Home Makers' Column

White Ribbon, Volume 18, Issue 7, 1 August 1946, Page 7

Home Makers' Column

The Hay Box. Have you ever tried to make yourself a hay-box? You have no idea un|fSS you have used one, of how useful such a possession is.’ It makes it possible to go to church in the winter in the morning, and conic home to a hot dinner, nicely cooked and ready. Through it you can leave your evening dinner to attend to itself when you eo to town in the morning, have a light lunch there, go to your meeting or ,ther engagement, and reach home knowing that all you need to do is to bring your containers up to boiling point again, which will only he a matter of minutes, and dinner will be ready. I have used one for the past two "years, and it has proved itself a real boon, as well as a good piece of fuel economy.

To Make. Procure a good strong packing case about four feet long and eighteen inches wide, and twelve to eighteen inches deep, Get the handy'matt of the family to put castors underneath. This will save a lot of trouble in handling. Have the lid made to fit very closely, with hinges and a Hasp for close fastening down. Then line your box with good strong brown paper, fitting it into the corners so that no open

space is left. Fill the box with hay, or, if this is not procurable, with straw. The latter will do. but is not quite so good as hay. Pack it into all corners very tightly, making sure that it is solid, and not having open spaces here and there. Then, carefully work the top into two sockets or nests to fit the food containers you will use, still keeping the hay solidly packed. Make a sort of small mattress to fit the top exactly, filling it with hay that it will just allow for the shutting of the box with a good hard pressure. The box could be painted to suit your kitchen.

Containers These should he of the casserole type. The heavy, heat-resisting “Ranz” ware is excellent for the purpose. Have one large and one smaller vessel. They must not have long handles hut the “lug" type, fine on each side. Make sure that the lids fit closely. What to Cook Steamed puddings, stews, boiled meats, vegetables, stewed fruit, milk puddings, etc., can all he cooked in the box. The rule for time is: Two and a half times that of ordinary cooking. Longer than this makes little or no dif T fere nee.

Method Prepare your food, and bring it up to boiling point on tlie stove, keeping it at this for about five minutes, or longer, if you like. Then open your box and have the nests quite ready, putting in the boiling containers tightly down as far as they will go. Quickly put the “mattress” on top, tucking it in everywhere, shut down the lid, and do not open till you are ready to heat up again. Stews may be thickened before being put in. Milk puddings can be “topped off” in the oven if preferred, but they will taste just as good without. Steamed puddings should have about fifteen minutes’ boiling before going into the' box.