakes, etc. Macaroni and rice admit of a wide range of variation.
For the housekeeper who does not want all her cooking to taste alike, it will be found convenient to have always on hand a variety of flavouring and seasoning materials. A list is given below of the ones frequently called upon in this book; those which are commonly used in sweet dishes being grouped together, and those used in savoury dishes, such as soups, stews, etc., although in some cases these are used interchangeably: