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COPYRfGHT DEPOSm
THE FIRELESS COOK BOOK
The
Cook Book
Fireless
A
Manual
AppHances
and Use of
Cooking by Retained Heat
of the Construction
for
WITH
RECIPES
250
By
MARGARET
Author
of
J.
MITCHELL
Foods and Their Preparation"; formerly Dietitian
Manhattan State Hospital, New York
Director of
of "Cereal
;
Domestic Science
Public Schools, Bradford, Pa.;
Instructor in Domestic Science, Drexel
Institute, Philadelphia, Pa.
in
New York
Doubleday, Page
1909
&
Company
o.
\
<V
ALL EIGHTS BESERVED, INCLUDING THAT OF TRANSLATION
INTO FOREIGN LANGUAGES, INCLUDING THE SCANDINAVIAN
COPYRIGHT, 1909, BY DOUBLEDAY, PAGE & COMPANY
PUBLISHED, MAY, I909
[LIBRARY
Two
Of
CONGRESS
Copies Received
Copyright Entry
^
Assistance
ham Henwood,
who
is
gratefully
acknowledged from Mr. Abra-
Professor of Chemistry at Drexel Institute,
supplied valuable information and revised the chem-
istry in the
Appendix.
Thanks are
lunch room in
also
due
to
the Buffalo
Mrs. Runyon, manager of the
Chamber
of
Commerce, and
to
Miss Armstrong, director of the Drexel Institute Lunch
Room,
for information furnished
of fireless cookery with
others
who have
large
by them upon the subject
quantities
;
and
to
many
aided the author by advice, information,
and encouragement.
PREFACE
The
aim of
form such
venient
using
this
fireless
book
cookers
boxes, that those
is
to present in a con-
directions
who
and
for
making and
similar
insulating
are not experienced, even
methods of cookery, may be able
The
follow them easily and with success.
in the ordinary
to
fact
that their
management has been
so
little
understood has been the cause of failures among
the adventurous women who, attracted by their
novelty, have tried to experiment with
them and
have come to the mistaken conclusion that they
are not practical, have limited scope, and are
altogether a good deal of a disappointment.
women have made
Such
the statement that they are
not adapted to cooking starchy foods; that they
do for most vegetables; that raised breads
and puddings cannot be cooked in them, and that
there is little economy in using them! It has
will not
been found, however, that a better
understanding of their management has resulted
invariably
in
complete
success,
followed
inevitably
by
enthusiasm.
The
first
few chapters of the book give directions
THE FIRELESS COOK BOOK
viii
making and using a cooker, methods of
measuring, and some tables for quick reference,
followed by a large number of frequently tested
recipes, some of which are entirely original, but
many of which are based on the well-tried recipes
from such books as Miss Farmer's " Boston
Cooking School Cook Book," Mrs. I/incoln's
"Boston Cook Book," Miss Smedley's "Institution Recipes," and Miss Ronald's "Century
Cook Book," somewhat modified and adapted
for
to
hay-box
"The
cookery.
Cooker,"
Fireless
by Lovewell, Whittemore, and Lvon, has furnished
some excellent ideas, such as the refrigerating
box and home-made insulated oven and insulating
pail, which have been elaborated in this book.
Miss
Huntington's
bulletin,
"The Fireless
Cooker," has also been suggestive of a number
of experiments which
are
to
be found in the
Appendix.
The
chapter on
"Institution
introduced in the hope that
tions,
Cookery" was
many
small institu-
boarding-house keepers, and those
who
are
managing lunch-rooms, would be induced, by
finding
recipes
arranged
in
suitable
quantities
for them, to introduce fireless cookers into their
kitchens, and benefit by the great saving in labour
and expense which
who
are dependent
is
specially necessary to those
upon
their kitchens for sup-
iPREFACE
When
port.
them,
in
a little experience
will be
it
found that
all
IX
is
gained by using
the other recipes
book can be enlarged without minute
the
directions.
It will
be noticed that nearly every recipe
how many
persons
in
serve,
the book states
the idea being that, in spite of the variable quantities
as
which
different
it
will
people use, this would act
those who wish to plan rather
Where two numbers are given the vari-
a guide to
closely.
ation
is
in proportion to the
difference between
the amount eaten by men and by women.
The Appendix describes or suggests a series of
experiments illustrating the
scientific as well
as
Many
of
the practical side of fireless cookery.
them would be easy for the average housekeeper
to carry out, and would illuminate the subject
to an extent which would repay her; but they
are specially planned for students of household
economics who have time and opportunity for
such work, and who are supposed to know more
than mere methods of housework, and to require
an explanation of the principles involved.
CONTENTS
CHAPTER
PAGE
III.
The
The
The
IV.
Cooking
I.
11.
V.
VI.
VIL
VIII.
Fireless
Cooker
3
Portable Insulating Pail
Refrigerating
for
Measuring
Box
32
36
Two
....
40
43
Tables of Weights and Measures
45
Table of Proportions
47
Ma-
Seasoning and Flavouring
terials
.
.
.
.
49
IX.
Breakfast Cereals
X.
Soups
57
XL
Fish
81
XII.
Beef
52
.
89
Lamb and Mutton
106
XIV.
XV.
XVI.
XVII.
Veal
114
Pork
120
Poultry
126
^VIII.
Steamed
XIII.
XIX.
XX.
XXL
Vegetables
Fruits
136
.....
Breads and Puddings
Miscellaneous Recipes
Recipes for the Sick
154
168
183
.
195
xii
XXII.
THE FIRELESS COOK BOOK
Recipes
for
Cooking
in
Large
202
Quantities
XXIII.
XXIV.
The Insulated Oven
Menus
Appendix
....
....
.
Additional Recipes
Classified
Index of Recipes
Alphabetical Index of Recipes
221
250
257
277
297
3°7
THE FIRELESS COOK BOOK
The
Cook Book
Fireless
I
THE FIRELESS COOKER
DOES the
idea appeal to you of putting your
dinner on to cook and then going visiting,
or to the theatre, or sitting
down
to read, write,
or sew, with no further thought for your food
until
it is
time to serve
it ?
It
sounds
like a fairy-
you can bring food to the boiling
box of hay, and leave it for a
few hours, returning to find it cooked, and often
better cooked than in any other way! Yet it is
tale to say that
point, put
it
into a
Norwegian housewives have known this
many years; and some other European nations
true.
for
have used the hay-box to a considerable extent,
although it is only recently that its wonders have
become rather widely known and talked about in
America. The original box filled with hay has gone
through a process of evolution, and become the
fireless cooker of varied form and adaptability.
Just what can we expect the fireless cooker to
do
.?
What
foods will
cook to advantage
it
3
?
THE FIRELESS COOK BOOK
4
Almost all such dishes as are usually prepared
by boiling or steaming, as well as many that
soups, boiled or braised meats,
are baked
—
sauces,
fish,
puddings, eggs,
vegetables,
fruits,
need
in fact, almost everything that does not
to
be crisp can be cooked in a simple hay-box.
the
If
composition
principles
little
and the general
of foods
of cookery are well
special instruction will
understood, but
be needed to enable
one to prepare such dishes with
even a novice
may
though
success.;
use a fireless cooker
if
the
general directions and explanations, as well as
the
individual
are
recipes,
and
read
carefully
While such dishes as toast, pancakes,
baked bread and biscuits,
impossible to cook in the simpler form
followed.
roast or broiled meats,
are
hay-box,
of
the
insulated
development of the
possibilities that
tion of
poses.
home-made
Roast
fireless
may lead
to a
cooker,
latest
opens
up
much wider adapta-
insulators to domestic pur-
meats,
however,
cooked in the oven and completed
or cooker, or they may be cooked
till
the
oven,
may
first
be
in the
hay-box
in the
hay-box
nearly done and then roasted for a short time
to obtain the crispness
which can be given only
by cooking with great heat.
During ordinary cooking there
is
a great loss
of heat, due to radiation from the cooking utensil
THE FIRELESS COOKER
and escaping steam.
be
retained,
in the
If,
the food
absence of
fire.
however,
5
this heat
could
would continue to cook
This is what occurs in the
Hay, being a poor conductor of heat,
closely packed around a kettle of boiling
hay-box.
will, if
number of hours,
food, maintain, for a
a sufficiently
high temperature to continue the cooking process.
The
familiar
of using
practice
carpet in keeping ice
newspapers or
from melting depends upon
In both cases a material
same principle.
of heat, when interposed
conductor
which is a poor
between the surrounding air and articles which
the
are either colder or hotter than the air, being
found
to
preserve
Other
temperature.
their
materials than hay or papers will act in the same
way; such, for instance, as excelsior, sawdust,
wool, mineral wool, and others.
have
the
same
insulating
as
effect
A vacuum
will
materials.
and similar inventions,
which are glass bottles surrounded by a vacuum
and contained in metal cases, will keep foods
The "Thermos
Bottle"
hot or cold for
many
little
If heated with a
hours.
boiling water before boiling food
is
poured
in they will even cook some foods satisfactorily.
A vacuum
is
expensive, as
and therefore the ordinary
it is
suited to every-day use; but
is
at
hand
it
may
difficult to obtain,
fireless
if
cooker
is
better
one of these bottles
be utilized in cases of illness
THE FIRELESS COOK BOOK
6
or on journeys or in other unusual circumstances,
when a x:ooker is not
The general trend
available.
of recent scientific investi-
gation seems to indicate more and more clearly
prevalent idea that
that the
cooked
at
food m.ust be
a high temperature, such
boihng water
mistaken
all
one.
starches are
(212
degrees
Experiments
made thoroughly
as that of
Fahrenheit),
have
is
a
shown that
digestible at
tem-
peratures varying from 149 degrees to 185 degrees
Fahrenheit. Cellulose, the
foods,
woody
becomes perfectly softened
fibre of vegetable
at a
temperature
considerably below 212 degrees, while albuminous
materials, of
which
all
animal and
many
vegetable
foods are largely composed, are not only well-
cooked
more
at
a
low temperature, but are decidedly
easily digestible
than when cooked at the
higher temperatures of boiling or baking.
SPECIAL ADVANTAGES OF THE FIRELESS COOKER
First, its econo?ny, not
on
only of fuel and of space
the stove, but of effort, of utensils,
food materials and flavour.
It
and
also of
has been stated
that 90 per cent, of the fuel used in ordinary
cooking will be saved by the hay-box. This
percentage will vary with different housekeepers,
as
some understand the economy of fuel much
is no doubt that it
better than others, but there
THE FIRELESS COOKER
when the cooker
when the fuel
very great
is
especially true
7
is
used.
This
is
gas,
kerosene,
gasolene, or denatured alcohol (possibly the
ing fuel for
common
Where
use).
where a coal
or, particularly,
fire
a
is
com-
wood
fire
must be main-
tained, the fuel saved by the cooker will, manifestly
be
less
than with such fuels as can be
readily extinguished
even
in
such cases there
One must
in
a
when
is
their use
over, but
some economy of
fuel.
use the cooker to realize the saving
work that it means. Think what
method of cooking involving no
remaining
is
it is
to
have
necessity for
keep up a
fire or watch
As most hay-box cooking takes a considerable length of time, and many articles are
not specially injured by overcooking, this means
that foods can often be placed in the box and
the food
left
to
in the kitchen to
!
for hours, while the housekeeper
is
enabled
go out for a day's work, or to occupy her time
in other
ways, with a mind free from
the meal that
box
will
soon
is
cooking.
The
find, too, that utensils
hard to wash after lying
in
hay
all
care of
user of a hay-
as
are not so
when food
has been dried or burned on, and as the scraping
and scouring given
to
ordinary utensils wears
them out very fast, there is here also a considerable
economy of utensils. There is found to be a very
great
saving of food
materials
on account of
THE FIRELESS COOK BOOK
8
"left-over"
others
might
that
be
long cooking which they require
make them
to
and
foods
utilized, if the
palatable
did
such
not involve
expense in the w^ay of fuel as to
advan-
offset the
tage of using them, such as in the case of soup
stock, tougher cuts of meat, etc.
tion
is
Special atten-
paid in this book to the preparation of a
variety of cheap foods and "left-overs."
The
absence of heat and odours in the kitchen
another of the
is
On
advantages of this
summer days
the hottest
cookery.
a cooker W\\\ not
increase the heat of the room, while even in a
and such
living-room, onions, turnips, cabbage,
ill-smelling foods could be
cooked with no
sus-
picion of the fact on the part of the family or
visitors.
The
fact
that
a
cooker can also be
made attractive in appearance, and used in
rooms not ordinarily used for cooking, is of
interest to some people who are not able to com-
mand
even
keeping
ordinary
the
amenities
life.
In the matter of flavour there
gain
in
of house-
fireless
by experience
cookery.
or
hearsay,
is
a
distinct
Many
are
familiar,
with
the
specially
delicious flavour of food cooked in primitive ways,
such as burying the saucepan in a hole in the
ground, of clambakes, or of cooking food by
dropping heated stones into the mixture,
in
which
THE FIRELESS COOKER
cases the closely covered food
at a
low temperature.
The
9
slowly cooked
is
praises given to such
cookery are often ascribed to the ^'hunger-sauce"
that usually accompanies outdoor cookery,
not with entire justice, for there
is
but
a real difference
in flavour.
As
is
it
less
has been well proved that
easily
tasteless food
thoroughly digested than food
or
which has a good
flavour, owing,
probably, to
the fact that high-flavpured food stimulates the
flow of digestive juices, the
this
advantage
in
lies
much
respect also with hay-box food over
of the ordinary food served.
The
bearing of
fireless
problem might well
woman who
fill
uses this
cookery upon the servanta chapter by
device for
itself.
a
year
Any
can
become eloquent upon this subject. When cooking no longer ties one to the kitchen, is no longer
a labour that monopolizes one's time, dishevels
one's
cook
person,
may
go.
and exasperates the temper, the
We
shall save her
wages, her food,
her room, and her waste, and have more to spend
in
ways that bring
a
more
satisfactory return.
DIRECTIONS FOR MAKING A HAY-BOX OR FIRELESS
COOKER
The box may be an unpainted one such
as can
be obtained for a few cents from any store where
THE FIRELESS COOK BOOK
10
and shape is used, or it may
handsome hardwood chest, or even an old
one of suitable
be a
size
In selecting
trunk.
choose one
it,
made
of
suffi-
ciently heavy boards to admit of having hinges and
If it is to be used in a dininga hasp put on it.
appearance is to be
attractive
where
room, or
desired,
it
may
be covered with chintz or denim,
or a coat of paint,
An
wood.
lid
if
not
made
of finished hard
old ice-box, one that has a hinged
at the top, has been utilized for this purpose
A
with success.
box,
especially
makes an
barrel
for
excellent hay-
very large kettles,
but the
cover cannot easily be hinged and must, therefore,
be weighted to hold
down
it
box should be from two
size the
to five inches
larger in every dimension than the kettle
The
tains.
kettle
to be secured,
and
is,
is
the
the
therefore,
full directions for
The
are given on page 13.
sider
In
tight.
first
con-
it
thing
choosing
it
next point to con-
packing material.
When
this
has
been chosen, the directions for packing the box,
given on page 15, will
tell
how much
space must
be allowed for insulation and, consequently, of
what
size the
box must
be.
If
it is
so large as to
absolutely
admit of more insulation than
required, there is no objection, only a possible
If it is intended to pack the box with
gain.
that
more than one
utensil this will also
have a bearing
THE FIRELESS COOKER
upon
Allow nearly, or
its size.
quite, double the
insulation between the utensils that
on the other
culty in
otherwise there
sides,
removing one
ii
provided
is
may
be
diffi-
utensil while the other
is
cooking.
still
Hinges and
hasp, or some device to hold
a
the cover of the box shut, will be necessary, as
the packing should be such that there
upward pressure on the
A
cushion
one which
after the
is
is
is
a
little
cover.
desirable to cover each kettle used,
thick
kettle
is
enough
to
the hay-box
For making these
place.
in
fill
cushions use muslin, denim, or any thing of the
kind that
is at
hand,
filling
them, generally, with
same material as that used in packing the
Shape them like a miniature mattress,
joining two pieces which are the dimensions of
the top of the box with a strip which is from two
the
box.
and one-half inches
the
width
which
the
to four or five inches wide,
depending
cushion
is
upon the material with
stuffed, some materials
requiring thicker insulation than others.
The packing
material
may
be either hay, straw,
paper, wool, mineral wool, excelsior, ground cork,
Southern
moss,
sawdust,
conducting material that
is
or
any
other
adapted to
space between the kettle and the box.
used,
choose soft hay.
Wool
is,
non-
filling
If
the
hay
is
perhaps, the
THE FIRELESS COOK BOOK
12
best heat retainer of those mentioned,
easy and pleasant to handle.
may
It
be purchased
and
is
it
Clean, soft wool
woollen mills and elsewhere.
at
should cost about thirty-five cents a pound,
Hay-Box With Two Compartments.
Partly packed compartment of hay-box,
showing
pail
" Space
Cushion.
pail to
place
in
fit
but as
in
for
packing.
adjuster."
Small
" space adjuster."
it
is
very light
Finished compartment
of
hay-box.
Large
Pail.
Cushion.
Pan and
cover.
it
requires
much
less,
by
weight, than of some other cheaper materials.
Mineral wool can be purchased
ware
stores.
It costs
about
at
large hard-
five cents a
pound,
THE FIRELESS COOKER
but about
as
times as
five
many pounds
an equivalent for wool.
can be obtained
at
13
are required
Cheap cotton batting
dry-goods stores; ground cork
from large grocers.
This
is
used by them as
packing for grapes or other fancy
Sav^-
fruits.
obtainable at sawmills, and perhaps else-
dust,
where, must be well dried before using.
sior is
many
used by
Excel-
kinds of merchants, and can
Hay
be bought for about two cents a pound.
is
plentiful
purchased
country places and can also be
in
at feed-stores in the cities.
Southern
moss, easily procurable in the Southern States,
can be found
as well.
by
many
at
upholsterers' in the
Newspapers and
such as
hair,
plasterers, are available in city
The
is,
one which
possible radiating surface,
own
its
be
and perpendicular
straight
cover should
smaller utensil
which
is
is
diameter.
fit
is
The
the depth of
The
is
used
and country.
Perhaps the best shape for the
utensils.
cooking utensil, that
least
North
to
will
have the
a pail
about
sides should
the
bottom.
securely into place.
If a
to be used inside the large one,
often a great convenience,
it
must not
be so high that the cover of the larger pail will
not go on.
A
"pudding pan" may be used
for
the inside utensil, resting on the rim of the pail;
but care must be taken, with this arrangement,
that a cover
is
secured that will
fit
the pan closely.
THE FIRELESS COOK BOOK
14
To
select the material best
one must consider
utensils
its
adapted for cooker
its
wearing quality,
heat-absorbing power, to some extent, and also
upon
the action
it
of the water, acids,
which are found
the
in
as well
iron utensils,
as
foods.
salts, etc.,
For instance,
most tinware that has
been used for any length of time, will rust with
the long subjection to heat and moisture; acids
make
will
a disagreeable taste with iron or old
utensils; while
tin
new
with even
It
it
is
in
such
long
contact
might also form poisonous
quantity to be decidedly
Earthenware would seem ideal except
injurious.
that
tin
sufficient
in
salts
tin
acids
likely to
is
break when over the flame.
desirable that the covers be of the
proof material.
pay
It will
same
some other
rust-
to get the best,
when
material as the utensil, or of
buying these kettles, for they will last well, with
reasonable care, and a poor utensil will soon
be of no use whatever.
except for
its
weight,
is
Well-enameled
good; also the best quality
of agate ware, ordinary aluminum,
best of
all,
aluminum.
iron,
or,
perhaps
for very large utensils at least, cast
Aluminum
is
expensive, but
its
hght
weight, excellently fitting parts, and lasting qualities
will
commend
it
above other materials, and
it
be found to pay in the end.
The
size
of the pails will depend to some extent
THE FIRELESS COOKER
upon the number of people
there
a
is
minimum
size?
15
to be served, although
below which there
is
Under
not a sufficient bulk of food to cook well.
the heading "Practical Suggestions on the Use
of the Fireless Cooker," this matter of quantity-
more
is
six
of
For
fully discussed.
a family of five or
persons a six-quart pail with a pan to
it
has been found satisfactory.
inside
fit
It will
be con-
venient to have also a larger pail for large pieces
of meat, such as hams.
Method of packing the box. This will vary
somewhat with the different insulating materials
used.
These may be classified as:
Those into which the cooking utensil may be
set
any
without
which are hay,
intervening
excelsior,
Those requiring
them in place and
with the utensil,
covering,
among
and paper.
covering material to keep
a
to protect
among which
them from contact
are wool, mineral
wool, cork, sawdust, and cotton.
Boxes to be
filled
with the
first
class of insulat-
ing materials are packed in the following manner:
Line the box and cover, smoothly, with one
thickness of heavy paper, or several thicknesses
of newspaper.
finding
pieces
makes
its
will prevent cold
way through
from
a
This
sifting out.
good
lining.
air
from
the cracks, and dust and
Asbestos sheeting also
Pack
in
the
bottom of
THE FIRELESS COOK BOOK
i6
the box a firm layer of insulating material not
than three or four inches
less
must
to
raise the
cooking pail to within from three
inches of the top of the box.
five
This
depth.
in
Set the
utensil in the middle of the space allowed for
on
and pack around
this layer,
it,
When
until level with the top of the kettle.
is
removed
will be
it
enough
just large
for
found
it
manipulation will
little
pocket
to
have
to
the
this
a hole
left
A
again.
into
slip
make
it
very tightly,
rim of
this
ragged than at first. The cushion
packed with excelsior or hay should
In packing with
least four inches thick.
less
for boxes
be at
paper, lay
first
an even layer three or more inches
thick of folded papers, filling the space around
In
the kettle with soft, crumpled papers.
place
of the top cushion, make a bundle of papers
This can only be
folded to just the right size.
done when perfectly flat pail covers are used,
unless a supplementary soft cushion be first laid
over the
pail.
The box
is
considerable
now ready
use,
the whole space
may
be
added.
is
the
not firmly
There
least a slight pressure
The
for cooking, but
shrinks
material
filled,
should
when
a
if,
after
so
that
little
always
the cover
is
more
be
at
closed.
paper lining described on page 20, while not
necessary to this class of boxes,
is
an improvement.
THE FIRELESS COOKER
Boxes
to
be
filled
17
with the second
class
of
material are packed in the following manner:
Line the box with a smooth covering of paper or
asbestos, tacked into place.
Pack a layer of
insulating material, three inches or
ness,
bottom,
the
in
paper on
this.
laying
Sew two
a
piece
form of
around the utensil
loosely.
fit
in thick-
of heavy
or three thicknesses of
pliable cardboard into the
will
more
Figure No.
Pasteboard cylinder to
a cylinder that
(Fig.
No.
i.)
i.
fit
the pail.
must be of the same height as the kettle. Set
this cooker-pail, surrounded by the cylinder, on
Holding the kettle in place
the layer in the box.
with one hand, pack tightly around it, to the
It
level of the top of the pail.
efficiency of the
packing.
nest, in
that
box depends largely upon
this
Cut a round hole, the size of the cooker
a piece of heavy pasteboard, to fit the
top of the box.
it
The
(See page 12.)
will cover
Lay
it
this over the packing, so
completely.
The box
is
now
THE FIRELESS COOK BOOK
i8
ready for
its
cloth lining.
To make
three
this, cut
pieces of cloth; one to be one-inch or
more
larger
than the top of the box, with a round hole cut in
its
centre,
one inch smaller than the diameter
of the cooker-pail (Fig. No. 2:1); another to be a
Figure No.
Showing how
2.
to cut the cloth pieces for lining a
home-made
cooker.
round piece one-inch larger than the diameter
of the pail (Fig. No. 2:2); and the third to be a
strip
one-inch wider than the height of the
pail,
and long enough to go around it with an inch to
Sew the ends of this strip
spare (Fig. No. 2:3).
THE FIRELESS COOKER
make
together to
end
a cylinder.
cyHnder sew the round
this
is
to be
Into one end of
box it will line the nest
and cover the pasteboard which
No.
3.)
Remove
just
this
for the kettle,
rests
on
is
tacked to the box.
substituted
Take
for
cloth
top.
3.
about to be placed
in the box.
cloth lining in place, turning in the edges
it
put
is
the pail and tack this
Figure No.
Showing the cloth lining
other
piece, taking in
When
into the
(Fig.
The
piece.
sewed into the large
each case a half-inch seam.
19
in
A
paper lining
where
may
be
the following manner:
a sheet of very heavy paper,
at least
one
inch larger in every dimension than the top of
the box.
Draw
size of the pail.
a circle in the centre of
it
the
In the centre of this circle cut
20
THE FIRELESS COOK BOOK
a small hole large
enough
a pair of scissors.
From
to insert the blade of
this
hole,
circle, so as to strike it at intervals
and one-half inches.
(Fig.
No.
4.)
cut to the
of about one
Fit the
over the top of the packing in the box
this circle will
come
just over the nest for the pail.
Put the cooker-pail into the nest and
crease the points
paper
so that
down
will
at exactly the right place.
Figure No.
Showing the manner
it
4.
of cutting the
paper covering
for a fireless cooker.
Figure No. 5 shows the cooker completed. A
is in some respects to be preferred
paper lining
to cloth.
It is
easy and quick to
make and can
becomes soiled.
With either class of cooker more than one nest
may be made. It is well, in that case, to have a
wooden partition put into the box before packing
be readily replaced
if it
THE FIRELESS COOKER
it,
although this
21
not strictly necessary.
is
Each
portion of the box can then be packed indepen-
dently and for utensils of different sizes
If possible,
when packing
work out of
wool, do the
gloves, as particles
extremely
box with mineral
a
5.
lining of a fireless cooker in place.
from
irritating
it fly
to
into the air
the
throat
Twenty-five pounds of mineral wool
a
nine-quart
pail
in
a
box
fifteen
inches and eleven inches high.
wool
pail.
will
pack the same box
If a
desired.
doors, wearing a pair of
Figure No.
Showing the paper
if
smaller pail
is
and are
and
will
by
skin.
pack
fifteen
Five pounds of
for using a nine-quart
used,
mineral wool will be required.
more wool or
THE FIRELESS COOK BOOK
22
Sawdust
It
is
one of the easiest materials to handle.
packs easily and does not require
covering,
heavy paper
answering the
a
cloth
purpose
Proceed with the packing as for wool
perfectly.
or mineral wool and such other materials, omitting
the pasteboard top.
In place of this and the
cloth covering use a paper lining.
The
which
''space
slips
padded cylinder
a cooker pocket and makes a
adjuster'^
into
" Space adjuster" before
to
fill
it is
is
a
covered; and small pad
the space below the pail.
receiver for a smaller cooker-pail than that for
which the cooker was packed.
It
can be made
by putting together two pasteboard cylinders of
equal length, one of which will
fit
rather loosely
outside of the small pail, and the other of which
will slip easily into the
from top
to bottom.
cooker pocket and
When
line
it
the small cylinder
is
stood inside of the larger one the space between
the two should be firmly packed, preferably with
THE FIRELESS COOKER
a soft material such as cotton or wool.
the filling in place while packing
may
be
wound with
panying
with a
illustration.
It
muslin cover.
fitted
cover, with
When
twine, as
which
to
lift
To
keep
the cylinder
it
shown
23
in the
may then
Sew two
accom-
be covered
tabs on this
the space adjuster out.
slipped into the cooker pocket, and the
small pail placed in the
new pocket
thus formed,
there will be found to be a space below the pail,
which may be
filled
by a round cushion made
for the purpose.
Section view of " space adjuster " showing the pail
and cushion
in place.
Ready-made hay-boxes and fireless cookers
are to be found on the market, some of which
have advantages over the home-made article
along with some disadvantages. First of the
disadvantages
is,
perhaps, the cost, the expense
being considerably greater than for the home-
made
box.
Also the choice in the matter of shapes
and material
for the utensils cannot be as great
THE FIRELESS COOK BOOK
24
as in
home-made
boxes, and
minor
are unpractical in
some of the cookers
details.
On
the other
hand, the commercial cookers are ready for use,
some of them being excellently adapted to their
purpose, and to many people this would offset
Those that are made of metal, on the
the cost.
plan of refrigerators, perhaps not boxes at
would appeal to certain housekeepers as
to be more cleanly than upholstered boxes.
as food
all,
likely
But,
always in tightly-covered vessels, and
is
shown that ordinary
as experience has
care will
prevent anything from being spilled, a hay-box
having been kept sweet and clean without
for over a year, the
so
great
would
as
refilling
danger of uncleanliness
at
first
is
not
Doubtless
appear.
where servants are entrusted with the use of the
cooker there would usually be a greater necessity
for guarding against untidiness.
In selecting a ready-made cooker certain points
should
be
considered.
closely together,
namely,
the
parts
no seams or pockets
would be
sible, to get clean; that
size,
that
fit
are simple and strong in con-
struction; that there are
the kettles which
See
difficult, if
in
not impos-
the kettles are a suitable
not too large, if they are to
cook
food for a small family, and not too small to ensure
sufficient heat for
is
no
air
proper cooking; and that there
space over the cover that will not be
THE FIRELESS COOKER
filled
when
the cooker
In the case of
closed.
is
25
the metal cookers a round cover with a single
hinge
a point of weakness, for the cover
is
is
not
sufficiently
supported to endure the strain of con-
stant use.
Many
of the cookers also use tin very
considerably, which
there
be
will
objectionable.
is
inventions, as there
and an increasing
is
Doubtless
improvements
constant
in
these
growing demand for them
a
intelligence as to their use.
MATEPIALS NEEDED FOR A HOME-MADE FIRELESS
COOKER
A
box or barrel (see page
One
A
9).
pair of strong hinges.
hasp.
Material for stuffing (see page 11).
One
One
or
more
or
more small
Muslin,
A
i^-
large pails (see page 13).
pails or
pans (see page
13).
yards or more, depending upon the size of the box.
cooking thermometer.
Heavy pasteboard.
Pliable pasteboard.
Brown
paper.
Tacks and
screws.
PRACTICAL SUGGESTIONS FOR USING A FIRELESS
COOKER
While success
sure
if
in
using a cooker
directions are clear
be followed exactly, yet
it
and
is
is
reasonably
detailed,
and can
well to understand,
THE FIRELESS COOK BOOK
26
a general way, the
in
conditions of success in
order that a deviation from directions,
should ever be found necessary,
v^ill
such
if
not
mean
failure.
As the cooking depends upon the retention of
heat, it stands to reason that there must be heat
to retain.
much
A
pint of food does not contain as
heat as a quart, even though both be of
same temperature to begin v^ith. This can
be demonstrated by setting a pint and a quart
The pint v^ill lose
of boiling v^ater side by side.
its small amount of heat and grow cold much
the
sooner than the quart, with
its
larger amount.
After an equal time eight quarts of food in the
cooker have been found to register
15
degrees
Fahrenheit higher than one and one-half quarts,
other conditions being the same.
the failures of
This explains
some beginners which
are
due to
the fact that such a small quantity of food
was
taken that there was not sufficient heat to begin
with.
Obviously
this
danger
is
less
with foods
requiring only a slight cooking, since, even with
small
quantities,
some time elapses before the
food grows too cold to cook at
The
total
quantity of food
be an important factor
the amount of
will
in
all.
is,
therefore, seen to
success.
The
larger
food, the higher the temperature
be at the end of a given length of time.
Where
THE FIRELESS COOKER
amount
the
and
27
very large, as in the case of hotel
is
cookery,
institution
gain
this
for cooking
that the time required
great
so
is
is
materially
reduced.
The proportion between
the size of the utensil in
equally
important.
the
amount
which
cooked
is
shown
have
Experiments
and
of food
is
it
that one and one-half quarts of water, in a pail
just
large
enough
to
hold
register
will
it,
15
degrees Fahrenheit more than the same measure
of water in a nine-quart pail at the end of an
hour; while at the end of twelve hours there is
It is thus seen that a
28 degrees of difference.
well-filled kettle
fully
more
is
than one partially
cook success-
likely to
filled.
When
it is
impos-
and thus avoid
sible
vacant space in the kettle, the difficulty may, to
some extent, be offset by using a pan for the food
with
to cook
in a smaller pail,
sloping
sides
"pudding pan,"
and broad rim, such
which
may
be
cooker-pail and, by resting upon
suspended
in
it.
fining the lower
its
set
as
into
a
the
rim, will be
This arrangement admits of
part
of the
pail
with
boiling
water or with boiling food, in case a second
kind of food is to be cooked for the same length
of time.
Space between the pail and packing material
is
also hkely to be disastrous, so that
it
is
not
THE FIRELESS COOK BOOK
28
advisable to try to use a small pail in a "nest"
made
for a large
one without the "space adjuster"
Even the space which
described on page 22.
newly packed box
results after a short use of a
will
be sufficient for the escape of some heat
and should always be
Place
cooker
the
filled in.
near
the
stove,
since
it
is
important to transfer the food very quickly from
The cooker
one to the other.
the cushion
should be open,
removed and everything in readiness
is taken from the fire; then, before
before the food
it
has time to stop boiling,
in the box.
uncertain movements
to
among
failure
Keep
for
it
should be in place
at this
is
is
juncture owing
a fruitful source of
beginners.
from the moment
the box tightly closed
the food
if
Loss of time
put into
it
until
any reason the box
it is
is
entirely done, as
opened before the
appointed time, the contents must be reheated
to
boiling point before being replaced.
The
time for cooking foods on the stove, previous
them into the cooker, is usually very
Food in large, solid masses, as ham, pot
moulds of bread, etc., must be boiled until
to putting
short.
roasts,
thoroughly heated to the centre, obviously requiring
longer
pieces are.
boiling
Food
the
that
larger
is
and
broken and
denser the
less
com-
pact will be readily penetrated by heat and will
THE FIRELESS COOKER
29
be boiling hot nearly or quite as soon as the
Such foods need only a
moment's brisk boiling before being put into
surrounding water.
Cereals, although
cooker.
the
easily
cles,
mass
during
cooking,
into
settle
long
the
unless
in
dense,
a
period
boiled
fine
of
undisturbed
they
until
parti-
impenetrable
are
slightly
thickened.
The
length of time for cooking in the cooker
depends upon several factors:
cooker, whether well or
(i) the
packed, and whether
ill
good or poor insulating material
the
skill
used; (2)
of the cook in getting the kettle into the
box quickly;
and
require
(3) the
of the
size
water
soft
kind of
is
amount, toughness, density,
pieces:
used.
is
If
(4)
whether
hard water
hard
or
used foods
is
more cooking to become tender than
Hard water may be softened,
with soft water.
however,
soda.
to
a
by
the
The time
home-made
addition
of
a
little
given in this book
is
baking
adapted
cooker, well packed with any
of the materials suggested in the section giving
directions for packing the cookers.
commercial
cookers
a
shorter
With some
time
may be
sufficient.
It is
frequently stated that few foods are injured
by overcooking, but while
many
foods,
it
this
is
true of a great
has not proved to be the case with
THE FIRELESS COOK BOOK
30
Potatoes,
all.
such
custards,
rice,
dumplings,
as
bread, as well as
pudding,
suet
many
raised
mixtures,
and brown
other foods, are decidedly
The recipes generally
minimum and maximum time which
injured by overcooking.
the
state
This information
each food should have.
also be
found easily accessible
index.
There
danger in
is
soup stock or even cereals
after
they have
to
likely
cooled
leaving
in
down,
Needless to
or
cooker long
as
they will be
reading of
careful
say,
all
the
and following them in every
be necessary until one becomes
given,
particular, will
well acquainted with this novel
Mistakes
and
meats
the
spoil.
directions
time,
will
in the classified
in
temperature
method of cookery.
tests,
in other conditions,
which must not be imputed
may
in
measuring, in
result in failures,
to the cooker, but to
the cook.
It
probably not be long, after the
will
first
experiment with a cooker, before several com-
partments are
cult to
what time
so
many
hung
up; in which case
fitted
remember what food
it
is
hours.
to be
in the kitchen
and arranged
in the
in
removed, since
To meet
great convenience.
is
it
is diffi-
each and at
it is
left for
this difficulty a slate,
near the box, will be found a
It
may
be permanently ruled
form of
a table, to be filled
THE FIRELESS COOKER
out with pencil.
given below.
A
good form
to use
31
is
The compartments may
the one
be
num-
bered or described.
Compartment
Food
Time put
in
Time
for
removal
II
THE PORTABLE INSULATING PAIL
A
CHEAP,
portable retainer, for keeping food
hot or cold on picnics, automobile trips, and
other outings, will be found a great convenience
and
will
a long-felt want.
fill
Tight-fitting covers,
fastened in place, will be necessary to keep food
from
spilling;
and very cheap, easily obtained
should
material
insulating
pails, so that in case the
it
be
used
for
can be discarded without
loss.
Newspapers,
hay, or excelsior are best for the purpose.
object in using such pails
though
this
these
packing becomes soiled
is
might be done
The
not to cook the food,
if
the inner pail were
small enough or the outer pail large enough to
allow of sufficient insulation, but to keep food
already cooked, or nearly cooked, at a temperature
which
a
will
couple
materials
If
well.
pail
is
make
of
as
it
appetizing.
inches
those
of
For
insulation,
suggested, will
an ordinary
fibre or
this
purpose
with
such
answer very
wooden household
used, this will carry two or three quarts
of food.
Take
for the
32
inner utensil one just
PORTABLE INSULATING PAIL
enough to hold the food, and pack the outer
to accommodate it, like any hay-box or
large
pail
If designed for frequent use
cooker.
to
make
it
will not be
Any
33
it
will
pay
a fitted cushion, but for a single occasion
worth while to take
this
trouble.
small cushion or pillow can be used, merely
turning the corners under,
if
it
In
square.
is
from danger
becoming
soiled, lay a number of thicknesses of newspaper
over the inner pail before putting on the cushion.
Be careful to pack it so that the cushion will fill
order to protect
it
the upper space completely.
found for the outer
is
pail,
and
A
if
of
cover must be
wooden cover
a
not at hand, a round tray or large kettle cover
that will
To
in the
No.
it
fit
tin pail or
may
candy
A
be utilized.
pail will
have
its
butter pail,
own
cover.
fasten the covers on, tie a loose slip-knot
middle of a piece of very strong twine (Fig.
6:1); before pulling
it
up
tight, slip the
noose
over the cover of the pail and draw the remainder
of the knot out
the pail.
If
it
till it is
is
loose
enough
to go
around
placed under the rim near the
top of the utensil, or under the fastenings of the
handle,
it
will be held
Then draw
by them from slipping
the knot up tight, and
ends of twine over the top. (Fig.
tie
No
off.
the two
For
6:2.)
greater safety, especially on the outer pail,
it
will
be well to use two such strings, placing the loops
THE FIRELESS COOK BOOK
34
at right angles to
one another.
might be used for
When
the food
cover, put
it
is
this
Method
again on the
of tying slip-knot.
and place
it
2.
fire until it is
there
is
boiling hot,
6.
Method
of tying the cover
on
quickly in the insulating pail.
than one kettle of food
if
on the
in the inner pail, tie
Figure No.
I.
Soft copper wire
purpose instead of twine.
room.
may
a pail.
More
be placed in the pail
Food thus insulated
will
keep
hot for hours, even in cold weather.
Obviously, this arrangement will work equally
well in keeping cold foods cool in
summer, such
as
PORTABLE INSULATING PAIL
ice
water, or cool
and
ices, if
drinks.
packed well
in
35
Even frozen creams
a mould, covered tin
and surrounded with a small
salt, and the whole thus
keep for many hours. To seal
pail or can, sealed
quantity of ice
insulated,
will
the mould, dip a
fat
and lay
it
and
narrow strip of muslin in melted
quickly over the crack between the
cover and mould.
Ill
THE REFRIGERATING BOX
/\S
WE
IjL
have seen
pail,
in the case of the insulating
principle
the
involved
cooking
in
by retained heat may be reversed, and the heat
may, by similar means, be excluded from foods
which are
Ice-boxes and refrig-
to be kept cold.
made with
erators are
are constructed with
this
end
They
in view.
heavy walls, usually,
if
not
always, with an interlining of some non-conducting
material, to exclude the heat of the atmosphere.
Where such an
article
is
needed permanently,
or for large quantities of food, the various refrigerators
on the market are better adapted
purpose than a home-made box.
to the
But, in cases
of temporary necessity or to supplement a refrigerator,
the
doubtless
home-made
a
find
variations in the
refrigerating
Ingenuity
use.
will
manner of applying the
box
suggest
principle
of insulation to keeping foods cold, but by
of
will
way
suggestion two forms of refrigerating boxes
are described below.
Take
three
or
more stoneware crocks with
36
THE REFRIGERATING BOX
well-fitting
covers
of the
same
The
of the crocks must be determined by the
size
quantity of food to be kept.
the
material.
37
way
Good
results
in
of temperatures have been obtained with
those holding a half gallon, but the
food accommodated in them
is,
amount of
of course, small.
Refrigerating box packed with three crocks.
Proceed exactly as for packing a cooker, except
that the crocks
of
them touch
filled
with
must be
set in place so that all
the central one, which
is
to
be
ice.
Although any insulating material suitable for
cookers will answer for a refrigerating box, sawdust will be found the easiest to handle, for the
THE FIRELESS COOK BOOK
38
reason that
fill
particles
fine
its
will
more
readily
the acute angles between the crocks, which
must be
carefully
complete.
packed or the insulation
may remain
cushion that
when
crock, except
not
is
make one narrow
be best to
It will
in place over the central
the ice
to
is
be renewed, and
two others, each of which can be removed singly
when
the crock under
it
is
with
and
it
necessity
and
will
This
washed.
removed
obviate
will
the
frequently
crocks
taking out the
for
mean
Put
to be opened.
the food into dishes or pails that can be
a considerable saving of ice.
In
lieu of one solid piece of ice, broken pieces will
answer
be found to
crock as
it
needs
full
excellently.
A little observation
refilling.
individual box will be necessary to
how
long your crock of ice will
probably be
days
after
the
Fill
as possible, and do not open
safe, in
filling
it
any
own
you
just
It
will
two
full
last.
opening
ice-
until
of your
tell
case, to leave
before
it
it
it.
