INQUIRY ANSWERED

Hawke's Bay Herald-Tribune, Issue 72, 12 April 1937, Page 5

INQUIRY ANSWERED

Fireless Cqoking Table A reader has very kindly answered the inquiry about fireless cooking saying that she very much appreciated the assistance given to her by a friend and so is anxious in turn to. pass the inf orui ation on. The following ia the timetable: — ' Time in Time Fireless on Fire. Oooker. Stews 30min. 3 to 4 hours Porridge 5min. 3 to 4 hours Boiled Meat .... 20min, 4 hours Eoast Meat, Veal, Pork 30min. 4 to 5 hours Boiled Hani (6 pounds) lhr. All night Bones and Stock 25min. „ (B) Fish ahd Pota- ' toes 5min. 2 to 3 hours GreenV egetables lOmin. 1^ hours (C) Cauliflower .... lOmin. 2 hours Carrots. Turnips lOmin. 3 hours Riue .......... 5min. 2 to 3 hours Semolina, Sago . 5min. 3 hours Fresh Fruit, Tapioca 4min. 1 hr. (D) A, B and C are-described as follow: A. — This may be cooked in the fireless cooker all night. B. — These should then be reboiled for 5 minutes and then placed in the cooker for another night. C. — Boil 10 minutes, strain, put into fresh boiling water, bring to the boil and place in the cooker. D. — For dried fruits they should be soaked in cold water for 12 hours first. Then cook 15 minutes and place in tlie cooker all night. NJB. — Meat. of any kind should' be be boiled first but simmered for the time given or boiled for the last 3 or 4 minutes.

Manchester Unity Oddfellows and candidafes for initiation are reminded that tlie Hastings Lodge will meet at the Oddfellows' Hall, Market street, to-morrow.