File:Food and flavor, a gastronomic guide to health and good living (1913) (14590731510).jpg

Identifier: foodflavorgastro00finc (find matches)
Title: Food and flavor, a gastronomic guide to health and good living
Year: 1913 (1910s)
Authors: Finck, Henry Theophilus, 1854-1926
Subjects: Gastronomy
Publisher: New York, The Century Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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overed with moreseaweed to prevent the escape of the heat and theflavors. In these customs we have a survival of the primitivemethod of cooking praised by Darwin and numerousexplorers and missionaries. Many of the benighteddwellers in our cities have never even heard of them;but within the last few years thousands of our kitchenshave been provided with an apparatus which combinesthe advantages of Tahitian cooking and Rhode Islandclam-bakes with modern conveniences—the cooking-boxes, or fireless cookers, which many rival manufac-turers are now turning out by wholesale, and which aredestined, in combination with gas and electricity, tobring about within the next ten years a domestic revo-lution so complete and far-reaching that future his-torians, in summing up the great achievements of thefirst quarter of the twentieth century, will probablyname as the three most important ones wireless telegra-phy, aviation, and fireless cookery. Even in this rich country, only one family in ten can
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Fireless cookery in Hawaii 194 FOOD AND FLAVOR afford to hire a cook, and in the far West such a personis seldom obtainable at any price. Now, by the firelesscooker all women who have to prepare their own mealsare fast being emancipated from the hot-stove slavery,which is particularly cruel in our sultry summers. Itmakes it possible for them to cook breakfast, luncheon,and dinner at the same time, in perhaps an hour, leavingthe rest of the day free for other work. All they haveto do is to heat the meat, vegetables, cereals, or otherviands on the stove for some minutes (varying with dif-ferent foods), and then put them into the air-tight box,which, being lined with non-conducting substances,cooks them thoroughly, retaining all their flavors, keep-ing them hot for six hours, and warm for five or sixlonger. There is a tradition among mistresses that cooksresent innovations in the kitchen; but no domestichelper will ever balk at a box which eliminates so muchof the kitchen drudgery. The f

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