If
no
foods that have not been reasonably cooled are
put into the refrigerating box
the ice
may
last three or
it
is
possible that
four days.
Aside from the efficiency of the insulation, the
consumption of
ice will
depend largely upon the
amount and temperature of the food in the other
crocks and the frequency with which they are
opened to the
warm
outside air;
therefore chose
THE REFRIGERATING BOX
box
as cool a place as possible for the
and open
of
all
it
when
only
the articles you
off the
want from
Better
cushion.
to stand,
Try
necessary.
to think
before taking
it
the
in
results
39
way
of
temperature can be obtained with these boxes
than with many commercial refrigerators, although
the
skill
and care
factor in the
to
economy
open the box,
of
let it
possible, as every
be a large
in using either will
When
ice.
necessary
it is
be for as brief a time as
moment
that
it
is
open means
an increase of temperature and, consequently, a
loss of ice.
Another variety of refrigerating box may be
made by thoroughly
filled
with
for ice.
as
that
materials
ice,
insulating a tin pail partly
or a bread box, containing a crock
Allow the same amount of insulation
called for with the various packing
used
for
hay-boxes or cookers,
and
It will not often be neces-
pack them similarly.
sary to remove the inner box
handling the dishes of food;
scalded, take
it
out,
wash
it
with soda and water, and
replacing
it
in the packing.
if
care
is
but when
taken in
it is
to be
well, boil or scald
cool
it
it
again before
IV
COOKING FOR TWO
WHILE
the
fireless
cooker
perhaps,
is,
especially adapted to families of average
size,
or
there
larger,
is
no reason why small
quantities of food cannot be equally well cooked,
provided the cooker
is
properly
made with
that
in view.
A
large utensil will involve a great waste of
gas and time, for in every case
it
will be necessary
to heat a considerable quantity of water
is
only required to
a two-quart pail,
fill
the utensil.
pack
it
which
Select, instead,
very tightly in a mod-
erately small box, allowing, however, the requisite
thickness of insulation (see page i6).
be suitable for
much
such as vegetables, steamed breads,
cooked
in
much
This
will
of the cooking to be done,
etc.,
that are
water; but for such articles as
oatmeal, stews, puddings, and some vegetables,
use a small pudding pan, just fitting into the pail
and resting on
filled
its
rim, with
The
a
cover that will
must always be
with boihng water or food to touch the upper
closely
fit
the pan.
40
pail
COOKING FOR TWO
pan, and
food
is
if
41
these conditions are fulfilled and the
put quickly, and while boiling hard, into
which stands
a cooker
close to the range,
it
will
be found to cook as perfectly as larger amounts.
Two
when only water
but,
it
kinds of food can thus be cooked at once,
can be kept
and
will be hot
in
is
used
in the
lower
pail,
the cooker during the meal,
when
the time comes for washing
the dishes.
The
that
fact
almost
all
the recipes in this
to
number of persons which they will
make the quantity to be cooked easy
ascertain.
Where articles are to be cooked
in
moulds, as steamed breads, puddings, meat
book
the
tell
serve will
loaves, etc., one-half
may
be used.
It will
pound baking powder cans
be safer to test them to see
whether or not they
in the
leak.
The
only
change
method of cooking such dishes that
then be necessary
is
shortening the time of boiling
previous to putting them into the cooker.
cuts of
boiling.
will
Small
meat will also require shorter preliminary
One-half the time given will be found
sufficient.
The
majority
great
of dishes
may
be cooked as directed in the full-sized recipes,
without
any change on
account of the
small
quantity.
For such purposes
(see
as
page 228), a large
preserving and baking
pail will be needed,
even
42
THE FIRELESS COOK BOOK
by a family of two, and it is suggested that the
cooker be packed first to accommodate such a
and the box then be made to receive also
the two-quart pail by means of the space-adjuster
described on page 22.
pail,
V
MEASURING
ALL
measurements given
IjL made
in
book
this
in
are
standard half-pint cups, table-
spoons, teaspoons, quarts, pecks,
The
etc.
dry
materials are leveled even with the top of the cup,
spoon, or other measure by
filling it
heaping
then pushing off with a knife that which
the top.
When
full,
above
lies
held level with the eyes, nothing
should be seen above the cup or spoon, and yet
the receptacle should be completely
standard
with
cups,
divisions
quarters, are not to be obtained,
to get
a
half-pint.
an accurate half or third of
measure than
in
is all
and
will be better
It will
a
be easier
cupful in such
one which grows smaller
the bottom, as most cups do.
ful of liquid
thirds
one can be found
to use a straight-sided glass if
which holds an exact
it
Where
filled.
in
A
that they can be
at
cupful or spoon-
made
to hold.
Such materials as flour, powdered sugar, mustard, meal, and others, that pack as they stand,
should first be sifted or stirred up, and must
have
any lumps
pressed
43
out.
Do
not
shake
THE FIRELESS COOK BOOK
44
such materials to level them, or they will
and the measure
will
Half cup-
be incorrect.
fuls or other fractions of a cupful of
rial,
fat,
etc.,
may be
settle
dry mate-
leveled with the back of
a tablespoon.
To measure
fractions of a spoonful, whether
a teaspoon or a tablespoon,
fill
then with a knife divide
halves
the
spoon;
eighths
by
crosswise;
first
the spoon, level
quarters
crosswise
dividing
these
and
sixths
in
lengthwise of
of
the
halves;
by dividing the
in halves, then in thirds
it,
halves;
thirds
spoon
across the halves.
VI
TABLE OF WEIGHTS AND MEASURES
2
Cupfuls of granulated sugar
equals
I
Tablespoonful granulated sugar
equals §
2§ Cupfuls of powdered sugar
....
2§ Cupfuls of brown sugar
3^ Cupfuls of bread flour not shaken down
I
Cupful of bread flour
i
pound
ounce
equals
i
pound
equals
i
pound
equals
i
pound
equals 5
ounces
3^ Tablespoonfuls flour
equals
i
ounce
Pint of milk or water
equals
i
pound
2
Cupfuls of solidly packed butter
equals
i
pound
2
Tablespoonfuls butter
equals
i
ounce
2
Cupfuls of solidly packed lard
equals
i
pound
2
Cupfuls of chopped meat
equals
I
pound
equals
i
pound
1
if Cupfuls of
....
rice
I
Cupful of
rice
equals 8^ ounces
I
Cupful of
raisins
equals 7
2^ Cupfuls of
raisins
I
pound
i
pound
3^^
Cupfuls of currants
equals
equals 5
1
Cupful of currants
2
Cupfuls of hominy
2
ounces
equals
ounces
equals
i
pound
Cupfuls of samp
equals
i
pound
I
Cupful of
equals 8
I
Cupful of dried beans
I
Quart of bread crumbs
I
Cupful peanuts, chopped
I
Cupful prunes
split
grits
peas
ounces
equals 7^ ounces
....
equals 7
ounces
equals 5^ ounces
equals 6^ ounces
45
46
THE FIRELESS COOK BOOK
I
Cupful dried apricots or peaches
equals 6
ounces
I
Cupful macaroni
equals |
pound
I
Cupful oatmeal
equals 4
ounces
I
Cupful cornmeal
equals 6
ounces
8
Medium-sized eggs
equals
pound
I
Medium-sized egg
in shells
in shell
.
.
.
....
10 Medium-sized eggs (broken)
.
.
I
Cup almonds, blanched and chopped
I
Square Baker's chocolate
2J Tablespoons salt
4 Tablespoons pepper
.
.
....
....
2§ Tablespoons ground ginger
2 J Tablespoons ground cinnamon.
.
.
i
equals 2
ounces
i
pound
equals 5
ounces
equals
i
ounce
equals
i
ounce
equals
i
ounce
equals
i
ounce
equals
i
ounce
equals
VII
TABLE OF PROPORTIONS
Batters;
i
cupful liquid to
Muffin or cake dough;
Dough
Dough
to
knead;
i
to roll out;
i
cupful flour.
cupful liquid to 2 cupfuls flour.
i
cupful liquid to 3 cupfuls flour.
cupful liquid to 4 cupfuls flour.
i
6 teaspoonfuls baking-powder to
i
quart flour,
if
no eggs
are used; or
I
J teaspoonfuls baking-powder to
i
cupful flour.
J teaspoonful soda and i teaspoonful cream of tartar
equivalent to 2 teaspoonfuls baking-powder.
is
about
compressed
I cup liquid yeast equals ^ dry yeast cake, and ^
yeast cake.
I
cupful liquid yeast,
cake to
i
dry yeast cake, or ^ compressed yeast
i
pint liquid
if
bread
is
raised during the day.
compressed yeast
I cupful liquid yeast, ^ dry yeast cake, or |
cake to i pint liquid if bread is raised over night.
I^ teaspoonfuls soda to
i^ teaspoonfuls soda to
I
pint thick, sour milk,
pint molasses.
teaspoonful soda to i^ cupfuls thick, sour cream.
^ cupful corn-starch to
1
i
i
teaspoonful salt to
i
i
quart milk for blanc-mange.
quart soup stock, sauces,
^ teaspoonful pepper to each teaspoonful
2 to 4 egg yolks to
2 or 3 whole eggs to
I
teaspoonful
meats,
salt
etc.
salt.
pint milk for soft custards.
i
i
to
pint milk for cup custards.
i
quart water for boihng vegetables,
etc.
47
48
THE FIRELESS COOK BOOK
2 tablespoonfuls flour to
i
cup liquid for white sauces and
gravies.
3 tablespoonfuls flour to
Whites of 8 eggs make
3 teaspoons equal
i
l6 tablespoons equal
2 cups equal
i
pint.
i
i
cup liquid for brown sauces.
cupful.
tablespoon.
i
cup.
VIII
SEASONING AND FLAVOURING MATERIALS
HAVING
and
always
substitute
to
time-worn
flavouring,
a
familiar
which
is
in
the house, for the newer and particular flavour
and required
for
called
"tang"
a dish,
to
cooking a monotony that
expensive
to
the kitchen
Many
is
produce
as well
same ingredients
as
is
than
no easier or
a variety,
supplied as
a
basis,
might
less
only
be.
by changing the
flavouring, as in stews, cakes, etc.
rice
it
if
can be made, using the
recipes
different
give the distinctive
to
what gives some people's
is
Macaroni and
admit of a wide range of variation.
For the housekeeper who does not want all
her cooking to taste alike, it will be found conhave always on hand a variety of
flavouring and seasoning materials.
A list is
venient to
given below of the ones frequently called upon
in
in
this
book; those which are commonly used
sweet
those
dishes
used
in
grouped
being
savoury dishes,
49
together,
such
as
and
soups,
THE
50
stews,
although
etc.,
COOK BOOK
FIRELESS
some cases these
in
are
used interchangeably:
Flavourings
Sweet Dishes
for
Cloves
Vanilla bean or extract
Almond
Nutmeg
extract
Orange rind and juice
Lemon rind and juice
Allspice
Cinnamon
Wine
Ginger
Seasonings for Savoury Dishes
Thyme
Pepper
Cayenne
Bay leaves
Curry powder
Worcestershire sauce
Sage
Parsley
Summer savoury
Celery seed
Sv^eet
marjoram
Celery leaves
Dried peppers
Many
of these
can
be
prepared
at
almost
no cost, and put away in tin cans or boxes, either
whole or powdered with a mortar and pestle.
The leaves of celery and parsley, the herbs and
peppers
may
be
washed well and hung near
the kitchen stove or in the sun,
kept free from dust and
flies
if
they can be
out of doors, or
Orange and lemon
flavourings for puddings and
prepared, to vary the mono-
put into a warming oven.
rind
make good
cakes,
if
correctly
tony of perpetual vanilla.
The
yellow part only
of the rind should be grated, for cakes, or shaved
off*
with
a
knife
for
custards
and
puddings,
SEASONING AND FLAVOURING
which can be strained to take out the
Caramel is easy to make, and is useful
tards and creams.
To make
Stir
it
constantly until
it is
a
in
if
add one-half cupful of water,
a time.
The sugar becomes very
only a small amount of water
brown
one-half
hot, and,
added,
is
it
does
enough and will be so quickly turned
steam as to have almost the effect of exploding.
not cool
to
it
sugar
If the
it
frying-
a golden
colour,
at
pieces.
in cus-
Melt one cupful of sugar
caramel.
with one tablespoonful of water,
pan.
51
is
allowed to become dark brown
will taste bitter.
used
to
delicate
Avoid
dish.
color
in
is
but
is
sometimes
is
not
sufficiently
taste for flavouring purposes.
using
It
Such caramel
gravies,
the
better
same
to
seasonings
every
in
put only a few flavours
together for each dish than to mingle a great
many and
It
is
a
flavours
be obliged always to use the same.
good general principle, where several
are combined, to keep all somewhat
equally balanced so that no one
present.
the
Public
skilful
cook
opinion
is
seems
the one
thing good, "but you can't
This
is
conspicuously
to
agree
that
who makes sometell
what's
in
it."
is
done chiefly by the careful selection
and equalizing of flavouring ingredients.
IX
BREAKFAST CEREALS
THAT
and easy a food
cheap
so
pare
should
cereals
as
so
to pre-
often
be
unappetizing, and even indigestible, because of
poor
the
cooking,
due
partly
is
ignorance
to
of
improvement in flavour which long
and partly to the diffi-
great
cooking gives them,
to
cook
a
cereal
package
do
hours
which
cook
to
who
those
two
rise
No
such long cooking.
attending
culties
v^ants
in
not
on
the
less,
and
advertised
is
minutes or
ten
have
coal
burning
fires
through the night are somewhat
one
breakfast to
before
at
a
loss
to
know how to keep cereals cooking over night.
The fireless cooker seems to fill a long-felt want
in
this
a
cent
At the
direction.
for
cooking
fuel
danger
without
dry, or needing to
idea
that
boiling
cooking starches
proved
false.
As
cost of a fraction of
an
accomplishes
it
of
scorching, boiling
The
be stirred.
temperature
and
starchy
is
fallacious
necessary for
foods
a matter of fact, a
52
all-night
has
been
temperature
BREAKFAST CEREALS
167 degrees Fahrenheit
of
starch grains of
cooking
tinued
some
is
and
for the
sufficient
cereals, while
much below
at
53
long-conpoint
boiling
rupture
woody
will
serve
fibre
which surrounds and entangles the starch
soften
to
The
and other nutrients.
forming
easily
substance
digestible
cooked
at
starches.
for
a
by
and
boiling,
Merely reaching
short
rendered
is
less
perfectly
temperature which will cook the
a
time
not
is
produce well-cooked
affecting the flavour,
is
nitrogenous or tissue-
probably
is
the
temperatures
these
however, to
sufficient,
cereals.
A
further change
and perhaps the
digestibility,
accomplished by long cooking.
The
the
length
of time
required
amount and character of
whether the grains
are
left
depends upon
the
woody
fibre,
whole or ground
fine, and the degree of cooking they may have
had in the course of manufacture. Rolled oats
and wheat are steamed to some extent, and do
not, therefore, require as much cooking as whole
or cracked wheat and oats.
Preparations of
corn, having more woody fibre than any of the
other cereals, will, unless cooked during
more cooking than equally
ground preparations from other cereals.
facture, require
requires the least cooking of
the least
woody
fibre.
all,
as
it
manufinely
Rice
contains
THE FIRELESS COOK BOOK
54
Rolled Oats
2 J cups water
Look over
pail that
v^ater,
minutes,
ring
them
or
salt,
and oats
a cooker-pail,
into
fits
five
salt
the oats and remove any husks or
Put
pieces.
teaspoon
I
cup rolled oats
I
until
a pan, or
in
them
boil
for
thickened,
slightly
stir-
pan over a
frequently, then put the
cooker-pail of boiling w^ater and put
it
cooker for from two to twelve hours.
Although
soft
and
two hours,
digestible after
improved
flavour
in
cooked over night
it
it
over the
pail of water.
the oatmeal
may
greatly
longer
will
need to be heated,
fire
When
a
by
cooking.
This can be
somewhat, before serving.
by putting
is
it
into
while
still
If
done
in the cooker-
the water in the pail boils,
be served.
Serves four persons.
Cornmeal Mush
4 cups boiling water
teaspoon
I
Mix
i
cup cornmeal
^ cup cold water
salt
the meal with the cold water, add
the boihng salted water;
stirring
it
let it boil five
frequently, then set
of boiling water and put
from
five
used
for
to ten hours.
frying,
it
it
to
in a cooker-pail
into
If the
it
minutes,
a
cooker for
mush
is
to
use two cupfuls of milk
be
and
BREAKFAST CEREALS
55
two cupfuls of water, reserving one-half cupful
of the milk cold to mix with the cornmeal.
When
and
cooked, pour
slice
when
it
ground meal
before
sieve
of
particles
cooking
bran.
sift
cold.
coarsely
If
through a coarse
it
remove the largest
meal will not
to
it,
wet bread pan,
a
perfectly
used,
is
into
it
Granulated
require sifting.
Serves six or eight persons.
Hominy
Grits
5 cups water
l^ teaspoons
I
Add
boil
it
the
cup hominy
hominy
to the boiling
for ten minutes,
salt
grits
and put
it
salted water,
into a cooker
for ten hours or more.
Serves six or eight persons.
Cracked
Wheat
i cup wheat
I cup cold water
^teaspoon
salt
2 cups boiling water
Soak the cracked wheat
in the cold
water for
nine hours or more; add the boiling water and
salt,
and
let
all
uncovered pan.
pail of boiling
for ten
hours.
and cook
it
boil
hard for ten minutes
water and put
Reheat
it
to
an
it
five
persons.
into
a cooker
the boiling point
again for ten hours.
Serves four or
in
Place the utensil in a cooker-
THE FIRELESS COOK BOOK
56
Steel Cut
Oatmeal
^ teaspoon
^ cup oatmeal
I cup cold water
Cook
it
same manner
in the
Serves four or
salt
2 cups boiling water
as cracked wheat.
five persons.
Food
Pettijohn's Breakfast
i teaspoon
2^ cups water
I cup Pettijohn's Breakfast Food
Add
the
stir until
it
it
and cereal
salt
boils, boil
it
from two
the
cold
water,
for five minutes, or until
has thickened, and put
to
to
salt
into
it
twelve hours.
It
is
a cooker for
improved by
the longer cooking.
Serves four or
five
persons
Cream
of ^A^heat
i teaspoon
3^ cups boiling water
^ cup cream of wheat
Put
all
salt
together, stir until boiling, and put
into a cooker for
from one
it
to twelve hours.
Serves four or five persons.
Cook
it
in
Wheatlet
the same way as cream of wheat.
Farina
Cook
it
in the
same way
as
cream of wheat.
X
SOUPS
THERE
two
are
classes of soup,
made with meat
which
stock,
is
(i)
those
the water
which meat has been cooked, sometimes in
combination with other materials for seasoning
purposes, and (2) those made without meat
in
stock.
Soups made with meat stock include:
made from lean beef, always served
Bouillon,
clear; or
Brown
ferably
fat,
from clams.
stock,
made
pre-
and one-half bone
and
of vegetables, herbs,
and
one-half lean
with seasonings
from
beef,
usually
spices.
made from chicken or veal.
Consomme, made from several kinds of meat,
White
stock,
seasoned highly with vegetables, herbs, and spices,
and always served
Broths
or beef
clear.
tea,
made
usually from
lean
mutton, lamb, or beef, and not clarified.
Soups made without meat stock include:
Cream
soups,
made
from vegetable or
57
fish
THE FIRELESS COOK BOOK
58
stock with milk or cream and
somewhat thickened
with flour or corn-starch.
made from vegetables
Purees,
or fish put through
a strainer, often with the addition of milk or
cream. They also are thickened with flour or
corn-starch and are usually thicker than cream
White stock
soups.
also
sometimes used
is
in
purees.
Bisques
made
are
pieces of vegetables,
them
in
purees, except
like
fish,
meat, or
game
that
are served
in addition.
SOUP MAKING
To make
Wash and
stock.
small pieces or gash
let
cut the
meat
into
frequently; crack the bone;
it
meat and bone soak
water while
in the cold
preparing the seasonings; then add the seasonings, boil the stock ten minutes and put it into
a cooker for
cooked, pour
away
to cool.
from nine to twelve hours. When
through a wire strainer and set it
it
When
cold,
it
should be kept in a
refrigerator or other cold place.
the pail
is
well
filled,
the long cooking and
quantity
be
set
is
cooked to
removed
when
until the
careful that
or the soup will cool with
may
fill
over hot water.
forms on top
Be
sour.
the pail or
The cake
the stock
soup
If too small a
is
is
pan
it
should
of fat which
cold should not be
to be
made,
as
it
seals
SOUPS
59
the stock and keeps out air and germs, thus help-
ing to preserve
taken
fat is
When
soup
made, the
the stock heated, and any desired
it.
off,
seasonings or additions are put
To
clear
and
stock,
soup
if it
to be
is
in.
Remove
stock.
the
fat, taste
needs more seasoning add
the
before
it
Put into each quart of the cold
the clearing.
stock the slightly beaten v^hite of one egg and one
Wash
crushed egg-shell.
Stir
it.
Let
it
the
stock
the egg before breaking
constantly while heating
minutes and
boil tv^o
for one-half
hour or more.
and
through
strain
it
set
it
in
Remove
it.
a cooker
the
scum
tv^o thicknesses of cheese-
cloth laid in a colander.
To remove
off all that
from hot soup or
fat
can be taken
broth.
off with a spoon.
Skim
With
brown paper
you were using blotting
paper on the surface of the soup. When no
spotted appearance is seen on the papers, the fat
a succession of small pieces of soft
take off the rest as
is
all
if
removed.
To bind
soups.
This name
given to the
is
process of thickening cream soups and purees,
the liquid and solid part of which
bound
unless
when
it
is
together.
liquid
of flour and rub
They
are then
would separate
Melt the butter, and
add usually an equal quantity
them together
added
to
till
well blended.
the soup
and
stirred
THE FIRELESS COOK BOOK
6o
constantly
of flour
till
perfectly mixed.
greater than that of the butter
is
be better to add a
and butter
make
will
of the soup to the flour
in a separate
saucepan as for making
when enough has been added
smooth sauce,
a
it
little
white sauce, and
to
If the proportion
it
may
be poured into
the soup.
Brown Stock No.
shin of beef
3
lbs.
3
qts. cold
i
water
^ teaspoon peppercorns
h cup carrot
6 cloves
^ cup turnip
^ cup celery
3 sprigs
thyme
tablespoon
Prepare the meat
brown one-third of
Wash
§ cup onion
•
I
it
in a frying
in small pieces.
and bring them
dients together
from nine
a cooker for
is
a large quantity
leave
cold
may
safely
provided
Pour
it
more than
it
grow
making stock,
pan with the
as directed for
they have boiled for ten
to
salt
the vegetables, scrape or pare them,
and cut them
there
marjoram
2 sprigs parsley
^ bay leaf
fat.
i
sprig sweet
Put
all
the ingre-
When
to a boil.
minutes put them into
to twelve hours.
of soup
twelve
it
is
hours,
Unless
not safe
lest
it
and sour; but nine or more quarts
be
the
left
kettle
for
is
fifteen
at
hours or more,
least two-thirds full.
through a wire strainer and cool
rapidly as possible.
it
as
SOUPS
Brown
l^
lbs.
1
qts.
6i
Stock No.
meat and bone, raw
or cooked
1
| cup carrot
J cup turnip
^ cup onion
water
6 peppercorns
3 cloves
^ teaspoon shaved lemon
Do
2
3 sprigs parsley
rind
J cup celery
i teaspoon salt
not use salt or smoked meats for soup
stock, or
any parts of meat which have become
Very
charred or blackened in the cooking.
little
of these would be enough to destroy the good
flavour of soup.
Cut from the bones
to
get
off.
all
the meat that
Tough ends from
steak
or
is
easy
roasts
should be cut off before they are cooked, and
Cut meat
saved for soup or stews.
soup
in small pieces.
joints
and crack them
for
making
Separate the bones at the
if
they are large. Soak the
meat in the water while preparing the seasoning.
Put all the ingredients together and bring them to a
Boil them for ten minutes and put them
boil.
into a cooker for from nine to twelve hours,
standing the pan or pail in a large pail of boiling water, unless this recipe
fills
Strain
the stock through
cool
as rapidly as possible.
it
White Stock No.
I
chicken or fowl
Water
Salt (1 teaspoon to
the cooker pail.
wire strainer,
a
i
i
to cover the
qt.
water)
chicken
and
THE FIRELESS COOK BOOK
62
Cook chicken
or fowl according to the directions
The water in
given on page 131 for stewed chicken.
which the chicken was cooked makes white stock.
White Stock No.
12 peppercorns
2 qts. cold water
^ cup celery or
1
tablespoon
i
tea-
spoon celery seed
salt
I
onion
meat as directed for making
Pare and slice the onion; cut the celery
Prepare
stock.
in
2
2 lbs. knuckle of veal
the
If celery
pieces.
substitute
dried
cannot easily be obtained,
celery
using
leaves,
three
or
four sprays, or use celery seed.
Put
all
the ingredients together,
and put them
for ten minutes,
from nine to twelve hours.
let
them
boil
into a cooker for
Set the pail or
pan
a larger cooker -pail of boiling water unless
in
the soup nearly
the cooker-pail.
fills
Bouillon
3 lbs. lean beef from round or
2 lbs.
marrow bone
3 qts. cold
I
brown
the
the
stock.
meat.
tablespoon
salt
^ cup onion
§ cup turnip
water
| cup celery
teaspoon peppercorns
Prepare
i
| cup carrot
shoulder
meat as directed
Use the marrow fat
Boil
all
together
for
for
for
ten
making
browning
minutes
and put them into a cooker for from nine to
SOUPS
Strain the stock through a wire
twelve hours.
and
strainer
and
fat
63
cool
clear the
When
it.
cold,
remove the
soup as directed on page
59.
Serve in bouillon cups with crisp crackers.
Serves fifteen to twenty persons.
Beef Broth
I
lb.
lean beef from round or
i
water
pt. cold
J teaspoon
shoulder
salt
Wash and chop the meat fine, removing any
Add the salt and let the meat
pieces of fat.
In a
soak for one hour in a cold place.
pan
cooker-pail or
set
over
a
small
larger cooker-
pail of hot, but not boiling water, heat the broth
till
it
registers
degrees
165
Fahrenheit.
the pails into a cooker for one-half hour.
Slip
Strain
the broth through a coarse wire strainer, remove
by the directions on page 59, and serve
be
it immediately in a heated cup; or it may
mush.
of
consistency
to
the
frozen
chilled, or
fat
all
Mutton Broth
3 lbs.
mutton (from neck)
2 qts. cold
Wipe
water
3 tablespoons barley
it
the meat, remove carefully
as these impart
broth.
grains pepper
3 tablespoons rice or
2 teaspoons salt
fat,
Few
a
Cut the meat
through
a
food
all
skin
rank flavour to
into small pieces, or
chopper.
Cover the
and bones with the water, add the
and
mutton
salt,
put
meat
and
THE FIRELESS COOK BOOK
64
when
boiling put
them
nine to twelve hours.
it
over night and cook
set into or
When
into a cooker for
from
If barley
soak
used,
is
in a small
it
cooker-pail.
broth and barley are bo h
boiling,
be over cooked
way, and should be cooked
if
treated
in
in the strained
is
done, strain
When
and remove
it
on page
particle of fat as directed
this
broth,
or separately, for one hour in the cooker.
the broth
put
them nto the cooker.
the pails together and slip
Rice would
pan
pail or
ame
ove the broth n the
every
59.
Consomme
3 lbs. lower part of round or
2 tablespoons butter
shoulder of beef
I
lb.
3
lbs.
I
qt.
marrow bone
knuckle of veal
l
tablespoon
I
teaspoon peppercorns
i
teaspoon shaved
salt
lemon rind
3 sprigs thyme
chicken stock
marjoram
J cup carrot
i
J cup turnip
2 sprigs parsley
J cup celery
J bay
^ cup onion
3 qts. cold water
sprig
leaf
directed for making
marrow
fat to brown half
brown stock, using the
Soak the raw meat and bone in the
of the meat.
Prepare
the
meat
as
cold water while browning the remaining
and preparing the vegetables and
Prepare the vegetables as
seasonings.
directed for
soup stock, and brown them in the butter.
all
to
a
boil
together,
reserving
meat
the
making
Bring
chicken
SOUPS
65
Boil for ten minutes, and put
stock.
cooker for from nine
to
into the
it
Strain
twelve hours.
through a wire strainer, add the chicken
and, if it is not seasoned sufficiently,
this stock
stock,
add what seasoning it needs. Cool
as possible, and when cold, clear
to the directions on page 59.
It
served,
is
fancy
shapes;
with
or
on page
or
143;
according
first
with
cut
into
macaroni,
noodles,
other Italian pastes, which are
directed
as rapidly
it
custard
with
usually,
it
or
cooked as
delicate
vege-
such as peas or string beans, or other
vegetables cut into fancy shapes; or with cooked
tables,
A
chicken, cut in dice, and green peas.
egg
is
poached
sometimes served in each plate of soup.
Serves sixteen or twenty persons.
Mock
1
calf's
Turtle Soup No.
i^ teaspoons
head
2 cups
8 peppercorns
i cup butter
i cup flour
cup stewed tomatoes, strained
6 allspice berries
thyme
J cup sliced onion
I cup carrot cut in dice
Clean
and wash
salt
brown stock
6 cloves
2 sprigs
i
i
Juice | lemon
Madeira wine
the
calf's
head,
reserving
the tongue and brains to use for some other dish.
Soak it for one hour in enough cold water to
Boil it in a covered pail for twenty
cover it.
THE FIRELESS COOK BOOK
66
minutes with three quarts of salted water and
vegetables and seasoning, and put it into
the
cooker
the
Remove
reserve
for
from
the head;
twelve
to
off the
stock until
boil the
it;
nine
cut
reduced to
is
it
hours.
meat and
face
remove the fat from
it as directed on page 59; or cool it, and remove
Melt the butter, add the flour
the hard fat.
and stir it until it is well browned; then add
one
brown
the
and
Strain
quart.
stock, one-half at a time,
and
allowing
stirring
mixture
the
it
to
boil
before adding the second cupful of liquid.
To
constantly,
add the head
this
stock, tomato,
one cupful of
the face meat cut in dice, and the lemon juice.
Simmer
desirable,
if
as
it
slip
may
more
to taste,
salt
it
and pepper,
custard cut in dice, and egg balls
forcemeat
or
Just before serving
for five minutes.
add Madeira wine
be,
balls.
If
the
soup
some time before
it is
is
prepared,
to
be served,
the pail into the cooker until time for serving.
If kept
many
hours
Mock
will
calf's or
I
calf's heart
I
knuckle of veal
need to be reheated.
Turtle Soup
lamb's liver
I
Water
it
to cover (about 2 qts.)
4 cloves
i
teaspoon peppercorns
2 teaspoons salt
i
bay leaf
^ cup union
4 yolks of hard-cooked eggs
J cup turnip
^ cup celery
J lemon
Madeira wine
SOUPS
Wash
the meat, cover
Let
cooker-paiL
Wash
being prepared.
and cut them
vegetables
with cold water in a
it
stand in a cold place while
it
are
vegetables
the
67
the
Put
small pieces.
in
them and the seasonings with the meat, bring
all
it
?t,
to a boil,
and
boil
it
into a cooker for nine hours or more.
and add
to
Put
for ten minutes.
Strain
one cupful of the heart and
it
meat cut into small dice. Pour it into
which the lemon and the egg yolks,
Add Madeira
cut in quarters, have been placed.
v/ine to taste.
The remaining heart and liver
liver
a tureen in
mav be
used for stew or hash.
Serves ten or eleven persons.
Vegetable Soup with Stock
2 qts.
brown stock
^ cup cabbage
^ cup turnip
j cup onion
^ cup carrot
^ teaspoon
^ cup celery
2 tablespoons rice or barley
Wash and
salt
Put
pare the vegetables.
all
Cut
the celery through a coarse food chopper.
the celery
dients
them
If
in
fine
hard
together
into
barley
a
is
six hours.
for
Boil
all
the
ingre-
one
minute.
Put
cooker for three hours or more.
used, soak
water and boil
cooker with
pieces.
but
it
till
boiling
it
soft;
salted
over night in
or
cook
water
it
for
in
live
cold
the
or
THE FIRELESS COOK BOOK
68
Cream
of Celery
Soup
2 cups white stock
3 tablespoons flour
3 cups celery, cut small
2 cups hot milk
I
cup water
i
cup hot cream
1
small onion, sliced
i
teaspoon
Cook
the
first
salt
J teaspoon pepper
2 tablespoons butter
four ingredients together in a
cooker for three hours or more.
Rub them through
a sieve; bind the soup with the butter and flour,
as directed
on page 59, and add the milk, cream,
and seasonings.
Serves six or eight persons.
Asparagus Soup
J cup butter
3 cups white stock, or
3 cups water in which aspara- j cup flour
2 cups hot milk
gus has cooked
I
can asparagus, or
I
pt.
I
If
Cut
^ teaspoon
slice
canned asparagus
Put the
asparagus water
When
boiling,
onion
used, drain and rinse
it.
about an inch long, and reserve
off the tips
them.
is
salt
| teaspoon pepper
cooked asparagus
stalks
of asparagus,
stock
or
and onion into a cooker-pail.
put them into a cooker for two
and one-half hours or more. Rub through a
bind it with the butter and flour, as directed
sieve,
on page 59, and add the remaining ingredients
and the tips.
Serves six or seven persons.
SOUPS
69
Tomato Soup with Stock
brown stock
I
qt.
I
can or
I
onion
4 tablespoons butter
J cup flour
tomatoes
qt.
i
i^ teaspoons
Cook
or more
the
bind
with the butter and
it
first
three ingredients for one hour
Rub through
in the cooker.
page 59, and add the
salt.
putting
the
before
it
it
salt
into
flour, as
Or
a strainer,
directed on
bind the soup
cooker,
and
strain
just before serving.
Serves eight or ten persons.
Creole Soup
I
qt.
brown stock
1
pt.
tomatoes
J cup flour
f teaspoon
3 tablespoons chopped green
sweet peppers
2 tablespoons
Few
salt
grains of cayenne
2 tablespoons grated horse-
chopped onion
^ cup butter
radish
i
teaspoon vinegar
^ cup macaroni rings
Cook the pepper and onion
five
tomatoes
for
in the butter for
minutes, add the flour, then the stock and
gradually, and cook
one hour or more.
Rub
it
all
in the
through a
and add the remaining ingredients.
roni rings are
made by
into very short lengths.
for
making
cooker
sieve,
The maca-
cutting cooked macaroni
Do
rings.
Serves six or eight persons.
not
soak macaroni
THE FIRELESS COOK BOOK
70
Ox
small ox
1
l^
i teaspoon
Soup
^ cup Madeira wine
brown stock
qts.
Few
Tail
tail
i
teaspoon Worcestershire
i
teaspoon lemon juice
sauce
salt
grains of cayenne
Flour
2 tablespoons butter
Cut the ox tail into small pieces, wash it,
drain it, and sprinkle it with the salt, pepper,
and
Brown
flour.
it
in the butter.
Add
it
to
the stock with the vegetables, which have been
cut
small
Put
it
Add
or
with
French
into the cooker for
vegetable
cutters.
two hours or more.
the seasonings and lemon juice.
Serves six or eight persons.
Julienne Soup
I
brown
qt.
2 tablespoons peas
stock
2 tablespoons string beans
i cup carrot
J cup turnip
Clarify the stock and add the cooked beans
and peas and the carrot and turnip, which have
been cut into thin strips one and one-half inches
long and cooked for two hours in the cooker.
When
boiling hot, serve
it.
Serves four or five persons.
Macaroni Soup
I
qt.
J cup macaroni rings
brown stock
Cook the macaroni
two hours
in boiling salted
in the cooker.
Drain
it
water for
in a colander.
SOUPS
Cut
very short lengths to
into
it
Heat them
71
make
rings.
in the stock.
SOUPS MADE WITHOUT STOCK
Vegetable Soup
tomatoes
i
J cup celery
^ cup onion
i tablespoon parsley
ij cups potato
I teaspoon pepper
5 tablespoons butter
2 teaspoons salt
qt.
I
Wash
the
pt.
J cup carrot
J cup turnip
the vegetables, scrape the carrot, pare
turnip, potatoes,
leaves
water
and
small
in
onions,
remove the
celery,
and cut the
from the
strings
vegetables
and
or
pieces,
put
except
all
the potatoes and celery through a coarse food
Measure
chopper.
the
Put them
are prepared.
vegetables
after
they
except the potatoes
all,
pan with the butter,
and
and cook them for ten minutes; add the potatoes
and cook them for two minutes more, then
parsley, into a frying
put
all
together
ingredients,
the
in
boiling put
or more.
a
cooker-pail,
them
Add
except
parsley,
into a cooker for three hours
the parsley just before serving.
"Left-over" vegetables, in pieces,
in place of
the
and when they are
may
be added,
an equal measure of any of the
five given.
Serves six or eight persons.
first
THE FIRELESS COOK BOOK
72
Bean Soup
pt.
1
2 tablespoons Chili sauce
beans
2 tablespoons butter
2 qts. water or stock
2 tablespoons flour
I
onion
^
lb. lean,
raw
beef, if stock
is
2^ teaspoons
salt
j teaspoon pepper
not used
2 stalks celery
Wash and soak the beans over night, cut the
meat small, and pan-broil the pieces in a dry,
Put all the ingrehot frying pan till brown.
dients except the butter and flour into a cookerpail, and when they are boiling put them into
a
cooker for from nine to twelve hours.
the soup through a strainer, and bind
Rub
it.
Serves eight or ten people.
Black Bean Soup
1
pt.
J teaspoon pepper
J teaspoon mustard
black beans
2 qts. water
1
Cayenne
small onion
3 tablespoons butter
2 stalks celery, or
J teaspoon celery
2 teaspoons salt
i^ tablespoons flour
salt
2 hard-cooked eggs
I
lemon
Soak the beans over night, drain them and add
Cook the onion in onethe two quarts of water.
and celery to the
onion
half of the butter; add
beans, and, when boiling, put them into a cooker
for
from eight
to twelve hours.
Rub
the soup
through a strainer, add the seasonings, bind
it.
SOUPS
and when
it
has boiled for
^7^
minutes pour
five
it
over the sliced eggs and lemon in a soup tureen.
Serves eight or ten persons.
Tomato Soup
I
can tomatoes, or
I
qt.
raw tomatoes
I
pt.
water
2 teaspoons sugar
small bay leaf
2 tablespoons butter
3 tablespoons flour
4 cloves
Cook the
first
ingredients
six
cooker for one hour or more.
salt
and soda, and bind
once
at
for
it
onion
\ teaspoon soda
12 peppercorns
I
slice
i
2 teaspoons salt
may
it.
If
together in
Strain,
it is
a
add the
not to be served
stand in the cooker, to keep hot,
an indefinite period.
Serves six or seven persons.
Puree of Lima Beans
1
cup dried lima beans
cup cream or milk
i
3 pts. water
2 slices onion
4 tablespoons butter
2 slices turnip
2 teaspoons salt
2 tablespoons flour
\ teaspoon pepper
Wash
the beans
and soak them over
Drain them, and, when
boiling,
cook them with the
prepared onion and turnip and the water
Rub
cooker for four hours or more.
a strainer, add the seasoning
and bind
night.
this
in
a
through
and cream or milk,
it.
Serves seven or nine persons.
THE FIRELESS COOK BOOK
74
Baked Bean Soup
3 cups cold baked beans
2 tablespoons butter
3 pints water
2 tablespoons flour
2 slices onion
i
tablespoon Chili sauce
2 stalks celery
i
teaspoon
I
Cook
the
salt
J teaspoon pepper
J cups tomato
five ingredients in a
first
cooker for
three hours or more, rub them through a strainer,
bind this with the butter and
flour, as directed
on
page 59, and add the seasonings.
Serves eight or ten persons.
Green Pea Soup
onion
I
can marrowfat peas, or
i
1
pt. shelled peas
2 tablespoons butter
2 tablespoons flour
2 teaspoons sugar
I
pt.
water
I
pt.
milk
slice
i^ teaspoon
salt
J teaspoon pepper
which are too
If canned
old to be good to serve as a vegetable.
sugar,
them,
add
the
rinse
peas are used, drain and
water, and onion, and, when boiling, put them
Rub them
into a cooker for two hours or more.
If fresh peas are used take those
through a strainer, add the hot milk and seasoning
and bind the soup with the butter and flour, as
directed on page 59.
Bean and pea soups
are very nourishing
should not be followed by a rich, hearty meal.
Serves five or six persons.
and
SOUPS
75
Potato Soup
2 tablespoons flour
3 potatoes
I
pt.
milk
i^ teaspoons
1
pt.
water
^ teaspoon celery
salt
J teaspoon pepper
2 slices onion
Cayenne
4 tablespoons butter
I
salt
teaspoon chopped parsley
Scrub and pare the potatoes and cut them into
Cook them
small pieces.
in
a cooker with the
water and onion for one and one-half hours or
more, standing the pail or pan in a larger cooker-
Rub
pail of boiling water.
bind
sieve,
it,
the soup through a
and add the seasoning.
Serves five or six persons.
Fish Chowder
4
lbs.
cod, haddock, or other
firm white fish
4 cups potatoes
I
(in
(see
page
82), cut the
a small cooker-pail or pan,
water and bring
it
cooker-pail
one teaspoonful of
quart of water.
pail
for
and,
when
one hour.
pork
3 tablespoons butter
two-inch pieces, put the head,
larger
fat salt
salt
§ cup oyster crackers
4 cups scalded milk
fish
tablespoon
finch dice) | teaspoon pepper
onion, sliced
Skin the
i^ inch cube
i
of
Set this into a
boiling
water
to
which
has been added for each
Put the potatoes
boiling,
into
add two cups of cold
to a boil.
salt
into
flesh
and bones
tail,
cook
all
in
in
this
lower
the cooker
THE FIRELESS COOK BOOK
76
Cut the pork
fry the onion in
add
off the fish-
to
bring
it,
to
it
a boil
and place
Add
cooker for one-half hour.
in the
the
the ingredients except the milk
all
and crackers
When
it.
and potatoes are cooked, drain
fish
liquor,
it
into small pieces, try out the fat
and
in a frying-pan
milk and pour the chowder over the
the
crackers
in a tureen.
