time on the stove; then it must be tightly covered and placed in one of
the insulated compartments. If hotplates are to be used they must be
heated in the same manner. The food loses its heat so gradually in the
fireless cooker that the cooking proceeds slowly but effectually. When
the previous heating has been sufficient, the food will be cooked and
still warm when the cooker is opened hours later. Some articles of food
occasionally need reheating during the process. By this method of
cooking there is no loss of flavor or food value, and the food usually
requires no further attention after being placed in the cooker. It also
permits of economy in both fuel and time.


UTENSILS FOR FURNISHING A KITCHEN

18. As a guide in purchasing equipment for a kitchen, a list of utensils
is here presented. This list is divided into utensils that are necessary
and those that are convenient and only at times necessary. In any case,
however, the number of utensils and the size must be determined by the
quantity of food that is to be prepared.


NECESSARY EQUIPMENT

Baking dish with cover
Bread box
Bread knife
Bread pans
Can opener
Cake knife
Chopping bowl and knife or food chopper