DEVICES AND UTENSILS FOR SAVING FUEL.—The pressure cooker (see Figure 17) in which a temperature higher than that of boiling water is maintained is a great saver of fuel. A food can be cooked in from one third to one fourth the usual length of time in one of these devices. Moreover, pressure cookers are especially valuable for high altitude cooking, where water boils at a temperature lower than at sea level.
The steam cooker (see Figure 18) is a fuel saver, when several foods are cooked at one time in it. Sufficient fuel for only one burner is required to operate it. The so-called clover leaf pans or utensils of such shape that two or three can be placed over one burner or heater save much fuel or current (see Figures 16 and 27.).
The fireless cookers described in Lesson XXII are practical fuel and heat savers.
STUFFED PEPPERS [Footnote 12: A choice of either Stuffed Peppers or
Butterscotch Apples may be made for this lesson.]
6 green peppers 1 cupful cooked meat, chopped 1 tablespoonful scraped onion 1 teaspoonful salt 2 cupfuls soft bread crumbs 1 tablespoonful butter or substitute
[Illustration: Courtesy of Toledo Cooker Co FIGURE 18.—STEAM
COOKER CONTAINING VARIOUS FOODS.]
Cut a slice from the stem end of each pepper or cut each pepper lengthwise in halves. Remove the seeds.
Mix the chopped meat, onion, and salt. Mix the bread crumbs and fat as directed in Stuffed Tomatoes. Combine the ingredients and stuff the peppers with the mixture. Place the peppers in a baking-dish or pan, and pour enough boiling water into the dish or pan to cover the bottom of it. Bake in a moderate oven (375 degrees F.) for 30 to 45 minutes or until the peppers are tender. Serve hot in place of meat.
If desired, 1/4 cupful fresh or canned tomatoes may be added to the stuffing mixture. Cooked rice may be substituted for the bread crumbs. A mixture of cooked rice and cheese sauce (see p 87) also makes a tasty stuffing for peppers.
If a slice is cut from the top of the pepper, it may be used as a lid to cover the pepper after stuffing.