Serves tv^elve or sixteen persons.
Connecticut Chowder
Make
same manner
this in the
substituting two
as
canned tomatoes for the milk.
may
fish
chowder,
and one-half cups of stewed or
The tomatoes
when they
be added to the other ingredients
are put together.
and add them
If desired,
crumble the crackers
just before serving.
Serves ten or twelve persons.
Clam Chowder
^ pk. clams in the shell
or
I
I
qt.
i
qt. potatoes,
cut in J inch
dice
cup water
I
^ inch cube
salt
4 tablespoons butter
I
I
tablespoon
^ teaspoon pepper
clams
qt.
scalding hot milk, or
6 or 8
fat salt
soda crackers, broken
or crumbled
pork
2^ cups stewed tomatoes
Wash
the clams in a strainer, pick
to see that there are
no
cut off the soft parts.
bits
them
over,
of shell with them, and
Chop
the hard parts or
SOUPS
them
cut
all
Cut the pork
into small pieces.
pieces, try out the fat,
Put
77
and
fry the
into
onion in
it.
the ingredients together, except the crackers
and the milk,
if
that be used, into a cooker-pail.
Bring them to a boil and put them into the cooker
for
from one
to
two hours.
Reheat the soup and
add the milk and crackers.
Serves ten to sixteen persons.
Split-pea
Soup
peas
I
pt. split
I
soup bone
2 qts. cold water
2f teaspoons
J teaspoon pepper
(2 lbs.)
salt
Soak the peas over night and drain them.
Wash
the bone, boil
and skim
all
it,
to a boil
it
for ten minutes in the
Take out
hours or more.
the soup without straining
cooked
water
add the peas and seasoning, bring
and put it into the cooker for four
the bone
and serve
The peas must be
when well
meat may be taken
it.
until they fall to pieces easily
beaten.
If
the
desired,
from the bone, cut
into
small pieces and served
in the soup.
Oyster or Clam Stew
I
qt. oysters or
I
qt.
j cup butter
clams
i^ tablespoons
milk
salt
^ teaspoon pepper
Heat the milk
till
it
boils.
Heat the oysters
or clams in their liquor which has been strained
THE FIRELESS COOK BOOK
78
Add
through cheese-cloth.
the pepper and the
hot milk and put the stew at once into a cooker
for one-half
for
Oysters will keep
hour or more.
some hours without curdling if they do not
is added and if the salt is put
boil after the milk
in just before serving.
It will
be safer to keep
the clams and milk separate while in the cooker
and combine them just before serving. Less
be needed for clams than for oysters.
salt
will
SOUP GARNISHES
Noodles
I
i teaspoon salt
egg
Flour to
make
Beat the egg until
little flour,
it
a
is
evenly mixed, add a
through which the
Gradually add more
dough
stiff
salt
has been mixed.
flour until a
that can be rolled out very thin.
minutes, then
roll it
made
dough
is
Knead
it
a few
Let
as thin as possible.
it
stand for fifteen or twenty minutes covered with
it
like jelly-roll
and
roll,
very narrow
slices.
a towel, then roll
the end of the
these strips and lay
them on
cut,
Unroll
a board, covered
lightly with a towel or clean cloth, to dry.
perfectly dry they are ready
from
to use,
or
When
may
be
put away in covered cans or boxes and kept in
a cool place.
If noodles are used as a vegetable they should
SOUPS
79
be prepared as macaroni, except that they must
not be soaked before cooking.
Egg
Balls
^ teaspoon
4 eggs, cooked
I
egg,
raw
i
salt
teaspoon butter
^ teaspoon pepper
Put the eggs into enough cold water to more
(at least one quart for every
than cover them
four eggs), bring this to a boil and put
Drop
cooker for twenty minutes.
cold water, take off the shells and
it
into a
the eggs into
when they
are
remove the whites, leaving the
These may be dropped into soup
yolks whole.
as they are, or they may be mashed, mixed with
cold
carefully
the butter and salt and enough egg yolk, or egg
white or whole egg, beaten, to moisten them, so
that they
size of a
may
be moulded into balls about the
hard-cooked yolk.
and saute them
Roll these in flour
in butter.
Forcemeat Balls
J cup fine,
J cup milk
soft
teaspoon
salt
I
crumbs
i
egg
I cup raw
i
I
fish or
meat
tablespoon flour
tablespoon butter
Cook the bread and milk to a paste, cool it,
add the beaten egg and fish or meat, forced
through a fine meat-chopper or chopped and
then ground fine with a mortar and pestle. Mould
it into balls, lay them in a pan with the flour
THE FIRELESS COOK BOOK
^o
and shake
the balls
until
it
them with the
saute
from time
carefully
browned on
all
dropped into
to time,
Or
sides.
boiling
soup
floured; then
are
pan
shaking the
butter,
the balls are
till
the
balls
and
put
may
into
be
the
cooker for one-half hour.
Croutons
Cut
of bread one-half inch thick, spread
slices
Cut the slices into strips
one-half inch wide, and these into dice one-half
Put them into a baking-pan, and
inch thick.
brown them in a hot oven, stirring them about
frequently that they may be brown evenly.
with
thinly
Add them
pass
them
butter.
the soup just before serving, or
to
after serving.
Soup Sticks
Prepare the
bread
exactly
as
for
croutons,
except that the strips of bread are not cut into
If
dice.
desired
with
grated
them
them
them
to allow
side
as
the
cheese
strips
after
may be
they
are
sprinkled
cut.
Lay
by side with enough space between
them to brown on the
an accompaniment to soup.
sides.
Serve
Crisp Crackers
Split
sides
plain, thick
slightly
with
crackers; spread the rough
butter,
delicately in a hot oven.
and
brown
them
XI
FISH
cy^O
•^
tell
fresh fish.
The
flesh
and
rise
quickly
firm,
is
will
of fresh
if
fish
pressed
with the finger; the eyes are bright, and the
Frozen
red.
fish
may
but must be used at once
more
spoils
when thawed,
than
quickly
gills
be kept for a long time,
fresh
fish.
as
it
Thaw
frozen fish in cold water.
Care of
fish.
Clean
it
and wipe
it,
inside
and
out, with a cloth dipped in strongly salted water.
Do
not put steaks or cutlets of
Lay
it
on a plate on cracked
fish into
the water.
or in a cool
ice,
must not be kept in an ice-box unless
wrapped in two thicknesses of brown paper,
or it will impart an odour to milk, butter, and
place.
It
other foods.
To
clean
a
fish.
Before opening
it
the scales by scraping slowly from the
tail
the head, holding the knife nearly
flat
fish.
Rinse the knife frequently
Open
the
from the
fish
gills
on the under
half-way
down
8i
side,
remove
toward
on the
in cold water.
cutting a
the body.
slit
Remove
THE FIRELESS COOK BOOK
82
the entrails clear to the backbone, scraping the
inside
To
tail,
if
necessary.
skin a
on both
take them
to
Cut a
fish.
slit
down
the back to the
deep enough
sides of the dorsal fins,
Insert a sharp-pointed
out.
knife
under the skin as near the gills as possible. Holding the head by the bony part near the gills,
work the knife down toward the
Cooking of fish.
Fish
is
tail.
sufficiently
cooked when
away from the bones.
the flesh will easily flake
for this reason slices
and watery.
and
fish,
palatable with
of lemon or an acid sauce
are often served with
it.
If boiled too long,
An
acid
flavour
it
is
becomes
may be
Left-over boiled fish
of ways,
as
creamed
fish,
soft
served in a variety
scalloped
fish,
fish
souffle, croquettes, casserole of fish, etc.
TABLE OF THE SEASONS,
ETC.,
OF FRESH-WATER
FISH
WEIGHT
NAME OF FISH
Salmon
Shad
White
fish
5 or 6 lbs., or
3
lbs.,
4
lbs.
more
or
3 to 8 lbs
Perch
Average
Pickerel
I
8 to a lb.
to 4 lbs.
to Sept.
Jan. to June
Always
Summer
Always
Apr. to Aug.
Brook Trout
Pike
May
Winter
Bass
Lake Trout
IN SEASON
more
4 to 9
lbs.
Apr. to Aug.
Summer
FISH
TABLE OF SEASONS,
ETC.,
83
OF SALT-WATER FISH
WEIGHT
NAME OF FISH
IN SEASON
Always
Cod
Haddock
3 to 20 lbs.
5 to 8 lbs.
Always
Black Bass
3 lbs.
Aug.
Cusk
5 to 8 lbs.
Winter
to
Mar.
Always
Halibut
Flounders
^
to 5 lbs.
Red snapper
4
lbs.,
Bluefish
4 to 8
Always
more
or
Late winter
June
lbs.
to Oct.
Tautog
July to Sept.
Sturgeon
Summer
Swordfish
July to Sept.
Weakfish
3 to 5 lbs.
Winter
Mackerel
J to 2
May
lbs.
Turbot
to Sept.
Jan. to Mar.
Herring
6 or 8 to a lb.
Mar. and Apr.
Smelts
Average
Sept. to
Lobsters
I
8 to a lb.
Mar.
Always
to 2 lbs.
Oysters
Sept. to
Clams
Always
Crabs
Summer
May
Boiled Fish
Put a three-pound
small
fish,
fish,
which four teaspoonfuls of
Set
it
at
once
may
fish
way
more water
four-pound
fish
the
into
Larger
if
or three
pounds of
into four quarts of boiling water to
be
is
salt
have been added.
cooker for one hour.
cooked
used.
in
the
same
For instance, a
should be put into
five
or six
THE FIRELESS COOK BOOK
84
Or, with large
quarts of water.
into boiUng water to cover them, let
three-quarters of
to the
will
size
hour
an
of the
very
much
for
more, according
or
when overcooked
Fish
fish.
be watery, but will
unless
them come
and put them into the cooker
a boil,
to
put them
fish,
break
not
overdone,
pieces,
to
cooked
if
in
a
hay-box or cooker.
Creamed
Salt Codfish
Wash
the
and,
fish
put
put
it
i
shredding
without
into the cold water, bring
it
No.
3 or 4 qts. water
lb. fish
I
into a cooker for one
to a boil,
it
it,
and
and one-half hours.
Drain, pick into pieces, and bring to a boil in
one cup of white sauce, omitting the salt. It
improved by adding a beaten egg before
is
serving.
Serves six or seven persons.
Creamed
I
lb.
Salt Codfish
codfish
No.
I.
double
| teaspoon pepper
cup butter
Cook
the
fish
When
boiler
2
^ cup milk
3 or 4 qts. water
i
No.
4 eggs
as
for
creamed
salt
picked to pieces, put
with the butter.
absorbed by the
fish
ents beaten together.
add
it
When
codfish
into
this
a
is
the remaining ingredi-
Cook,
stirring
constantly.
FISH
until
it
85
thickens like custard.
it
Serve at once or
will curdle.
Serves six or eight persons.
Codfish Balls
raw
cup
I
salt
codfish,
in
potatoes
in
3 qts. cold water
small pieces
heaping
I
i
pint
^ teaspoon pepper
i-inch pieces
Bring the
and potatoes
fish
egg
i tablespoon butter
to
a
boil in the
Put them into a hay-box for one and
one-half hours.
Drain and shake them, unwater.
covered, over
the
potatoes,
white
till
fire
to
and
dry them
as
boiled
Mash them
mealy.
thoroughly, add the other ingredients, and
them together
a little more
mix
If necessary, add
Take the mixture up by
thoroughly.
salt.
drop them into hot, deep
are
a
rich
moulding
without
and,
tablespoonfuls
fat.
Fry
them,
they
until
brown, and drain them on brown
paper.
To
test the
temperature of
drop a cube of
stale
grows a rich brown
of the
right
fried food
if
is
fat for fish
bread into the
in forty
temperature.
balls,
fat.
If
it
seconds the
fat
is
If
fat
is
too
not hot enough the food will be greasy.
fish
hot,
injured in flavour and digestibility;
balls fall apart in the frying,
it
is
If
because
THE FIRELESS COOK BOOK
86
the fish and potatoes were not well dried before
adding the other ingredients.
Serves four or six persons.
Salt Fish Souffle
I
cup
I
heaping
2^ tablespoons butter
salt codfish
pt.
f cup milk
i teaspoon pepper
potatoes
water
3 qts.
2 eggs
Cook
When
the fish and potatoes as for codfish balls.
drained and dried, add the butter, milk,
pepper, and yolks of eggs; then the whites, beaten
stiff.
Turn
bake
until
hour) in
until the
a
into
puffed
buttered
and brown
baking-dish,
(about
and
one-half
an insulated oven, the stones heated
paper
test
shows a golden brown.
Serves eight or ten persons.
Salmon Loaf
I
can salmon
i cup butter (melted)
I cup soft breadcrumbs
4 eggs
i teaspoon pepper
i^ teaspoons salt
2 tablespoons chopped parsley
I
If only hard, dry
small bay leaf
crumbs can be obtained, add
one-fourth of a cup of water to the recipe, mixing
it
with the eggs, and soaking the crumbs
one-half hour in the mixture.
and butter together, add the
other ingredients, and put all into a buttered
one-quart bread-mould or water-tight empty
Rub
the
fish
FISH
coffee
baking-powder
or
enough cold water
in
way up
87^
Let
sides.
its
mould
Set the
can.
to reach two-thirds of the
come
this
to a boil, boil
fifteen
minutes and put into the cooker for one
hour.
It
will
not be injured by remaining in
two
hay-box
the
Or
mould
one-half hour, and put
hours.
into boiling water,
boil
set
the
into the cooker for an hour.
Serves eight or ten persons.
Casserole of Fish
I
cup cold flaked
I
teaspoon
fish
i
cup mashed potatoes
2 hard-cooked eggs
salt
^ teaspoon pepper
Butter a quart mould, put into
it
alternate
and egg; seasoning each
mould in a cooker-pail of
layers of fish, potatoes,
Stand
layer.
the
boiling water to reach two-thirds of the
its
Boil ten minutes and put
sides.
it
way up
into the
cooker for from three-quarters of an hour to two
hours.
Serves six persons.
Cape Cod Turkey
I
lb. salt
^
Wash
water.
let
it
While
4 qts. cold water
codfish
lb. fat salt
the fish and put
When
it
boiling, put
pork
on the stove
it
in
the
into a cooker
and
cook from one and one-half to three hours.
this
is
cooking cut the pork into one-fourth
THE FIRELESS COOK BOOK
Si
inch
gash the sHces occasionally, nearly
slices,
Pour boiling water over
to the rind.
and
try
it
out in a frying-pan
When
crisp.
garnish
it
the codfish
it,
brown and
till
done, drain
is
and
it
with a border of the hot, crisp pork.
Serve drawn-butter sauce
with
drain
it,
and
potatoes
boiled
it.
Serves six or eight persons.
Creamed Oysters
T
J cup flour
| teaspoon
qt. oysters
2 cups milk or
cream
Few
J cup butter
Drain and wash the
through cheese-cloth.
liquor
salt
grains of white pepper
Strain the liquor
oysters.
Heat the oysters
by themselves and scald the milk.
butter and flour together, add
them
milk or cream, and
Put
let
it
boil.
with the boiling oysters and
for
one-half hour or
ing add the seasoning.
set
more.
Serve
crackers, or in croustades.
it
Just
it
in
the
Rub
the
to the hot
this
in
mixture
a cooker
before
serv-
on toast or crisped
XII
BEEF
^O
animals,
fat
good
select
beef,
all
is
that
taken
the best.
It
"Heavy"
(i) Quality.
beef,
is,
from
heavy
fat,
should be mottled with
through the lean, and the large masses
and of a creamy white
of fat should be firm
colour.
The grain of tender meat is
grained
meat,
nective
tissue
and
or
Freshness.
(2)
modified,
shade.
meat
gristle,
Fresh beef
when
it
is
Coarse-
fine.
streaked
with
sure to be tough.
is
a
good red colour,
very cold, to
a
purplish
If black or greenish in tint the
stale,
and
its
after
it
killed,
is
odour
will
be bad.
Meat
meat
is
but soon grows firm.
suitable condition for cooking before this
takes place, or
Uses of the
m
diff'erent
some days
after
different cuts:
con-
is
is
flabby
It
is
in
change
it.
Beef
is
cut variously
parts of the country,
and the same
cuts are not always similarly named.
Merely
to call the cuts by name would, therefore, make
this
chapter unintelligible to some readers; but
89
THE FIRELESS COOK BOOK
90
by consulting the accompanying chart the pieces
can be selected without reference to their names,
according to the
to
each
are
much
will
particular
animal
of the
part
use.
adapted
Those muscles which
used and which have hard work to do
have the most juice and the best flavour,
though,
at
the
same
toughest.
For instance,
shoulder,
shin,
and
all
of
the cuts of beef.
cuts,
will
be
the
such as round,
rump, w^hich
Figure No.
Diagram
they
time,
come from
7.
The double
line
shows the division
between forequarter and hindquarter.
the legs or parts by which the legs are connected
with the body, will be tough and high-flavoured.
The neck
also, and upper part of the shoulder,
by reason of the support they give to the weight
of the head, are tough, although rich in flavour.
Any
cuts
they
are
from these
called,
are
parts,
not
by whatever name
suitable
for
cooking
with dry heat, such as that of baking, or broiling,
but will
water to
require
make them
long,
slow cooking with
tender.
Such pieces are
BEEF
ones
to
They do
not
the
buy
91
cooking
for
command
hay-box.
a
in
the price of the tender
from the back of the animal, and it is, therefore, a distinct economy to buy these cheap pieces
cuts
and by skilful cooking make them
and palatable. The parts numbered
digestible
i,
9, in Fig. 7 are suitable for stews; those
II
and
soups.
12, as well as all
Numbers
2,
5,
etc.,
rolled steaks,
7,
8,
marked
bones, are suitable for
and 10 may be used
6,
for stews or broth, but are
roasts,
2,
adapted also to pot
cannelon,
while only numbers 3
Hamburg
steak,
and 4 are adapted
to roasting or broiling.
Other parts of beef used as food, suitable for
cooking in the hay-box or cooker, are:
Brains, stewed or scalloped, or for croquettes.
Heart, stuffed and braised.
Liver, braised.
Tongue, boiled;
fresh, corned, or pickled.
Kidneys, stewed.
Tail, soup.
TABLE SHOWING SOME OF THE NAMES GIVEN
TO CUTS OF BEEF IN DIFFERENT PARTS OF THE
COUNTRY.
The numbers
taken, as
indicate the part from which
shown on the chart
(Fig.
No.
the
7).
1.
Neck, part of the Rattleran, and Sticking
2.
Chuck, part of Rattleran.
piece.
cuts are
THE FIRELESS COOK BOOK
92
3.
Chuck and Rib
4.
Sirloin
steak,
roasts.
Porter-house steak,
5.
Rump,
6.
Round.
Pinbone
Number
latter includes also a part of
The
roast.
7.
Aitchbone.
Top
7.
Flank,
8.
Flank, Plate.
9.
Brisket, Navel.
of Sirloin.
10.
Shoulder, Shoulder clod, Rattleran, Bolar, Cross
11.
and
13.
Vein, Veiny piece.
12.
ribs.
Fore and hind shin. Soup bones.
All meat should at once be
Care of meat.
removed from the wrapping paper when it comes
from the store, otherwise the paper absorbs the
juices
meat
and
the
to
sticks
into water, except
ney, liver,
heart,
etc.,
out the juice which
tains
the flavour.
cloth,
and keep
it
kept longer than
is
it
meat.
put
or the water will
soak
the part of meat that con-
Wipe
with a clean, wet
it
in a cool place.
is
Never
be such parts as kid-
safe for
partially cooked, cooled
If
must be
it
raw meat,
may
it
be
quickly, and kept cold
time to complete the cooking.
If meat is put into cold water
Cooking meat.
till
and gradually heated
to the boiling point, a large
proportion of the juice will be extracted.
meat
will
thus
be
rendered
water will contain the flavouring matter.
cooking in water dissolves
The
and the
tasteless
the gelatine
Long
of the
BEEF
bones and connective
$3
These
tissue.
are
effects
desirable for soups and
broths, but undesirable
when
also to be used.
the meat itself
is
meat is put into boiling water, allowed to
a few minutes, and then cooked a long
time at a lower temperature, the albumen of the
juice is hardened on the surface of the meat and
If
boil
the remaining juice
extent.
The
is
thus kept to a considerable
long cooking
may
then soften the
tough tissue while the meat retains
flavour, the water
is
desirable
poultry,
for
etc.,
in
much
of
its
becoming also flavoured. This
meat pies, pot roasts,
which cases meat and liquor
stews,
are both to be served.
Braised Beef
Wipe
the beef with a wet cloth, cut off any
tough ends and bone
if
it
will
not
mar
the
appearance of the meat, as these parts will not
in the length of time required
become palatable
remainder of the roast. They will be
found useful for soups, stews, cannelon of beef,
Hamburg steak, and such dishes. Roast the
for the
meat
in a hot
quickly to
a
oven for half an hour, transfer
cooker utensil, add enough
ing water to nearly cover
it,
let
the whole
very hot in the oven, and place
cooker.
The time
that
pleting the cooking will
is
it
it
boil-
become
quickly in the
required
for
depend upon the
comsize of
THE FIRELESS COOK BOOK
94
A
and the degree of cooking desired.
piece
the
may
five-pound roast
and
if
be cooked four hours,
not found done to taste,
to -boihng
roast will require
more time
meat may
preferred, the
it
can be reheated
A
and cooked longer.
point
in
larger
the cooker.
If
be partially cooked
first
hay-box and browned
in the oven aftermust then be boiled for half an hour,
cooked three or more hours in the cooker, and
Lay a piece of raw fat on top
then roasted.
in the
ward.
It
of the roast, or baste
in the
it
with drippings to assist
browning.
Pot Roast
3 lbs. beef
rump
2 small carrots
3 cups boiling water
2 sprigs parsley
I
bay leaf
J teaspoon celery seed, or
I
small onion
j cup celery, cut in pieces
and pepper
Salt
Flour
^ teaspoon Worcestershire sauce
Have
dredge
brown
the
it
on
it
and
butcher bone
roll
the
meat,
well with salt, pepper, and flour, and
all
sides in a frying-pan with a little
of the fat from the meat, or one or two tablespoons
of beef drippings or pork
together
dients
simmer
in
a
fat.
small
thirty minutes, set
it
Put
all
cooker-
the ingrepail, let
it
into a larger pail
of boiling water and put into a cooker for nine
hours
strain
or
more.
Reheat
it
to
boiling
and thicken the liquor for gravy.
point;
Round
BEEF
may
of beef
95
be used for pot roast, but
than the rump, which has some
it
on
fat
it.
is
drier
Four
rump will make three pounds
Have the bone sent from the
or five pounds of
when boned.
market
to use for
soup stock.
Serves ten or twelve persons.
Beef a
beef from the round
3
lbs.
1
oz. fat, salt
Mode
la
onion
i
pork
| teaspoon allspice
^ teaspoon nutmeg
2 teaspoons salt
J teaspoon pepper
6 cloves
Flour
2 tablespoons rendered beef fat
Water
Wash
the meat, lard
or gash
strips,
and
on
fry
it
it
it
with the pork cut into
deeply and insert the pork in
it
Dredge
the gashes.
flour,
to nearly cover
with the
it
in the beef fat
salt,
till
pepper, and
well
browned
Put the meat and other ingredients
two or three quart cooker-pail or pan,
all sides.
a
into
and nearly cover the meat with boiling water.
it simmer for half an hour, then stand the
Let
pail in a larger cooker-pail of boiling
put
it
from nine
into a cooker for
Unless
several
times
this
recipe
is
once, do not allow the meat to cook
twelve
hours,
before
serving.
or
it
may
Strain
water and
to twelve hours.
ferment.
cooked
at
more than
Reheat it
and thicken the gravy.
Serves ten or twelve persons.
THE FIRELESS COOK BOOK
96
Corned Beef
Order eight or ten pounds of rump of beef
Put it into a large cookerpail and fill the pail with cold water.
When
allow it to simmer for thirty or forty
it boils,
corned for four days.
minutes, then put
it
into a
Reheat
twelve hours.
it
ordinary corned beef is used
hay-box for ten or
before
it
serving
will be
more
it.
delicate
if,
when
is
changed and fresh boiling water added.
may
it is
allowed to come to a
If
boil, the
water
It
then be cooked as directed above for that
specially corned.
Serves twenty or twenty-five persons.
Boiled Dinner
2
lbs. lean, salt
pork
i
head cabbage
3 turnips
I2 potatoes
4 beets
^ teaspoon pepper
2 carrots
Water to cover
Wash
the
pork and gash
in
it
slices;
wash
and pare the vegetables.. If preferred, the beets
may be cooked separately, without paring them.
Put
all,
except
the potatoes,
into
the
cooker-
When
pail and cover them with boiling water.
boiling let
put
then
hours
to
for
the
pail
more.
or
boiling
two
them cook ten minutes on the
point,
hours.
into
Add
the
potatoes,
and replace
If
more
cooker
the
it
salt
in
or
stove,
for
reheat
six
it
the cooker
pepper
is
BEEF
add
required
order
In
when
it
the
potatoes are put
in.
may
be
time the
save
to
97
and
cooked separately, drained
dinner before bringing
it
potatoes
to
Corned beef may be used
a
added
boil
in place
to
the
for serving.
of pork,
if
preferred.
Serves eight or ten persons.
Beef Stew a
i^
lbs. beef brisket
Mode
la
6 cloves
Flour
2 teaspoons salt
4 tablespoons rendered
fat
2 slices
lemon
ground
^ teaspoon
I
onion
1^
teaspoon pepper
allspice
f teaspoon nutmeg
Water to cover (about i pt.)
Buy
and
tv^o
brisket to get
Cut the meat
lean meat.
them
roll
brov^n.
when
pounds of
one and one-half pounds of clear,
one-half or
in
and
flour,
The
onion
the meat
is
into
fry
may
three
one inch
them
pieces,
in the fat
be sliced
till
and added
Put the meat
nearly brown.
with the other ingredients into a small cookerpail,
cover
and cook
If left for
dry,
it
it
with hot water, boil for ten minutes,
in a
many
desired,
equal
with
live
hours or more.
hours the meat becomes a
but otherwise the stew
overcooking.
in
hay-box for
is
The gravy may be
flour
parts.
trifle
not injured
thickened,
by
if
and water mixed together
The bones may be
put
in
THE FIRELESS COOK BOOK
98
with the stew during the cooking and removed
may be
before serving, or they
used to
make
soup stock.
Serves five or six persons.
Stuffed Rolled Steak
I
flank steak
I
cup
I
teaspoon
J teaspoon pepper
2 tablespoons butter
breadcrumbs
soft
^ teaspoon thyme or summer
salt
savoury
tablespoon chopped parsley
I
Wash
the
that covers
unless that has been done at the
Make
market.
and remove the membrane
steak
it,
a stuffing of the crumbs, melt-
and other
ing the butter and adding the crumbs
ingredients to
use
more
If the steak
it.
stuffing
than
is
one
large enough,
Spread
cupful.
the stuffing over the meat to within two inches
Roll and skewer or
of the edge.
Brown
well on
it
or dredge
fat.
Lay
all
sides in
tie
it
into shape.
a dry frying-pan,
it
with flour and fry
it
in a small cooker-pail or pan.
it
in
rendered beef
Make
two cupfuls of Brown Sauce, or enough to cover
Boil the roll for two minutes and
the roll.
set
Put
the pail in a larger pail of boiling water.
for
it
When
it
is
five
to be
or
six
served,
hours
into
remove the
a
cooker.
string
or
skewers, lay the roll on a platter, and pour the
gravy over
it.
BEEF
99
Round steak, cut about one-half inch thick,
may be used. Remove the bone before rolHng it.
Beef Stew with Dumplings
2 cups cooked or rav/ beef
i
raw or cooked potatoes
2 cups
§ cup tomato
1
teaspoon
salt
| teaspoon pepper
J cup flour
onion, cut in slices
i
4 tablespoons rendered
tablespoon chopped parsley
i^ cups water, or more
fat or
butter
cooked meat and potatoes are used, cut
If
them
in three-quarter-inch
make
dice,
a
brown
fat, flour, seasoning, and water,
add the vegetables and meat and enough water to
sauce of the
cover the
just
top, boil
it
dumplings on
and cook in a hay-
Place the
stew.
for five minutes,
box for one and one-quarter hours.
meat is tough it will be better to treat
raw beef. If raw beef is used, cut it in
bring
it
to a boil with the water,
and put
If
the
it
like
pieces,
it
into
the cooker for three or four hours before adding
the other ingredients.
Dumplings
2 tablespoons lard or butter
f
Sift
the flour,
work the
it
in
for
Stew
4 teaspoons baking powder
2 cups flour
to
I
^ teaspoon
salt
cup water
and baking powder together,
them with the fingers, or cut
salt,
fat into
with a knife.
Add enough water
to
make
a
THE FIRELESS COOK BOOK
100
dough.
stiff
Drop
by tablespoonfuls on
it
The dumplings
top of the stew.
the
should rest on
the meat and vegetables, as they will not be so
submerged
light if
in the gravy.
Serves six or seven persons.
Stew
Irish
3 cups meat
J cup
2 cups potatoes
2 teaspoons salt
^ cup turnip
J teaspoon pepper
J cup flour
4 tablespoons rendered fat
J cup carrot
J cup onion
celery
3 cups water
Wash and
cut about
two pounds of
from
beef,
the leg, brisket or other cheap cuts, into one-inch
pieces.
desired.
and cut
and cut
Remove most of
Wash and pare
them
them
the
fat,
or
into one-inch cubes.
fat.
Put
all
and
fry
if
Slice the
it till
it is
onion
Roll the
brown
in the
the ingredients, except the remaining
flour, into a cooker-pail
them
it,
Pare the potatoes
and cut the celery into small pieces.
in the flour
of
the turnip and carrot
into small pieces.
meat
all
and,
when boiling, put
Mix the remain-
into a cooker for five hours.
ing flour with an equal quantity of cold water.
Stir
it
into the stew,
ready to serve.
and when
It will
it
has boiled
it
is
not be harmed by being
kept hot in the cooker for another hour or more.
Serves eight or ten persons.
beeF
lOI
Cannelon of Beef
I
lean beef, chopped
lb.
^ tablespoons
Grated rind \ lemon
I tablespoon chopped parsley
I
cup
I
teaspoon scraped onion
soft
rendered
butter
fat
or
beef
J teaspoon nutmeg
breadcrumbs
\ tablespoon
salt
\ teaspoon pepper
2 eggs
Mix in the order given, add the eggs, which
have been sHghtly beaten, put it into a wellgreased one-quart brown bread mould or waterStand the mould in a large pail of
water, arranged on a rack, if necessary to raise the
tight can.
top of the
Fill
mould
to the level of the top of the pail.
the pail with boiling water, to within one-
third of the top of the mould.
hour and put
several
it
times
this
it
for one-half
If
recipe
is used, and put into
should be boiled a longer time.
good served hot, with brown sauce, or cold.
larger moulds,
It is
Boil
into a cooker for four hours.
it
Serves six or eight persons.
Meat Pie
2 cups cooked or raw meat
2 cups potatoes
1
2 onions
teaspoon
i
cup tomatoes
2 sprigs parsley, chopped
\ cup flour
J teaspoon celery
i
salt
Water (about
If
cooked meat
inch cubes.
salt
\ teaspoon pepper
is
used, cut
bay
i
it
leaf,
broken
fine
pt.)
into three-quarter-
Cut the potatoes into similar
pieces.
THE FIRELFSS COOK BOOK
102
the onions, put
slice
boiling water, and,
Boil five minutes
hours
or
hours
a
when
add the
add the
boiling,
flour
to a paste with an equal quantity of water.
mixed
in
the ingredients, but the
all
a cooker-pail or pan,
flour, together in
or
pan
and put
it
into a cooker for
more.
Raw
more.
If the stewed mixture
suitable for
meat
two
require
will
baking, transfer
five
not
is
it
to
a
baking-pan or dish, cover with a crust and bake
for one-half hour.
Crust for Meat Pie
J teaspoon salt
i^ tablespoons butter
i^ cups flour
3 teaspoons baking
powder
Y cup water, or more
Mix and
fat,
and put
enough
stiff"
to the
in
work in the
make a dough
the dry ingredients,
enough water to
on a board.
Roll
to roll
dish and bake
centre
the
sift
of
the
An
it.
pie,
prevent the gravy from
it
under the
crust,
Serves six or eight persons.
Braised Beef's Liver
I
liver
lb. fat salt
I
onion
2 teaspoons sage leaves
pork
will
boiling over during the
baking.
I
out
inverted cup in
2 teaspoons
i
teaspoon
thyme
salt
Flour
i teaspoon pepper
Fat
Water to cover
BEEF
103
Lard the liver with the pork. Dredge it with
flour and brown it in a frying-pan, with rendered
beef or pork fat or butter.
pail or
it
pan
just large
Put
enough
with boiling water, boil
into a cooker-
it
to hold
for
it
Cover
it.
five
minutes,
in
a
larger
cooker-pail
water, and put
it
into a
cooker for ten
set the
pail
Reheat
or more.
cutting
it
Pour over
it
and serve
it
of boiling
on a
hours
platter,
through, but not separating the
it
slices.
the gravy, which has been strained
and thickened with
and water mixed
flour
to a
paste.
The number
of persons
depends upon the
pound
size
that
of the
it
liver.
will
serve
Allow one
for three or four persons.
Beef KidneyWash and soak two kidneys in
a large
amount
of water, for several hours or over night, changing
Cut them open,
the water at least once.
them and put them on
to boil in boiling
water to barely cover them,
pail.
Let them boil
five
in
rinse
salted
a small cooker-
minutes, set the pail in
a larger pail of boiling water,
hours or more in a cooker.
and cook them ten
When
tender,
remove
membranes and slice the kidneys.
much of the gravy as you wish to use,
the tubes and
Thicken
as
with one-fourth of a cupful of flour mixed with
one-fourth of a cupful of water to each pint of
THE FIRELESS COOK BOOK
104
Add
gravy.
when they
the sliced kidneys and serve
them
are boihng hot.
Stuffed Heart
I
J teaspoon pepper
heart
^ cup crumbs
I
^ teaspoon
small onion, chopped
I
^ teaspoon powdered thyme
tablespoon butter
salt
I
thick sHce bacon
Flour
Wash
the heart, remove the arteries and veins
and squeeze out any
may
to
Stuff
be.
it
of blood that there
clots
with the
bread crumbs
soft
which the seasonings and melted butter have
Try out the
been added.
from the
fat
bacon, dredge the heart with
flour
and brown
it
on
all
slice
of
pepper and
salt,
bacon
sides in the
fat.
Put the heart and the crisp bacon into as small a
cooker-pail as will hold
water, boil
it
for five
cover
it,
a larger cooker-pail with as
as
will
it
Put
it
Boil
when
much
boiling water
the small pail
is
in place.
into a cooker for ten hours, or over night.
it
hours.
hold
with boiling
it
minutes and put the pail into
again
Reheat
and
it
cook
it
when ready
for
or four
three
to serve
it,
thicken-
ing each pint of the gravy with one-fourth cup
of flour and an equal quantity of water mixed
to a
smooth
attractive
paste.
if
before serving.
sliced
The
and
heart will
covered
look
with
more
gravy
BEEF
105
calf's heart may be cooked without a
and served with caper sauce.
Beef or
stuffing
Corned Tongue
Wash
the tongue, put
from four
into a cooker-pail of
it
to six quarts capacity.
the pail
Fill
with cold water, bring the tongue to a boil and
boil
it
for
from twenty minutes to half an hour,
its size.
Put it into a cooker for
depending upon
ten or twelve hours.
it
If not perfectly tender, bring
again to a boil and cook
hours longer.
Plunge
the skin, and serve
it
it
it
from two to four
into cold water,
remove
cold, cut in thin slices.
Fresh Tongue
I
tongue
I
I
onion
8 cloves
I
bay leaf
Salt
Wash
the tongue, put
pail as will easily hold
and
it,
it
teaspoon peppercorns
into as small a cooker-
add the other ingredients
the pail with boiling water, using one
fill
teaspoonful of
boil for
salt to each quart of water.
Let it
twenty minutes or half an hour, depending
upon the
size of the tongue.
ten hours or more.
it
to boiling point
Put
it
and cook
it
for
four hours longer in the hay-box.
cold water
into a cooker for
If not perfectly tender, reheat
and remove the
skin.
from two
Plunge
Serve
it
it
to
into
hot with
caper sauce, using the liquor in which the tongue
was boiled
in place of water, to
make
the
sauce.
XIII
LAMB AND MUTTON
SPRING
weeks
is
to three
lighter in colour
are pinker.
also,
all
being
months
old.
It
is
six
obtain-
It
than that of mutton and the bones
may be
by the smaller
otherwise the same
as
the meat of lambs from
is
March and throughout the spring. Yearlamb one year old. The flesh of lamb is
able in
ling
lamb
dark meats,
lighter,
respect,
is
in
distinguished from mutton,
which are
size of the cuts,
mutton and lamb.
may
Mutton,
be served rare; but lamb,
classed with white meats in this
and should be thoroughly cooked.
rank flavour of mutton
is
greatly reduced
The
if
the
pink membrane, which surrounds the animal,
pulled off before cooking.
a
strong,
The
fat of
and most of
disagreeable flavour,
should be removed.
It will
is
mutton has
it
not be good for any
cooking purposes as veal, beef, and pork
fat are.
Cuts of Mutton. The favourite cuts are the
rib and loin chops and the leg, but as other parts
of the sheep are
much
their possibilities.
cheaper,
it
is
well to
know
Shoulder, boned and tied into
io6
LAMB AND MUTTON
shape, will,
make
when cooked
in the
107
hay-box or cooker,
a very good substitute for the leg, while
shoulder of lamb makes a good roast for small
families
who grow
tired of perpetual steak
and
chops.
Figure No.
Diagram
of the cuts of
8.
mutton and lamb.
TABLE SHOWING THE WAYS IN WHICH THE VARIOUS
CUTS OF MUTTON AND LAMB MAY BE COOKED
IN THE HAY-BOX OR COOKER
1.
Neck, stews and broth.
2.
Chuck, stews, broth, meat
pie, casserole of rice
and meat,
hash.
3.
Shoulder, braising, plain or boned
and
stuffed, casserole
cutlets,
breaded or plain.
of rice and meat, hash.
4 and
5.
Loin chops, cooked as veal
6.
Flank, soups, stews.
7.
Leg, braised or boiled.
OTHER PARTS OF THE ANIMAL, USED FOR FOOD,
WHICH MAY BE COOKED IN THE HAY-BOX
OR COOKER
Heart, braised, plain or stuffed.
Liver, braised, or breaded as veal cutlets.
Tongue,
boiled.
Kidneys, stewed,
THE FIRELESS COOK BOOK
io8
Oven
In the chapter on the Insulated
some
are also given for roasting
They
lamb.
the oven
is
cuts of
directions
mutton and
are not included in this
since
list,
not an accompaniment of every cooker.
Boiled Leg or Shoulder of Mutton
Wipe
damp
the meat v^ith a
cover
to
and
into
to permit of at least three or
of water
quarts
four
it
water enough
a cooker-pail with boiling salted
it,
put
cloth,
amount
being used, the
depending upon the size of the leg. Boil it
for half an hour and cook it in the cooker for
The
hours or more.
six
broth should be saved
and gravy.
for soup stock
Serve
more than twenty minutes
require
will take the
may
it
full
time in
with brown
Shoulder will not
gravy or with caper sauce.
boiling,
cooker.
the
be treated in the same manner.
Braised Leg or Shoulder of Mutton
Wipe the meat with a damp cloth, roast
a
hot oven
till
brown, or dredge
pepper, and flour, and brown
put
while
it,
still
hot,
enough boiling water
Bring
put
but
Lamb
it
it
at
Serve
it
to
a hard
it
a
boil,
with
it
in
salt,
in a frying-pan;
cooker-pail with
to half cover
it,
or more.
while tightly covered,
once into a cooker for
six
hours or more.
with brown gravy, saving the remain-
ing broth for soup stock.
in the
into
it
same manner.
Lamb may
be treated
LAMB AND MUTTON
109
Mutton Stew
2 cups
meat
i
§ cup tomato
teaspoon
i^ cups water, or more
I
onion
1
tablespoon chopped parsley
Wipe
J cup butter, lard or beef fat
J cup flour
2 cups potatoes
the meat with a
damp
three-quarter-inch cubes, put
with
all
and
other
the
The
flour.
into
cut
it
cloth, cut
it
into
into a cooker-pail
ingredients,
except
the
fat
potatoes should be pared and
one and one-half-inch cubes.
to a boil, boil
all
salt
| teaspoon pepper
it
for five minutes
Bring
and put
it
from four to six hours. Make
brown sauce, using the fat, flour, and liquor
from the stew. Heat the stew in this till boiling.
Or the meat may be dredged with the flour and
fried in the fat until meat and flour are brown,
into a cooker for
a
cooked
before
being put
meat
used, one and one-half hours in the cooker
will
in
is
into
the
cooker.
be enough, unless the meat
which case
meat.
The
it
may
is
If
very tough,
be cooked as long as raw
addition of one green pepper
makes
a good variation of this stew.
Serves
five
or six persons.
Chestnut Stew
2 cups raw mutton
3 cups blanched nuts
2 onions
2 teaspoons salt
2 tablespoons fat
^ teaspoon pepper
3 tablespoons flour
Water
THE FIRELESS COOK BOOK
no
Wipe
damp
the meat with a
cloth, cut
into
it
cubes; peel and
slice the
Dredge the meat with the flour, brown
and the onions in a frying-pan with any fat
it
Put all the ingredients
suitable for cooking.
into a cooker-pail, barely cover them with boil-
three-quarter-inch
onions.
ing water,
and
before putting
into
it
stew boil
the
let
a
live
minutes
cooker for four hours
or more.
Serves six or eight persons.
