continue the process of cooking for many hours.

Every one has wrapped up ice in a newspaper or carpet to keep it from
melting. In making the fireless cooker the material used for packing
around the boiling food is paper, hay, wool or cork, because any one of
these things is a poor conductor of heat--that is, the heat can not go
through them easily. Though there are many makes of fireless cookers on
the market, a home-made one will serve the purpose just as well, and for
the convenience afforded requires a comparatively small amount of time
and material.

A HOME-MADE FIRELESS COOKER.

Materials required: A box or barrel, one pair of strong hinges, a hasp,
material for stuffing, one or more large pails, one or more small pails
or pans, muslin--1-1/2 yard or more, depending on size of box; a cooking
thermometer, heavy pasteboard, brown paper, tacks and screws.

The box selected may be an unpainted one, to be had from most any store
for a few pennies, but the boards should be heavy enough to put on
hinges and a hasp. It should be four or five inches larger than the
kettle it is to contain. The easiest stuffings to procure are hay,
excelsior, or paper; among others which should be covered to keep them
in place are wool, mineral wool, cork, sawdust and cotton. If hay is
used, it should be soft.

The best shape for the cooking utensil is a pail about the depth of its
own diameter; the sides should be straight and perpendicular to the
bottom, and the cover should fit securely in place. A smaller utensil
may be used inside the larger one; a pudding pan serves the purpose,
resting on the rim of the pail. Care should always be taken to have
covers that fit snugly on any pans that are used in the cooker. Aluminum
ware makes the best utensil, though enameled ware or agate ware may be
used. A six-quart pail with a pan to fit inside of it is a good size for
the ordinary family.

It is best to line the box and cover with a thickness of heavy paper or
several thicknesses of newspaper; asbestos sheeting may be used instead
of paper. Now pack in the box a firm layer of packing material about
four inches deep, not less; this must raise the cooking pail to within
three to five inches of top of box. Place utensil in middle of space on
this layer and pack around it closely until level with top of the
kettle. When it is removed a hole will be left just large enough for it
to slip into again.

A cushion should be made to cover the ke