They have heaters which contain coils of wires through which an electric current passes. Electricity is the cleanest source of heat for cooking. But in order to operate an electric stove economically, it is necessary to utilize the current required for a heating element to its greatest extent. For example, if the current is turned on to heat the oven as many foods as possible should be cooked in the oven (see Figure 16).
[Illustration: FIGURE 17.--PRESSURE COOKER.]
DEVICES AND UTENSILS FOR SAVING FUEL.--The pressure cooker (see Figure 17) in which a temperature higher than that of boiling water is maintained is a great saver of fuel. A food can be cooked in from one third to one fourth the usual length of time in one of these devices. Moreover, pressure cookers are especially valuable for high altitude cooking, where water boils at a temperature lower than at sea level.
The steam cooker (see Figure 18) is a fuel saver, when several foods are cooked at one time in it. Sufficient fuel for only one burner is required to operate it. The so-called clover leaf pans or utensils of such shape that two or three can be placed over one burner or heater save much fuel or current (see Figures 16 and 27.).
The fireless cookers described in Lesson XXII are practical fuel and heat savers.
STUFFED PEPPERS [Footnote 12: A choice of either Stuffed Peppers or Butterscotch Apples may be made for this lesson.]
6 green peppers 1 cupful cooked meat, chopped 1 tablespoonful scraped onion 1 teaspoonful salt 2 cupfuls soft bread crumbs 1 tablespoonful butter or substitute
[Illustration: Courtesy of Toledo Cooker Co FIGURE 18.--STEAM COOKER CONTAINING VARIOUS FOODS.]
Cut a slice from the stem end of each pepper or cut each pepper lengthwise in halves. Remove the seeds.
Mix the chopped meat, onion, and salt. Mix the bread crumbs and fat as directed in Stuffed Tomatoes. Combine the ingredients and stuff the peppers with the mixture. Place the peppers in a baking-dish or pan, and pour enough boiling water into the dish or pan to cover the bottom of it. Bake in a moderate oven (375 degrees F.) for 30 to 45 minutes or until the peppers are tender. Serve hot in place of meat.
If desired, 1/4 cupful fresh or canned tomatoes may be added to the stuffing mixture. Cooked rice may be substituted for the bread crumbs. A mixture of cooked rice and cheese sauce (see p 87) also makes a tasty stuffing for peppers.
If a slice is cut from the top of the pepper, it may be used as a lid to cover the pepper after stuffing.
BUTTERSCOTCH APPLES [Footnote 13: See footnote 12.]
5 apples 2/3 cupful brown sugar 1/2 cupful water 3/4 cupful milk 1/2 tablespoonful corn-starch 1/8 teaspoonful salt 1/2 to 1 tablespoonful butter 1/2 teaspoonful vanilla
Wash the apples, and cut them into quarters, pare and core them. Into a saucepan put the sugar and water, and heat. When the sirup boils, add the apples. Cover and boil gently until the apples are tender. Remove the apples from the sirup with a skimmer or a wire egg beater, placing the fruit in sherbet glasses or other suitable dishes for serving.
In another pan, mix the milk and corn-starch thoroughly. Stir and cook until the mixture reaches the boiling point, then add it to the sirup in which the apples were cooked. Boil for a few minutes. Add the salt, butter, and vanilla. Stir these into the mixture, then pour the sauce over the apples. Serve Butterscotch Apples hot or cold for a dessert.
QUESTIONS
State at least two reasons why gas, kerosene, and gasoline are more popular fuels in summer time than coal.
Mention a possible cause for smoke issuing from a kerosene burner.
Why should a wick burner never be allowed to burn after all the kerosene in the container is exhausted?
Carefully explain why the tank of a gasoline stove should never be filled while the stove is lighted or hot.
Why are electric stoves not provided with burners?
Why is a pressure cooker regarded as a fuel saver?
How should a steam cooker be used in order to save fuel?
Explain how it is possible to save fuel by using clover leaf pans.