Syrian Stew (Yakhni)
2 cups
raw mutton
2 onions
2 cups tomatoes
2 tablespoons fat
3 tablespoons flour
ij teaspoons
2 cups string beans
^ teaspoon pepper
salt
Water
Wipe
the meat with a
cubes, dredge
the
fat.
Put
it
all
for
five
the beans.
require
it
in
of the flour and
fat.
them
and put them into the
hours or more, depending upon
If they are old
more than
six
In Syria this stew
or steamed
all
to barely cover them, let
minutes,
six
into
it
the ingredients together, scrap-
ing from the frying-pan
cooker for
cloth, cut
with the flour, and brown
Add enough water
boil
damp
is
and tough they may
hours to cook.
always served with boiled
rice.
Serves six or eight persons.
LAMB AND MUTTON
iii
Okra Stew
2 cups raw mutton
2 cups tomatoes
2 tablespoons fat
2
J cup
i^ teaspoons
flour
cups okra
salt
^ teaspoon pepper
2 onions
Water
Wipe
the meat with a
Wash and
cubes.
damp
and the meat with the
it
till
brown,
the
in
into a cooker-pail,
them,
cover
boil
cloth, cut
it
into
cut the okra in pieces, dredge
flour
Put
fat.
and
add enough water
them
for
fry them,
the ingredients
all
five
to barely
and
minutes,
put them into a cooker for four hours, or more.
Serves six or eight persons.
Syrian Stuffed Cabbage
cup raw chopped meat
1
2 teaspoons salt
J teaspoon pepper
i head cabbage
2 tablespoons fat
5 cup raw
rice
I lemon
Strip
off*
the leaves from a head of cabbage,
throw them into boiling water,
stand
till
Mix
they are wilted.
and
let
the remaining
ingredients, except the lemon, using for the
either
mutton
or
beef.
Lay
a
them
cabbage
meat
leaf
remove the thickest part of the midrib, so that it will roll.
Spread on it a rounded
teaspoonful of the mixture and roll it like a
cigarette.
Do the same with the other leaves,
on a
plate,
packing each one, as
it
is
finished,
into a
pan
THE FIRELESS COOK BOOK
112
which
will
fit
over a cooker-pail, unless a pail
used which will be nearly
filled
is
by the cabbage.
The
rolls must be carefully packed or they will
and unroll when the water is added. Cover
them with boiling water, bring all to a boil, and
float
boil
for five minutes, then put
it
a cooker,
if
Take
if
the pail
and leave
not,
the
rolls
of
juice
directly into
or over boiling water
from four to
six hours.
out carefully with a cake turner
them
or skimmer, lay
the
is full,
for
it
it
half
in a platter,
and squeeze
lemon over them. They
meat dish for luncheon.
a
are usually served as the
Serves six or eight persons.
Casserole of Rice and Meat
cup raw)
4 cups cooked
rice (i
2 cups cooked
mutton
I
teaspoon
i
teaspoon grated onion
i
tablespoon chopped parsley
J cup breadcrumbs
i egg
salt
i teaspoon pepper
Stock or water
Line a greased mould of one and one-half
capacity
quarts'
Remove
and mix
all
it
with
three
cups
of the
the fat from the meat, chop
it
rice.
fine,
with the other ingredients, adding
enough stock or water to barely keep it from
Pack the meat into the mould and
crumbling.
cover
it
with
Grease the
mould
the
cover
remaining
and put
in a large cooker-pail of
it
cupful
on.
of
Stand
rice.
the
water to two-thirds
LAMB AND MUTTON
of
depth, or,
its
that
so
boil
it
reach
will
Turn
in the cooker.
on to a hot
platter,
around, but not over
it
half
on a rack,
depth;
its
and cook
for fifteen minutes,
hour or more
fully
shallow, prop
if it is
water
the
113
it
it
for
one
out care-
and pour tomato sauce
it.
Serves six or eight persons.
Ragout of Cold Mutton
2 cups cold mutton
^ can peas
teaspoon
I
onion, sliced
i
1
cup mutton stock
J teaspoon pepper
2 tablespoons butter
i
salt
head of lettuce
Farina balls
Cut the mutton
all
into
one-inch
cubes.
Put
the ingredients except the lettuce and farina
balls into a cooker-pail together, cover
and when boiling put
hour.
Serve
lettuce leaves
it
on
a
and farina
it
it
closely,
into a cooker for
platter
balls.
Serves four to six persons.
garnished
one
with
XIV
VEAL
VEAL
varies
calf
with
greatly
from which
is
it
be pink, with firm, white
fat.
age of the
the
taken.
It
comes from calves which have been
young, or bled before death, and
tasteless
should
Pale, flabby veal
is
killed
too
likely to
be
and stringy when cooked. The older
more like beef it appears. The
veal grows, the
cuts
are
and the colour
larger
Figure No.
Diagram
more
spring
darker
9.
Veal can be purchased
but the best season for
and summer.
and
of the cuts of veal.
like the red of beef.
the year round,
is
Almost
all
parts
it
is
of the
calf are tender, but the cheaper cuts correspond
with the cheaper cuts of beef, except the cutlets
114
VEAL
115
or steaks, which are taken from the
same part
of the animal as the round of beef, and
command
a
good
price.
Veal,
like
other
should be thoroughly cooked.
mends
it
for
many
white
meats,
Its
delicacy com-
it
often requires
purposes, but
the addition of pork, or high seasoning, to give
it
flavour.
TABLE SHOWING THE WAYS IN WHICH THE
VARIOUS CUTS OF VEAL MAY BE COOKED IN THE
HAY-BOX OR COOKER.
and broths,
1.
Head,
2.
Neck, Stews, soup, veal
pie.
soup, veal pie.
Jelly, soups,
calf's
head a
3.
Chuck, Veal
4.
Shoulder, Braised, stuffed and braised.
5.
Shanks, Soups.
6.
Ribs, Braised or breaded as veal cutlets.
loaf, stews,
7.
Breast, Soups, stews, veal loaf.
8.
Loin, Braised or breaded as veal cutlets.
9.
Flank, Soups or stews.
10.
la terrapin.
Leg, Breaded cutlets or plain cutlets.
OTHER PARTS OF THE CALF, USED FOR FOOD,
WHICH MAY BE COOKED IN THE HAY-BOX OR
COOKER.
Brains, Stewed and creamed.
Heart, Braised, plain or stuffed.
Liver, Braised, or stewed.
Tongues, Boiled.
Sweetbreads, Stewed or creamed.
Kidneys, Stewed or creamed.
THE FIRELESS COOK BOOK
ii6
Breaded Veal Cutlets
water or stock
2 lbs. veal cutlets
i
Fine, dry breadcrumbs
§ cup butter or drippings
Salt
J cup flour
i tablespoon chopped parsley
Pepper
I
egg
pt.
§ teaspoon Worcestershire
Sauce
Wipe
Cut
the cutlets with a clean, wet cloth.
them into pieces suitable for serving, and sprinkle
them with salt and pepper. Dip them into sifted
crumbs, then into the egg, which has been beaten
slightly
water.
and
half
fry
and mixed with one tablespoonful of
Dip the cutlets again into the crumbs
them until they are a rich brown, in one-
the
butter
or
drippings.
Put them
Make Brown
a small cooker-pail or pan.
Pour the sauce
using the remaining ingredients.
over the cutlets and,
in
when
boiling, stand the pail
Put
a large cooker-pail of boiling water.
into a cooker for
into
Sauce,
it
from two to four hours, depending
upon the age and toughness of the
them before serving.
Reheat
veal.
Serves six or eight persons.
Plain Veal Cutlets
Wipe
the cutlets with a wet cloth, trim off any
tough membranes, and cut them into pieces
able for
serving.
frying-pan
with
Brown them
butter
or
in
rendered
a
suit-
very
fat,
hot
being
VEAL
careful
not to
let
them
117
Sprinkle them
scorch.
and pepper and put them into a small
well with
Pour a little boiling water
cooker-pail or pan.
when all the brown juice
and,
frying-pan
the
into
salt
which has hardened on the pan has been disAdd enough
solved, pour this over the cutlets.
boiling water to barely cover them and, when
boiling, stand the pail or
pail of boiling water.
pan
Put
it
in a
large cooker-
into the cooker for
from two to four hours, depending upon the age
and toughness of the veal. Reheat them before
serving,
if
necessary.
Veal Loaf
teaspoons
2 cups minced veal
i^^
2 eggs
2 tablespoons
chopped parsley
J cup melted butter
I cup soft bread crumbs
2 tablespoons
chopped onion
| inch
J teaspoon pepper
^ teaspoon ground sage
salt
slice fat salt
pork
Wipe meat from the cheaper cuts of veal, remove the fat and toughest membranes, and put it
through a fine food-chopper. Mix the seasonings
with the crumbs, add the melted butter, mix these
with the veal, add the pork and, lastly, the eggs.
Put the mixture
in a well-buttered
one-quart brown
Spread
bread mould or water-tight can.
Stand
it in the mould.
but do not pack
large
cooker-pail with enough
come
at least two-thirds of the
it
level
it
in
boiling water
way up
a
to
the mould.
THE FIRELESS COOK BOOK
ii8
Boil
for
it
twenty minutes and put
for four hours.
Serve
it
it
into the cooker
either hot or cold.
Serves eight or ten persons.
Sweetbreads
Wash and
soak the sv^eetbreads in cold water for
Plunge them into boiling salted water
one hour.
(one teaspoonful of salt for each quart of water).
them two minutes and put them into the
Plunge them into cold water,
remove the membrane which covers them, and they
Boil
cooker for two hours.
are then ready to be broken in pieces for creamed
sweetbreads or rolled in crumbs and egg and
fried.
Creamed Sweetbreads
Make
cream,
a white sauce, using part milk and part
if
To
desired.
each
cupful
of
sauce
add two cupfuls of prepared sweetbreads broken
into small pieces, let them come to a boil and
serve
them
to keep
or put
at once,
warm
them
Calf's
Heart
CalPs heart may be cooked
except that
will
it
Ten minutes
is
the flame, and
in
beef's
heart,
not require so long to cook.
cooking over
ten hours in the hay-box.
Prepare and cook
cook
as
sufficient to allow for
Calf's
beef's liver,
into a cooker
until they are needed.
it
Liver
in the
same manner
allowing only four hours for
the hay-box.
it
as
to
VEAL
119
Veal Kidney
These are almost
as
delicate as
sweetbreads.
They may be cooked for two hours in the same
manner as beef kidney, or creamed or fried as
sweetbreads.
Calfs Head a
calf's
1
Terrapin
la
head
2 tablespoons flour
Salt
^ teaspoon pepper
Water
J cup cream
4 egg yolks
2 tablespoons butter
Madeira Wine
Carefully clean a calPs head and put
Cover
cooker-pail.
it
with
into a
it
boiling water,
add
one teaspoonful of salt to each quart of water and
let
it
boil
for
Cool
cooker for nine hours or more.
meat
into small dice.
of sauce using
the butter, flour,
the
face
Put
twenty minutes.
it
it
Make
into
a
and cut
a cupful
pepper, one-half
and one cupful of the water
Add the cream
in which the head was boiled.
and, when boiling, the raw yolks of two eggs
teaspoonful of
salt
which have been
stantly
for
slightly
about two
have cooked.
beaten.
minutes
Then add two
it
con-
the
eggs
Stir
until
tablespoonfuls of
Madeira wine and the yolks of two hard-cooked
eggs cut into quarters.
Serves
five or six
persons^
XV
PORK
WHATEVER
may
be true of the extent to
which pork and pork products are whole-
some
for
particular
no doubt that
its
individuals,
there
can
be
delicious flavour will insure
being eaten by a large number of people
its
who
do not know or do not care whether it
them or not. Experiments under-
either
agrees with
taken under the management of the Department
of Agriculture* have resulted in the conclusion
that pork
is
as thoroughly
and
easily digested,
under normal conditions of health, as any meat,
although personal experience would indicate that
pork does not agree with some people as well as
other kinds of meat.
It is
specially important,
however, that pork be very well cooked or well
cured, in order to insure against the danger from
We
by B. H. Ransom f that
it is only by eating raw or insufficiently cooked
or cured pork that there is thought to be any
trichinosis.
* Office
+ U.
S.
of
are told
Experiment Stations, Bulletin 193, 1907,
of Animal Industry, Circular 108, 1907.
Deot. of Agriculture, Bureau
PORK
danger of
smoking,
121
Curing
this disease.
combined
salting, or
is
the process of
and smoking
salting
of meat, which acts as a preservative for
thus see that, not only because
mentioned
as
it is
a v^hite meat,
chapter on veal, pork and pork
in the
products should be cooked until very
As pork
for
a
is
the fattest of
cold-v^eather
diet
found to agree better
ever reason
it
may
We
it.
all
meats,
and
v^ill
at that season.
be, fresh
v^ell
it is
done.
suitable
probably be
For what-
pork seems to be
less
Figure No. lo.
Diagram
of
the cuts of pork.
wholesome than when cured, bacon having the
reputation of being one of the most easily digested
of
all fats.
Young
dressed
Pork
pigs (four weeks old) are frequently
and roasted whole.
is
usually cut for market in the
illustrated in figure
No.
manner
lo.
The back is fat and is used for salt pork or lard.
The ribs are used for spare-ribs, and the loin or
THE FIRELESS COOK BOOK
122
chine,
meat,
which
is
roasted,
is
the backbone with
if
fresh, or they are cured,
its
adhering
The
used for roasts or chops.
by
legs are
salting
and
smoking, for hams, sugar being used in the salting
which
process,
name "sugar-cured
same way
much as hams, although
gives
hams"; the shoulders
the
are treated in the
and may be used very
the flesh
is
is
not so thick and the proportion of bone
The
greater.
and
feet are
belly
is
cured for bacon, the head
soused or pickled, and the trimmings
and lean are chopped, highly seasoned,
and used for sausage, or combined with meal
of fat
and made into scrapple.
To select fresh pork. The meat should be firm
and of a pale red colour, the fat hard and white
and the skin white and clear.
Yellowish fat,
with kernels in
and
it,
soft,
flabby flesh are an
indication of inferior pork.
Boiled
Put a
ham
Ham
pail to allow of
its
being covered with eight or
A
ten quarts of water.
deep utensil
or Shoulder
or shoulder in a large enough cooker-
may
special oblong or extra
ham, add cold water
it
to a boil.
This
hams
be required for cooking
and such very large cuts of meat.
to
fill
Put
in the
the utensil, and bring
will serve to
draw out
a
good
deal of the salt from the meat and will not extract
much
of the meat flavour,
if
the
ham
be whole.
A
PORK
cut
ham may
be covered with boihng water which
on the surface of the meat and
will seal the pores
help
retain
to
simmer
for
123
Allow the
juices.
its
twenty minutes,
one-half hour, then put
The
hours or more.
it
or, if
taking as
larger the
much
to
very large, for
into a cooker for seven
ham
the quantity of water must be, a
ham
ham
the greater
fifteen-pound
as fifteen quarts of
water.
Success in cooking large cuts of meat will depend
to a great extent
upon using
sufficient water.
Fresh Pork with Sauerkraut
Wash and gash a two-pound piece of
lean pork into
Put
slices.
it
sauerkraut into a cooker-pail of boiling
Let
water.
Place
covered.
hours.
it
Reheat
boil
it
till
for
in
fresh,
with one quart of
fifteen
salted
minutes, tightly
a cooker for eight or ten
boiling,
drain
it,
and serve
the pork in a platter, with the sauerkraut arranged
as a border; or put the sauerkraut into a vegetable
dish.
It
grows cold quickly and must be served
promptly and on hot dishes.
Serves six or eight persons.
Head Cheese
Cut
a hog's
head into four
pieces.
the brain, ears, skin, snout, and eyes.
the fat to try out for lard.
bony parts
Remove
Cut
Put the lean and
to soak in cold water over night
extract the blood.
off
to
Clean the head thoroughly,
THE FIRELESS COOK BOOK
124
put
into a cooker-pail, cover
it
boil
for
it
cooker
ten
for
then
will not
hours
slip
with cold water,
more.
or
it
again to a boil and put
will
into the cooker until
it
Remove
(perhaps six hours more).
and hard
bones
reserving
drain
gristle,
food-chopper,
off
return
to
it
the
with enough of the liquor to cover
and
pepper,
boil,
put
it
then pour
it
powdered
sage
to
into a cooker for an
it
the
the
liquor,
Put the meat through
for future use.
it
meat
the
If
the
into
it
from the bones, bring
readily
it
a
it
minutes and put
fifteen
and
salt,
Let
taste.
it
hour or more,
pan or
into a shallow
cooker-pail
it,
dish; cover
with cheese-cloth and a board with a weight,
to hold
and
is
it
When
in place.
ready to serve, thinly
be
solid,
same manner
as for
cold
it
will
sliced.
Souse
Treat a hog's head
in the
head cheese, adding a
little
vinegar
with
the
other seasonings.
Scrapple
Treat a hog's head
in the
same manner
as for
head cheese, up to the point where the liquor
chopped meat. The heart and
liver
also be cooked with the head, and any
scraps or bloody parts of the meat may be soaked
and cooked with it. When the meat is freed
is
added
to the
may
from bone,
gristle,
and
skin,
and chopped
finely,
PORK
and
all
the liquor
added
is
U5
to
seasoned
is
it
it,
thyme or marjoram,
Enough corn-meal,
or corn-meal and buckwheat flour in the proportion of one-third cupful of buckwheat to twowith
salt,
and
brought
pepper,
sage,
a
to
boil.
thirds of a cupful of corn-meal,
is
added, to
make
the mixture of the consistency of corn-meal mush.
About one cupful of the two combined
will
be
required for each three pints of the pork mix-
Let
ture.
boil
it
come to
this
five
a boil, stirring
minutes, and put
Pour
four hours or more.
pan and, when
cold, slice
it
constantly;
into a cooker for
it
into a
and
it
fry
mould or bread
it
like sausage.
Pickled Pigs' Feet
Wash
the pigs' feet, soak
them
for one-half hour, then scrub
well; soak
them again
salted water,
sary,
them
singe
warm
in
water
and scrape them
for twelve hours in cold,
and clean them again.
them; remove the
toes,
If neces-
and bring
more than cover
them five minutes, and cook them
for ten hours or more in a cooker.
If not tender,
reheat them till boiling, and cook them again.
Remove them from the water, split them with
to a boil in salted water to
them.
Boil
a cleaver, unless this
them
in
a jar,
is
done before cooking, pack
and cover them with
vinegar, preferably
made from white
are eaten cold, or dipped in batter
hot, spiced
wine.
and
They
fried.
XVI
POULTRY
buying poultry
IN clean,
unbroken
possible.
Young
is
feathers,
the
tail,
old,
owing
They have few
legs
has
fat
as
the
to
fact
that
hairs,
many
pin-
is
stiff,
there are
many
few pin-feathers, and the scales on the
are hard and horny.
The wing joint is
firm in old chickens, but
sometimes broken by
is
make
poultry dealers in order to
think the poultry younger than
months, or even years,
decided
changes
debate;
but,
in
while
may
there
these
is
cold storage
and they undergo
periods.
such storage poultry
effect of eating
whether they
during
the purchaser
it is.
Chickens are frequently kept
for
as
and the end of the breast-bone, toward
is
limber and cartilaginous. In old
chickens (fowl) this bone
hairs,
which
is
under the skin or that the skin
less fat
thinner.
is
and
chickens have often a darker
appearance than
there
that
select
skin
is still
uncertainty
The
under
as
to
not be responsible for some
obscure intestinal disorders or other disturbances,
126
POULTRY
it
well to
is
killed
know how
an
In
birds.
127
them from freshentitled "Changes
to tell
article
in Cold Storage," in
Taking Place in
the Yearbook of the Department of Agriculture,
for 1907, we read that the fresh chicken is a
Chickens
soft yellow,
pale,
without any tinge or sugges-
tion of green in the colour of the skin, while there
is
enough translucency
pink
delicate
of
to
show through
muscles
the
it
the
underneath.
It
can be plainly seen that the pink
tint is
not of
While the skin is perfectly flexible,
the skin
and is not adherent over any part of the body, it
is well filled by the tissues below, so that areas
distended by either fluids or gases are wantitself.
ing.
The
tinct,
and, though of the same
are
feather
plainly
In those
visible
regions
numerous,
or
papillae
because
where
support
the
are
perfectly
of their
elevation.
are
most
feathers,
they
papillae
heavier
dis-
tint as the skin,
lend a much brighter yellow hue to the skin.
The neck is smooth and well rounded, the comb
and gills red, and the eye full.
With storage birds the skin becomes somewhat
dried, and finally quite leathery and stretched in
appearance;
fresh,
is
less
translucent than that of the
and the feather
papillae
tend to flatten and
In time the colour of the skin alters in
reds, purples, or greenish tints.
browns,
places to
disappear.
128
THE FIRELESS COOK BOOK
Poultry should be drawn as
Care of poultry.
soon as purchased,
done;
it
if
has not been already
it
should be wiped out with a dry cloth,
if
not to be cooked immediately, and kept in
a
cold
Old chickens can be made
place.
as
tender as young chickens in a cooker, and will
have more flavour.
To draw
Cut
poultry.
to the body.
it
off the neck close
If the crop has food in
from the neck, otherwise
Cut
the other organs.
back
off the head, turn
the skin of the neck and cut
it
will
off the
it,
remove
come out with
Make
windpipe.
an opening above the vent with a small sharp
knife, cut
around the vent, being careful not to
cut into the intestine.
Put the hand just inside
the wall of the body and
work
it
carefully over
the whole inner surface of the body, detachWhen the hand
ing the organs in one mass.
can pass freely
out together.
in the
all
around them, draw them
The
all
lungs and kidneys, imbedded
bones, will remain behind and must be
removed
separately.
on the back
of the
Cut out the
tail.
Singe
little
the
oil
bag
chicken,
and wash it well inside and outside. The heart,
and gizzard are the giblets, and are boiled
liver,
and often used in the gravy.
To cut up a chicken. After it is drawn, a chicken
may be
cut
for
stew
or
fricassee,
into
thir-
POULTRY
129
remove the neck, then the
holds them
legs, by cutting the skin, etc., that
to the
down
side
to the body; then cut on either
teen
pieces.
First
which lies almost at the back. Bend the
break the
leg out from the body and this will
Separate the two joints
ligaments that hold it.
Remove the wings
chickens.
of the leg in large
joint
by cutting around the joints and bending them
Next cut off the wishout as the leg was done.
bone by placing the knife across the breast and
®
Figure No.
Method
of cutting
11.
chicken for stew or fricassee.
cutting close tc the end of the breast-bone toward
If desired, remove the meat from the
the neck.
breast in two
fillets,
beginning to cut at the top and
following the bone closely, separating the meat
from the breast-bone and sides of the chicken.
Next cut from the back
ribs.
Separate the "side bone" from one side,
and break the back
To
to the front, through the
truss poultry.
in
two where the
ribs end.
Stuff the poultry two-thirds
THE FIRELESS COOK BOOK
130
full,
from the
opening.
tail
to
tie
The
it.
mark
slight
may
It
into shape, but the quickest
be skewered
way
and
easiest
left
by the string
is
on the breast may be covered with a garnish of
parsley
or
celery
fine
Fold
leaves.
the
neck
skin under the body, putting the loop end of a
doubled piece of string under
of string up and cross
as to hold the
down over
wings
it;
bring the ends
them over the
in
breast so
place; carry the string
the thighs to the under side of the
Figure No. 12.
Chicken, trussed for roasting or braising.
tail
to hold the thighs in place,
around the
and
tie
down
it
tail
This
securely.
to the
tail.
If this
in the stuffing, close the
or
sew
it
with
and bring
it
up
and the ends of the drumsticks,
will hold the leg
is
bones
not sufficient to hold
opening with a skewer,
heavy thread
before
trussing
and tough
Old chickens,
the bird.
ducks or geese can be stuffed, trussed, and cooked
for some hours in a cooker then be removed and
turkeys,
browned
in
an oven.
POULTRY
Stuffing for Poultry
i teaspoon powdered thyme
breadcrumbs
I
cup
I
tablespoon butter
I
teaspoon
soft
131
or
sage
i
salt
teaspoon grated onion
2 tablespoons water
J teaspoon pepper
Stewed Chicken
Draw and
enough
in
giblets,
teaspoonful of
cover
it
it.
Let
boil
its
it,
salted
boiling
to
salt
it
with the
water
for
from
six to
toughness.
it
minutes and put
for ten
If not
again to a boil and cook
eight hours,
Skim
(one
each quart of water) to
into a cooker for ten hours or more.
quite tender, bring
it
Put
up a fowl.
cut
off as
depending upon
much
as possible of
some of the
liquor and save it to use as soup or stock, and
thicken the remainder with two tablespoonfuls
of flour for each cup of liquid, mixed to a paste
the fat from the liquor, pour off
with
an
equal
of
quantity
water.
egg or two, stirred into the gravy
improves it. Add pepper
serving,
A
beaten
just
before
and
salt
to, taste, and serve the chicken on a hot platter
with the gravy poured around it. The platter
may be garnished with boiled rice piled about
the chicken.
Chicken Fricassee
Draw
a fowl
and cut
directed for stewed
it
in pieces,
cook
it
as
chicken, dredge the cooked
THE FIRELESS COOK BOOK
132
and pepper,
pieces with salt
and saute them
When
chicken.
in
in flour
taken from the stewed
fat
richly
them
roll
browned, place the pieces
on a hot platter and pour around them a brown
sauce, made with the fat and the stock from the
stewed
chicken.
Chicken
fricassee
often
is
served on a platter of hot toast.
Chicken Pie
Prepare and cook the chicken as for stewed
chicken; cut the meat from the bones, put
a baking-dish, cover
it
with chicken
made
put over the top a crust
meat pie on page 102. Bake
utes in a moderate oven.
it
into
gravy, and
directed
as
for
min-
this for thirty
Curried Chicken
Prepare and cook one fowl as for stewed chicken,
adding two onions, pared and cut into
slices.
Add one tablespoonful of curry powder to the flour
when thickening the gravy. Or the chicken may
be rolled in flour and browned in butter, and the
curry powder added before putting
cooker.
It is
it
the
into
served with a border of boiled
rice.
Creamed Chicken
Prepare
stewed
and cook
chicken.
a
fowl
as
Make White
directed
Sauce,
for
using
half chicken stock and half cream for the liquid.
A
little
grated
onion
and
mushrooms may be added.
one-fourth
can
of
POULTRY
133
Braised Chicken
and roast a young chicken
in a hot oven until it is brown; put it into a hot
cooker-pail with water about one inch deep
Draw,
stuff, truss
Cover
in the pan.
and put
it
into
it
a cooker for
Make
hours or more.
be
the chicken
chopped
to a boil,
it
two and one-half
brown sauce of the
The giblets may be added
liquor in the pan.
when
quickly, bring
a
added
and
may
put into the water, and
is
to
gravy.
the
Only
young, tender chicken can be treated in this way.
A tough bird may be trussed and cooked in
water to half cover
before
when
is
it
for ten or twelve
it
Baste
browned.
and
stuffed
hours
it
in the oven with fat taken from the broth.
Jellied
Draw,
clean,
Chicken
and cut up
or five pounds.
Put
one teaspoonful of
it
salt,
a fowl of
about four
into a cooker-pail,
two or three
add
slices
of
onion, and cover the fowl with boiling water.
Boil it for ten minutes, then put it in the cooker
Boil
for ten or twelve hours.
cooker for
in the
replace
it
Repeat
this if the
meat
is
six
it
up again and
hours or more.
not found to be ten-
from the bones. Remove
the meat from the bones; take off the skin and
Skim
season the meat with salt and pepper.
down
it
boil
and
liquor
from
the
off all possible fat
der enough to
fall
readily
THE FIRELESS COOK BOOK
134
about one cupful; strain
to
remaining
and take
it,
off"
the
Decorate the bottom of a mould
fat.
or bread pan with parsley and slices of hard-
cooked egg, pack
the
Place
stock.
and leave
in the
the
meat and pour over it
meat under a weight,
in a cold place
it
till
firm.
Braised Duck
Prepare and cook the duck in the same man-
duck is tough
more
hours in
may be cooked for eight or
it
water in the cooker, then stuffed and browned
in the oven, basting it with fat from the broth.
ner as braised chicken.
If the
Braised Goose
Prepare
cook
until
it
in
it
water
is
it
as braised chicken; or, if
in a
nearly tender.
Remove
and brown
from the broth.
it,
in a hot oven, basting
it
it is
tough,
cooker as old braised chicken,
it
stuff
it,
with fat
Potted Pigeons
truss six pigeons, place them
and
Clean,
upright in a cooker-pail and pour over them
one quart of water in which celery has been
If the water was not salted for the
cooked.
stuff,
for
five
Cover
minutes, and
put them into a cooker for
five
or six hours,
add
celery,
the
or
pail,
till
one
boil
tender.
sprinkle
the
of
teaspoonful
birds
salt.
Remove them from
them with
salt
and
the water,
pepper,
dredge
POULTRY
them with
in
pork
flour,
fat.
135
and brown the entire surface
Make two
cups of Brown Sauce,
using butter and stock from the pigeons; heat
the birds in this, place each one on a piece of
dry toast,
nish
it
and pour the gravy over
with parsley.
it.
Gar-
XVII
VEGETABLES
GENERAL DIRECTIONS FOR COOKING VEGETABLES
THE
flavour of vegetables
is
best preserved
if
they are put on to cook in boiling water.
For cooking
''
expression
spoonful of
the vegetables are started.
The
each quart of which one tea-
to
salt
has been
asparagus,
as
must
salted water," as used in this book,
means water
tables
a fireless cooker the water
in
when
be salted
added.
peas,
lima
Such vegebeans,
etc.,
which have a delicate flavour, must be cooked
with very
pan
or
water; usually in a smaller pail
little
set
into
a
larger
All vegetables should be
and such
cooker-pail of water.
washed before cooking,
as potatoes, beets, turnips, etc., should
be scrubbed with a small scrubbing-brush, kept
for
that
purpose.
by overcooking
Few
vegetables
are
injured
in a fireless cooker.
Asparagus
Wash, and
pieces,
as
if
much
desired,
break
into
of the asparagus as
136
two-inch
will
snap
VEGETABLES
That which
easily.
137
will not snap, if fresh, will
Cook
be too tough to eat.
it
in
enough
salted
water to barely cover the asparagus, setting the
pan
a
a
in
cooker-pail
large
of
boiling
water.
be tender in one hour.
Cut
it
a
in
It will
Cabbage
head of cabbage into two pieces; soak
large bowl of salted water for one-half
Cut
hour or more.
it
discarding the
pieces,
in
quarters
tough
any leaves which may not be
or
smaller
central stalk
perfect.
Put
it
and
into
four quarts of salted water to which one-fourth of
a teaspoonful of
Bring
it
to a boil
baking soda has been added.
and put it into a hay-box for
from one and one-half to twelve hours. Winter
cabbage will require three or four hours of cooking
Drain
at the least.
it
it
into a colander
and serve
with White Sauce or with butter, pepper, and
to taste.
salt
If
cooked many hours, reheat
it
before serving.
Cauliflower
Soak the whole head
in a large
water for one-half hour or more.
in
it
it
this will
bowl of salted
If insects are
cause them to crawl out.
to a boil in four quarts of boiling salted
and cook
it
in
a
hay-box from one and oneIf much overcooked it
remove the head whole. Take
quarter to four hours.
will
be
difficult to
Bring
water
THE FIRELESS COOK BOOK
138
it
out with a skimmer and serve
pouring over
large
head
platter,
A
one cupful of White Sauce.
it
require
w^ill
on a
it
more
sauce.
Cauliflower a la Hollandaise
prepared in
is
same way, substituting Hollandaise Sauce for
White Sauce.
Cauliflower au Gratin is prepared by removing
the
the cooked head to a baking dish, covering
with buttered crumbs and baking
crumbs
are brown, or
by covering
it
it
until
it
the
with grated
cheese before the crumbs are added.
Carrots
Scrub and scrape carrots.
(Very young carrots
Cover them with boiling
them to a boil and put them
from one to three hours, accord-
need not be scraped.)
salted water, bring
into a cooker for
ing to
They
not
will
If old
hours.
and condition of the
age
the
be
by
injured
carrots.
cooking twelve
and wilted they should be soaked
several hours in cold water before being prepared
When
for cooking.
rounds
or
carrots
may
ing.
or
strips,
be
done, cut young carrots in
cut
them whole.
serve
into
slices
before
Old
cook-
Drain away most of the water and make
Sauce for Vegetables,
the water.
Or
all
and the
carrots
pepper to
taste.
using the
the water
served
with
may
remainder of
be drained off
butter,
salt,
and
VEGETABLES
139
Corn
Husk fresh green corn, using a clean whiskbroom to remove the silk that clings to the ear.
Put
into a cooker-pail, cover
it
bring
it
to a boil
from
fifty
serve
it
on
and put
it
it
with salted water,
into the cooker
minutes to two hours.
a hot platter, covering
it
Drain
it
for
and
with a napkin.
Beets
Scrub new beets, that
is,
those freshly pulled.
Cut off the stalks three inches from the beets, put
them into four quarts or more of boiling, salted
water, boil five minutes, and put them into a
cooker for five hours or more. Old beets, if
wilted, should be soaked till firm, and cooked as
new beets. They will require six or more hours
according to their age and condition. When
sufficiently
cooked the skin of beets
off".
Remove them from
peel
and
slice
pepper, and
reheat
the water one by one,
Serve them with butter,
them.
salt.
will easily slip
If they cool while slicing
them before
them,
serving.
Fresh Shelled Beans
Wash from one pint to one quart of fresh
shelled beans, put
salted
them
into three quarts of boiling
water, to which
one-fourth
teaspoonful
of soda has been added, boil, and put them into
a
hay-box for two and one-half hours.
are not injured
by several hours' cooking.
They
Drain
THE FIRELESS COOK BOOK
140
them and add
The
salt,
pepper, and butter to taste.
exact quantity of water in which the beans
are cooked
is
They
not material.
large amount, as their flavour
String
is
will
bear a
strong.
Beans
2 qts. string beans
3 teaspoons salt
3 qts, water
J teaspoon baking soda
Wash
the beans, cut
them
into small pieces,
put them on to boil with the water,
salt,
and
and soda.
Put them into a cooker for six hours. They will
not be injured by cooking for ten or twelve hours.
If fewer
beans are to be cooked, the water must
not be decreased, unless the pail of beans
is full
or set into a larger pail of boiling water.
Serves six or eight persons.
Lima Beans
Wash
them on
the beans and put
boiling salted water, to each quart of
to
cook
in
which one-
eighth of a teaspoonful of soda has been added.
If the quantity
is
small, put
them
pail set into a larger pail of water.
will
fill
a two-quart cooker-pail
the larger pail.
Put them
it
will
into a small
If the
whole
cook without
into a cooker for one
and one-half hours or more.
Dried Lima Beans
Soak the beans over
in at least twice their
night, put
bulk of salted
them
to boil
v/ater.
Add
VEGETABLES
141
one-fourth teaspoonful of soda to each quart of
water.
and put them into
Boil,
three or four hours or more.
pepper, and
if
a
cooker for
Drain, add butter,
and reheat them before serving,
salt,
necessary.
Navy Beans
Dried
Soak one cupful of beans over night. In the
morning drain off the water, add three quarts of
boiling salted water and one teaspoonful of soda.
Boil, and put them into the cooker for eight hours
or more.
pepper,
When
and
soft,
drain
to
taste.
salt
them and add butter,
Or make pork and
beans of them.
Serves five or six persons.
Put a
Chard
pint of water and
into a cooker-pail.
little,
When
the well-washed
a teaspoonful of salt
boiling add,
chard.
If,
little
by
after boiling
two or three minutes, there is not enough water
to cover the chard, add more boiling water.
If
a small
amount of chard
is
cooked the
pail or
pan
must be set into a cooker-pail of boiling water.
Put it into a cooker for three hours or more.
Drain in a colander and add salt, pepper, and
butter to taste.
Serve with
slices
of hard-cooked
eggs as a garnish.
One dozen
persons.
stalks
Many
and leaves serve four or
five
persons cook the stalks separately
THE FIRELESS COOK BOOK
142
and serve them with a white sauce, using only
the leaves for greens.
Spinach
same manner as chard, allowing
two hours or more in the cooker.
Cook
in the
One peck
serves six or eight persons.
Beet Greens
same manner as chard, allowing
two and one-half hours or more in the cooker.
Do not remove the little beets. When cooked,
Cook
in the
cut through the greens frequently with a knife,
to
make them
less
awkward
for serving.
Stewed Celery
3 cups prepared celery
I
qt.
i
teaspoon
salt
water
Scrub the celery with a small brush, remove the
in one-half-inch
strings,
cut
it
into
the
boiling
it
boiling,
set
the
pail or
pan
of boiling water and put
from two
to
it,
When
it
into
a
by long cooking.
it
is
cooker-pail
into the cooker for
four hours or longer,
upon the toughness of the
injured
pieces and drop
water.
salted
stalks.
When
depending
It will
tender,
not be
drain
saving one-half cupful of the water to use in
making the
sauce.
Serve with
Sauce for Vegetables.
Serves six or eight persons.
one cupful of
VEGETABLES
143
Macaroni
macaroni
lb.
J
(i
cup broken
in pieces)
Break
Soak
macaroni
the
or cook
boiling water,
Drop
and put
let it boil,
box for one and one-half hours
hours
if
salt
one-inch
into
without soaking.
it
qt.
teaspoon
pieces.
water for one hour, then drain
in cold
it
water
i
i
into
it;
the
into the hay-
it
soaked, or two
if
Stand the
not soaked.
it
pail or
pan
in a
cooker-pail of boiling water while in the hay-box.
Macaroni
When
break to pieces
will
tender, drain
it
if
cooked too long.
in a colander
and serve
it
and pepper, or
into Macaroni and Cheese or Macaroni
plain, seasoned to taste with salt
make
it
and Ham.
Serves
five
or six persons.
Macaroni Italienne
I
cup macaroni
in
one-inch
and
strained
pieces
I
pt.
stewed
tomatoes
4 cloves
i
small bay leaf
i
teaspoon
salt
2 teaspoons sugar
I
cup stock or water
^ teaspoon pepper
I
medium-sized onion
i
Soak the macaroni
cup cheese, grated or shaved
in cold w^ater for
stick the cloves into the onion.
aroni,
put
it
into
a
pan or
pail,
ingredients, except the cheese, and,
set the
pan or
water and put
pail into
it
into
one hour;
Drain the mac-
add the other
when
boiling,
a cooker-pail of boiling
a cooker for
two hours.
THE FIRELESS COOK BOOK
144
Remove
the onion
cheese.
If
cheese
it
melted,
is
and bay
and add the
leaf
cannot be served as soon as the
the
slip
back into the
pail
cooker.
Serves five or six persons.
Macaroni Milanaise
I
cup macaroni
i
cup water
1
small onion
i
tablespoon butter
^ cup grated cheese
2 cloves
I
and
stewed
tomatoes,
pt.
mushrooms
6 sliced
J cup smoked tongue or ham,
strained
cut in strips
Break the macaroni, soak it for one hour, then
it, and put it, v^ith the other ingredients,
When
except the last three, into a pan or pail.
drain
boiling, set the
and put
v^^ater
Remove
pan
it
a cooker for tv^o
into
hours.
the onion and cloves, add the last three
ingredients,
and v^hen the cheese
ready to serve.
replace
into a cooker-pail of boiling
it
If
is
melted
cannot be served
it
at
it
is
once
in the cooker.
Serves six or seven persons.
Spaghetti
Spaghetti
as
macaroni.
into
same
is
may
a
It
different
paste,
be treated
a
is
form.
moulded
in
similar
same way
paste moulded
the
,
Vermicelli
into
still
is
also
finer threads.
the
It
frequently used in soups, and should be broken
VEGETABLES
and added not more than two
into short pieces
hours before
it
145
is
served, or
it
will
break to pieces and lose
soft as to
become
its
so
attractive
appearance.
Noodles
Noodles are made from a richer paste than
macaroni, having eggs in place of water to supply
the
They may be used exactly
They should
moisture.
macaroni and similar pastes.
as
not
be soaked before cooking.
Wash
they are
salted
Creamed Mushrooms
mushrooms, cut them in slices if
large, bring them to a boil in enough
the
water to nearly cover them.
It
should
take about a pint for each quart of mushrooms.
Set the
pan or
water and put
to six hours.
pail
it
a
in
cooker-pail of boiling
into the cooker for
When
them, drain the water
of a cupful to use in
it
is
off,
from two
nearly time to serve
reserving three-fourths
making one and one-half
cupfuls of Sauce for Vegetables, or White Sauce.
Fricasseed
Wash
the
Mushrooms
mushrooms and dry them thorLet them stand on the towel
oughly on a towel.
some time before cooking them, so that they
drain dry.
Fry them in butter till they
brown
in
are
a cooker-pail or pan, and make
one and one-half cupfuls of Brown Sauce for
may
THE FIRELESS COOK BOOK
146
mushrooms, using any Hquor
that may have come from them, and water for
Pour this sauce over
the liquid of the sauce.
If a small quantity of mushthe mushrooms.
rooms is being cooked, stand the pail or pan
Put
in a large cooker-pail of boiling water.
each
quart
them
into a cooker for
of
two hours or more.
Onions
Pare onions under water, to avoid their
tating effect on the eyes.
They
in flavour that they will bear
in
cooking.
General
an excess of water
Salt the water as
Directions
directed
Cooking
for
Four quarts of water
irri-
are so strong
may be
in
the
Vegetables.
used for cooking
one quart of onions. Bring them to a boil in
a cooker-pail, and put them into a hay-box for
from two hours,
for very tender,
to eight hours or more.
When
dry and add butter, pepper,
fresh onions,
done, drain
and
salt
to
them
taste
cream or milk. If the
onions are very large let them boil five minutes
before putting them into the hay-box.
and,
if
desired, a
little
Boiled Potatoes
Scrub potatoes well with a small scrubbingbrush.
Pare them, and
be black when cooked,
if
they are inclined to
let
them stand an hour
more in cold water before cooking them.
