ECONOMY IN COOKERY.

Wanganui Chronicle, Volume XII, Issue 828, 8 February 1868, Page 3

ECONOMY IN COOKERY.

The Paris correspondent of the Times has ately called .attention to an apparatus for looking, which he has seen in operation at the Exhibition, and which really seems capable of bringing about, not only a saving of the most valuable qualities of food, but also of fuel, water, time, and money. The invention is simplicity itself, and as we have personally examined and tested its powers, we are able to give a description of the modus operandi. We have first, then, a wooden box about eighteen inches square, , and on raising the lid it is seen that there is a lining of black felt throughout (enclosing a thick padding) leaving an aperture in the centre, which contains a round tin box. We were courteously asked to n«me some viand for illustrating the use of the apparatus ; and having selected a promising lookng chicken from the nearest poulterer’s it was placed in the tin box (which is really the cooking vessel, and has a lid like that of an ordinary saucepan), a sufficient quantity of cold water was added to cover the chicken, potatoes and rice were put in, and the cooking vessel was then removed and placed on a common fire. As soon as the contents had been brought to the boiling point, the vessel was quickiy removed from the fire and removed to its nest in the box ; a wad of black felt was placed over it, the box lid shut closely down, and the box carried to that part of the room furthest from the fire. Two hours afterwards the box was opened, the wad removed, the

cover of the vessel raised, and a most appetising odour gave promise which was amply borne out. The chicken had, in this automatic fashion, been cooked to perfection, and it was evident that the loss ol flavour and delicacy by the ordinary process of boiling had been entirely done away with in the present instance. Potatoes ana rice were equally satisfactory. The secret of this magic cookery will, we devoutly hope, be spread abroad, not only in the homes of the poor, but also among those who have long wearied of sodden food, insipid meats whose goodness has all been boiled away at a hand gallop.. The shrewd intelligence of the Norwegians is generally known, and w r e understand that, among other sensible practices common to the peasantry of that country, they have a way of insuring against burnt porridge by taking it off the fire as soon as it show's signs of ebullition, and putting it in a pan or jar which they cover over with hay for a sufficient length of time to cook it thoroughly. They have long known that when a certain amount of heat has once been generated in the food to be cooked it is only necessary to prevent that heat from being withdrawn by contact with cold air to complete tin cooking of the food. It is the application of this principle (which is scientifically sound, and as old as the hills) that has resulted in the invention which bears the name of the “Improved Self-acting Norwegian Cooking Apparatus.” The deal box is constructed so as to form a non-conductor of heat or cold, the reduction of temperature of any substance placed in it being so gradual and slow that a gallon of watei shut up at 212° Fahr. would register 140° after the lapse of twenty-four hours.