e
cooking pail. The bags must be made and fitted into the can in such a
way that there will be no open spaces whatever between the sides of the
cooking pail and the can, or between the top of the cooking pail and the
cover of the can, through which the heat might escape.

DIRECTIONS FOR FIRELESS COOKER--NO. III

(Double Cooker)

Materials required: One long box and two square boxes; the long box must
be large enough to hold the other two and still leave two inches of
space all around them; five and one-quarter yards of sheet asbestos one
yard wide; two covered agate pails to be used as cooking pails; and
about one yard of denim or other material.

METHOD OF MAKING

Line the bottoms and sides of all three boxes with sheet asbestos. In
the bottom of the long box lay newspapers flat to a depth of about half
an inch. Put two inches of sawdust on top of this layer of newspapers.
Place the two square boxes inside the long one, leaving at least two
inches of space between them. Fill all the spaces between the boxes with
sawdust. Tack strips of denim or other material so that they will cover
all the spaces that are filled with sawdust.

The outside box must have a hinged lid, which must be fastened down with
a clasp. Line the lid with the sheet asbestos to within half an inch of
the edge. Put a layer of sawdust one inch deep on top of the asbestos.
Tack a piece of denim or other material over the sawdust, still leaving
the edge free and clear so that the cover may fit tightly; or the lid
may be lined with asbestos and a denim pillow filled with sawdust made
to fit tightly into the top of the box.

USE OF THE FIRELESS COOKER IN THE PREPARATION OF LUNCHES

The fireless cooker should prove very useful in the lunch equipment of
rural schools, as its use should mean economy of fuel, utensils, time,
and effort. It might be made by the pupils and would afford an excellent
manual training exercise.

Many of the dishes in the recipes given may be cooked in this way, but
more time must be allowed for cooking, as there is a fall of temperature
in placing the food in the cooker. When the vessel is being transferred
from the stove to the cooker, the latter should be in a convenient
position, and the transfer should be made, and the cushion placed in
position, very quickly, so that the food will continue boiling. If the
quantity of food is small, it should be placed in a smaller tightly
covered pail, set on an inverted pan i