Cook them in a large amount of boiling salted
or
VEGETABLES
water
When
in a cooker-pail.
147
they have boiled
one minute put them into the cooker for from
one and one-half to three hours, depending upon
their quantity, size, and age.
New potatoes
long to cook as old.
will not require so
potatoes
Large
pieces will cook in one
cut into
hour.
Creamy Potatoes
qt. sliced
1
2 teaspoons salt
potatoes
| teaspoon pepper
2 tablespoons butter
f
Wash and
pt.
milk
pare the potatoes and cut them into
thin
slices.
Four
make
a quart
when
medium-sized
Put
sliced.
potatoes
will
the ingredients
all
together in a small cooker-pail or pan, set this
a
in
when
it
directly
it
cooker-pail
large
is
of
boiling
and
water,
steaming hot, put the small utensil
heat
over the
until
in the pail of boiling
it
Replace
boils.
water and
set
it
in
the
cooker for one hour.
Serves four or five persons.
Stewed Potatoes
1
qt. cold,
2 tablespoons flour
diced potatoes
2 cups milk
2 teaspoons salt
j teaspoon pepper
4 tablespoons butter
2 tablespoons
Melt the butter
add the
flour
in a small cooker-pail or pan,
and blend the two evenly, then
add the milk, one-third
put
in
the
chopped parsley
salt,
at a time;
pepper,
and
when
it
potatoes.
boils,
Let
THE FIRELESS COOK BOOK
148
the whole reach boiling point and set
cooker-pail
large
a small
fills
placed
fits
of
it,
pail
and
in
full,
a
directly in
water,
boiling
in
it
unless
which case
it
a
it
can be
cooker nest which exactly
one hour or more.
left for
Serves six or eight persons.
Peas
Shell young, green peas
boil,
and bring them to a
using about one cupful of salted water for
Put the
each quart of shelled peas.
and
set all in a
day
water
cooker for from one to two hours
Old peas may be
or more.
pan
pail or
cooker-pail of boiling
inside of another
left
all
night or
all
in the cooker.
Rice, No.
I
cup
I
3 qts water
rice
3 teaspoons salt
and remove any husks or
Wash it by allowing
substances.
Look over the
undesirable
rice
cold water to run through a strainer containing
the
Sprinkle
rice.
it,
gradually, into the boiling
salted water in a cooker-pail.
ing put
is
into a
it
When
it
is
boil-
hay-box for one hour. There
and the time
a considerable difference in rice,
for cooking
be found
cooking.
it
will vary;
sufficient.
When
but one hour will usually
Rice
the rice
is
is
injured
soft,
by over-
drain
it
in a
colander and set this in the oven, with the door
VEGETABLES
open,
for
minutes.
five
when cooked,
149
Serve at once.
swells to four times
its
Rice,
original bulk.
Serves six or eight persons.
Rice, No. 2
cup
I
rice
3 to 4 cups water
teaspoon
I
Look over and wash the
No.
and put
recipe for Rice,
i.
salted water,
it
salt
rice as directed in the
Bring
into a
it
to a boil in the
hay-box for one hour.
Serves six or eight persons.
Savoury Rice
cup
I
4^ cups highly seasoned stock
rice
2 tablespoons butter
Look over and wash
previous recipes, bring
it
with the butter, and cook
as
rice
directed in the
to a boil in the stock,
it
in a
hay-box for one
hour, standing the pail or pan that contains
in a larger pail of water, unless
cupful of rice
pail
with
is
would be
a
border
more than one
being cooked and the cooker-
at
of
least
two-thirds
peanuts.
salted
should be moist but not sticky
full.
Serve
The
rice
when cooked.
Serves eight or ten persons.
Turkish Pilaf
J cup
rice
2 tablespoons chopped green
sweet pepper or onion
I
cup tomatoes
it
i
teaspoon sugar
ij cups stock or water
i
tablespoon butter
l
teaspoon
salt
THE FIRELESS COOK BOOK
150
Pick over and wash the
onion
if
boiled
for
the -recipe
as
No.
i.
directed in
Chop
the
discarding
pepper,
or
rice,
rice,
tomatoes
the
cut
Put
small
cooker-pail
set
in
it
Put
it
when
and,
pan,
or
in
a
boiling,
a larger cooker-pail of boiling water.
one hour.
into a cooker for
to serve
together
ingredients
and
skins
measuring
before
pieces
in
the
all
and,
seeds,
raw tomatoes are used, remove the
them.
the
it,
ingredients
stir it lightly
with a fork
evenly mixed.
are
When
till
Pilaf
is
ready
all
the
injured
by much overcooking.
Serves five or six persons.
Samp
(Coarse Hominy)
^ cup samp
I
I
Soak the samp
hours or more.
hard
boil
it
for
from
for
six
the cold water for eight
Add
the salt and boiling water;
one hour, and put
it
twelve hours.
It
to
The
cooked should be stood
A
of boiling water.
pail or
into a cooker
is
improved
pan in which
in a large cooker-pail
tablespoonful of butter
be added before serving
Serves
salt
in
by the longer cooking.
it is
teaspoon
3 cups boiling water
cup cold water
if it is
may
used as a vegetable.
five or six persons.
Summer Squash
Scrub
young,
tender
cook them whole,
in
summer squashes and
the cooker, with
enough
VEGETABLES
water to fully cover them, for
boiling
salted
from one to three hours.
enough
to
have a
If they are not
and the seeds removed.
It will
tender, drain off the water and
This
drain
to
young
they must be pared
soft rind,
then be better to
When
cook them as winter squash.
in a colander.
151
they are
mash the squashes
will allow a little of the juice
away and leave the squashes drier.
salt and pepper, and
Season them highly with
add two tablespoonfuls
before
of butter to each pint
If not very hot
of squash.
when mashed,
reheat
serving.
Stewed Tomatoes
1
qt.
tomatoes
i
onion, sliced
2 teaspoons salt
^ cup buttered crumbs
J teaspoon pepper
2 teaspoons sugar
Scald and peel the tomatoes, remove the cores,
and
cut
them
Add
them.
into
to
and put them
if
preferred; bring
into a cooker for
two hours or more.
by
measuring
the other ingredients, omitting the
sugar and crumbs,
boil,
before
pieces
They
will not
all
to
a
from one
be injured
indefinite cooking.
Serves five or six persons.
Hubbard or Winter Squash
Scrub, pare and cut the squash into pieces,
removing the
will
fit
seeds.
Put
it
into a strainer that
into the cooker-pail, placing a rack
under
THE FIRELESS COOK BOOK
152
it
to raise
it
above the water
in the pail.
Fill
the pail below the strainer with boiling water.
Steam the squash
directly over the fire for ten
minutes, then put
five to
depending upon the age of
eight hours,
A
amount cooked.
and the
squash
the
the cooker for from
into
it
pail
of not less than six quarts' capacity should be
used, so that there
may
be at least three quarts
of water under the squash.
it
When
through the strainer, or drain
cloth,
squeezing
it
as dry
as
salt
it
a
cheese
If
it
is
highly with
and pepper, and add two or three tablespoon-
fuls
of butter to each pint of squash.
to be
made
Prepare and
cook
winter squash.
made
If
it
is
into pies, omit these ingredients.
Pumpkin
pumpkin with a soft
Select a
or
in
possible.
to be served as a vegetable, season
mash
tender,
it
the
in
it
may
It
rind, if possible.
same manner
as
be used as a vegetable
into pies.
Creamed Turnips
Scrub, pare, and cut turnips into half-inch dice.
Cook each
least
pint
of
prepared
one quart of boiling
turnips
with
at
salted water, in the
cooker, for from one and one-half to three hours
or more.
When
tender,
enough of the water
to
drain them,
make one
reserving
cupful of Sauce
for Vegetables for each pint of turnips.
VEGETABLES
153
Mashed Turnip
Scrub and pare the turnips and cut them into
Cook each
pieces.
pint of turnip with at least
one
quart of boiHng salted water in the cooker for
from one and one-half hours
When
tender, drain
and add
to three hours or more.
and mash them
in a colander
each pint one teaspoonful
to
of
salt,
one-fourth teaspoonful of pepper, and two table-
spoonfuls or more of butter.
Serve very hot.
Italian Chestnuts
qt.
I
chestnuts
i| qts. water
2 teaspoons salt
and blanch the nuts by the directions
Bring them to a boil with
189.
Shell
given on page
salted
two
water,
ricer or serve
if
put them
Press
to four hours.
desired.
in
a
cooker for from
them through
them whole, adding
One
a
a potato
little
butter
make about
quart of nuts will
one pint when shelled and blanched.
Serves four or five persons.
Brussels Sprouts
1
qt.
2 or
sprouts
more
qts.
Salt
Pepper
water
Butter
Wash
the sprouts, bring
them
to a boil in salted
water; put them into the cooker for from one to
two hours, drain them and add
and butter
to taste.
Serves six or seven persons.
salt,
pepper,
XVIII
STEAMED BREADS AND PUDDINGS
GENERAL DIRECTIONS
A
DEEP
will
be
mould
breads and
is
best
for
cooking steamed
puddings, since there
raised
risk of the water's boiling over into
less
and a larger amount may be used.
important to have one that is the right
the food,
It
is
size for the
recipe,
mixture might
be heavy from
full,
it
rise
for if
it is
and push
and
pressure,
its
would be unsteady
in
filled
too
off the
if
full,
the
cover or
not sufficiently
The
the water.
water in the pail should come to two-thirds of
The mould should
the height of the mould.
be not
less
than
not more than two-thirds
number
or a
large
cooker-pail,
difficulty
two-thirds
the
full.
If a small
mould
of small moulds are to be used in a
in
full
them upon a rack or
them until there may be
stand
similar device to raise
no
dough, and, generally
half-full of
filling
the
of water.
cooker-pail at
The
mould should be greased on the
154
least
cover as well as
inside with
BREADS AND PUDDINGS
155
the same fat as that used in the dough or with
is
not available, an
baking-powder can, coffee can, or
found by
cover
may be
may
to
trial
be used, providing
be water-tight.
soldered at small
If
tightly
covered
it
can or box cannot
is
leaks,
it
expense, and
may
Where
then be kept for cooking purposes only.
a
any
can or box with straight sides which has a
tin
tight-fitting
it
bread mould
If a
butter.
empty
be pro-
cured, an uncovered utensil could be used by tying
on securely a cover of heavy, well-greased paper.
Boston Brown Bread
I
cup rye meal
I
cup graham
flour
f tablespoon soda
f cup molasses
I
cup corn-meal
2 cups sour milk or
I
teaspoon
if cups sweet milk or
salt
buttermilk
Mix and
sift
the dry ingredients together.
Mix
the liquid ingredients and add them, gradually,
Put the dough into a wellbrown bread mould or watertight can of the same capacity.
Stand the
mould in a six-quart cooker-pail in enough warm
water to come two-thirds of the way up the mould.
to the dry mixture.
buttered, one-quart
Bring
Put
it
it
quickly to a boil and boil
into a
hay-box for
five
it
half an hour.
hours.
It will
not
be spoiled by six hours in the cooker, but will not
have quite such a dry
crust.
If sweet
milk
is
THE FIRELESS COOK BOOK
156
used add one tablespoonful of cream of tartar;
soda and use, instead, two table-
or omit the
spoonfuls of baking powder.
Serves six or eight persons.
Graham Pudding
i^ cups graham flour
i cup butter
^ cup molasses
i teaspoon baking-powder
^ teaspoon soda
J cup sweet milk
I egg
cup
I
teaspoon
I
raisins,
salt
seeded and cut in pieces
Melt the butter, add the egg, well beaten,
Mix the dry ingredients and
molasses and milk.
add
them
to
well-buttered,
Do
not
six-quart cooker-pail of
to
a boil
and
fill
Put
milk
If sour
several
them more than two-
warm water,
boil thirty
minutes
cans are used; fifteen minutes,
are used.
into a
moulds on a rack
Place the
full.
it
one-quart mould or into
smaller moulds.
thirds
Pour
the liquid mixture.
if
in
a
bring quickly
if
the larger
the small cans
into the cooker for five hours.
it
omit
available,
is
the
baking
powder and add an extra one-fourth teaspoonful
of soda.
Serves six persons.
Steamed Apple or Berry Pudding
1
cup flour
I
2 teaspoons baking
i teaspoon
salt
powder
tablespoon butter
f cup milk (sweet)
4 apples cut in eighths
2 tablespoons sugar
BREADS AND PUDDINGS
Mix and
the dry ingredients, cut the butter
sift
into them, or rub
milk, cutting
the
dough
is left,
it
lightly
it
it
place
in
it
on
Hghtly, with a knife.
a floured
and
a
well-buttered,
it
in
up
its sides.
Bring
minutes and place
bread
tightly
and
to
come two-thirds of the way
it
quickly to a boil, boil thirty
it
in a
Serve immediately with
cooker for three hours.
warm
apple sauce and
If berries are used
Hard Sauce.
it
a six-quart cooker-pail with
at least
enough warm water
Carefully
one-quart
Cover
roll
Spread the
thick.
roll it like a jelly roll.
mould or water-tight can.
stand
When
board and pat or
one-half inch
till
apples on
with the fingers, add the
in
it
in,
it
barely mixed, so that no loose flour
is
toss
157
add one cupful
to the dough, use one cupful of milk and omit the
apple-sauce.
Serves five or six persons.
Suet Pudding
J teaspoon
i cup chopped suet
^ cup molasses
§ cup sour milk
I teaspoon ground cloves
| teaspoon ground cinnamon
i^ cups flour
f teaspoon soda
Mix and
Mix
suet.
sift
salt
i teaspoon ginger
J teaspoon grated nutmeg
the dry ingredients and add the
the milk and molasses and add
to the dry mixture.
them
Put the dough into a buttered,
one-quart bread mould
or water-tight
covered
THE FIRELESS COOK BOOK
158
can, and stand
warm
it
cooker-pail of
a six-quart
in
water which reaches two-thirds of the way
up the can.
Boil
one-half hour and put into
it
the cooker for five hours.
Serves six or eight persons.
Rich Plum Pudding
^
J
| cup flour
lb. raisins
lb.
2 oz.
brown sugar
currants
J
candied orange peel
^ nutmeg, grated
| tablespoon powdered cinnamon
2 oz. citron
chopped suet
5
lb.
\
lb. stale, soft
|^
breadcrumbs
Wash and
teaspoon ground allspice
J pint brandy
4 eggs
(2i cups)
with a
lb.
seed the raisins; rub the currants
little flour,
then
sift
out the flour and allow
water to run over the currants in the sieve until
they are
remove
Spread them on a towel and
clean.
any stems, stones,
among them.
Let them
etc.,
that
may
towel to keep out dust, until they are dry.
the orange peel and
citron very fine, or put
through a food-chopper.
it
be
stand, covered with a
Chop
Cut
them
the suet or put
and the raisins through a coarse food-chopper;
a trifle of the flour
before
it
is
may
chopped
to
be mixed with the suet
help to keep
sticking to the chopping-knife.
blended.
Mix
all
it
from
Beat the eggs
till
the dry ingredients very thorough-
add the eggs and then the brandy. Put the
pudding into a covered, greased mould, chopping
ly,
BREADS AND PUDDINGS
down through
times with the end of a
few
a
it
knife, to be sure that
159
mould without
the
fills
it
hollow spaces, and to avoid packing
Stand
a
in
till
Heat
the water boils;
pudding
in
is
let
five
mould.
it
it
boil
Remove
is
Put
it
it
at
in
but
one
water,
steadily
hour
if
not to be used
the
if it is
into the cooker
from the
once
when
made,
first
be kept several weeks, replaced in the
mould and reheated before
it
warm
one mould, or one-half hour
hours.
If
may
slowly
it
two smaller moulds.
in
for
it
least three quarts of
in at
it
cooker-pail.
firmly.
it
warm
water, heating
and boiling
it
it
serving,
by putting
to the boiling point
one-half hour or more.
Serve
it
with brandy sauce.
Serves ten or twelve persons.
Steamed Cranberry Pudding
2^ cups flour
J cup butter
§ cup sugar
i
I
Rub
tablespoon baking powder
J cup milk
2 eggs
the butter
gradually.
cup berries
till it is
and add the sugar
soft
Separate the eggs and add the beaten
Mix and
yolks to the butter and sugar.
baking powder
little
flour,
to the
and
flour together
sift
the
and add
a
alternately with a part of the milk,
dough.
When
all
is
in,
beaten whites and the berries.
add the
stiffly
Put the mixture
THE FIRELESS COOK BOOK
i6o
into a buttered, one-quart mould, stand
water and bring
Let
boil.
a cooker
it
boil one-half
hours.
for five
it
in hot
gradually, but steadily, to a
it,
hour and put
Serve
it
it
into
v^ith sv^eetened
cream or hard sauce.
Serves six or eight persons.
Ginger Pudding
3^ teaspoons baking powder
J cup butter
I cup sugar
I
i teaspoon salt
2 teaspoons ginger
egg
2i cups flour
Cream
I
cup milk
add the sugar gradually,
and the v^ell-beaten egg. Mix and sift the dry
ingredients and add a little of the mixture alterthe butter,
nately with part of the milk.
When
all
is
put the dough into a buttered mould, cover
and
boil
it
it
it,
one-half hour in a large cooker-pail of
water, then put
Serve
in,
into a cooker for five hours-
it
Nutmeg
with Vanilla Sauce or
Sauce.
Serves six or eight persons.
St.
James Pudding
3 tablespoons butter
| teaspoon salt
^ cup molasses
^ cup thick, sour milk
^ teaspoon cloves
i§ cups flour
f teaspoon soda
J teaspoon allspice
I teaspoon nutmeg
J
lb.
dates, stoned
and
cut in pieces
Mix
the molasses, melted butter, and milk and
add them
to
the
dry ingredients, which have
BREADS AND PUDDINGS
been mixed and
the dough
Boil
it
Add
sifted.
the dates and turn
a large cooker-pail of
in
half hour and put
it
mould.
one-quart
buttered,
a
into
i6i
water for one-
into a cooker for five hours.
Serve w^ith Hard Sauce.
Serves
five
or six persons.
Harvard Pudding
3^ teaspoons baking powder
J cup butter
J cup sugar
I
i teaspoon salt
2^ cups flour
egg
cup milk
I
Mix
the butter and sugar, add the egg,
then
mixed and
sifted
the dry ingredients, previously
together, alternating part of the dry ingredients
and the milk
until
all
are
in.
Turn
it
into
a
buttered, one-quart mould, boil in a large cooker
pail of
water for one-half hour and put
cooker for
five
Serve
hours.
it
with
it
warm
into a
apple
sauce and Hard Sauce.
Serves six or eight persons.
Swiss Pudding
1 cup butter
Grated rind of one lemon
J cup flour
2 cups milk
5 eggs
Cream
the
I cup powdered sugar
butter,
add the
scald the milk with the
first
mixture and cook
water.
lemon
it
five
flour,
rind,
gradually;
add
it
to the
minutes over hot
Beat the yolks of eggs until they are
THE FIRELESS COOK BOOK
i62
add the sugar, gradually, and combine these
with the cooked mixture; cool it and cut and fold in
thick,
the
stiffly
buttered, one-quart mould, boil
pail of
Turn
beaten whites of eggs.
it
it
into a
in a large cooker-
water for twenty minutes, then put
into
it
a cooker for three hours.
Serves six or seven persons.
Rice Pudding
| teaspoon grated nutmeg
milk
I
qt.
I
tablespoon butter
| teaspoon
salt
^ cup sugar
J cup rice
Heat the
milk
and
other
ingredients
pudding pan over a cooker-pail of water.
in
a
When
the water boils, remove the pan and bring the
pudding
When
also to a boil.
it is
boiling replace
the pudding in the large pail of boiling water,
cover and put
it
four hours.
may
for fifteen
is
all
it
It
the cooker for three or
then be put into the oven
minutes and browned, although
This pudding
not necessary.
night,
into
but
if
this
be cooked
cooked more than four hours
not quite so creamy.
is
may
Serve either hot or
One-half cupful of small, unbroken seed-
cold.
less raisins
may
be added to this recipe.
Serves six or eight persons.
Indian Pudding
2 cups water
2 teaspoons ginger
I
cup molasses
f cup corn-meal
I
teaspoon
3 cups milk
salt
BREADS AND PUDDINGS
Boil the water, molasses, salt, ginger,
together for ten minutes in
Add
pan.
boil
and
When
set the
Put
water.
scalding
the
it
pan
pail
a
163
and meal
or pudding
Bring
milk.
a
in a cooker-pail of boiling
a cooker for twelve
into
to
it
done, brown in a hot oven.
hours.
Serve with
whipped cream.
fresh ground or coarse Southern corn-meal
plain or
If
may
first
remove the
grow soft with
this
is
used
it
to
be sifted with a coarse sieve
largest
particles,
which
will
amount of cooking.
not
Granu-
lated corn-meal will not require sifting.
Serves eight or ten persons.
Tapioca or Rice Custard
§ cup pearl tapioca
2 eggs
f cup water
3 cups milk
| cup sugar
§ teaspoon
^ teaspoon vanilla
i
salt
Soak the tapioca
in the
Add
the milk, sugar,
pan
in
the
milk
a
tablespoon butter
water for one hour.
butter,
and
Set the
salt.
When
cooker-pail of boiling water.
scalding
is
the pudding
come
remove the pan and
Replace
to a boil.
boiling water and put
and one-half hours.
it
it
it
fire
over the
one
from the cooker,
water and
it
let
in the
into the cooker for
Take
add the beaten eggs, replace
stir
it
in the pail of
till
it
hot
registers
165 degrees Fahrenheit, using a dairy or chemist's
THE FIRELESS COOK BOOK
i64
Put
thermometer.
for
When
one hour.
may
Rice
it
again
cold,
the
into
add the
cooker
vanilla.
be used instead of tapioca.
Serves six or eight persons.
Tapioca Fruit Pudding
f cup sugar
| teaspoon salt
I cup pearl tapioca
I
qt.
water
6 whole medium-sized apples
2 tablespoons butter
Soak the tapioca one hour, bring
it
to a boil
with the other ingredients in a two-quart
that will
if
fill
ding pan to be
into
the cooker "nest," or in a pudset
over boiling water.
cooker for one hour.
a
cream.
If
it
is
warm, use only
pail,
Serve
Put
cold
it
with
preferred to serve the pudding
three cups of w^ater.
Serves six or eight persons.
Chocolate Bread Pudding
,
milk
1
qt.
I
pt. soft
2 or 3 eggs
breadcrumbs
2 oz. or squares chocolate
§
cup granulated sugar
Scald
them
the
for
milk,
one-half
J teaspoon salt
I teaspoon vanilla
2 tablespoons powdered sugar
add the crumbs, and soak
hour.
Separate
the
eggs,
two of the whites for a meringue.
Beat the three yolks and one white of egg together
and mix them with half the granulated sugar.
Melt the chocolate in a pudding pan set in a
cooker-pail of boiling water, add the remaining
reserving
BREADS AND PUDDINGS
granulated
the
of
half
and
sugar, and,
the
bread
still
over the boiling water.
of eggs,
salt,
and cook
it
milk,
and
stirring
gradually,
well
in
it
165
Then add
vanilla.
Stir
while
the yolks
constantly,
it
over the water until the pudding
160 degrees Fahrenheit.
Set the
pail
is
contain-
ing the pudding pan in a cooker for from one to
When
two hours.
dish
a
done, put
suitable for serving,
into
it
a baking-
and cover the top with
meringue made by beating the whites of eggs
till stiff,
and adding the powdered sugar.
meringue
the
a very hot oven,
in
may
Brown
watching,
it
Serve warm,
two whole eggs may
be used in the pudding, and in place of the
meringue use sweetened, whipped cream.
carefully that
it
with cream.
not scorch.
If preferred,
Serves six or eight persons.
Queen
of Puddings
hot milk
I
qt.
I
pt. soft
3 eggs
breadcrumbs
| teaspoon salt
J cup sugar
J cup melted butter
i
teaspoon vanilla, or
J teaspoon spice
§ glass jelly
Melt the butter
in
the
soak the crumbs
milk for one-half hour; beat the yolks
of three eggs
and the white of one
add the sugar,
all
in the milk;
together
salt,
and
and pour
it
spice
into
them.
to
a
till
mixed,
Mix
pudding pan
THE FIRELESS COOK BOOK
i66
to
fit
the pudding
till
cover
to
a cooker-pail of boiling water.
in
is
and put
it
it
i6o degrees Fahrenheit, then
it
into a cooker for
Make
two hours.
Stir
meringue
a
from one
directed
as
bread pudding, using
in the recipe for chocolate
the whites of two eggs and two tablespoonfuls
of
Pour the pudding
powdered sugar.
spread the
baking-dish for serving,
and the meringue over
this,
jelly
and brown
into
a
on top
it
in a
hot oven.
Serves six or eight persons.
Steamed Cup Custard
I
qt.
§ cup sugar
milk
I teaspoon vanilla, or
4 eggs
teaspoon grated nutmeg
|-
Heat the milk, beat the
and
custard cups, set
strainer
or
the
Strain
flavouring.
them on
perforated
eggs,
add the sugar
mixture
into
hot
a wire rack or inverted
which
pan,
is
arranged
in
a large cooker-pail of rapidly boiling water
in
such a
way
that several quarts of water
may
be below the custards but not touch the cups.
Cover tightly at once and set it into a cooker
for one-half hour.
Serves six or eight persons.
Compote
f cup
rice
3f cups milk
of Rice
and Fruit
3 tablespoons sugar
J-
teaspoon
salt
BREADS AND PUDDINGS
Heat
all
together in a pan which
in the kettle boils, take out the
the mixture in
and put
pail
it
it
to
a boil.
set into a
is
When
cooker-pail of boiling water.
167
the
water
pan and bring
Replace
into the cooker for
it
in
from one
the
to
Figure No. 13.
Wire rack arranged
for steaming,
stand to raise
three
hours.
Put
shaped, but while
a serving dish.
top,
it
still
it
with perforated
above the
tin
can as a
v/ater.
into a mould, and,
when
warm, turn
on to
it
out
Put stewed or canned
and pour the juice around
Serves six or eight persons.
it.
fruit
on
XIX
FRUITS
Apple Sauce
l^
qts.
sour apples
I
i
pt.
water
cup sugar
Wash, pare, core, and cut the apples into pieces,
add the water and sugar and bring them to a
boil.
Put them into the cooker for from one to
three hours or more, depending
ness of the
apples.
If
upon the
ripe-
they are not very tart
lemon v^ill
not be harmed
or high-flavoured the juice of half a
Apple sauce
improve them.
by
indefinite
well
cooking
when cooked,
in
or,
if
will
cooker.
the
preferred,
it
Beat
may
it
be
strained.
Serves six or eight persons.
Stewed Apples
I
qt.
Syrup
in
water
lo cups sugar
J lemon
i8 cloves
10 qts. prepared apples
Pare, core, and cut tart apples in halves, unless
they are small.
Crab-apples
may be used, but
Wash and slice
should not be pared nor cored.
1
68
FRUITS
Put
the lemon.
pail
and
into
a
let
all
169
the ingredients into a cooker-
them come
a
to
cooker for three hours.
are not very ripe they
may cook
hours v^ithout becoming too
Put them
boil.
the
If
apples
as long as twelve
soft.
Serves twenty-five to thirty persons.
Apple Jelly
6 quarts prepared apples
Wash
7 cups
the apples carefully, cut
water
them
into small
Put the
pieces and remove any decayed parts.
apples and water into a cooker-pail and let them
come
to a boil, then set
hours or more.
a jelly
When
bag and hang
them
very
in a
soft,
it
much
for fifteen minutes,
five
Measure the
juice,
add three quarters
as
minutes more, or until a drop
will jelly
on a cold plate
Skim the
jelly carefully
is
bowl for
sugar as the measure of juice, boil the
mixture for
that
pour them into
this over a large
several hours or over night.
boil
cooker for four
if left
while
slightly under-ripe
cold, seal
it
is
for a
it is
few minutes.
boiling.
best for jelly.
in the following
Fruit
When
manner: For each
glass cut a small piece of white paper to
fit
inside
to be
dipped into
alcohol or brandy and laid in place.
Cover the
it,
lying on the jelly.
This
is
top of the glass with another paper cut threefourths of an inch larger than the top of the glass,
and paste
it
down on
the sides of the glass, using
THE FIRELESS COOK BOOK
170
white of egg or any paste without a strong odor.
Or
seal jelly glasses
with melted paraffin poured
over the top until the jelly
Do
is
completely covered.
not let the paraffin get very hot or
it
may
give
a bad flavour to the jelly.
Blackberry and Apple Jelly
2 cups water
blackberries
5 qts.
Apple juice
Look
over the berries carefully; put them, with
the water, into a cooker-pail and
a boil.
Put them
to
cooker for three hours or
in a
more, then pour them into a
them
them come
let
drip for a least six hours.
jelly
bag and
To
let
each cupful
of juice add half a cupful of apple juice prepared
as for apple jelly.
Boil these juices for fifteen
minutes, then add five cups of sugar to each six
cups of juice and boil
it
for five minutes longer
or until a drop will jelly on a cold plate
a
few minutes.
when
Pour
it
into glasses
if left
and
for
seal
it
cold, as directed for apple jelly.
Stewed Blackberries
Pick over two quarts of berries, put them, with
one cupful of sugar, into a cooker-pail and
them slowly come
to a boil, stirring
sionally as they are likely to scorch
a flame or very hot
into a cooker for
fire.
When
if
cooked over
boiling, put
two hours or more.
let
them occa-
If
them
cooked
a very long time the juice comes out and leaves
FRUITS
171
the berries rather small and seedy, but otherwise
no amount of cooking hurts them.
Serves twelve or fifteen persons.
Currant
Wash
Jelly-
twelve quarts of currants, add one cupful
of water and put them on to
them
Stir
boil.
When
occasionally so that they will not scorch.
them
boiling, put
Pour them
more.
into a cooker for four hours or
into a jelly
drip for at least six hours.
bag and
them
let
Measure the
juice,
and when it has boiled fifteen minutes add an
Boil the mixture for
equal measure of sugar.
five minutes, or until a few drops will jelly on a
cold plate if allowed to stand a few minutes.
Skim
the jelly several times during the boiling.
When
it
when
cold,
is
done, pour
it
into glasses,
and
seal
it,
as directed for apple jelly.
Cranberry Jelly
l^ qts. berries
i
cup water
Sugar
Wash
the
berries
decayed ones.
and remove any
soft
and
Bring them to a boil with the^
water and put them into a cooker for one or two
hours
or
Mash them through
more.
strainer or sieve,
Boil five minutes, or
a
cold
fine
measure the pulp and add equal
amount
in sugar.
few drops
will jelly
parts or three-quarters of the
on
a
plate.
till
Pour
a
it
into
moulds which
THE FIRELESS COOK BOOK
172
When
have been wet with cold water.
cold,
it is
ready to serve.
Serves eight or ten persons.
Cranberry Sauce
1
2§ cups sugar
1 qts. cranberries
I
Wash
the berries and remove any that are soft
and decayed.
Put the
into a cooker-pail
them
cup water
and bring them
When
frequently.
and sugar
berries, water,
to a boil, stirring
place the pail
boiling,
cooker for two and one-half hours or more.
in a
Serve cold.
Serves eight or ten persons.
Dried Fruits
Wash
the fruit very thoroughly.
soaked for
clean
five
To
more thoroughly.
least six hours.
ing
upon the
let
from two
fruit.
all
to
a boil.
to twelve hours,
more
as soon as they are perfectly soft.
varies
fruit
at
Put
it
depend-
but peaches
it,
attractive if they are
not broken to pieces, will be better
sugar
will
soak for
it
cooking, apples are not injured by
prunelles,
first
Prunes are improved by long
or apricots, which are
of
it
soaked ten hours.
It is better if
the sugar and bring
into a cooker for
is
it
each cupful of
add two cupfuls of water and
Add
If
minutes and then washed,
for
different
and such sour
fruits
if
removed
The amount
fruits;
apricots,
requiring about
FRUITS
173
one cupful of sugar for each pint of dried fruit;
prunes, peaches, and apples requiring from onefourth to one-half as much.
Stewed Rhubarb
i^
qts.
f cup water
prepared rhubarb
2 cups sugar
Wash
the stalks, pare
into one-inch pieces
them
if
them
old, cut
and put them, with the sugar
two quart cooker-pail. When
boiHng, set the pail in a cooker for from one to
character
three hours or more, depending upon the
and water,
into a
of the rhubarb.
Some people
prefer to use
brown
sugar with rhubarb.
Serves eight or ten persons.
Stewed Figs
I
Juice of one lemon
lb. figs
Water to cover figs
I i cups sugar
Use pulled figs; those which come
crack open when they are pressed and
attractive
when
stewed.
preserved in pulled
figs,
The
and
in
boxes
are not so
natural
form
is
they have, besides,
Wash the figs
the advantage of being cheaper.
into a
ingredients,
and put them, with the other
pan which fits the cooker-pail. Boil them, set
it mto
the pan in the pail of boiling water and put
When cold,
a cooker for seven hours or more.
serve the figs with
whipped cream.
Serves eight or ten persons.
THE FIRELESS COOK BOOK
174
Sweet Pickles
f cup stick cinnamon
f cup whole allspice
J cup cloves
8 lbs. fruit (prepared)
brown sugar
5 lbs.
vinegar
qt.
I
Prepare the
spices
them
in
several
Tie the
directed below.
fruit as
cheese-cloth
and bring
bags,
to the boiling point in a cooker-pail, with the
Add
sugar and vinegar.
come
to a boil, stirring
not break to pieces.
the fruit,
let
barely
it
carefully, so that
it
Set
it
in a
it
will
cooker for the
time directed below for each particular kind of
When
fruit.
it
sufficiently cooked,
is
from the syrup and put
Boil the syrup until
and pour
sistency,
it
it
loses
over
it
remove
it
into cans or crocks.
its
thin,
the
watery con-
fruit.
If this
occupies more than one receptacle, put one spice
bag
Cover or
in each.
seal the cans while
Sweet pickles should not be eaten
hot.
still
until
they have stood for several weeks.
Peaches
Select
:
firm,
ripe
peaches, rub them well with
a woolen cloth, but do not
them whole,
as directed
pare
them.
Cook
above, for from one to
two hours or more, depending upon
the
hard-
ness and size of the peaches.
Pears
:
Wash, pare and,
half,
removing the
if
desired, cut the pears in
cores.
Cook them,
as directed
FRUITS
175
above, for from one to two hours or more, depending upon the hardness and size of the pears.
Crah Apples:
Wash and
the sugar
them,
dry the
Drop them
blossom.
dissolved.
is
Let them boil and cook
above,
directed
as
and cut out the
apples
into the syrup as soon as
from
for
two
to
three hours.
Watermelon Rind or Citron:
Pare the rind and cut
into
mixed
of
cooker-pail
a
in the
it
into pieces.
boiling
salt
proportion of one-half cup of
to one gallon of water.
Slip the pail at
soft drain
is
Drain
it
prepared
it
and wash
in a colander
as
directed
it
and add
above,
in
it
it
salt
once into
When
a cooker for ten hours or over night.
rind
Put
and water,
the
cold water.
to the syrup,
and
cook
it,
as
other sweet pickles, for from four to six hours.
The
fruit shrinks to
about one-half
its
bulk after
cooking in the brine.
Prunes:
Soak the prunes
well,
for five minutes,
water to cover them.
Remove the
Cook
them, and chop the kernels.
and kernels
for
wash them
then soak them for six hours in enough
ten
in
pits,
spiced syrup as directed
hours or over night.
crack
the prunes
Weigh
above
the fruit
THE FIRELESS COOK BOOK
176
after
has been soaked in order to estimate the
it
amount of syrup needed.
Plums:
Wipe
the fruit, prick
syrup, bring
it
and put
it
it
into the
slowly to a boil and cook
it
directed above, for from one to two hours.
each plum
as
If
pricked once with a sharp-pointed
is
fork or nut-pick
it
will not burst.
Quinces:
Wash
fruit and wipe it.
Peel, quarter,
and bring it to a boil in enough water
half cover it; cook it in a cooker for ten hours
the
and core
to
it
or over night or steam
it
in a
wire rack over boiling
water for ten minutes and place
for three hours; put
it
over the
again to a hard boil and replace
for
another three hours.
The
in a
it
cooker
and bring
fire
it
in the
cooker
quinces,
unless
it
very hard, will then be ready to cook in the syrup
as directed above, for ten hours or over night.
cooked
they are
first
ing, the
water
to use as a
may
in
If
water instead of by steam-
be used for making a syrup
pudding sauce or
for other purposes.
Orange Marmalade
1
large grape-fruit
i
large
lemon
Sugar
2 large oranges
Water
Wash
cut
it,
the fruit with a brush, wipe
in very thin slices,
it
dry and
removing only the
seeds.
FRUITS
Discard the
and
first
177
slices,
last
which consist
Measure the sUced fruit,
every quart of fruit add three cups of
Bring it to a boil and put it into a cooker
of nothing but skin.
and
to
water.
for ten hours or over night.
Bring
again to a
it
and cook it again for ten hours. Add the
equivalent measure of both fruit and water
in sugar, bring it to a boil, and put it again into
boil
the cooker for ten hours or more.
sufficiently
thick
consistency,
in
If
boil
it
it
is
not
slowly
until a drop will jelly slightly if put on a cold
As marmalade is
plate and left a few minutes.
not usually sealed with
somewhat,
evaporate
air-tight
and
covers
become
it
thicker
will
by
long standing, and will therefore not need to be
The longer it is boiled the
boiled until very stiff.
This recipe
deHcate the flavour becomes.
marmalade.
of
more
should make five pints or
less
Candied Orange or Grape-Fruit Peel
Peel of 6 oranges or 2 grape-
3 cups sugar
I
fruit
peel was
i cups water in which
cooked
Carefully scrub the fruit
till
very clean, remove
the peel in quarters and soak
it
in
water for a
to be used as candy, scrape
few hours.
If
away
of the white part, and cut
a
little
narrow
poses,
strips.
it
it
is
If to be
it
into very
used for cooking pur-
need not be scraped or cut small.
Put
THE FIRELESS
178
it
into
Let
it
and
boil
it
set
Reheat
hours or more.
cook
and ccWer
a cooker-pail
water.
BOOK
C([)OK
it
with boiling
cooker for ten
in a
it
This
again for ten hours or more.
be enough for grape-fruit, but orange-peel
require one
and
to boiling point
it
will
may
When
more such period of cooking.
soft and nearly transparent, drain the peel, saving
Add
one and one-half cups of the water.
it
three cups of sugar, and,
Boil
the peel.
when
this
slowly toward the
it,
most of the water has boiled away.
strips
and lay them
covering them
in a
to
dissolved,
last,
until
Remove
the
bed of granulated sugar,
Let them stand
also with sugar.
until cold, then
is
shake off the loose sugar, which
can be used for cooking purposes, and put the
candied peel into covered boxes or cans.
Canned Quinces
6 qts. water
6 qts. quinces (prepared)
4^
Wash,
lbs.
peel, quarter,
measuring them.
sugar
and core the quinces before
Bring them to the boiling point
with the w^ter in a cooker-pail.
boiling hard put
or more.
them
they are
into a cooker for ten hours
If they are not then very soft to the
centre of the pieces, bring
cook them for from
according
When
to
their
them again
six to
ten or
condition.
tender add the sugar and bring
to a boil and
more hours,
When
all
perfectly
again to the
FRUITS
them in
Bring them
Set
point.
boiling
hours or more.
them
179
cooker for four
a
a boil
to
and put
When
once into clean, sterilized cans.
at
overflowing
full, seal
the cans at once.
This recipe makes about eleven quarts.
Preserved Quinces
8 lbs.
2 qts.
Wash,
peel,
add the
water
and
quarter,
v^ater,
the
core
quinces
Put them into a cooker-
before measuring them.
pail,
8 lbs. sugar
prepared quinces
and when they are boiling
hard, put them into a cooker for ten hours or
If not perfectly tender, heat
more.
and
to the boiling point
for as
many more hours
upon
ing
quinces
their
will
a boil,
and
slowly,
desired
what
set
cooker
dependThoroughly ripe
as they require,
Add
this
second
them
the sugar, bring
them in the cooker for four
If they are not rich
uncovered,
consistency.
gives
them again
in the
probably not require
hours or more.
them
them
ripeness.
period of cooking.
to
set
quinces
until
Long,
the
slow
red
enough, boil
they are of the
boiling
colour so
admired.
Citron and Ginger Preserves
green ginger
6 lbs. fruit (prepared)
j
4 lemons
i| qts. water
6 lbs. sugar
lb.
is
much
THE FIRELESS COOK BOOK
i8o
Pare the citron and cut
Remove
strips, or
slices.
Wash
fancy shapes, and weigh them.
lemons,
the
into thick
it
the seeds, cut the sHces across into cubes,
them and remove the
slice
Wash and
the
peel
and
lemon, ginger,
Put
ginger.
water
into
the
seeds.
citron,
cooker-pail.
a
Bring them to a boil and put them into a cooker
hours or more, depending upon the
eight
for
hardness of the citron.
When
this
is
nearly transparent, add the sugar, boil
soft
and
it,
and
Remove
and boil down
cook again for four hours or more.
put
fruit,
it
syrup until
into cans or jars,
it
once over the
Pour
will just cover the fruit.
fruit
the
the
it
at
and close the cans when cooled.
Cover them with a clean towel while cooling.
Watermelon rind may be preserved
same manner.
Grape Jam
Remove
then
easily
through a
from
separate
sieve,
add the
measure the mixture.
of sugar, heat
simmering,
it
Set
the
press
pulp
wash them
from the
Boil the pulp for a few^ minutes, until
skins.
will
the grapes from the stems,
colander,
a
in
the
in
boil
it
it
it
it
it
and weigh or
an equal quantity
over a moderate
stirring
Rub
seeds.
skins,
Add
fire
frequently.
hard or the skins
in a
the
will
until
Do
not
it
is
let
be toughened.
cooker for three hours or more.
Put
FRUITS
it
i8i
into sterilized glasses or jars, cover
towel until
cold,
is
it
and
seal
it
it
with a
as directed for
apple jelly on page 169.
