HAYBOX COOKERY
DIRECTIONS SUPPLIED
A correspondent recently asked for directions .for "Haybox Cookery," and the folio-wing clear directions have been kindly supplied by a reader of "Tho Post":— •
"The idea for this method of cookery comes from the careful housewives of Norway, who do a great deal of their cookery in this way. It is to be recommended strongly to business people, who arc from home all day; they dome back to a nourishing meal well cooked, only requiring to be heated up. It is an excellent method of rapidly preparing a warm breakfast.
"For the Box. —A strong -wooden box is required, the lid fastened on with hinges, with a hasp and staple in front. Line with newspaper or brown paper, lining the lid as well, re-lino with flannel (old blanket), pack very tightly with hay and make a mattress with hay encased in flannel for the top, to exclude air.
"All dishes that can bo prepared by boiling or stewing are suitable for haybox.
"Method.—Prepare food in the usual way, using fireproof, dishes or pans with short handles. Bring to boil and cook well for a stated time. Take pan off, being careful that no live sparks adhere to the pan. "Wrap in flannel and put right down into hay—pack it well round with hay and over—put on mattress and lid and leave overnight or several hours. Food will go on cooking." ,
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19340724.2.154.5
Bibliographic details
Evening Post, Volume CXVIII, Issue 20, 24 July 1934, Page 15
Word Count
234HAYBOX COOKERY Evening Post, Volume CXVIII, Issue 20, 24 July 1934, Page 15
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