Evening Republican, Volume 20, Number 151, Rensselaer, Jasper County, 24 June 1916 — COOKING NOW EASY [ARTICLE+ILLUSTRATION]

COOKING NOW EASY

HAY-BOX AN INDIBPENBABLB KITCHEN ADJUNCT. Ito Use Helps Greatly to Offset the Burdens of Dear Fuel and Expensive Foodstuffs —Operation a Simple Matter.

Hay-box cookery is not a new Idea by any means, but recently it has had quite a revival, and in these times of dear fuel and expensive foodstuffs It is a boon and a blessing to the worried housewife. They are easily made at home and coat next to nothing. Purchase from the grocer a nice-sized box, say 28 Inches long and 22 inches wide and deep; if the box has a hinged lid, so much the better. This style of box can usually be had for a few cents. Line the box well with old newspapers; use several thicknesses, as it is important to stop up any crevice. In the center of the box place a piece of wood that will divide it into two. Fill each portion with hay; pack the hay in tightly, then In the center of each portion make a hollow or nest ready to receive the vessel containing food or liquid. When the vessels are in the box, cover the tops of them well over with hay, or, if preferred, a rough cover out of sacking can be made; into this pack some hay, sew up, and a cushion is ready to place on the cooking vessels; the lid is then closed down over al! and slow cooking will proceed for aa long as the box is kept closed. The box will last for years, and is no expense at all, save now and again renewing the supply of hay. Just the ordinary cooking utensils are needed, such as jam jars, casseroles, and stewing jars. ' All food put Tn the hay-box mustbe at boiling point when put in—if a continued slow cooking is desired. When cooking porridge, stews, etc., bring to the boil on the fire or stove; let it boil for five minutes, then put the vessel containing the food straight in the haybox, cover and close the lid. The food can then be left thus slowly cooking for hours without any attention, and it will not spoil. The cooking is excellent for porridge! it can be put in overnight, and in the morning will be found beautifully cooked and piping hot. For all food that takes hours to cook, such as lentils, peas, stews, soups, shin of beef, etc., this method of cooking should be employed. For business girls who have their best meal in the evening, nothing could be

easier or cheaper than to place the meat or soup in the hay-box and find it all ready to eat on returning home, and the method will appeal to all busy mothers and housewives, both as regards cost, efficiency and simplicity. There is no risk of fire, though, of course, care must be taken to see that there are no live sparks sticking to the bottom of the pans when they are put in the hay.

Hay-Box Cookery.