Remove
Grape Juice
Concord grapes from the stems,
ripe
wash them
them
bring
colander,
a
in
the boiling point over a moderate
them
five
hours or more.
for
at
grapes should yield
bring
it
Drain them
about
bag
a jelly
one pint of
loose
juice.
of sugar to every quart of juice;
just to the boiling point
once into
in
Each quart of
eight hours.
Add one cup
stirring
Put them into a cooker for
frequently.
least
fire,
to
just
and pour
it
at
sterilized bottles, not filling the bottles
Cork them at once. When cold,
press the corks down more firmly, cut them off
level with the top of the bottle, and dip the inverted
quite
full
bottles
into
Wax
bubbles appear
cork, break
for Sealing Bottles
parts
As soon as it is
drawn back on the
liquid
burn.
It will
If
or over the
bottle again.
Melt together equal
rosin.
or
wax around
them and dip the
Wax
an instant.
for Sealing for
in the
keep
stove
beeswax
of
it
and
should be used
where
it
will
not
indefinitely.
Preserved Ginger
Buy
quality.
fresh,
green
ginger,
Peel or scrape
it
of good
and cut
it
size
and
into lengths
1
THE FIRELESS COOK BOOK
82
Cook
for serving.
or
more
in a
it
in boiling salted
cooker for ten hours
water (one-half cupful
Drain away
one gallon of water).
of salt to
the brine and add fresh boiling water to
than cover
the
When
it.
cooker
for
boiling put
hours
ten
or
it
more
again into
more.
Change
the water and cook
it
again, repeating this pro-
cess until the ginger
is
very tender.
several days.
Make
It
a syrup, using
may
take
two cupfuls
of sugar to each cupful of water, bring the ginger
to
five
a boil
in
or six
syrup
down
syrup, set
this
to a
over the ginger.
it
in
a cooker
for
remove the ginger, boil the
rich consistency, and pour it
hours;
XX
MISCELLANEOUS RECIPES
White Sauce
cup milk
2 tablespoons butter
i
2 tablespoons flour
I teaspoon
Few
salt
grains of white pepper
Melt the butter over moderate heat, add the
Heat the
flour, and blend the two thoroughly.
milk over hot water, add
to the butter
and
flour,
it,
one-third at a time,
stirring constantly
and
allowing the mixture to become perfectly smooth
and glossy before adding more milk. Season it
and allow it to come to the boiUng point. If it is
not to be served immediately, cover it and slip
it
into the cooker to keep hot.
Sauce
Vegetables
for
2 tablespoons butter
i cup milk
2 tablespoons flour
i teaspoon
I cup of vegetable stock
Few
salt
grains of white pepper
same manner
and water
milk
the
blending
white sauce,
which the vegetables were cooked, which
Make
the
sauce
in
called vegetable stock.
183
the
as
in
is
1
THE FIRELESS COOK BOOK
84
Brown Sauce
2 tablespoons butter or clari-
I teaspoon salt
yV teaspoon pepper
3 tablespoons flour
the butter slightly, add the flour and
Brown
stir
cup brown stock
i
fied fat
constantly until the flour
Add
rich
a
is
brown.
the seasoning and stock, one-third at a time,
stirring
add the
smooth.
until
it
as
flour
If butter
soon as the fat
is
not used,
melted, as
is
other fats will acquire a strong flavour
if
allowed
Mutton or
to brown before the flour is added.
lamb fat, or that from smoked or salted meats,
is not suitable for brown sauce.
Drawn
Butter Sauce
cup boiling water
J cup butter
i
2 tablespoons flour
| teaspoon
Y^-g
Melt the butter, add the
and mix them
ing,
third
at
a
it
is
well.
time, stirring
When
smooth.
point
salt
teaspoon white pepper
it
has
flour
Add
until
come
and season-
the water, onethe sauce grows
to
the
boiling
done.
Caper Sauce
Drain one-half cup of capers, and add them
to
one cupful of drawn-butter sauce.
Egg Sauce
To
one cupful of drawn-butter sauce add two
hard-cooked eggs, cut
in one-fourth-inch dice.
MISCELLANEOUS RECIPES
Sauce
for
185
Fish
one cupful of drawn-butter sauce add onehalf tablespoonful of lemon juice and one-half
tablespoonful of chopped parsley.
To
HoUandaise Sauce
i teaspoon
I cup butter
Yolks of two eggs
| cup boiling water
tablespoon lemon juice
1
Rub
the
butter
the egg yolks,
rub them
till
salt
Cayenne pepper
until
lemon
and creamy, add
and seasoning, and
soft
juice,
blended, then pour on the boiling
water and stand the covered bowl, containing
the sauce, on a rack over a cooker pail of boiling water and put it into a cooker for three minutes; or
cook
it
on the stove over hot water
soft custard, stirring
it
as
constantly.
Tomato Sauce
^ can tomatoes, or
2 cups
I
slice
i
teaspoon
salt
raw tomatoes
| teaspoon pepper
onion
3 tablespoons butter
3 tablespoons flour
h bay leaf
^ cup water or stock
Cook
flour in
all
the ingredients but the butter and
a cooker for one hour or more.
them through
a strainer
to the blended butter
and add
and
Rub
this, gradually,
flour.
Hard Sauce
J cup butter
i
Nutmeg
cup powdered sugar
1
THE FIRELESS COOK BOOK
86
Rub
the butter
till
soft
When
sugar gradually.
and creamy, add the
blended, pile
perfectly
the sauce on a small dish or plate and put
box or other cold place
then grate nutmeg over the
into
it
time
a refrigerating
till
for serving,
top.
Fruit Sauce
I
f cup boiling water
Sugar to taste
glass of jelly, or
I pint grape juice
Cut the jelly into small pieces, add the water,
and bring the mixture to a boil. Let it stand in
a cooker for one-half hour or more, or leave it
on the stove
melted.
till
If very
sour jelly
is
some sugar may be required to make it
With grape juice about one-half
sweet enough.
The sugar and
cupful of sugar may be used.
used,
water should be brought to a
boil,
added, and the sauce immediately
the grape juice
set aside to cool.
Brandy Sauce
2 tablespoons
^ cup butter
I
Whites of 2 eggs
Yolks of two eggs
Warm
brandy
^ cup milk or cream
cup sugar
the butter to soften, but not melt
it;
add the sugar gradually, and rub the two together;
add the beaten yolks and, when mixed, the
brandy and the milk or cream. Heat the sauce
over
warm
ters
i6o
stantly.
water
degrees
Cover
it,
in a cooker-pail until
Fahrenheit,
and
set
stirring
it
it
regis-
con-
the pail into a cooker
MISCELLANEOUS RECIPES
for twenty
When
minutes.
beat the whites of eggs
and pour the hot
stiff
sauce over them, beating
nearly ready,
is
it
until
it
187
is
it
smooth.
immediately.
Serve
Serves six or eight persons.
Vanilla Sauce
2 tablespoons butter
I
teaspoon vanilla
I
Rub
cup boiling water
i
j cup sugar
tablespoon flour
together the butter and flour in a sauce-
pan, add the water and cook until
Add
when
the sugar, and,
it
thickens.
dissolved, the vanilla.
Serve hot.
Make
it
substituting
one-eighth
Nutmeg Sauce
same way as
the
in
brown sugar
teaspoonful
for
of
vanilla
sauce,
and using
white,
nutmeg
grated
in
place of the vanilla.
Buttered Crumbs
I
tablespoon butter
I
cup
soft, stale
Use bread that
not
| teaspoon salt
Few
breadcrumbs
sufficiently
at
is
stale
bread, or crumble
it
to
in
least
be
grains pepper
hard.
the fingers
;
one-inch slices, and these
and rub two quarters together.
into
crumble them
fine
into
pieces
fingers.
break
If
off,
bread
is
old,
and
Grate
the
one day
If
or cut
it
quarters,
any large
with the
being crumbled for scalloped
THE FIRELESS COOK BOOK
i88
dishes,
should be carefully done;
it
if
for stuff-
bread puddings, and such uses where
becomes moistened and softened it may be
ing,
it
cut into very thin slices, then across into strips
and
small
the seasoning with the
crumbs absorb
all
inch
When
melted butter.
to the
Mix
crumbs, then add them
one-eighth
dice
in
size.
mixed a few
first
of the butter, but
if
lightly
with a fork for several minutes they will
stirred
become evenly buttered.
crumbs are
If richer
may
needed, the quantity of butter
be doubled.
Salted Nuts
I
pt.
J cup
water
i
cup blanched nuts
salt
I
teaspoon butter
Blanch the nuts according to directions given
below.
eight
Boil
them
minutes,
in
drain
the
salt
and water
a roasting-pan or pie plate with the butter.
warm,
stir
each nut.
for
them and put them
them well that
Bake them in
When
may
coat
moderate oven
until
the
a
into
butter
they are a very light brown, stirring them frequently.
When
they
out to cool and allow
before
If
putting
them
done,
are
them
into
a
spread
them
to stand until crisp
covered receptacle.
peanuts are used, take raw nuts.
To Blanch Nuts
Pour boiling water on to shelled
them stand two
or three
minutes,
nuts,
drain
let
them
MISCELLANEOUS RECIPES
and pour cold water over them.
from their skins.
To
Cut
them
189
Shell Italian Chestnuts
a sHt in each nut with a sharp knife; put
or
frying
a
into
roasting
pan with one
teaspoonful of butter for each pint of nuts.
them over moderate heat
melted, and put them into
five
fire
them
Press
until
the
Shake
butter
is
a moderate oven for
minutes; or continue to shake them over the
for that length of time.
shell so that
may be removed
it
To
Wash
cans,
and put them
water, which
This
Sterilize Jars or
jars
or
bottles
into a large
is
loosens the
with a knife.
Cans
and their covers
pan of cold or tepid
fill
and cover
deep enough to
them.
Bring the water to a boil over moderate heat,
unless a rack in the
pan prevents contact of the
glassware with the bottom of the pan, in which
case
a
hot
fire
may
by one, as they are
Let them
be used.
for five minutes or more,
boil
and remove them, one
A
to be filled.
clean stick
wooden spoon-handle thrust into them
may be used to take them out. Rubbers for
or long
cans should not be
injure them.
ing
water
minute;
or
but
sterilized,
as the
Corks may be dipped
allowed
unless
to
very
remain
stifF
in
and
heat will
into
it
boil-
for
a
shrunken.
THE FIRELESS COOK BOOK
190
they will swell too
much
to
the bottles
fit
if left
long in the water.
Boiled Dressing
teaspoon
i
teaspoon sugar
J teaspoon mustard
i
egg
Cayenne
^ cup milk
2^ teaspoons butter
J cup vinegar
I
Mix
salt
the dry ingredients, add the beaten egg
and milk; heat them over a cooker-pail of warm
water until
i6o
degrees
constantly.
Put
it
Add
minutes.
it
Fahrenheit,
cooker
a
into
the vinegar
when
to be used for cole-slaw, in
is
hot vinegar
is
added
at
stirring
for
it is
it
twenty
cold, unless
which case the
once and the dressing
poured over the cut cabbage.
Soft-Cooked Eggs, No.
i
many
Into a cooker-pail put as
eggs as are
Pour over them one pint of
boiling water for one egg and one cup extra
be
to
for
cooked.
each
further,
additional
put
the
pail
into
Without heating
the
of that time and place
them
in
it
cooker for ten
Remove them promptly
minutes.
to
egg.
at
the
end
a folded napkin
keep warm.
Soft-Cooked Eggs, No.
them
fire
into
until
a cooker-pail.
2
more than cover
Heat them over the
Put the eggs and cold water
to
165 degrees Fahrenheit, then put
them
MISCELLANEOUS RECIPES
Remove them
cooker for ten minutes.
a
into
immediately and serve them
191
in a folded napkin.
Hard-Cooked Eggs
and enough cold v^ater to more
than cover them into a cooker-pail. Heat them till
simmering, then put them into a cooker for tv^enty
or thirty minutes, depending upon their size.
Put the eggs
Chocolate
cup hot water
2 squares chocolate
i
i cup sugar
3 cups hot milk
^ teaspoon vanilla
Melt the chocolate
in a
mixed, the water.
the pail and
gradually, and
fit
salt
Remove
over a cooker-
and sugar and,
the pan from
the chocolate cook directly on
let
the stove until
to
add the
pail of boiling water;
when
pan
it
has thickened, add the milk,
when
scalding hot, but not boiling,
put the pan back into the cooker-pail of boiling
Set all in a cooker and leave it until it is
water.
to
be served.
an
with
Just before serving beat
egg-beater
and
add
the
it
well
vanilla.
keep hot without injury for a number of
hours and makes a good drink for a late evening
It can be prepared before going out and
supper.
It will
on
returning
from
concert,
theatre, or
other
entertainment, will be found ready to serve.
tablespoonful or two of cream improves
Serves four or
five
persons.
it.
A
THE FIRELESS COOK BOOK
192
Cocoa
ij tablespoons cocoa
2 cups boiling water
2 tablespoons sugar
2 cups hot milk
Few
Mix
grains salt
the cocoa, sugar and
paste with
and
ing
water,
the
scalding
let
egg-beater and serve
to keep
warm
until
beat
to be
is
and
keep for several
hours
upon
Reception
removal.
made with double
served with
on
an
with
into a cooker
it
used.
will
It
should
cocoa
be
is
beaten
generally
the quantity of cocoa and
whipped cream
a spoonful of
a
Add
minute.
well
it
or put
it;
it
to
it
remain-
the
to
one
boil
it
milk and
Mix
salt.
water, add
boiling
is
laid
top.
Serves
serves
four
eight
or
persons.
five
For
reception
persons.
Cocoa Shells
i^ cups shells
3 cups milk
3 cups water
Sugar
Bring the
shells
and water
to taste
to a boil, put
into a cooker for eight hours or more.
hot milk, strain the liquid
with a spoon to squeeze
and heat
all
until boiling.
of a cup of cocoa nibs a
is
obtained.
off,
it
This recipe
Serves four or
five
them
Add
the
pressing the shells
out.
Add
By adding
the sugar
one-third
more satisfactory drink
makes one quart.
persons.
MISCELLANEOUS RECIPES
193
Coffee
Cold water
i cup coffee
1 egg
Mix
the
Add
pan.
to a boil.
to moisten
and
it
pail of
it,
Put the
and
pail or
set
it
pan
in a
water
let
it
water
may
fill
or
come
just
into a large pail
cooker for one hour
If a larger quantity of coffee
will nearly
with
shell
in a cooker-pail
the boiling water and
of boilinp- water
or more.
and washed
egg
coffee,
enough water
qt. boiling
I
made
is
the cooker-pail, the outside
be omitted.
Cereal Coffee
ij
f cup cereal coffee
it
qts.
water
Put the coffee into a cheese-cloth bag and drop
Bring it to a boil and put it
into cold water.
into a cooker for five hours or more.
cooked over night and
is
It is best
a different thing
ordinary cereal coffee prepared by boiling.
from
All
brands of cereal coffee may
Serve, if possible, with cream.
be treated in this way.
Croustades
Cut stale bread into slices one and one-half
Cut off the crusts, making
or two inches thick.
rectangular blocks of the bread, or cutting
a large biscuit cutter, into rounds.
carefully
scoop
out
the
centres,
With
it
with
a fork,
leaving
cases
with walls about one-fourth of an inch thick.
Brush them
lightly
with melted butter and brown
194
THE FIRELESS COOK BOOK
them
In
a
lobster,
moderate
or
fish
Creamed
oven.
oysters,
meat and some vegetables are
served in croustades.
Farina Balls
Dash of cayenne
J cup farina
2 cups milk
5 drops of lemon juice
J teaspoon
Yolk of one egg
Cook
salt
the milk and farina in a cooker for two
hours or more, over boiling water, until
liquid
ingredients while
well
cool.
When
which
and
still
mixed remove
diameter,
to
all
the
has been absorbed, then add the other
roll
and spread
cold, roll
them
when
over the water, and
it
it
into balls
it
in sifted
on a dish
one inch
crumbs, then
in
to
in
egg
one tablespoon of water has been added
slightly beaten,
and again
them in hot, deep
them on soft brown paper
fat until a
open door of an oven.
be used in this way.
in
crumbs, and fry
golden brown.
laid
Any
on a plate
Drain
in the
cold cereals
may
XXI
RECIPES FOR THE SICK
Flaxseed Lemonade
j cup lemon juice
2 tablespoons whole flax-
J cup sugar
seed
qt. boiling
I
A
water
little
grated lemon rind
Pick over and wash the flaxseed in a strainer,
put
it
into a cooker-pail
When
to
it
boils put
it
and add the boiling water.
into a cooker for
two and one-half hours.
Strain
it
from two
and add the
sugar and lemon.
Farina Gruel
1
tablespoon farina
2 cups boiling water
I
Mix
tablespoon cold water
in
egg
f teaspoon
salt
them
the
cooker,
water and when boiling
over boiling
and one-half hours.
a
cup milk
i
the farina and cold water, add
the boiling, salted
it
i
double
boiler
Then
and add
egg to the cooked farina.
omitted, in which
case
it
water,
scald
and
195
one
milk in
the
the
beaten
The egg may be
only one cup
should be used.
for
to
set
of water
THE FIRELESS COOK BOOK
196
Imperial
Granum
Granum
I
tablespoon Imperial
I
tablespoon cold water
J cup boiling water
J teaspoon
salt
J cup milk
Mix
add
it
Granum
the Imperial
with the cold water,
to the boiling water.
milk and cook
over the
fire
Then put
it
may
the salt and
pan
in a small cooker-pail or
it
until
it
boils,
stirring occasionally.
into a pail of water
cooker for one hour or more.
milk
Add
and
set
in a
it
If preferred,
more
be added.
Cracker Gruel
I
tablespoon
plain
cracker
i
cup milk
j teaspoon
crumbs
salt
Scald the milk in a small double cooker-pail,
with boiling water in the under
cracker, and put
Add
more.
it
pail.
into a cooker for
the salt just before
Add
the
one hour or
serving.
It
is
often convenient to keep such gruels hot for use
in the night,
being improved rather than harmed
by the long cooking.
that they
are
hot,
Care must then be taken
warm. Milk is
not merely
considered scalding hot
when
a thick skin forms
on the top and bubbles appear next the pan, or
when
it
registers 180 degrees Fahrenheit.
Oatmeal Gruel
J cup rolled oats
3 cups boiling water
i
teaspoon
Milk
salt
to taste
RECIPES FOR THE SICK
197
Put the oatmeal, salt and water into a cookerpan, boil it five minutes and set it in a cooker
for eight or ten hours over a cooker-pail of boiling
water.
Rub
through
it
with hot milk and pour
it
strainer,
a
dilute
it
again through a strainer.
Barley Flour Gruel
3 tablespoons cold water
cup water
1
J cup milk
3 tablespoons barley flour
J teaspoon salt
Mix
the barley and cold water to a paste, add
the boiling water and
salt,
bring
it
to a boil
and
cook it over boiling water for one hour or more
Strain it, dilute it with the milk and
in a cooker.
heat
it
over hot water.
Indian Gruel
2 tablespoons meal
tablespoon flour
I
J teaspoon
2 tablespoons cold water
3 cups boiling water
Milk or cream
salt
the flour and meal, add the cold water and
add this mixture to the boiling, salted water.
Boil it and let it cook over boiling water in a
Mix
cooker for ten hours; strain it, add the milk or
cream, heat it over hot water and serve it. Or
less
water
more milk
may
or
be used for the long cooking and
cream be added before
serving.
Arrowroot Gruel
1
cup boiling water
2 teaspoons
Bermuda arrow-
root
i
tablespoon cold water
J teaspoon
salt
THE FIRELESS COOK BOOK
198
Mix
the arrowroot and cold water, add
them
to the boiling, salted water, let the mixture boil
and cook
over boiling water in a cooker for one
it
hour or more.
Pasteurized Milk
There
degree of heat which,
a certain
is
maintained for a
sufficient
if
period of time, will
destroy disease germs and certain other harmful
germs which tend to spoil milk, while at the
same time it is not high enough to cause the delicate flavour of
raw milk
it.
that
Bringing
to disappear.
milk to this exact condition
is
called
*'
pasteurizing"
amount of milk
Plug them with
Stand them on a
Into feeding bottles put the
is
to be used at one time.
sterilized
(baked)
cotton.
rack in a cooker-pail, surrounded, to the depth of
the
milk,
150
set
degrees
it
in
warm
with
the temperature
till
Gradually
water.
raise
the milk in the bottles registers
Cover the pail, and
from twenty minutes to
Fahrenheit.
a cooker for
Remove
half an hour or more.
the bottles, cool
quickly and keep the milk in a cold place, but not
Do
needed.
freezing,
till
from the
bottles
if it
is
not remove the milk
used for feeding infants.
do not remove it until it is to
Pasteurized milk will keep for a long
If used for adults
be used.
time without souring,
but
is
continuously kept very cold.
dangerous unless
Milk
to
be kept
RECIPES FOR THE SICK
199
hot in a cooker for use in the night, should be put
in
while
scalding hot,
merely pasteurized,
not
since
"any
warm
should never be used." *
device
for
keeping
milk
[merely]
Rice and Milk
J cup
ij cups milk
rice
J teaspoon
salt
Bring the ingredients to a boil
pan, set
it
a cooker-
in
over boiling water and put
into a
it
cooker for one hour or more.
Peptonized Beef Broth
J
lb.
lean beef
cup water
i
^ tube Fairchild's peptogenic powder
Remove
heat
meat
from the meat, chop
with the water until
it
constantly.
it,
all fat
Drain
to a paste
it
it
and
stirring
boils,
off the liquid
fine
with a mortar and pestle.
Put
with the liquid and Fairchild's powder, or
equivalent,
and shake
mixed.
into
all
a
sterilized
it
and grind the
can, close
glass
together vigorously
its
till
Stand the jar with the cover
it
laid
is
it
well
on
it,
but not fastened securely, on a low rack in a
cooker-pail of
warm
water.
ate heat until the water
Cover
Warm
it
and put
it
is
Place
it
over moder-
115 degrees Fahrenheit.
into a cooker for three hours.
the cooker-nest, previously, with a pail of
"Bacteria
in
Milk," by L. A. Rogers.
Agriculture, 1907, p. 194.
Yearbook
of the
Department
of
THE FIRELESS COOK BOOK
200
boiling water set into
out the broth, put
bring
it
it
it
If
to a boil.
Keep
Add
used immediately.
saucepan and quickly
of salt before serving
for a very sick patient
it is
should be strained.
Take
an hour.
for half
it
into a
cold unless
it
it
is
one-fourth teaspoonful
it.
Peptonized Milk
i
pt. fresh
| cup water
milk
^ tube Fairchild's peptogenic powder
Put the powder with the water, which has been
boiled and cooled, into a sterilized pint glass can,
and shake them
Add
powder
until the
the milk and shake
the can into a cooker-pail of
it
over a moderate
warmed cooker
If
it
for
remains too long
When
flavour.
and bring
place
it
if it is
Set
from ten
it
will
is
115
previously
a
to thirty minutes.
develop an unpleasant
done, remove
quickly to a
water and heat
into
it
Put
again.
the water
until
fire
Fahrenheit,
degrees
warm
dissolved.
is
slightly
it
it
a saucepan
to
Keep
boil.
it
in a cold
not used immediately.
Apple "Water
I
large sour apple
I
Wash
2 teaspoons sugar
cup boiling water
the apple thoroughly; cut
removing the core but not the
to a boil in the water; cook
water
in a
it
into pieces,
skin.
it
Bring
it
over boiling
cooker for two hours or more.
Strain
RECIPES FOR THE SICK
it
through a wire strainer and
Serve
it
201
add the sugar.
cold.
Barley Water
3 tablespoons barley
Salt
2 cups cold water
Lemon juice
Sugar
Pick over the barley and soak
or for several hours.
it
Bring
it
into a cooker for eight hours.
salt,
it
over night
to a boil
sugar and lemon juice to taste.
Strain
and put
it,
Serve
it
add
hot.
XXII
FOR COOKING IN LARGE
RECIPES
QUANTITIES
FIRELESS
cookers are specially adapted to
use on a large scale, as
cooking
in fuel,
is
done on
it
where
in cases
is
a business basis that
economy
range space, and labour form such an
important factor, and because there some
intelli-
gent person will generally oversee the work of
the
and
ignorant
form
they
large
institutions,
persons
size
of
out of
are
not,
are
perhaps,
where
fed, since
utensils
the
In
careless.
adapted to very
many
there
is
can
be
which
insulating
present
their
hundreds
a
limit
the
to
in
lifted
But
box.
of
and
small
for
institutions, hotels, boarding-houses, restaurants,
and lunch rooms the
ably,
become
fireless
indispensable
cooker
as
will, inevit-
soon
as
it
is
understood.
The United
States
Army
has used the
cooker and, owing partly to
its
fireless
demand, some
of the manufacturers of commercial cookers
them
in
sizes
appropriate for use on
203
a
make
large
COOKING LARGE QUANTITIES
For those who wish
scale.
203
them without
to try
much money the home-made
an initial
cooker will be found in every way satisfactory.
As an encouragement to those who wish to use
them for such purposes, it may be said that
outlay of
there
is
less
chance of failure
cooking large
in
quantities of food than with small.
In the main, the directions for making and
using cookers are the same no matter what the
but a few points
size,
may
be suggested as more
necessary for large than small cookers.
many
In
kitchens there will be no space near
the range for a cooker or a
and
will be a
it
which can
castors,
as are put
to
easily be
use,
number
of cookers,
matter of necessity to have one
moved.
for these,
Instead of ordinary
such small iron wheels
on hand trucks.
They
box which
less.
Select a
when
loaded, and then
will
seem
the kitchen any fuller than before.
much
floor
under
fit
will not
it
be found
will
run more easily and to injure a
a table,
make
to
Fit
it
with
two strong handles, preferably on the front of the
box, so that
it
from under the
The
useful
tral
portable
for
may
when
be guided
pulled out
table.
insulating
transporting
hot
pail
may
food
found
be
from
a
kitchen to outlying dining-rooms, as
often done in large institutions,
aluminum
cenis
so
utensils
THE FIRELESS COOK BOOK
204
and the
packing material that
lightest
prac-
is
ticable being advisable for these.
The temperature maintained by
box, will result in more
of food in a well-made
cooking than with small quantities, and
rapid
must be taken
this
mass
a large
account
into
with
foods,
such as potatoes, which are easily overcooked.
There
number
such
number
an
la
indicated
carte
amount
difficulty
may
with
extent
between the
a
a
in
small
at
the
to
each varies
The
mean
book is a
and the large
is
based upon the
d'hote
and
an
stating
circumstances.
this
table
portions,
served
in
be served by any
amount served
since the
recipe,
to
always
is
of persons that
ordinary
Three-quarters of a cupful
is
family
table.
allowed for each
portion of soup.
Rolled Oats
7J
qts.
water
4 tablespoons
salt
3 qts. rolled oats
Boil the water, add the salt and sprinkle in the
oats gradually.
for
two hours
When
or
boiling put
more.
It
is
into a cooker
it
improved
twelve hours' cooking.
Serves forty or
fifty
persons.
Cornmeal Mush
8 qts. water
2^ tablespoons
7 cups
cornmeal
salt
by
COOKING LARGE QUANTITIES
Mix
the
bring the
and
stir
205
meal with one quart of the water,
remainder to a boil, add the salt
in
the meal
minutes and put
Let
paste.
it
boil four
into the cooker for five hours
it
or more.
Serves thirty-five or forty persons.
Hominy
Grits
3 tablespoons salt
7iqts. water
i§ qts. hominy grits
Add
let
the
to the boiling, salted water;
hominy
minutes and put
boil for ten
it
it
into the
cooker for eight hours or more.
Serves forty or
fifty
persons.
Samp
1
qt.
3 tablespoons salt
samp
6 qts. boiling water
2 qts. cold water
Soak the samp
or more.
let
it
into
boil
Add
in the cold
it
water for eight hours
to the boiling
uncovered
water and
salt,
one hour and put
for
A
a cooker for six hours or more.
butter added before serving improves
it,
it
little
if it
is
used as a vegetable.
Serves forty or
fifty
persons.
Cracked
Wheat
2^ tablespoons salt
water
5 q^s. boiling
5 cups wheat
2i
qts. cold
water
Soak the cracked wheat
nine hours or more.
Add
in the cold
it
water for
to the boiling water
THE FIRELESS COOK BOOK
2o6
and
into
it
salt, let
boil for ten
it
cooker for
a
nine
least
at
point
boiling
to the
minutes and put
and cook
hours;
it
it
reheat
again
for
nine hours or more.
Serves forty or
fifty
persons.
Steel-cut Oatmeal
2^ tablespoons salt
5 qts. boiling water
5 cups oats
2^
qts. cold
Cook
it
water
same manner
in the
Serves forty or
as cracked wheat.
persons.
fifty
Pettijohn's Breakfast
7^
Food
4 tablespoons
water
qts.
salt
3 qts. Pettijohn's Breakfast food
Cook
on page
as directed
it
Serves forty or
fifty
Cream
S^
qts.
56.
persons.
of W^heat
3 tablespoons salt
water
5 cups cream of wheat
Cook
it
as directed
Serves forty or
on page
fifty
56.
persons.
Wheatlet
the same way as cream of wheat.
Cook
it
in
Cook
it
in the
Farina
same way
as
cream of wheat.
Rice
5 to 7 qts. water
i^ qts. rice
i cup
salt
COOKING LARGE QUANTITIES
Wash
water;
the rice,
let
it
boil
add
the boihng
to
it
and put
207
salted
into a cooker for
it
one hour.
Serves forty or
persons.
fifty
Brown Stock
10 lbs.
meat and bone
I
I
3 tablespoons
2 cups turnip
teaspoon cloves
2 cups celery
tablespoon chopped thyme
i
I cup
Make
it
chopped parsley
2 cups carrot
J teaspoons peppercorns
3 bay leaves
I
tablespoon sweet marjoram
i
10 qts. water
on page
as directed
Serves forty-five or
cup onion
salt
fifty
6o.
persons.
White Stock
teaspoons peppercorns
10 lbs. knuckle of veal
2
lo qts. water
^ cup onion
I cup
2 cups celery, or
salt
I
Make
it
tablespoon celery seed
on page
as directed
Serves forty-five or
fifty
62.
persons.
Mutton Broth
teaspoon pepper
15 lbs neck of mutton
i
10 qts. cold water
i
cup
I cup
I
cup barley
Make
it
salt
as directed
Serves forty-five or
on page
fifty
63.
persons.
rice,
or
THE FIRELESS COOK BOOK
2o8
Mock
Turtle Soup
teaspoon cloves
5 lambs' livers
i
5 calves' hearts
i| tablespoons peppercorns
5 knuckles of veal
J cup salt
lo qts. water
5 bay leaves
2 cups onions
I
J doz. yolks of hard-cooked
2 cups turnip
eggs
2^ lemons
2 cups celery
Madeira
Make
as directed
it
Serves forty-five or
v^^ine
on page
fifty
66.
persons.
Creole Soup
6 qts. brown stock
3 qts.
I
2 cups flour
i^ tablespoons
tomatoes
cup chopped green sweet
pepper
salt
J teaspoon cayenne
f cup grated horseradish
f cup chopped onion
2 tablespoons vinegar
i§ cups butter
i^ cups macaroni rings
Make
as directed
it
on page
69.
Serves forty or forty-five persons.
Cream
3 qts.
4^
qts. celery, cut
i^
qts.
Soup
of Celery
white stock
cup flour
I
small
water
3 qts. hot milk
I
J
qts.
hot cream
i^ cups sHced onion
2 tablespoons salt
f cup butter
f teaspoon pepper
Make
it
as directed
Serves forty-five or
on page
fifty
68.
persons.
COOKING LARGE QUANTITIES
209
Asparagus Soup
5 qts. white stock, or
if cups butter
5 qts. water in which aspara-
if cups flour
gus has cooked
3^
7 cans asparagus, or
7 pts. of
i
hot milk
salt
cooked asparagus
f teaspoon white pepper
large onion
I
Make
qts.
tablespoon
it
as directed
Serves forty-five or
on page
fifty
68.
persons.
Macaroni Soup
brown stock
10 qts.
Make
it
2^ cups macaroni rings
as directed
Serves forty-five or
on page
fifty
70.
persons.
Vegetable Soup with Stock
10 qts.
brown stock
2^ cups cabbage
2 J cups turnip
i| cups onion
2^ cups carrot
i
2^ cups celery
f cup rice or barley
Make
it
as directed
Serves forty-five or
Ox
Tail
6 ox tails
9 qts.
on page
fifty
brown stock
Make
it
as directed
salt
67.
persons.
Soup
i^ cups Madeira wine
2 tablespoons Worcestershire
2 teaspoons salt
J teaspoon cayenne
J cup butter
tablespoon
sauce
2 tablespoons
Flour
on page
Serves forty or forty-five
70.
persons.
lemon juice
THE FIRELESS COOK BOOK
210
Julienne Soup
10 qts. brown stock
i| cups peas
2 J cups carrot
ij cups string beans
2j cups turnip
i
Make
as
it
teaspoon
directed on page
Serves forty-five or
fifty
salt
70.
persons.
Tomato Soup with Stock
5 cans or 5
I
i| cups butter
brown stock
5 qts.
qts.
i§ cups flour
tomatoes
2^ tablespoons
cup chopped onion
Make
as directed
it
on page
salt
69.
Serves forty-five to fifty persons.
Vegetable Soup without Stock
3 qts. tomatoes
2 cups carrots
cup butter
2 cups turnips
I
3 cups celery
J cup chopped parsley
j cup salt
3 cups onion
2 qts. potatoes
I
6 qts.
Make
as directed
it
Serves forty-five or
J teaspoons pepper
water
on page
fifty
71.
persons.
Bean Soup
5 pts.
beans
i
I
f cup butter
cup chopped onion
2J
lean,
lbs.
stock
is
raw
cup chopped celery
§ cup Chili sauce
10 qts. water or stock
beef,
not used
if
f cup flour
| cup salt
ij teaspoons pepper
Make
Serves
it
as directed
fifty
on page
72.
or fifty-five persons.
COOKING LARGE QUANTITIES
211
Black Bean Soup
qts.
2^
f teaspoon pepper
i| teaspoons mustard
black beans
10 qts. water
I
cup chopped onion
| teaspoon cayenne
1
cup chopped
i
I
celery, or
J teaspoons celery
^ cup
cup butter
^ cup flour
salt
10 hard-cooked eggs
salt
5 lemons
Make
it
Serves
on page
as directed
fifty
72.
or fifty-five persons.
Tomato Soup
7 cans or quarts of tomatoes
3^
1
qts.
2 large onions
J cup salt
water
tablespoon peppercorns
I
teaspoon soda
4 large bay leaves
J cup sugar
2 teaspoons cloves
f cup butter
l^ cups flour
Make
it
on page
as directed
Serves forty-five or
fifty
73.
persons.
Potato Soup
24 medium-sized potatoes
i
cup
flour
4
qts.
milk
| cup
4
qts.
water
2 teaspoons celery salt
salt
teaspoon pepper
f cup chopped onion
i
2 cups butter
^ teaspoon cayenne
|-
Make
it
cup chopped parsley
at directed
Serves forty-five or
on page
fifty
75.
persons.
THE FIRELESS COOK BOOK
212
Puree of Lima Beans
5 cups cream or milk
5 cups dried lima beans
li cups butter
water
qts.
7i
J cup chopped onion
§ cup flour
i cup
1 teaspoons pepper
f cup chopped turnip
1
Make
it
on page
as directed
Serves forty-five or
fifty
salt
73.
persons.
Baked Bean Soup
3 qts. cold,
J cup butter
baked beans
i cup flour
i cup Chili sauce
6 qts. water
i cup chopped onion
I cup chopped celery
4 teaspoons
Make
as directed
it
salt
4 teaspoon peppei
l^ qts. tomatoes
on page
Serves forty-five or
fifty
74.
persons.
Green Pea Soup
8 cans marrowfat peas, or
4
qts. shelled
peas
5 tablespoons sugar
J cup chopped onion
i
cup butter
i
cup flour
4
qts.
water
3 tablespoons salt
4
qts.
milk
ij teaspoons pepper
Make
it
as directed
Serves forty-five or
on page
fifty
74.
persons.
Split-Pea Soup
8 qts. water
2 qts. split peas
8 lbs.
soup bones, beef
I
Make
Serves
it
as directed
fifty
j cup
teaspoon pepper
persons.
on page
77.
salt
COOKING LARGE QUANTITIES
213
Fish Chowder
cod
12 lbs.
white
other
or
3 qts. scalded milk
firm,
fish
i teaspoon white pepper
2 cups oyster crackers
f cup sliced onion
i cup butter
it
as directed
Serves forty-five or
Make
this
pork
3 tablespoons salt
f-inch dice
in
3 qts. potatoes,
Make
lb. fat salt
I
on page
fifty
75.
persons.
Connecticut Chowder
as directed for fish chowder, sub-
two quarts of stewed fresh or canned
tomatoes for the milk, which may be added to
stituting
the chowder before putting
Serves forty-five or
fifty
Creamed
6
it
into the cooker.
persons.
Salt Codfish
2 doz. eggs
lbs. codfish
12 qts. water
3 cups milk
li cups butter
f teaspoon pepper
Cook
Creamed
as directed for
it
Salt Codfish,
No. 2 on page 84.
Serves forty or
fifty
persons.
Codfish Balls
2 qts.
in
4
qts.
raw,
salt
8 eggs
small pieces
potatoes,
in
l-inch
pieces
Cook
it
I cup butter
teaspoon pepper
I
as directed
Serves forty
12 qts. cold water
About
codfish.
or
on page
fifty
85.
persons.
THE FIRELESS COOK BOOK
214
Pot Roast
12 lbs.
^ teaspoon pepper
beef from round or
rump
ij
drippings
beef
oz.
(3 tablespoons)
Flour
tablespoon
I
I
cup carrot
i
cup turnip
i
cup onion
I
cup celery
4 bay leaves
salt
3 qts. water
Have
if
it
is
cloth,
dredge
it
and
bone
butcher
the
the
meat,
with a
damp
roll
Wipe
from the rump.
it
with flour and brown
Wash,
sides in the drippings.
Put
vegetables into pieces.
pare,
it
on
all
and cut the
the ingredients
all
with the hot, browned meat, into a cooker-pail,
add the water, boiling
minutes and put
make
hot, let
remove
put
it,
three quarts of
is
and use
Serves
boil for thirty
a
warm
brown
sauce.
it
in
liquor in the pail and use
there
it
into a cooker for nine hours
Before serving bring the meat to a
or more.
boil,
it
fat
it
it
place,
Strain the
for the sauce.
on the top of the liquor remove
in
fifty
making the
sauce.
persons.
Brown Sauce
^ cup butter or
J cup
it
2 teaspoons salt
fat
J teaspoon pepper
flour
I
Make
and
qt.
stock or water
as directed
on page
184.
Serves sixteen or twenty persons.
If
it
COOKING LARGE QUANTITIES
Beef
Mode
a la
12 lbs. round of beef
lb. fat salt
I
Flour
J teaspoon
pork
J cup rendered beef fat
About
it
allspice
i teaspoon grated nutmeg
J teaspoon whole cloves
teaspoon pepper
Cook
sliced onion
cup
i
3 tablespoons salt
I
215
3 qts. water
on page
as directed
95, except that there
need not be an outer pail of boiUng water.
Serves
fifty
persons.
Stew
Irish
celery, in pieces
5 lbs clear meat
2^ cups
2 J qts. potatoes, in dice
3 tablespoons salt
2 J cups turnips, in dice
i
2^ cups
2J cups flour
i cup clear fat
I
carrots, sliced
J cups onions, sliced
4J
Cook
it
qts.
as directed
Serves forty or
fifty
teaspoon pepper
water
on page
100.
persons.
Beef Stew a
la
Mode
10 lbs. beef brisket
i
teaspoon pepper
Flour
I
teaspoon ground allspice
i
teaspoon grated nutmeg
I
I
cup rendered
fat
J cups sliced onion
I cup
salt
Water
Buy
tw^enty-five
i
teaspoon whole cloves
I
lemon, sliced
to cover
or thirty
pounds of brisket
pounds of clear, lean meat.
directed on page 97.
to get ten
as
Serves forty or
fifty
persons.
Cook
it
THE FIRELESS COOK BOOK
2i6
Boiled Dinner
5 heads cabbage
8 lbs. lean, salt pork
I pk. turnips
1} pks. potatoes
J pk. beets
2 teaspoons pepper
t
Water to cover
qt. carrots
Cook
it
on page
as directed
Serves forty or
96.
persons.
fifty
Cannelon of Beef
6
lbs.
| cup clear fat or butter
lean meat, chopped
Grated rind ij lemons
f teaspoon nutmeg
J cup chopped parsley
3 tablespoons salt
1
f teaspoon pepper
ij qts. soft breadcrumbs
doz. eggs
2 tablespoons grated onion
Cook
as directed
it
Serves forty or
on page 10 1.
fifty
persons.
Okra Stew
6
lbs. clear,
3 qts. tomatoes
lean mutton
f cup clear beef
l^ cups flour
3 qts. okra, in pieces
fat
3 tablespoons salt
2 cups sHced onion
i
3 qts.
Cook
it
as directed
Serves forty or
fifty
teaspoon pepper
water
on page iii.
persons.
Creamy Potatoes
I
pk. potatoes
4
qts.
J cup salt
i tablespoon pepper
milk
ij cups butter
One peck
quarts when
of potatoes
prepared
will
for
maKe about
creamy
ten
potatoes.
COOKING LARGE QUANTITIES
Melt the butter
in the cooker-pail,
and, while
heating, slice the potatoes
it
is
217
add the milk,
which
have been pared and soaked, for two hours or
more, in cold water. As each quart of potatoes
is
sliced put
it
into the hot milk.
The
potatoes
thus be heated to boiling point, quart by
will
Add
quart.
