Evening Republican, Volume 21, Number 130, Rensselaer, Jasper County, 10 June 1918 — Some Fireless Specialties. [ARTICLE]

Some Fireless Specialties.

Here are some things that enn be cooked well In the tireless cooker: Cereals —Prepare as for the stove, but use one-sixth less water. Boil for ten minutes, or longer with coarser cereals. Place in the cooker boiling hot and leave six or eight hours or over night. Meats —Buy cheaper cuts. The fireless can make tough meat tender. Creole Stew. 1 pound lean beef or U cupful rice. 1 medium fowl. 14 cupful chopped on--2 cupfuls tomatoes. ion 1 cupful carrn*«» or 1 tablespoonrul rat. ofc-ra rut small. 1 teaspoonful salt. 1 cupful chopped sweet peppe-s. Cut the meat in small pieces or cut the fowl into joints. Melt the fat, add the onions, peppers, meat or chicken.

Brown for a few minutes. Put in cooking vessel with seasoning, rice, vegetables and one cupful boiling water. Simmer for one-half hour and put in fireless for three hours without the disks or two hours with /them. With chicken and okra this is the famous creole chicken of the South. Roasts —Sear the roast, season, place in the cooking vessel between two hot disks. Do not add water. Allow 25 minutes per pound. Soup stock—Cut up meat, crack, bones, and cover with cold water. Let it reach the boiling point, then place in cooker for several hours. Dried fruits and vegetables—Peas, beans, corn, dried fruit —soak in water until restored to the original size. Boil a few minutes and then keep in cooker six to twelve hours. Baked beans or peas are' especially good cooked in the fireless. For rhore recipes send to the department of agriculture for Farmers’ Bulletin 771, “Home-Made Fireless Cookers and Their Use.”