FUEL SAVING

Chronicle (Levin), 25 September 1946, Page 8

FUEL SAVING

GOOKING WITH LIMITED GAS OR ELECTRICITY. (Contributed by the Sarah Anne Rhocies Pellowship in Home Science.) * In tkesd days ef pefw6r tuts and gas siiortages- part of tne pfoblem of p're: paring a liot meal cah bfe ovefcom'e by u'sing a "iireless cooker" or "hay box." Questions are »sometimes asked td as trhether or not the homely hay box is really practieal. Soine housekeeperS ae knowledge that they only use it foieereals, for which they fmd it excellent, while others confess that aftef a few diseouraging attempts they have abandoned the idea of using it. This is altogether wrohg. The hay box, if well made^is oue df our gfeatbst sourcbs of fuel economy where thfe cooking of food is coneerhed; but if the codldng is to be suceessful, cardfui attention riiust be paid to ofe'rtain ullderlying prineiples. The hay box will iio moie brook careiess hahdling than will the edal oven or the oven of a gas or eleetric stove. » All the utensils .uSed must be equipped with tightly fitting lids. All food must have a eertdin ainount of prfeliminary cooking over the gas ring, dependihg oh the nature' of what is bfeing cooked. Important Rules. Food must be plaeed in the hay bo± while still boiling, and if for some rea son it is removed from the box before conipletion, it must again be brought to the boil before returning to the hay box. The wisest way to codk all eereals is overnight. Brought to the boiling point, allowed to cook for a few n^inutes and then put into the box, they will make a satisfactory appearanee next morning, only needing to be brought up to the boil again before serving. | The same method may be employed with dried fruits and vegetables, these being better for long slow eodking. No other inventioii of modern times makes more surely for economy, a faet that will be realised wheu it is remembered that it takes 25 minutfes or more steady gas to boil eereals in the ordinary way, and 5 minutes steady gas to boil tliem when they are to be linished by the hay b'ox. i All meat for boiling and stewing, including large pieces of meat and bacon, can not only be cooked suecessfully in tliis way, but Ihe hay box is ideal fof eheaper cuts of meat that may be tough, *or for tough poultry and game. The slow gradual cooking givdn to these, converts them into food that is tender,, and digestible. - A good rule for amateurs in hay box cooliery is to calculate how long meat would cook in the ordinary way, thefi allow it to do half the time oh the gas or lire and afterwards pack it into the haybox. As you get more aceustoined to using the box vou will iind that onethixd of the time allowed over the gas or electricity will be suflicient. The gfeat advantage, apart from fuel economy, is that the food will not spoil if left longer'in Ihe box than the appointed time. Directio'ns for the making and use of the hay bbx can be obtained from

the >S.A.E. Oiillee, Massey COllege, lJalmerston North. The price of the notes is sixpence per coi)y. j Curried Rabbit. | Here is a tasty way of dealing with the seasonable rabbit. Wash the rabbit well in salted water, dry it and eut it into jointsj Dip these into fine oat- _ meal, covering them evenly. Peel and ehop a good sized apple ahd onion. In the hay box pan- or easserole melt loz. of fat, and in it fry the pieces of rabbit, the chopped onion, add 1 dessertspoon of curry powder, add the apple, a little salt and i pint of stock and water. Bring to the boil and simmer f for 20 minutes. Add 1 tablespoon of chopped chutney, bring again to the boil, and put straight into the hay box. Leave in for three hours or longer. Add [ a few drops of -vinegar just before serving. Pieces of meat may be substituted for the rabbit if desired . | Stewed SKin of Beef. ' Cut 21b. of shin of beef int.o neat pieces; sprinkle them With vinegar, which helps to cut the fibres of the meat and then flour theiii. Put them into the hay box pan and add 2 carrots ahd 2 onions cut into slices, a seasonlng of pepper, salt and greated nutmeg, ahd enough water to cover the ingredients. Bring up to the boil and simmer for 30 minutes. Again bring up to the boil and put at once into the hay box. Give the stevv at least 4 hours and longer if convenient. Shin of beef should never be fried before being stewed, as the t'rying hardens the libres and makes it tough. Bacon-flavolirfed Swedes. Cooked in the ordinary way this vegetable uses a considerable amount of fuel. For hay box cOoking peel tlie swedes and cut them into dice about ij-ineh thick. Parboil these 20 to 30 minutes. according to the age of the swede; then drain away the water. Bring up to the boil, place at once in the hav box and leave for three hours. Remove the bacon rinds, drain the swedes and, if liked, mash the vegetables before serving. With Sausaiges. : Take 31b. of sausages and cut each sausage into three, crosswise. Put thfeni into the hay box pan. Parboil 21bs. of potatoes; remove the skins and slice; skin and slice three o-nions. Put half the potatoes on the sausages and then add> the onions, seasoning the layers with salt, pepper and chbpped parsley. Cover these with the remainder of the potato slice^ and over. all pour stock or water to nearly cover. Bring gradually to the boil aiid cook for five minutes. Put into the hay box and leave for three hours.