When
the seasoning.
boiling, after
the last quart of potatoes has been added, put
Serves forty or
all
one hour or more.
into the cooker for
persons.
fifty
Veal Loaf
5 lbs. minced veal
2^ tablespoons
10 eggs
salt
ij cups melted butter
f cup chopped parsley
f cup chopped onion
5 cups soft breadcrumbs
|
f teaspoon pepper
2J teaspoons ground sage
Cook
Serves
forty
or
pork
on page 117.
as directed
it
lb. fat salt
fifty
persons.
Macaroni Italienne
2 qts. macaroni, in one-inch
pieces
4 large bay leaves
stewed
and
strained
4
qts.
2
qts. stock or
8
medium-sized onions
it
3 tablespoons salt
1 cup sugar
tomatoes
Cook
32 cloves
water
i
as directed
Serves forty or
teaspoon pepper
2 qts. grated or
on page 143.
fifty persons,^
shaved cheese
THE FIRELESS COOK BOOK
2i8
Turkish Pilaf
2^ tablespoons
qt. rice
I
salt
8 green sweet peppers (2 cups)
2 tablespoons sugar
3 qts. tomatoes
ij
qts.
water
I cup butter
Cook
directed on page 149, without the
as
it
lower pail of water.
Serves forty-five or
fifty
persons.
Pork and Beans
2 lbs. salt pork
2 qts. dried beans
I
9
tablespoon soda
qts.
water
cup molasses
tablespoon mustard
| teaspoon pepper
3 tablespoons salt
Water
Soak the
i
i
to half cover
beans, drain them, cook
them
for
seven hours or more, as directed on page 141,
with the nine quarts of water, soda, and
Drain
them,
bake them
till
add the other
browned.
Serves forty-five or
fifty
ingredients,
salt.
and
persons.
Boston Brown Bread
2 qts. rye meal
J cup soda
2 qts. granulated cornmeal
J cup salt
i^ qts. molasses
2 qts.
4
graham
qts. thick,
Mix and cook
it
flour
sour milk, or 3I qts. buttermilk
it
as directed
into seven or eight moulds.
Serves
fifty
persons.
on page
155.
Put
COOKING LARGE QUANTITIES
219
Suet Pudding
3 cups chopped suet
li tablespoons
3 cups molasses
i^ teaspoons ginger
3 cups thick, sour milk
i^ teaspoons nutmeg
f teaspoon cloves
i tablespoon cinnamon
qts. flour
2i
i^ tablespoons soda
Mix and cook
the
pudding
on page 157.
as directed
it
Serve
moulds.
six
into
salt
it
Put
with a
sauce.
liquid
Serves forty or
fifty
persons.
Rice Pudding
6 qts. milk
li cups
3 cups sugar
I teaspoon salt
J cup butter
1
teaspoon nutmeg
Cook
it
as directed
on page 162, except that the
may
outer pail of water
rice
be omitted.
served
If
cold and not browned, omit the butter.
Serves thirty or thirty-five persons.
Indian Pudding
2 qts.
2 tablespoons salt
water
I cup ginger
i^ qts. molasses
4J qts. milk (scalding hot)
I
qt.
cornmeal
the dry ingredients with one pint of the
water, add them to the boiling water and molasses,
Mix
add the milk.
Let
all
come
to a boil
into a cooker for ten hours or more.
baking dishes and brown
it,
or serve
browning, either plain or with cream.
Serves forty or
fifty
persons.
and put
Put
it
it
it
into
without
THE FIRELESS COOK BOOK
220
Chocolate Bread Pudding
6
3 qts. soft
I
2 cups sugar
qts. milk,
breadcrumbs
tablespoon
1
salt
f
8 eggs
lb.
chocolate
2 tablespoons vanilla
Cook
it
on page
as directed
164, in three pud-
ding pans, set over cooker-pails of water.
Serves forty or
fifty
persons.
Stewed Apples
15 qts.
f teaspoon whole cloves
prepared apples
2 lemons
7 lbs. sugar
I
Cook them
J
qts.
water
as directed
on page
168.
Serves thirty-five to forty-five persons.
Apple Sauce
I
li qts. water
pk. sour apples
3 lbs. sugar
Cook
it
as directed
Serves forty-five to
on page 168.
fifty
persons.
XXIII
THE INSULATED OVEN
MANY
women
difficult
to
in
these
believe
days will
that
it
is
find
possible
to bake without the constant presence of
but our
great-grandmothers
that foods continued to cook
were
it
fire,
aware
well
in the brick
ovens
Insulated oven with stones and pan in place.
long after the
was raked
an
out.
adaptation
in
them had burned out or
The
insulated oven represents
fire
of
old-fashioned
ideas
to
new
and modern conditions. Although we cannot
go back to the days of brick ovens, superior as
THE FIRELESS COOK BOOK
222
they were, in certain respects, to the portable
range with
its
quickly fluctuating heat and great
waste from radiation, yet the insulated oven will
not be found impossible or very difficult to set
woman
and the adventurous
up,
perhaps,
will,
not be content until she has tried this develop-
ment of the
cooker.
fireless
The advantages
of an insulated oven
even brown and thorough baking which
lie
in the
it
gives;
the development and retention of flavours, which
is
in
greater than with ordinary baking; the
where food
fuel
absence of heat
in the kitchen;
and the
of baking where only a camp-fire
The
oven
principle
is
insulated
is
economy
requires long cooking;
the
or
is
same whether
a
cooker-pail
the
possibility
obtainable.
a portable
is
utilized.
There must be hot stone slabs, iron plates, firebrick, or some such heat-radiators, which can be
made very hot and which will retain their heat
well.
Stones
or
fire-brick
iron in this respect.
for the
oven
proceed,
are
preferable
There must be insulation
or utensil, and
cooking will then
somewhat diff'erently
method of baking with a fire.
although
the familiar
to
from
TO INSULATE AN OVEN
Choose
as small a portable
oven as
will hold
the food to be cooked, since the larger the oven
THE INSULATED OVEN
the larger or
heat
to
it.
awkward
to
on the market which
is
A
heavy sheet asbestos,
good
size
six pieces of
and two
to
the
of the two pieces for the bottom
go inside the oven.
to
is
a
one to each surface
fitting
of the oven, except the door,
One
is
Cut
for a family of four or five.
portable
about thirteen
is
This
inches in each dimension.
bottom.
223
more numerous the stones must be
Very large stones are heavy and
manage, and with their number
the cost of using the oven increases.
oven
.
Place
the
asbestos
These pieces
may be tied on temporarily to hold them in
place during packing.
Select a box which is at
least two or three inches larger in every dimenso that
entirely covers the oven.
it
than the corresponding dimension of the
sion
should be
oven.
It
just as
any cooker.
the
tom
cover opening
a
sufficient
such as
is
fitted
Lay
with cover and hasp
while packing, with
it,
Pack
upward.
layer
of
in
insulating
the
used for other cookers, to raise the
oven to within a couple of inches of the
Place the
bot-
material,
oven,
lying
upon
its
back,
on
top.'
this
layer with the door uppermost, and opening in
the
same
on
all
direction as the cover of the box.
sides
If desired,
around
a
it
facing
till
level
may
be
Pack
with the door.
made
to
cover
the packing material, from a piece of cloth cut
y^
THE FIRELESS COOK BOOK
224
few inches
a
each direction, than the
larger, in
Draw on
top of the box.
a square the size of
it
In the centre of this cut a small hole
the oven.
From
to insert the blade of scissors.
cut
diagonally
When
the
to
cloth
is
this hole
of the
corners
the
square.
put in place over the pack-
ing the triangular flaps thus
made may be tucked
between the asbestos and the packing, while the
edges of the cloth
may
be tucked between the
packing and the sides of the box.
that will
fill
the space
left at
Face
to the cover of the box.
Fit a cushion
the top and nail
this
with a piece
of the sheet asbestos nailed into place.
It will
be well to reinforce the nail-heads with
rounds of
in
tin,
it
little
order to prevent them from
pushing through the
The box
asbestos.
soft
is
then ready for use and should be stood up on
end so that the cover
open
will
the oven will be right side up.
of asbestos
may
like a door,
The
and
extra piece
be laid in the bottom, the stones
heated, and the food put in to cook.
Method
of
using the
very gradually the
It will
first
oven.
Heat the
slabs
time that they are used.
be best to put an asbestos mat or piece
of the sheet asbestos between a hot
g?.s
flame and
the stones for a few minutes, not turning the gas
on
the
full
first
force
using
for
it
the
first
five
minutes.
After
will be safe to heat the stones
THE INSULATED OVEN
directly over the flame, providing
ing with
The
full
force
the
for
first
it
is
225
not burn-
few minutes.
degree of heat in the stones will regulate
For most baking, the centre
the heat of the oven.
of the top side of the stones should be about as
hot as a flatiron for ironing.
that the
test
side
toward the flame
perhaps
hotter,
This
red
is
Another
hot.
mean
very much
will
and
better
the browning of a piece of white tissue
is
paper laid on the centre of the stones when they
When
are put on to heat.
this
grows a shade
darker than manila paper, or a golden brown,
the stones are right for loaf cakes, pastry, apples,
potatoes,
dings,
beans,
scalloped
and bread.
dishes,
most
pud-
For a hot oven the paper
This is suitable for
should be a rich brown.
biscuits,
small cakes, roasting meat,
Although gas
etc.
the fuel here mentioned any
is
other fuel will serve to heat the stones, provid-
ed a hot enough
stones may,
hot coal or
flame can be procured.
The
when warmed, be set directly on a
wood fire to complete the heating,
and, for out-of-doors use, a crude fireplace might
be built up of rough stones to support the soapstones, or they
for
be buried directly in the hot
In such a case
coals.
sary
may
to
have
some
it
will
device,
removing the stones,
as
probably be necesperhaps
the
ice-tongs,
metal handles
THE FIRELESS COOK BOOK
226
might
in
time become burned
weak-
bent, or
off,
ened so as to be unsafe.
Small soapstone griddles or foot-warmers
excelle.nt slabs for the
home-made
make
insulated oven.
Griddles are on the market that are as small as
twelve
come
inches
many
in
and
diameter,
in
foot-warmers
Those measuring
sizes.
eight by
ten inches will be about as large as most
women
can easily handle, since they are thicker than
and
griddles,
the
It will
size.
not be
heavy
very
are
difficult
for
their
to get an
extra
which will make them
manage.
For baking many
less awkward to
loaves of bread and cake, and for foods to
cook over night, or for many hours, more
handle
than two stones
enough
The oven
and
it is
left
articles
may
be necessary to maintain
heat.
baking, but
when
these,
to
fitted
should not be opened during the
if
is
not found to be cooked
may
be quickly closed again,
the food
opened,
it
the food
till
may
be
is
baked
A
done.
in
an
succession of
already
heated
oven by quickly removing the finished article
and one or two stones to be reheated and tested,
and slipped again into
door
after
place.
of the oven should be
removing anything from
of baking a
number of
In this case the
instantly
it.
closed
This method
things in quick succession
THE INSULATED OVEN
is
227
very economical as a few minutes will reheat the
warm
already
stones.
Lay one hot stone on the asbestos at the bottom of the oven with the hotter side down; put
a wire
oven shelf on
and the food on the
this,
not
rise
higher
than the top of the pan, a hot stone
may
be laid
directly across the pan, but if this
not possible
wire
shelf.
the
If
food
will
is
place the second wire shelf as close over the food
oven
as the cleats at the side of the
and the stone on
down.
side
in at once,
shelf,
and two stones
them.
supplement
when
the oven
even though they
For instance:
It
A
is
may
supply enough
may
often
be used
convenient,
article,
at the
same time,
require
browning.
cook
not
hot
to go
chicken or roast
may
be cook-
between two stones, while on top of the
ing
upper stone the giblets
in
will not
is
heated for baking one
is
to put other things in to
or
also with the
In case more than one pan
hot flatirons or stove lids
heat,
to
this
will permit,
some vegetables be
such
cases
to
may
be stewing in water,
boiling.
It will
heat these foods
till
be best
boiling
them in the oven, or they will
Such foods, as do not require
too much.
before putting
cool
it
browning, will not need another stone on top.
It may not be wise to put so much watery food
in the
oven when baking anything so
critical as
THE FIRELESS COOK BOOK
228
bread or loaves of cake, as
some
cools the oven to
it
extent.
No
matter
how
carefully
the
directions
and followed some experimentation
given
are
will
probably be required before a novice, or even
an experienced cook, will
with this
feel at ease
new method of cookery, since the conditions
may be so variable. But there is no reason why
a careful observation of results
and
their causes
soon lead one to become
should
not
of her
own
insulated oven, and
she will then
become
it
sufficiently
is
mistress
likely that
attached to
it
to justify her perseverance.
In case a cooker-pail
ing
it
will
is
to be utilized for
be well to surround
and
sides,
for
insulating the
it,
bak-
on top, bottom,
with the heavy sheet asbestos described
oven.
A
wire rack will be
needed for separating the food from too direct
contact with the hot stones,
and some device,
such, perhaps, as an inverted wire frying-basket
for supporting the
upper stone.
REQUIRED FOR MAKING AND
USING AN INSULATED OVEN
LIST OF ARTICLES
Box.
Hinges.
Hasp.
Packing material, hay,
Portable oven.
excelsior, etc.
THE INSULATED OVEN
Two
more stone
or
Cooking
utensils,
229
slabs, or iron plates.
baking pans,
etc.
Cloth for facing and cushion.
Nails and screws.
One dozen
small
rounds of
tin
one
about
inch in diameter.
One and
one-quarter
yards
sheet
asbestos
(price about 20 cents a yard).
Roast Beef
Weigh
the
meat,
will not be
good
or stews.
Wipe
Dredge
cloth.
flour,
put
it
trim
to serve,
the
it
off
which
parts
all
and save them
for soups
meat clean with a damp
well
with
salt,
into a dripping pan,
and
pepper,
and cook
it
in
an insulated oven heated as directed for roasts of
meat on page 225. Heat the pan and meat a
little
before putting
them
into the
time for roasting beef depends
and shape of the
roasts.
The
oven.
upon the
size
Thick pieces weigh-
ing under ten pounds will roast rare in twelve
minutes to a pound,
to
medium
rare in
from
fifteen
eighteen minutes, and well done in twenty-
five
or
thirty
will take a
minutes
few minutes
a
pound.
less to
Roast Mutton or
Thin
pieces
each pound.
Lamb
Prepare the meat for roasting as directed for
roast beef.
Cook
it
in
an insulated oven heated
THE FIRELESS COOK BOOK
230
on page 225, allowing twenty-
as directed for roasts
five
minutes to each pound for lamb, and from
fifteen to eighteen
minutes for mutton.
Roast Veal
Prepare the meat for roasting as directed for
Cook it in an insulated oven, heated
roast beef.
from twenty-five
roast beef, allowing
for
as
thirty
to
minutes for each pound.
Spareribs
Wipe
meat clean with a damp
with pepper and salt, put it in
cloth;
the
sprinkle
it
and roast
it
in
a pan,
an insulated oven, heated as directed
on page 225, allowing twenty minutes
Heat the pan and
or more to each pound.
for roasts
meat a
before putting
little
Brown Gravy
Drain away
brown
make
to
all
sediment.
the
fat
it
for
in the oven.
Roasts
from the pan, leaving the
to this enough water
Add
desired
amount of
this in the place of stock or
gravy.
Using
water make Brown
Sauce, using a measured quantity of the fat from
the
to
Various
roast.
this
sauce to
cestershire
sauce,
seasonings
make
a
may
variety.
ketchup,
currant
be
added
Wine, Worjelly,
etc.,
are used in this way.
Draw,
on page
stuff,
130.
Roast Chicken
and truss a chicken
Put
it
on
its
back
as directed
in a baking-pan,
THE INSULATED OVEN
231
lay strips of fat salt pork on the breast, or rub
and wings with butter or clarified
Dredge it well with salt and pepper.
veal fat.
Heat the pan and chicken over the fire for a few
minutes, and put it into an insulated oven heated
breast,
legs,
as directed for roasts
minutes
five
a
Allow twenty-
on page 225.
pound
chicken.
roasting
for
Remove the string and skewers and serve it
with Brown Gravy for Roasts to which the chopped
The giblets may be
giblets have been added.
cooked, with salted water to cover them, in the
insulated oven at the same time that the chicken
is
roasting; but in this
case the stones should
be hotter than otherwise.
Roast Goose
Singe
goose.
and
and
Wash
rinse
it
remove the
it
in
in
hot,
from
a
Draw
it
pin-feathers
soapy water.
cold water.
Fill
it
two-thirds
with Stuffing for Poultry, or Potato Stuffing.
Truss it, and rub the surface with butter, or
full
lay fat salt pork
salt
on the
breast.
Dredge
warm
to
roast
for roasts on page 225, allowing
it
with
the pan, and
and pepper, heat
it in an insulated oven heated
it
as directed
fifteen or
twenty
minutes a pound.
Roast Leg of Venison
Prepare and cook it as roast mutton, allowing
from twelve to fifteen minutes a pound for it to
THE FIRELESS COOK BOOK
232
Venison
roast.
Brown Gravy
should
be
served
with
rare,
Roasts, to one pint of which
for
one-half tumbler of currant jelly and two tablespoonfuls of sherry wine have been added.
Potato Stuffing
2 cups hot potato,
1
cup
mashed
J cup melted butter
J cup milk
bread-
stale
soft,
crumbs
2 teaspoons salt
J cup chopped
salt
pork
2 tablespoons chopped onion
Mix
i
teaspoon powdered sage
i
egg
the ingredients in the order given.
Roast Wild Duck
Draw, clean, and truss a wild duck
manner
a goose.
as
If
is
it
to be
in the
same
stuffed,
use
Stuffing for Poultry, omitting the herbs; or merely
fill
the cavity with pared and quartered apples,
pared, whole onions. These should be
removed before serving, but Stuffing for Poultry
or
Roast
should be served with the duck.
from twenty
to
thirty
oven, the stones heated a
other
roast
little
Serve
meats.
potato and currant
it
for
minutes in an insulated
it
hotter than for
with
mashed
jelly.
Grouse
Draw and
clean a grouse, remove the feathers
Lard the breast
pork on the
and flour, put it
and the tough skin of the breast.
and
legs.
breast.
Truss
Dredge
it,
it
and lay
with
fat salt
salt
THE INSULATED OVEN
Roast
pork.
minutes
sprinkle
garnish
the
fat
salt
twenty-five
heated
strings
browned
with
of
or
oven
insulated
Remove
it
scraps
twenty
for
it
an
in
duck.
wild
with
roasting-pan
the
into
233
as for
skewers,
or
and
breadcrumbs,
with parsley.
it
Roast Quail
Prepare the quail in the
Roast
it
for
fifteen
same way
as grouse.
twenty minutes in an
or
insulated oven heated as for duck.
Roast Plover
Prepare and cook
it
the same as quail.
Potted Fish
3 shad or 6 small mackerel
^ cup peppercorns
J cup salt
^ teaspoon cayenne pepper
^ cup whole
^ cup whole cloves
Vinegar
Clean the
skin,
and
fish,
remove
large bones.
Mix
Pack the
fish
in
the
layers in
to cover
head,
tail,
fins,
small bones will be
Cut the
salt,
allspice
onion, sliced
the
The
dissolved in the vinegar.
for serving.
i
fish into pieces
pepper, and spices.
a small stone crock
or deep agate-ware utensil, sprinkling the
and adding pieces of onion between the
Pour
over
it
vinegar
to
completely
salt
layers.
cover
it.
In the absence of a tight-fitting cover, use heavy,
buttered paper tied on.
Bake
it
for five or six
hours in an insulated oven, the stones heated
THE FIRELESS COOK BOOK
234
the paper test
until
covered
and
kept
good
relish for
shows
keep well
Potted fish will
with
lunch or
brown.
deHcate
a
put into a cold place
if
vinegar.
It
makes
a
tea.
Pork and Beans
I
cup beans
i
teaspoon molasses
I
teaspoon
i
tablespoon butter, or
I
teaspoon sugar
|
lb. salt
salt
Water
Cook
pork
to cover
beans for four or more hours, as
the
navy beans.
Put them into a baking-dish, add the other
ingredients, gashing the pork frequently and
directed
laying
in
on
it
with
oven
recipe
the
top.
stones
Put
that
brown.
paper a golden
for
it
dried
into
will turn
an
insulated
white
Bake them
tissue
for
eight
that
they
hours or more.
Baked Potatoes
Select
potatoes
of equal
size,
so
bake in the same length of time; wash
them and bake them in an insulated oven
with the stones heated till the paper is a
will all
golden brown
page 225.
as
Good-sized
should bake about
on
a
explained
in
the
test
potatoes (eight
forty-five minutes.
on
ounces)
Lay them
rack to prevent them from touching the
hot stone.
They
ordinary oven.
will
bake better than
in
an
THE INSULATED OVEN
Macaroni and
I
cup macaroni,
1
small onion, grated
one-inch
in
i
235
Ham
tablespoon flour
^ teaspoon pepper
pieces
| teaspoon salt
i^ cups milk
i§ cups minced, cooked
2 tablespoons butter
2 cups buttered
Cook
for
ham
crumbs
the macaroni as directed in the recipe
Make
macaroni.
butter,
and
flour,
ham, and
white sauce of the milk,
add
the
into
a
seasoning,
macaroni.
Put
it
onion,
buttered
baking-dish, cover the top with the crumbs, and
bake
it
until the
crumbs
are brown, heating the
stones until the paper test shows a golden brown.
Serves six or eight persons.
Scalloped Oysters
I
pt. or
^ cup oyster juice
30 oysters
3 cups buttered
^ teaspoon
crumbs
i
the
cheese-cloth.
finely
chopped
celery leaves
Few
Wash
tablespoon
salt
oysters,
grains pepper
strain
the
juice
through
Put one-fourth of the crumbs
in
the bottom of a baking dish, add half the oysters,
half the salt and pepper and celery leaves; repeat
these layers, pour over
it
the oyster juice, and
put the remaining crumbs on top.
insulated oven
till
dishes, page 225.
Bake
it
in
an
brown, as directed for scalloped
If double this
recipe
allow three-quarters of an hour for the
and do not heat the stones quite
so hot.
is
used
baking,
THE FIRELESS COOK BOOK
236
Macaroni and Cheese
I
cup macaroni
in
one-inch
1
cup grated or shaved cheese
Cook
§ teaspoon
salt
^ teaspoon pepper
pieces
crumbs
2 cups buttered
the macaroni in salted water as directed
When
macaroni.
in the recipe for
it
and add the
it
into a buttered baking-dish
Turn
pepper, and cheese.
salt,
Bake
with the crumbs.
tender, drain
it
and cover the top
until the
crumbs
brown, heating the stones until the paper
are
test
shows a golden brown.
Serves six or seven persons.
Scalloped Chicken and
Mushrooms
cup White Sauce
2 cups buttered crumbs
i
i^ cups cold, cooked chicken
^ teaspoon celery
Cut the chicken
mushrooms
the
crumbs
into
salt
^ cup mushrooms
or fowl
a
small pieces, slice or cut
in
small.
Put one-fourth of the
buttered baking-dish.
them
other ingredients and pour
Mix
the
into the dish.
Spread the remaining crumbs on top and bake
it
in
an insulated oven
for scalloped
till
brown, as directed
page 225.
dishes,
Scalloped Tomatoes
I
can of whole tomatoes, or
8 good-sized
raw tomatoes
3 cups soft breadcrumbs
I
3 tablespoons butter
i
tablespoon
salt
^ teaspoon pepper
small onion
THE INSULATED OVEN
If
237
canned tomatoes are used, drain away the
from them, using only the soHd tomatoes.
liquid
raw tomatoes are used, scald them in boiling
and remove the skins and hard core.
Melt the butter, add the crumbs, and stir them
If
water
until
lightly
one cupful
they
in the
are
evenly
bottom of
a
buttered.
Put
baking dish, lay
the tomatoes over them, sprinkle the
salt,
pepper
and grated onion over these and cover the top
Bake them for one
an insulated oven, heating the stones
until the paper test, given on page 225, shows a
with the remaining crumbs.
hour
in
light
brown
colour.
Serves six or eight persons.
Scalloped Apples
(Brown Betty)
3 cups chopped sour apples
^ teaspoon cinnamon
2 cups soft breadcrumbs
J teaspoon nutmeg
4 tablespoons butter
| lemon, juice and rind
i cup brown sugar
^ cup water
Melt the
them
till
butter,
they
are
add the crumbs, and
stir
Mix
the
evenly
buttered.
and grated rind with the sugar. Divide
the buttered crumbs in quarters.
Into a butspice
tered baking dish put one-fourth of the crumbs.
On
this layer
spread one-half the apples, then one-
half
the
juice
and water over
sugar.
Sprinkle
lemon
Repeat these layers
with one-fourth the crumbs and the remaining
this.
half
of
the
THE FIRELESS COOK BOOK
238
Cover the top with the crumbs
Bake it for one hour and a half
apple, sugar, etc.
that are
an
in
left.
heated
The
oven.
insulated
should
stones
show
Look at
the test given on page 225 will
till
papers a dehcate brown colour.
the
be
the apples at the end of one hour, closing the
oven after a quick glance, and
the oven,
if
Serves
Serve
necessary.
it
alter the heat of
with Hard Sauce.
or six persons.
five
Rice Pudding
^ cup sugar
milk
qt.
I
^ cup
^ teaspoon
rice
salt
I teaspoon nutmeg
Put
all
the ingredients together in a baking-
Bake
dish.
The
oven.
paper
test,
it
stones
on
be heated
should
until
the
given on page 225, will show a light
The pudding,
brown shade.
will
hours in an insulated
for three
if
correctly baked,
be creamy, with a golden brown,
soft crust
top.
Serves five or six persons.
Pastry for
Two
Crusts
i^ cups pastry flour
^ teaspoon
J teaspoon baking-powder
J or ^ cup butter or lard
salt
Water
Mix
cut
the
enough
and
the
sift
butter
or
water to
dry
ingredients
lard
in
with
make
a
paste
a
together;
fork.
barely
Add
moist
THE INSULATED OVEN
enough
to hold together, using a knife
ting through the
it
with as
little
possible, until
it
dough
mix
to
and cut-
Roll half of
it.
pressure of the
239
rolling-pin
as
about one-eighth of an inch
is
two-crust pie
to be made, lay
on the inside of an unbuttered pie
trim the edge, and put the trimmings
If a
thick.
is
crust
this
plate,
with the remaining paste and
upper
If a
crust.
single
out for the
roll it
under crust
is
be
to
used, as for lemon pie, lay the paste on the outside of a pie plate, trim
through the
crust
in
several
for about fifteen minutes in a
places.
the baked crust and
prick
Bake
it
moderate insulated
down
oven, with the pie plate upside
Remove
and
edge
the
fill
in the oven.
it.
Apple Pie
Sour apples
^ lemon, juice and rind
i cup sugar
Make
half of
pie
it
J tablespoon butter
^ teaspoon cinnamon
crust
the
in
enough apples
cored and cut
to
by the preceding
bottom
fill
into
of
the
the pie heaping
eighths.
crust,
to
rind
cut
over them.
several
escape; lay
and
press
it
Roll
gashes in
the
Fill
the apples, spread the sugar and
grated
recipe,
plate.
it
full,
pie
put
Pare
when
with
cinnamon and
the upper
out
to
allow steam
over the pie, trim the edges
them together with
a
fork.
Bind
THE FIRELESS COOK BOOK
240
the edge of the pie by laying around
for one-half hour
heated
stones
the
brown
a golden
an
in
insulated
paper
the
until
a wet
Bake
about one inch wide.
of cloth
strip
it
it
oven with
shows
test
colour.
Apple and berry pies are better made without an under crust in an extra deep pie plate.
Berry Pie
Line a deep plate with
Pick over the berries.
crust, or
omit the lower crust;
ing
of berries,
full
cupful
or.
and bake
the pie heap-
cover them with one-half
more of sugar mixed with one-fourth
Add
cupful of flour.
it
the upper crust, bind
as apple pie.
depend upon the
will
fill
The amount
it,
of sugar
acidity of the fruit.
Cherry or Plum Pie
Wash
make
the fruit, remove the stones, and
the pie in the same
manner
as berry pie.
Pumpkin Pie
i^ cups cooked
pumpkin
I
cup boiling milk
I
egg
Cook
Put
of a
Mix
it
the
strong
all
J teaspoon salt
J teaspoon cinnamon
pumpkin
into a cloth
| cup sugar
as directed
and press
spoon to
it
squeeze
the ingredients, put
it
on page
out
the
into
a
over a cooker-pail of boiling water;
it
is
152.
with the back
water.
pan
stir it
set
until
165 degrees Fahrenheit, then put the whole
THE INSULATED OVEN
241
into a cooker for one hour.
Fill the baked crust
Cover the top thickly with
with the mixture.
whipped cream.
Lemon
Pie
^ cup flour
Rind of one lemon
I
cup sugar, granulated
I
cup boiling water
4 teaspoons butter
J cup powdered sugar
3 tablespoons lemon juice
Mix
boihng water
Boil
it
and
sugar
the
slowly,
gently
flour
add the
together,
stirring
twenty
for
Mix
2 eggs
it
the
all
minutes,
time.
stirring
it
lemon with the yolks, pour
the hot mixture slowly on the yolks, return it to
the fire and cook it below boiling point until
frequently.
the
the eggs have thickened; then
Cool the
baked
stiif,
a
filling
add the
before putting
little
it
butter.
into a
Beat the whites of eggs until very
the sugar, and when barely mixed
crust.
add
with the whites,
meringue; bake
it
over the pie for a
it
a delicate
it till
hot oven, or put
insulated
spread
for a
brown
in a
very
few minutes into an
oven with one very hot stone close
over the pie.
Serve
it
warm, but not
hot.
Serves five or six persons.
Baked Apples
Wash and
core sour apples of uniform size.
Put them into a pudding
sugar, and
if
more
is
dish,
desired
fill
the cores with
put
it
into
the
THE FIRELESS COOK BOOK
242
bottom of the
dish, not over the apples.
Pour
enough boihng water to fill the dish one-fourth
full.
Bake them in an insulated oven for one-
in
half to
of an hour, depending
and ripeness of the apples. The
three-quarters
upon the
size
should
stones
shows
be
a golden
heated
brown
until
the
paper
test
colour.
Baked Spiced Apples
6 apples
2 cups water
§ cup sugar
30 cloves
6 slices
lemon
Pare the apples, remove the cores and stick
Make
whole cloves into each apple.
the water and sugar.
five
a syrup of
Put the apples into a pud-
ding dish, pour the syrup over them, and place a
slice
of lemon over the top of each.
a slow insulated
Bake them
in
oven for one hour with the stones
heated until the paper
test
shows
brown.
a light
Baked Pears
Prepare and cook the pears as directed for
baked sweet apples. If desired, a bit of butter
the size of a bean may be put on each pear before
baking.
Baked Quinces
Prepare
and
in the recipe for
cook
the
quinces
baked sweet apples.
as
directed
Twice
as
much
sugar and water will be required for quinces,
and,
perhaps,
more
time
for
baking.
This
THE INSULATED OVEN
depend upon the
will
fruit.
size
243
and ripeness of the
usually cut in halves before baking.
It is
Baked Sweet Apples
J cup sugar
8 sweet apples
I
cup boiling water
Cook
Prepare the apples as for baked apples.
them
hours.
a slow insulated oven, for about three
in
The
stones should be heated
paper barely changes
colour,
until the
explained
as
in
the test given on page 225.
Bread
j cake compressed or | cake dry
water or milk
I
pt.
1
tablespoon butter or lard
yeast and
cup
2 teaspoons salt
§
2 teaspoons sugar
^ cup
Flour to
Soak the yeast
cupful of
water,
warm
add the
warm
water, or
liquid yeast
make a dough
few minutes
for a
in the half
Scald the milk or boil the
water.
fat,
let
cool
it
till
lukewarm,
then add the remaining ingredients, except the
flour.
If
compressed
yeast
is
used,
add
as
much flour as is needed to make a dough that
may be kneaded. If dry yeast or liquid yeast
is
used, add only one and one-half pints of flour;
beat the mixture well, and
let
it
rise
till
full
of
bubbles, usually over night; then add the remaining flour.
The
rest of the process
no matter what yeast
is
used.
is
Knead
the same,
the
dough
THE FIRELESS COOK BOOK
244
until
set
it
smooth and
it is
in a
in size.
warm
elastic, return
place to rise until
Knead
again until
it
it
all
to the bowl,
has doubled
it
large bubbles
mould it into two loaves, put
it into greased pans and let it again rise until it
has doubled in size.
Heat the insulated oven
are pressed out,
on page 225,
in and
stones until the paper test, given
shows a golden brown.
bake
it
from
fifty
stones will not
Put the bread
minutes to one hour.
make
a hot oven for a large
If
of bread to be baked, use hot flatirons or
lids to
two
amount
stove
supplement them.
Rolls
Add one
tablespoon of butter to the recipe
for bread, or
just
before
put them into
a
little
for
knead the butter into the dough
it.
Shape it into rolls,
a buttered pan, and when risen to
moulding
more than double
their size,
bake them
twenty minutes in an insulated oven with
stones that will turn the
as explained in the test
paper a rich brown,
on page 225.
Baking Powder Biscuits
4 teaspoons baking-powder, or
I
teaspoon soda and two tea-
spoons cream of tartar
f to
Mix and
fat
sift
I
i
pt. flour
^ teaspoon
salt
2 tablespoons butter or lard
cup milk or water
the dry ingredients,
with the fingers, or mash
it
in
work
in the
with a fork.
THE INSULATED OVEN
Add
245
the liquid, one-third at a time, mixing the
dough in three separate portions in the bowl.
Cut through these three masses until they are
barely mixed, then roll the dough to about onehalf inch thickness; cut it into biscuits, lay them
on a greased pan, brush the tops with milk or
melted butter, and bake them for fifteen or twenty
minutes in an insulated oven with stones heated
so as to turn the
paper a
rich,
dark brown, as
explained in the test on page 225.
Cup Cake
i cup butter
1 cup sugar
J cup milk
^ teaspoon nutmeg, or
i| cups flour
I
2 eggs
i^ teaspoons baking-powder
| teaspoon
Cream
Mix and
add them, one-third
mixture,
the
alternating
till
dough
stiff,
till
greased pan.
than half
in
an
salt
the butter, add the sugar, then the beaten
yolks of eggs.
whites
teaspoon vanilla
fill
sift
with
the dry ingredients,
time,
a
at
the
the
to
Beat the
milk.
add them and the
vanilla, beat
barely mixed, and pour
The
doiigh should not
the pan.
insulated
oven,
Bake
it
tested
butter
it
into a
much more
for forty minutes
as
explained
on
page 225, for loaves of cake.
This recipe may be varied by adding one-half
cupful
of raisins,
currants,
chopped
citron
or
246
THE FIRELESS COOK BOOK
nuts.
Or two ounces
may
chocolate
of
be
melted and added to the dough.
baked
If
must be heated somewhat
Allow
cake.
gem pans
in layers or in
fifteen or
the stones
hotter than for a loaf
twenty minutes in the oven.
Sour Cream Cake
^ teaspoon baking powder
3 large eggs
I
ij cups flour
cup sugar
^ teaspoon nutmeg
f cup thick sour cream
^ teaspoon soda
i
cup
raisins
add the sugar,
Beat the yolks of the eggs,
Mix and
then the cream.
sift
the dry ingredients,
add them to the liquid mixture, then add the
raisins, which have been floured with a little
of the
measured
flour,
beaten whites of eggs.
pan and bake
it
and,
Put
lastly,
it
the
into
a
stiflfly
greased
for forty minutes in an insulated
oven, heated for loaf cake, as explained in the
test
on page 225.
Apple Sauce Cake
(Made without
butter, milk or eggs)
-j
teaspoon cloves
pings
I
teaspoon nutmeg
I
cup sugar
i
cup
I
cup sour apple sauce
i
teaspoon soda
^ cup white veal or beef drip-
i^ teaspoons cinnamon
Mix
the
raisins
2 cups flour
the ingredients in the order given,
dough
well, put
it
into a greased pan,
beat
and
THE INSULATED OVEN
bake
247
for forty minutes in an insulated oven,
it
heated for loaf cakes, as explained on page 225.
This cake seems, when baked, very much
like
any spice cake.
Sponge Cake
Juice and rind of h lemon
6 eggs
cup sugar
I
i
J teaspoon
cup
flour
salt
add the sugar
Beat the yolks of the eggs,
and lemon; beat the whites of eggs till stiff, add
to the mixture, and when barely mixed
them
add the
Put
it
flour
into
it
fifty
and
salt,
folding
them
ungreased
bright,
a
minutes or an hour
in
should turn light brown
ing
it
when
lightly.
and bake
an oven heated
The paper
not quite so hot as for butter cakes.
on page 225.
Let the cake stand
in
tin,
tested as explained
minutes before remov-
five
from the pan.
Plum Cake
cup currants
^ cup butter
i
2 cups sugar
4 eggs
f cup pickled
molasses
^ cup chopped nuts
2 cups flour
^ cup candied orange peel
^ teaspoon soda
I
cup
fruit
^ teaspoon cream of
raisins
syrup
or
tartar
2 teaspoons mixed spices
Mix and
and
spices.
sift
the flour, soda, cream of tartar,
Put
all
the
ingredients
together
THE FIRELESS COOK BOOK
248
in the order given, flouring the fruit with a little
of the measured
pan and bake it
an
in
Put
flour.
oven,
insulated
explained on page 225,
greased
a
heated
stones
v^ith
till
into
it
and one-quarter hours
for one
the paper
is
as
a light brov^n.
Rich Fruit Cake
i
lb.
butter (i cup)
^
lb.
sugar
J
lb.
citron
^
lb.
candied orange peel
6 eggs
I
teaspoon nutmeg
J cup brandy
^ cup lemon juice
^ teaspoon
cup)
(i
Rind of
I
2 cups
blanched,
i
lemon, grated
^ teaspoon
chopped
almonds
^
Line the pan
lb. flour
allspice
i
lb. raisins
i
lb.
currants
(if cups)
v^ith three thicknesses of paper,
Mix
buttering the top layer.
Flour
cloves
teaspoon cinnamon
the flour and spices.
Mix
the fruit except the citron.
all
the
ingredients in the order in v^hich they are given.
The pan may
rises
in
a
but
be
Bake
little.
very
filled
it
nearly
full,
as this cake
for three hours
moderate insulated oven.
or
more
Test the
stones as explained on page 225, until the paper
v^ill
barely
change colour.
tv^o hours, the
cake
is
If,
at
the
not browned at
end of
all,
take
out one or both of the stones very quickly and
heat them again
tissue paper.
when
till
they will slightly brown the
The oven must
be promptly closed
the stones are removed, or the cake will be
THE INSULATED OVEN
Test
injured.
straw.
greasy
The
when
it
with a
it
needle or
needle will
come out only
the cake
done.
Let the cake stand
removing
steel knitting
249
is
at least
five
a
minutes
little
after
from the oven before taking out of
the pans, or
it
is
likely
to
break.
Fruit cake
should be kept for at least a week in a tightly
covered tin box or a crock, before
use.
It
will
with time.
keep
for
months,
it
is
and
ready for
improves
XXIV
MENUS
THEOnly
planning of a
a
menu
is
an
art in itself.
knowledge of the food value of
combined with a good sense of
and fitness, and some idea of the com-
different dishes,
taste
parative wholesomeness of diff^erent methods of
cooking, can produce a meal that
is
scientifically
correct as well as pleasing to the palate.
now
the
conditions
under which
And
menus must
be planned will be further modified in order to
250
MENUS
251
obtain the freedom from the kitchen that
cookery
less
makes
possible.
It
fire-
thought
is
that a classified time-table of the various dishes
book,
length
of time
which they require or may be allowed
to cook,
given
the
in
giving
will be of assistance in
the
grouping dishes that can
be started at one time, put on to cook, perhaps,
in
one cooker, and
left
same period of
for the
time.
The
illustration
at
the head of this chapter,
shows a cooker-pail so arranged
than one
The
a
With this arrangement
compartments would accom-
article at once.
a cooker with several
modate
cook more
as to
number of
fireless
different foods at
cooker makes
one time.
possible to plan a
it
breakfast which would be ready to serve at once,
or would take only a few minutes to prepareIf started in the evening,
night,
and be
entirely
some meat dishes may cook
although better
may cook
cereals
ready in the
when made
into the cooker over night,
all
may
be put
cereal coffees
at their best after all-night cooking.
for a basis, the
Coffee,
night.
fresh,
menu may be
all
morning;
being
With these
varied by dishes
which would cook quickly, such as eggs; or which
might cook through the night and be completed
in a
in the morning, such as creamed
which might be cooked the day before,
few minutes
codfish; or
THE FIRELESS COOK BOOK
252
if
served cold, such as stewed fruits; or by fresh
fruits.
But
precious early morning
Httle of the
time would thus be required.
BREAKFASTS
No.
I
All dishes cooked over night, or served cold.
Ready
to
serve
at
once
Apple Sauce
Oatmeal
Beef or mutton stew
Postum
No.
Ready
2
to serve in fifteen minutes.
Stewed
Cream
rhubarb (served cold)
of
Wheat (cooked
all
night)
Soft-cooked eggs (cooked in the morning
in the already
warm
water over which
the cereal was cooked)
Coffee (cooked in the morning or over night)
No.
Ready
3
to serve in ten minutes.
Stewed prunes (served cold)
Cornmeal mush (cooked
Stewed kidney (cooked
all
all
night)
night, finished in the
morning)
Cocoa (cooked
in
the morning or
all
For a midday dinner the cooker
be
filled
in
the
night)
may
often
morning, after breakfast, with
MENUS
foods
requiring
253
about three or four hours to
cook, such as vegetable soup, beef stew, spinach,
Where
etc.
in
filled
the
a late
dinner
is
day, provided foods are chosen
not be
served,
morning and allowed
may
be
stand
all
it
to
that need or will
harmed by the long cooking; or
it
may
be
partly filled after breakfast and other dishes be
added
Even where the
after lunch.
not cooked in a
fireless
cooker,
it
entire
may
meal
is
be conve-
nient to have one or two dishes so prepared, and the
remainder served cold or cooked on the
stove.
DINNERS
No.
