Tea and coffee, like all stimulants, should be used only in moderation. The use of either by children or dyspeptics is not to be recommended. Pure water is the best drink ordinarily for everybody. Most people prefer cold water, as it is not so insipid as boiled, but a cup of hot water taken in the morning on arising and one at night just before retiring will prove of benefit to sufferers from dyspepsia or indigestion.
THE FIRELESS COOKER.
The idea of the fireless cooker is an old one, bringing things to a boil, placing into a box of hay and leaving for a few hours to cook—that method has been used by housewives in some European nations for a good many years.
The cooker is, of course, made upon the same principle as that almost indispensable article, the refrigerator. Instead of retaining the cold and keeping out the heat, the fireless cooker does the opposite by keeping food which has been brought to a boiling point at a temperature high enough to continue the process of cooking for many hours.
Every one has wrapped up ice in a newspaper or carpet to keep it from melting. In making the fireless cooker the material used for packing around the boiling food is paper, hay, wool or cork, because any one of these things is a poor conductor of heat—that is, the heat can not go through them easily. Though there are many makes of fireless cookers on the market, a home-made one will serve the purpose just as well, and for the convenience afforded requires a comparatively small amount of time and material.
A HOME-MADE FIRELESS COOKER.
Materials required: A box or barrel, one pair of strong hinges, a hasp, material for stuffing, one or more large pails, one or more small pails or pans, muslin—1½ yard or more, depending on size of box; a cooking thermometer, heavy pasteboard, brown paper, tacks and screws.
The box selected may be an unpainted one, to be had from most any store for a few pennies, but the boards should be heavy enough to put on hinges and a hasp. It should be four or five inches larger than the kettle it is to contain. The easiest stuffings to procure are hay, excelsior, or paper; among others which should be covered to keep them in place are wool, mineral wool, cork, sawdust and cotton. If hay is used, it should be soft.
The best shape for the cooking utensil is a pail about the depth of its own diameter; the sides should be straight and perpendicular to the bottom, and the cover should fit securely in place. A smaller utensil may be used inside the larger one; a pudding pan serves the purpose, resting on the rim of the pail. Care should always be taken to have covers that fit snugly on any pans that are used in the cooker. Aluminum ware makes the best utensil, though enameled ware or agate ware may be used. A six-quart pail with a pan to fit inside of it is a good size for the ordinary family.
It is best to line the box and cover with a thickness of heavy paper or several thicknesses of newspaper; asbestos sheeting may be used instead of paper. Now pack in the box a firm layer of packing material about four inches deep, not less; this must raise the cooking pail to within three to five inches of top of box. Place utensil in middle of space on this layer and pack around it closely until level with top of the kettle. When it is removed a hole will be left just large enough for it to slip into again.