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.