To
be
left
I
cooker three or four hours.
in the
Creole soup
Veal cutlets
Mashed
potatoes
Carrots
Stewed celery
Rice pudding
No.
Put into the cooker
all
2
in the
morning and cooked
day.
Cream of
celery soup
Pot roast
Beets
Dried lima beans
Tapioca
fruit
pudding (previously cooked and
served cold)
THE FIRELESS COOK BOOK
254
No.
Put
all
3
morning and cooked
into the cooker in the
day.
Mutton broth
Stuffed heart
Cabbage
String beans
Compote of
and
rice
(previously cooked and
fruit
served cold)
No. 4
Part cooked
all
day, and part cooked through
the afternoon.
Consomme
Fricasseed chicken
Samp
Winter squash
Creamed
Stev^^ed
figs
turnips
with
cream
SUPPERS OR LUNCHES
No.
Hot
I
dishes in the cooker
two hours.
Breaded veal
Creamy
cutlets
potatoes
Stevv^ed apricots
Cookies
Cocoa
MENUS
No.
Hot
255
2
dishes requiring only one hour to cook.
Turkish pilaf
Salmon loaf
Lettuce salad
Canned quinces
Cake
Tea
MIDNIGHT SUPPERS
Served
after
theatre
or
entertainment,
the
hot dish to be put into the cooker before going
out.
Ready
to serve at once.
No.
I
Stewed oysters
Saltines
Celery
Bonbons
No.
2
Cocoa
Salad
Bread and butter sandwiches
Olives
APPENDIX
Reading references and experiments illustratthe principles upon which fireless cookery
ing
based.
is
I.
A
test
of the insulating powers of different
materials.
Apparatus:
One
One
rial,
or
more boxes and
or
more
preferably
pails
fittings,
of the
described on pages 9 to II.
same
shape and mate-
size,
of from two to four quarts' capacity, with
close fitting covers.
Cooking thermometer
Sawdust
Wool
Newspapers
Mineral wool
Ground cork
Cotton batting or waste
Southern moss
Excelsior
Pencil
Hay
Notebook
Pack the box successively with
the
different
as
many
of
packing materials given above as
are to be tested, following the directions given
on page 15; or have several exactly similar boxes
packed at the same time. For all tests fill the
cooker-pail with water,
bring
257
it
to
the
boiling
THE FIRELESS COOK BOOK
258
point, let
it
one minute, to permit
boil
of the utensil and
temperature; then put
box and leave
it
once into the cooker-
at
an equal length of time,
for
it
parts
all
contents to reach the same
its
Record the temperature
not less than one hour.
of the contents of the pail at the expiration of
this
In order to get a
period.
a fair comparison
it
record and
full
would be well
to repeat this
experiment with varying periods of time, taking
the temperature, for instance, at the end of one,
three,
and twelve hours.
nine,
six,
In taking
temperatures do not wholly remove the cushion
and cover of the
enough
course, a crude
but
pail,
insert the
to
them
slip
one
to
thermometer.
This
make more
and the
pail
If
it is
accurate records this can
be done by boring the cover of the
cushion
cover,
box,
the
and inserting a
thermometer through corks which are used
close the
bored
then
read
be
However, the
will
correct
holes.
while
first
The temperature
the
apparatus
method,
probably within
give
of
method of taking temperatures,
but answers for purposes of comparison.
desired to
side,
is,
temperature.
if
one
Record
is
the
can
closed.
done,
carefully
degree
to
of
results
the
in
tabular form.
Which
insulation
material
.?
do you
find
gives the
best
APPENDIX
Winkelman,*
and
Duff,t
259
other
writers
conductivity of
physics give tables of the
on
felt,
asbestos paper, paper, cotton, flannel, and other
but
materials;
as
different
figures
shov^n,
are
same material,
it is likely that the insulating power of any material used for packing a cooker will depend as
much or more upon the way it is packed as upon
from
the
sources,
different
material
the
used.
Conductivity of different materials.
Experiment:
Take
for
a piece of copper wire about six inches
long in one hand, and a piece of steel wire of the
same length and thickness in the other. Put
one end of each piece in a flame, holding the
Notice which first
wire by the extreme end.
end farthest from
hold
at
the
hot
to
becomes too
the
This
flame.
illustrates
the
different
con-
ductivity of the two materials, steel and copper.
There
is
not a great deal of difference in the
but
materials,
conductivity
of different
are relatively
good conductors, and
metals
air is a
very
poor conductor.
2.
Heat
vection,
is
carried from the pail partly by con-
except where
solid
such as wood or indurated
* " Handbuch der Physik."
"
t Textbook of Physics."
insulating
fibre,
is
material,
used; and
THE FIRELESS COOK BOOK
26o
manner of packing which
that
the
and
air
most
fore,
prevents
the
increase
entangles
best
currents
air
will, there-
effectiveness
of
the
insulation.
Experiment:
Convection.
Into a glass flask of cold water drop a few
of
crystals
potassium
permanganate,
being
Apply
a flame
careful not to agitate the flask.
to
bottom of the
the
As
flask.
water
the
becomes heated its density is reduced and it
forming convection currents which are
coloured by the permanganate and may be
rises,
seen.
distinctly
Convection currents
liquid
may
or gas; for instance,
them heat
contact
flow
with
any
By means
air.
of
be carried from one part of the
will
Hquid or gas to another.
to
be formed in
a
freely,
kettle
carry
Thus
of food
the
air
heated by
will, if
allowed
away from the
heat
food.
3.
Heat
IS
also lost by radiation.
This takes
place less rapidly from a bright, highly polished
surface,
and
similar
bottles
A
cooker-pail
for
this
reason
"Thermos" and
encased in polished nickle.
are
with
outside
polished
retains heat better than one with a dull
In those cookers
made with
a
metal
surface
finish.
outside
APPENDIX
the
retainer,
should
surface
261
not
be
painted
or roughened or dulled by any means.
Experiment:
Radiation.
Take two empty
Wash
shape.
tin
off the
cans of the same size and
paper
Keep one
labels.
of them bright and shining, but move the other
through a candle flame until the entire outer surface
smoked.
Into each pour exactly the
same
same temperature.
Note carefully the temperature and the time.
At the end of any given period, say one hour,
is
quantity
again
has
water
of
take
that in the dull can
The
the
the temperature of each.
Which
most heat, that in the bright can or
lost the
4..
at
effect
}
of different degrees or thicknesses of
insulation.
Materials:
The same
section
sizes,
i,
as
those
used in the experiment,
with the addition of boxes of various
some
used in the
smaller,
first
some
larger,
Pack the boxes with one or
various
insulating
experiment,
of
insulation
should
in
so
be
the
each case.
than the one
experiment.
as
materials
to allow
around
the
more
used
in
the
the
first
varying thicknesses
cooker-pail.
same or an exactly
Fill
of
the pail for
This
similar pail
all
tests
with
THE FIRELESS COOK BOOK
262
equal
an
quantity
minute, and leave
length
water, boil
in the
it
for
it
one
boxes for an equal
Record the temperature main-
of time.
each
tained in
of
Keep
test.
the record in tab-
ular form.
What
thickness
of insulation
do
you
find
gives the best result with the materials used in
experiment
your
that the
all
?
Is
insulating materials
5.
The
effect
necessary
it
same thickness
will
be
to
assume
required
with
?
of the density of foods upon the
temperature maintained.
Materials:
One
Cooking thermometer
cooker or hay-box
Scales
Starch
Water
Litre or quart measure
Salt
Notebook and
Bring one or more
a boil, boil
it
litres
pencil
or quarts of water to
for one minute,
and put
it
into the
Repeat the test,
grams of salt to each
litre, or one teaspoonful to each quart, and
5,
and 20 per cent, mixtures of starch
10,
Record the temperatures in tabular
with water.
form, and compare the results. What would
you gather to be the effect of density upon the
cooker for one hour or more.
using,
successively,
five
temperatures maintained
.?
APPENDIX
The
6.
of
the
filling
three-quarters,
one-half,
one-fourth,
cooker-pails
and
temperature
on
effect
263
entirely full.
Materials
:
Cooker or hay-box
"Space adjuster"
pail of
Water
Thermometer
eight quarts' capacity
Pail of
two quarts' capacity
Notebook and
Fill
water.
the
one-fourth
cooker-pail
large
Bring
pencil
a boil
to
it
and put
it
full
of
into the
cooker for a definite period of time, not less
than one hour. Record the resulting temperature.
If desired to
the test more comprehensive,
make
leave the water in the cooker for
six,
nine, or twelve
hours, being careful to allow the cooker to
cold
again
when
form
each
between
with
experiment
when
it
test.
is
Perform
same
the
pail
three-fourths
become
same
the
one-half
full,
full,
and again
Record the results in tabular
compare them. Repeat these tests
entirely full.
and
with a pail of two quarts' capacity. What is
the influence on temperature of having pails
partially, or completely, filled
The explanation
is
.?
that evaporation takes place
in partially filled pails.
7.
{salt,
Chemistry of the action of food materials
soda,
acids,
water,
etc.)
upon
cooking
THE FIRELESS COOK BOOK
264
made of
utensils
aluminum, when used
or
tin,
in a cooker or hay-box.
The amount
of tin dissolved by foods
is
indi-
cated by the corrosion of the utensil, which can
naked eye
often be seen by the
to be altered in
appearance.
The
or other tin
compounds which may be formed
can
only
determined
be
analysis.
It
quantity
exact
inert,
pumpkin, have a marked
with a
made with
number
tin,
the eye of action
borne
in
mind,
salts
chemical
many canned
such as squash and
effect
upon
tin.
Crude
of different foods can be
iron,
many
as in
utensils,
tin
careful
has been found that
goods supposed to be
tests
by
of
aluminum,
cases there
and
upon the metals.
however,
that
copper
evidence to
is
It
such
must be
tests
are
crude and not decisive of the fact of there being
no action
in
case
Only chemical
The
no action
is
plainly visible.
analysis can prove this.
upon tin cans bears a close
action upon the utensils when
action of foods
relation to their
used in
fireless
cookery, since there
is
time with
the long cooking involved for similar reactions
to take place in the cooker. *
Tin
utensils
rust
badly after short use in a
cooker, and thus affect the flavour of food cooked
* See " Food Inspection and Analysis," by Leach, published by John
Wiley Sons,
New
York, 1904, page 694.
in
This
them.
is
APPENDIX
265
due
and
to the action of acids
water on the iron which forms the basis of sheet
When
tin.
the iron
is left
Soda
the
in
is
aluminum
which
iron,
is
work
it
present with the
well,
by scouring,
and
is
a black
This black sub-
utensils.
To remove
utensils.
remove
is
aluminum, and leaves
clean the utensil with
ance,
to
off,
etc.
dissolves
surface on
stance
worn
exposed to the action of water,
the thin plating of tin
aluminum
black appear-
the
Do
acid.
not try
as this will not
laborious
and
do the
injurious
to
may
be
the pail.
Detection of poisonous metals that
dissolved from the cooker utensils.
Experiment
boil
A.
In
Tin.
a
cooker-pail
tin
such foods as apple sauce, tomatoes, squash,
or others that act on tin, and put
them
agate ware or porcelain utensil, evaporate
over steam until they
lain
dish
this
charred
until
chloric acid.
filtrate
may
charred
mass,
Filter
into a
Transfer them to an
cooker for twelve hours.
them
be burned in a porce-
and
brittle.
and extract
and wash
it
it.
Pulverize
with hydroSaturate the
with hydrogen sulphide gas; add a satu-
rated solution of potassium acetate to neutralize
the hydrochloric acid present and assist in the
coagulation of sulphide of
filter
tin.
Warm
it
slightly,
and wash out the stannic sulphide, dry
it
THE FIRELESS COOK BOOK
266
and weight
from which the
as stannic oxide,
it
tin dissolved
may
be calculated.
To
Aluminum.
Experiment B.
simphfy the
experiment a weak solution of mahc acid may
be used (seven grams per litre being about the
average amount found in apples).
a
boil
an aluminum cooker-pail and put
in
into a cooker for twelve hours.
a porcelain vessel
alumina.
the
tate
Bring this to
Transfer
and add ammonia
Filter and wash
and weigh the aluminum oxide.
it
it
to
to precipithis,
dry
probable
It is
aluminum would be
mushy consistency than
that a smaller quantity of
dissolved by foods of
would be found in this
The
8.
boxes
efficiency
a
clear solution.
of home-made
compared with
other
refrigerating
means
of
keeping
foods cold.
Materials:
One box
fitted
as for fireless cooking, with
two or three
covered crocks of at least one-half gallon capacity, packed
as
directed
37, with either
on page
excelsior or paper.
Sawdust
is
sawdust,
specially
hay,
straw,
recommended.
Thermometer
Ice
Notebook and
Fill
tity
of
pencil
the central crock with
Fill
ice.
with water
at
a
weighed quan-
one or both of the other crocks
room temperature. Cover
the crocks
APPENDIX
267
and close the box. Record the temperature of
the water at the end of six, twelve, twenty-four,
and forty-eight hours.
Make
repeated observations of the tempera-
tures found in ordinary household refrigerators,
rooms, and any other places
cellars, cold storage
used
keeping foods
for
Compare
cold.
with the temperatures obtained
made
refrigerating box.
in using these
boxes
with
homeeconomy
a
there any
Is
these
^
Bacteriology of Insulating Boxes
p.
Temperatures which
factive
It is
germs or check
kill
disease
and putre-
their growth.
y
taken for granted that the student of this
subject will
be more or
less
familiar with the
nature of bacteria and the elements of bacteriology.
It
be
will
vegetable form of
have,
under certain
growth which
duction;
are killed.
is
that
recalled
bacteria
are
a
that, like all plants, they
life;
conditions,
shown,
largely,
the
by
power of
their repro-
and that under other conditions they
When
their
growth
is
merely checked,
they are in a dormant state, or perhaps form
spores, in either of
which cases they are ready
to develop as soon as their
environment permits.
Temperature has much
do with the state of
bacteria.
to
If the temperature
and other conditions
THE FIRELESS COOK BOOK
268
are such that they are in an active or growing
they will multiply with enormous rapidity.
state,
When
food
in
they effect certain changes
stuffs
by reason of the products which they form
as
a
result of their life processes, or of the alteration in
the
food
owing
materials,
to
of some chemical elements or
unpleasant
or
smelling
compounds used
When
nutrition.
their
for
abstraction
their
form
bacteria
tasting
Those
speak of them as "putrefactive bacteria."
which,
humans
introduced into the bodies of
if
we
substances
or animals, will cause diseases, are called "disease
bacteria.''
Foods are
and, therefore,
is
possible to
Most
it is,
kill
forms
liable to contain
both kinds;
obviously, wise to do
them
all
that
or prevent their growth.
occurring
in
foods
grow
best
at from 80 degrees to 98 degrees Fahrenheit.
Few bacteria grow at above 100 degrees, and,
if kept at 125 degrees, the weaker ones soon die.
After subjection to a temperature of 150 degrees
to
160 degrees Fahrenheit, for ten minutes,
almost
water
is
unless
they are in the spore
boiHng
will often
is
present,
all
if
kinds
are
state.
Prolonged
be resisted by spores.
killed
Dry heat
not as effective in killing bacteria as moist, and
a higher temperature must, therefore, be reached
Below 70 degrees Fahrenheit
the growth of bacteria is more and more retarded,
to
effect this end.
APPENDIX
269
but not entirely checked until freezing point
The popular
reached.
relied
upon
The
idea that freezing
to destroy bacteria
is
may
is
be
not true.
upon the subject
bearing of these facts
of bacteria in foods cooked in insulating boxes
is
evident.
cold, care
is
Whether foods are cooked or kept
must be taken that such a temperature
reached that bacteria
may
not grow.
In application of these principles
we
see that
foods must be heated sufficiently to
kill
bacteria
before
it
will be safe to subject
paratively
low temperature of the
the long period necessary.
why
them
This
is
to the
com-
cooker
for
one reason
foods in large pieces, such as roasts of meat,
whole vegetables, and moulds containing a mass
of food, must be boiled for a considerable time
Heat
before being put into the cooker.
will not
penetrate at once to the centre of such foods,
and they would be
unless
boiled
likely to
long enough
ferment or putrefy
to
heat the
beyond the point where bacteria
fact
that meats,
cereals,
centre
The
thrive.
and other foods have
been known to sour or ferment, even after such
boiling, if left in the cooker for a very long time,
may
be explained by the fact that, though
growing
resisted
bacteria
the
in the food,
were
boiling,
killed,
might have
and when
it
spores,
been
all
which
present
cooled to a point con-
THE FIRELESS COOK BOOK
270
ducive to the germination of these spores, and
remained
at this
temperature for long, they might
have developed, become
and produced the
active,
objectionable changes characteristic of their kind.
In the case of foods to be kept in refrigerating
temperature
a
boxes,
degrees
considerably
must
Fahrenheit
degrees Fahrenheit, or lower,
excellent preventive of
description
70
50
be found an
vs^ill
germ growth.
clear
and
of the nature, growth,
and
Mr. L. A. Rogers has written
concise
belov^
maintained.
be
conditions necessary to combat
a
bacteria such as
are found in food, in his paper entitled "Bacteria
in
Milk,"
published
in
the
Yearbook of the
Department of Agriculture, 1907, pages 180 to 196.
Other books which give information on this
subject are "Bacteria Yeasts and Molds in the
Home," by Conn, and "Household Bacteriology," by S. Maria Elliott.
Yeasts and moulds also
may
take part in the
changes which spoil foods; but the temperature
conditions
which
practically the
10.
control
same
bacteria
Cooking
different starches.
starch.
Pare and grate one or more potatoes.
the gratings
be
for them.
Cooking temperatures of
Experiment:
would
by placing them
in
a
Wash
cheesecloth
APPENDIX
bag and immersing them
271
in cold water.
and press the contents of the bag
until
Squeeze
no more
starch seems to pass through the cloth.
pour
settle,
the
Take one tablespoonful
water.
mix
again.
settle
slowly over a moderate
and
of the
with one cupful of cold water.
it
it
add clear water and let
Pour off the second
off the water;
starch
Let
stirring
fire,
temperature
it
starch,
Heat
it
constantly,
which the
mixture becomes noticeably clearer and thickens.
Repeat this experiment with corn-starch;
wheat starch, washed from wheat flour, as is done
recording
with
the
the
grated
potato;
with
at
starch
from rye flour; and, if desired, with
pea, oat and tapioca starches, also.
"Food and
the
washed
rice,
bean,
of Dietetics,"
Principles
by
Hutchison, gives, on page 378, a Hst of different
starches
and the temperatures
at
which they
gelatinize.
In a bulletin entitled "Digestibility of Starch
of
Different
Sorts
as
Affected
by Edna D. Day, Ph.D. (U.
culture, Office of
S.
by
Cooking,"
Dept. of Agri-
Experiment Stations, Bulletin
No. 202, page 40), we read that starch takes
up water at 60 degrees to 80 degrees Centigrade
(140
forms
degrees
a
to
sticky,
starch paste, in
176
degrees
colloidal
which form
Fahrenheit)
substance
it is
known
and
as
very easily digested.
THE FIRELESS COOK BOOK
272
Long
boiling,
at
least
the
to
extent
of three
make it more quickly digestible.
There is something to be considered besides
the mere starch in cooking starchy foods, and
the fact that potato starch will form paste at
hours, does not
149 degrees while rice starch requires 176 degrees
mean
does not
potatoes
for
that less cooking will be needed
than
for
The woody
rice.
fibre
or other constituents of foods, as well as their
density
and difference
in
size,
must be taken
into account.
Cooking temperatures of
II.
proteids.
Egg Albumen
In
the
bulletin
"Eggs
entitled
and
Their
Uses as Food," by C. F. Langworthy, Ph.D.,
published
the U. S.
ment
as Farmers' Bulletin, No.
128, by
Department of Agriculture, the state-
made
"egg white begins to coagulate
White fibres appear
which become more numerous until at about
160 degrees Fahrenheit the whole mass is coaguat
is
that
134 degrees Fahrenheit.
lated, the white almost
and
212
If the
jelly-like.
degrees
opaque, yet
temperature
Fahrenheit,
and
coagulated albumen becomes
it
is
is
tender
raised to
continued,
the
much harder and
eventually more or less tough and horn-like;
also
undergoes
shrinkage.
It
has
it
been found
:
APPENDIX
273
by experiment that the yolk of egg coagulates
firmly at a lower temperature than the white."
albumen
is not advisable to cook
order to secure the most
says that these changes in the
It also
suggest the idea that
it
eggs in boiling water in
desirable
result.
A: To
Experiment
take place in egg white
show the
at various
changes
that
temperatures.
Materials'.
Test-tube and holder
Thermometer
Beaker or saucepan of water
Egg white
Put the white of egg into the test-tube.
Hold the
the thermometer.
of cold
Insert
test-tube in the
pan
water to the depth of the egg white.
Gradually heat the water and observe the temat which the first change in the egg
albumen takes place. Notice also the tempera-
perature
ture of the water at this
point.
Continue the
experiment until the water in the outer vessel
has
boiled
ten
or
twenty minutes, noting the
temperatures at which the various changes occur.
Experiment
B:
To
shov/
the
temperatures
obtained in the proper cooking of eggs.
Materi ah
Fireless cooker
Eggs
Cook eggs
Water
Thermometer
as directed for soft-cooked eggs
on
page 190, observing the temperature of the water
THE FIRELESS COOK BOOK
274
are added to
removed from the cooker;
after the eggs
are
and when they
it,
also the condition,
flavour, etc., of the eggs.
Cereal Proteids
Professor Harcourt,
in
his
*'
bulletin,
Break-
Foods," published by the Ontario Depart-
fast
ment of Agriculture, pp. 20 and
says that
29,
more
The cooking which he describes was
long cooking of cereals renders the protein
digestible.
carried
on
in
double boiler,
a
and,
below boiling temperature, and
is
similar
to
fireless
therefore,
respect
this
in
He
cookery.
says
that
while short cooking, which was done at boiling
seemed
temperature,
less digestible, the
to
make
cereal
proteids
long cooking at below boiling
temperature, which followed, somewhat changed
them and made them more
While
little
digestible.
study appears to have been
of the digestibility of cereal proteids
for a long time at a
ably
fair, in
mation,
it
is
to
better
when cooked
low temperature,
it
is
prob-
the absence of further definite infor-
assume
to
that,
cook them
such as that of the
temiperature
made
like
animal proteids,
at a
low temperature
fireless
cooker, than at the
of boiling water
or
higher.
Meat Proteids
In the bulletin entitled
of
Roasting Meat,"
"A
Precise
Method
by Elizabeth A. Sprague
APPENDIX
and H.
sity
Grindley, published by the Univer-
S.
of IlHnois, a study
tures
which
at
raw meat
275
to
changes
of the tempera-
take
place
from
"medium
done" meat. The
"rare"; from "rare" to
from
rare," and
the
made
is
this to
authors found that
"well
the centre of the meat
if
is
between 130 degrees and 148 degrees Fahrenheit
(55 degrees and 65 degrees Centigrade), it is
rare; if
it is
Fahrenheit
grade),
it
between 148 degrees and 158 degrees
(65 degrees and 70 degrees Centi-
is
degrees
158
medium
and
rare;
176
and
if it
degrees
degrees and 80 degrees Centigrade),
They found no advantage
done.
meat
in a very hot
is
between
Fahrenheit
it
in
is
(70
well
cooking
oven (385 degrees Fahrenheit,
or 195 degrees Centigrade), but rather
a
diffi-
culty to keep it from burning; that in an oven
which was about 350 degrees Fahrenheit (175
degrees Centigrade), the meat cooked better;
and that in an Aladdin oven which kept the
meat at about 212 degrees Fahrenheit (100 degree
it cooked best of all; that is, it was
more uniform character all through, more
juicy,
and more high flavoured. This seems
Centigrade),
of
to point to an
meats,
The
to
sear
and
initial
advantage
practical
in fireless
experience
cookery for
bears
it
out.
heat of the insulated oven serves
and brown the meat,
and when
this
THE FIRELESS COOK BOOK
276
heat
is
reduced by the cooHng of the stones, the
low temperature found to be best for completing
the roasting
cooked
shown
is
that they
tender than
in
are
more
showing that the tem-
boiled,
to
meats
to
cooker, experience has
the
become well done and
when
necessary
peratures
With regard
obtained.
water
in
reach
cooking are obtained even
that
degree
of
in the centre of a large
piece of meat, without toughening or hardening
the outside of the meat, as
intense heat
is
effect
of long
high temperature on meat
until
it is
done when more
applied.
The hardening
monstrated
is
cooking
proteids
can
at
a
be de-
by broiling a tender piece of steak
rare, cutting off a small piece, continuing
the broiling for a few minutes, cutting off another
and
comparing
pieces
with
the
remainder, which should be broiled
until
very
piece
well done.
these
ADDITIONAL RECIPES
277
278
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
279
28o
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
281
282
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
283
284
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
285
286
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
287
288
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
289
290
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
291
292
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
293
294
THE FIRELESS COOK BOOK
ADDITIONAL RECIPES
295
296
THE FIRELESS COOK BOOK
CLASSIFIED INDEX OF RECIPES
AND TIME TABLE
FOR THE FIRELESS COOKER
CEREALS
on Stove
Minutes
In Cooker
Boil
Hours
5
Rolled Oats
5
Corn-Meal Mush
60
Hominy
Samp
10
Cracked Wheat
10
Steel-cut
lO
Grits
.
Oats
.
Cream
Boil
.
Wheatlet
Boil
.
Farina
Boil
.
Rice
of
.
<;
.
.
-10 or more
more
54,
204
54, 204
.
.
.
10
.
.
.
6 -12
20
55.
205
.
.
.
.
20
56,
206
.
2 -12
56, 206
I
-12
56, 206
I
-12
56, 206
I
-12
56, 206
1-2
149, 206
.
.
.
.
Wheat
.
.
.
.
BreakiastFood
Pettijohn's
5
Boii
PAGE
2 -12
.
.
.
.
.
or
55.
205
150,
205
SOUPS
on Stove
Minutes
In Cooker
Boil
White Stock
10
To
2
....
Clear Stock
.
10
Brown Stock, No.
Brown Stock, No.
10
Bouillon
10
2
20 and 5
Mock-Turtle Soup No.
.
.
.
i
297
.
J or more
Beef Broth
.
.
9-12
9-12
9-12
10
Boil
PAGE
9-12
.
.
i
....
Mutton Broth
Consomme ....
Warm
Hours
h
9-12
9-12
9-12
.
.
.
.
62, 207
59
60, 207
61
.
.
62
.
.
63
.
.
63, 207
.
.
64
.
.
65
THE FIRELESS COOK BOOK
298
Boil on Stove
In Cooker
Mimites
IC
Hours
.
.
I
Boil
.
Boil
.
.
.
.
Boil
.
.
Boil
.
.
Boil
.
Boil
.
Boil
.
.
.
.
.
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
10
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
Boil
.
9
or
more
.
Vegetable Soup with Stock
3
or
more
.
Cream
3
or
more
.
2J or more
or more
I
.
of Celery
Soup
Asparagus Soup
.
.
Tomato Soup with Stock
....
Creole Soup
Ox
Tail Soup
.
.
.
Julienne Soup
2
Boil
Mock-Turtle Soup No. 2
Macaroni Soup
.
Vegetable Soup
.
Bean Soup
.
.
.
.
Pea Soup
Soup
.
2
or
more
.
2
or
more
Clam Chowder
.
.
.
.
.
.
.
.
.
.
.
.
.
.
I
or
more
.
4
or
more
.
3
or
more
.
2
or
more
.
•
....
Clam Stew
.
and h
I
I
•
•
1 or more
1-2
.
Connecticut Chowder
.
.
more
or
9-12
8-12
1
Chowder
.
5
Potato Soup
Oyster Stew
.
more
3
....
Tomato Soup
Puree of Lima Beans
Baked Bean Soup
Fish
or
2
Black Bean Soup
Split-Pea
I
.
.
and J
J or more
J or more
.
.
FISH
on Stove
Minutes
In Cooker
Boil
Boiled Fish
.
Boil
.
Boil
.
Boil
.
Codfish Balls
Boil
.
Salt Fish Souffle
.
Boil
Salt Codfish
No.
i
I
J or more
.
Creamed
Salt Codfish
No. 2
I
^ or more
.
....
.
.
li
.
.
.
li
.
.
.
f-2
Cape Cod Turkey
Lobster
5
Crabs
.
.
.
li- 3
Creamed Oysters
5
...
1-2
.
Casserole of Fish
10
Boil
...
I
Creamed
Salmon Loaf
15
Hours
....
Boil
.
.
§ or more
.
....
3
1-3
.
•
.
.
•
•
.
.
INDEX AND TIME TABLE
299
VEGETABLES
on Stove
Boil
Cooker
Hours
In
Minutes
Boil
.
Boil
.
.
.
Boil
.
.
Boil
.
.
Boil
.
.
.
.
.
Boil
.
5
.
5
Boil
.
.
.
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
.
Boil
.
.
.
Boil
.
.
1
Boil
.
.
.
.
.
Asparagus
Cabbage, Summer
Ii-I2
Cabbage, Winter
3 or
Cauliflower
ii-3
Carrots
.
Beets, old
.
.
String Beans
.
.
Boil
.
.
.
.
.
.
.
6
or
more
139
2i or more
139
6-12
I
.
140
more
140
8
or
more
141
3
or
more
T4I
2
or
more
142
2 1 or
more
Spinach
.
.
Beet Greens
.
.
or
2-4
Stewed Celery
.
Macaroni, soaked
I
J, or 2
Macaroni and Cheese , soake d
I
J, or 2
if
if
not soaked
236
235
I
J,
or 2
if
not soaked
1
1, or 2
if
not soaked
143
Macaroni Milanaise, soaked
li, or 2
if
not soaked
144
Spaghetti, soaked
1
2
if
not soaked
s
Noodles
.
.
.
Mushroom s
Onions
.
.
.
.
Potatoes
.
.
.
.
Creamy Potatoes
J, or
2
.
Creamed Mushrooms
Fricasseed
.
.
2-6
2-6
2-8
ii-3
...
...
.
Stewed Potatoes
.
Old Peas
Boil
.
.
Rice No. 2
.
.
.
.
.
.
.
,
Savoury Rice
Pilaf
.
.
.
.
.
2-12
145
145
...
...
.
.
I
144
78 y 145
.
i-3i
1-3 ...
1-2 or more
Peas
Rice, No.
.
143
not soaked
Macaroni and Ham, oaked
.
.
142
142
.
Macaroni Italienne, s oaked
.
.
140
.
J or more
....
.
.
139
Navy Beans
.
.
139
.
more
Chard
.
.
138
or
,
.
137
more
or
Dried
.
Boil
.
137
3
Boil
Boil
•
136
Dried Lima Beans
Boil
.
.
137
.
Boil
.
.
5-6
Fresh Shelled Beans
Lima Beans
.
?2
^
4
new
Beets,
.
4-12
- 3
I
.
.
....
Corn
PAGE
1
...
146
146
147
216
147
148
148
I
I
I
...
...
149' 206
149
149. 218
THE FIRELESS COOK BOOK
300
In Cooker
on Stove
Minutes
Boil
Hours
Samp
Summer Squash
60
Boil
.
6
I
.
more
or
more
150
3
I
5
- 8
Pumpkin
5
- 8
Creamed Turnips
ih-
3
or
more
li-
3
or
more
10
Hubbard
10
10
10
Mashed Turnips
or Winter
Boil
.
Chestnuts
Boil
.
Brussels Sprouts
Squash
.
151
.
151
.
.
15^
.
152
.
153
.
2 - 4
153
- z
153
I
.
150 205
.
-
Tomatoes
Boil
PAGE
or
BEEF
In Cooker
on Stove
Minutes
Boil
30
•
30
•
30
•
Pot Roast
Beef a la
.
Mode
Boiled Dinner
10
Beef Stew a
5
.
.
la
Mode
.
Irish
.
Cannelon
•
5
•
5
•
5
•
Meat
Pie
.
20-30
Corned Tongue
20-30
Fresh Tongue
.
•
Braised Beef
.
or
more
.
.
more
5
or
more
.
.
229
.
94, 214
•
95,215
96
•
•
97,215
98
.
99
.
more
or
96, 216
100, 215
loi, 216
•
2
or
more
lOI
10
or
more
102
10
or
more
103
10
or
more
104
or
more
105
4 or more
93
10
.
•
.
10-12
.
.
.
.
or
4
.
.
,
6
5
....
Stuffed Heart
5
9
li
.....
Beef Kidney
more
5 or 6
of Beef
Braised Beef Liver
or
9-12
....
Stew
PAGE
2
10 -12
Beef Stew with Dumplings
•
.
30
.
Stuffed Rolled Steak
2
30
.
.
....
10
Boil
.
Corned Beef
30-40
Hours
....
Roast Beef
.
•
•
105
MUTTON AND LAMB
In Cooker
Boil on Stove
Hours
Minutes
Boiled Leg or Shoulder
20-30
20-30
.
.
5
•
•
Braised Mutton
Stew
.
.
PAGE
6
or
more
.
6
or
more
.
4
or
more
.
108
108
109
INDEX AND TIME TABLE
In Cooker
on Stove
Minutes
Boil
Hours
5
Chestnut Stew
5
Syrian Stew
.
.
.
.
.
Meat
Casserole of Rice and
Ragout
.
of Boiled
Mutton
PAGE
4 or more
.
4 or more
.
5-6
I
OkraStew
5
Boil
.
Syrian Stuffed Cabbage
5
15
301
.
.
109
no
III
.
...
to 3
4
or
more
.
I
or
more
.
112
.
Ill, 216
113
VEAL
In Cooker
on Stove
Minutes
Boil
Boil
.
Boil
.
.
Hours
Breaded Cutlets
Plain Cutlets
Veal Loaf
20
Sweetbreads
2
Heart
10
Calf's
10
Calf's Liver
Boil
Veal Kidney
.
20
Calf's
Head
.
PAGE
...
...
2-4
2-4
.
.
....
....
....
....
....
4
a la Terrapin
.
2
.
or
more
4
or
more
2
or
more
9
or
more
.
116
.
.
10
116
117,217
118
.
.
118
118
.
.
119
.
119
PORK
In Cooker
Boil on Stove
Hours
Minutes
Boiled
20-30
15
•
Ham or Shoulder
.
Fresh Pork with Sauerkraut
PAGE
7
or
more
122
8-10
or
more
123
or
Headcheese
10 and
more
123
15 and 5
Scrapple
10 and 4 or more
124
15
Souse
10 and
5
•
•
...
Pickled Pigs' Feet
10
i
or
i
or
more
124
more
125
POULTRY
In Cooker
on Stove
Minutes
Boil
Hours
10
Stewed Chicken
10
Fricasseed Chicken
10
Chicken Pie
10
Curried Chicken
10
Creamed Chicken
.
.
.
.
.
.
.
.
.
PAGE
10
or
more
10
or
more
10
or
more
10
or
more
5 -10
or
more
.
13^
.
131
.
132
.
132
.
132
THE FIRELESS COOK BOOK
302
In Cooker
on Stove
Minutes
Boil
30
Hours
Braised Chicken
oven
in
10
.
.
Jellied
Chicken
in
oven
Braised
30
in
oven
Braised Goose
•
.
.
.
PAGE
more
2 J or
.
10 and 6 or more
Duck
30
5
.
.
.
.
133
.
133
more
.
134
2ior more
.
134
.
134
2 1 or
Potted Pigeons
.
5-6"
..
STEAMED BREADS AND PUDDINGS
In Cooker
Boil on Stove
15-30
30
156
156
5-6
157,219
.
Cranberry Pudding
30
Ginger Pudding
St.
30
Harvard Pudding
20
Swiss Pudding
Rice Pudding
Indian Pudding
.
.
.
.
.
.
.
.
.
.
.
Boil
.
Rice Custard
Boil
.
Tapioca Fruit Pudding
.
160
5
160
5
161
- 4
.
I
J and
I
....
1
1 and
I
.
I
- 2
Chocolate Bread Pudding
I
- 2
Queen
I
- 2
Puddings
.
Steamed Cup Custard
Compote
of Rice
161
3
more
or
12
Tapioca Custard
Boil
5
3
.
.
•
.
.
I
-
.
162, 219
.
162, 219
163
163
164
164, 220
165
.
h
.
and Fruit
159
.
5
.
Boil
of
158
5
.
James Pudding
30
Warm
Warm
155,218
3
30
10
.
5
Rich Plum Pudding
.
.
Graham Pudding
Suet Pudding
30
.
Apple or Berry Pudding
30-60
Boil
5-6
Boston Brown Bread
30
PAGE
Hours
Minutes
3
.
.
166
.
.
166
FRUITS
In Cooker
Boil on Stove
Minutes
Boil
.
Boil
.
Boil
.
Boil
.
Hours
....
Syrup
Stewed Apple
....
Apple
Apple Sauce
in
.
Jelly
Blackberry and Apple Jelly
I
- 3
PAGE
more
or
3-1^
•
•
168, 220
168, 220
4
or
more
169
3
or
more
170
INDEX AND TIME TABLE
on S o\e
Minutes
Boil
Boil
.
Boil
.
.
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
.
Boil
.
Boil
.
.
.
Boil
.
.
Boil
.
.
Boil
.
.
.
.
10
.
Boil
About 30
Boil
.
Boil
.
Boil
.
5 or
.
.
.
.
.
.
.
rr
ore
Boil
.
.
.
Boil
.
.
.
303
In Cooker
Hours
Stewed Blackberries
Currant Jelly
....
Cranberry Jelly
.
Cranberry Sauce
.
4
I
170
more
or
more
or 2 or
2^ or more
Dried Fruits (soaked)
2 -12
.
Rhubarb
I
....
Stewed Figs
PAGE
2.-3
.
- 3
or
more
7
or
more
•
171
.
171
.
172
.
172
•
173
173
Sweet Pickled Peaches
.
I
- 2
or
more
174
Sweet Pickled Pears
.
I
- 2
or
more
174
.
2-3
4-6
1-2
Sweet Pickled Crab Apples
Sweet Pickled Melon Rind
Sweet Pickled Plums
•
•
.
.
175
175
176
Sweet Pickled Quinces
.
12
or
more
176
Orange Marmalade
.
30
or
more
176
20
or
more
20
or
more
20
or
more
.
Candied Orange Peelj
Canned Quinces
.
.
.
Preserved Quinces
.
Citron and Ginger Preserve
1
Grape Jam
Grape Juice
Preserved Ginger
.
177
.
179
178
2
or
more
.
179
3
or
more
.
180
5
or
more
.
Several days
181
181
.
MISCELLANEOUS
on Stove
Minutes
Boil
Cooker
Hours
In
Hollandaise Sauce
8
Boil
.
Boil
.
Warm
Warm
Tomato Sauce
Fruit Sauce
PAGE
i
I
.
or
.
.
more
.
.
1S5
.
.
185
.
.
186
Brandy Sauce
J or more
20 minutes
Soft-Cooked Eggs
10
minutes
.
190
20
minutes
.
191
.
Boil
.
Hard-Cooked Eggs
Boil
.
Chocolate
Boil
.
Cocoa
.
.
.
....
....
....
Boil
.
Shells
Boil
.
Coffee
Boil
.
Cereal Coffee
.
Boil
.
Farina Balls
.
.
186
5 min. to 5 hrs.
191
5 min. to 5 hrs.
192
8
or
more
.
....
1-3
5
.
192
193
-10
or
more
.
193
2
or
more
.
194
THE FIRELESS COOK BOOK
304
RECIPES FOR THE SICK
on Stove
Minutes
In Cooker
Boil
Hours
Flaxseed
Lemonade
Boil
.
Boil
.
.
Boil
.
.
Imperial
.
Cracker Gruel
Scald
.
.
.
.
Boil
.
.
Boil
.
.
.
.
Boil
.
.
.
.
-
Granum
Indian Gruel
.
.
.
.
.
.
•
•
.
.
195
I
or
I
or
more
196
.
more
.
196
196
.
or
more
10
or
more
197
I
or
more
197
197
minutes
1-3
3
10 -30
.
m
^ or more
20 -30
.
Peptonized Beef Brot h
Peptonized Milk
I
I
Pasteurized Milk
Rice and Milk
PAGE
2i
8-10
.
Arrowroot Gruel
.
Boil
I
Barley Flour Gruel
Boil
Warm
i -
•
.
Oatmeal Gruel
.
5
Boil
Farina Gruel
•
•
•
.
.
198
199
199
minutes
200
RECIPES FOR THE INSULATED OVEN
Boil on Stove
Minutes
PAGE
12 to 30 min. per
pound
Roast Beef
12 to 25 min. per
pound
Roast Mutton or
Lamb
....
229
229
25 to 30 min. per pound
Roast Veal
230
20 min. per pound
Spareribs
230
Brown Gravy
15 min. per
pound
15 to 20 min. per
pound
for Roasts
....
230
Roast Chicken
230
Roast Goose
231
Potato Stuffing
232
12 to 18 min. per pound
Roast Leg
231
20 to 30 minutes
Roast Wild Duck
20 to 25 min.
Grouse
15 to 20
.
mmutes
15 to 20 minutes
5 or
6 hours
8 hours or
more
of
Venison
....;.
232
232
Roast Quail
233
Roast Plover
233
Potted Fish
233
Pork and Beans
234
45 minutes
Baked Potatoes
30 minutes
Macaroni and
30 minutes
Macaroni and Cheese
30 minutes
Scalloped Chicken and
30 to 45 minutes
Scalloped Oysters
234
Ham
235
236
Mushrooms
.
236
235
INDEX AND TIME TABLE
305
on Stove
Minutes
Boil
I
I
hour
.
PAGE
Scalloped Tomatoes
.
h hours
3
hours
236
Scalloped Apple
237
Rice Pudding
238
15 minutes
Pastry
238
30 minutes
Apple Pie
239
30 minutes
Berry Pie
240
30 minutes
Cherry or Plum Pie
240
Pumpkin
240
I
hour
Lemon
Pie
Pie
241
Baked Apples
30 to 45 minutes
.....
241
I
hour
Baked Spiced Apples
3
hours
Baked Sweet Apples
243
3
hours
Baked Pears
242
Baked Quinces
242
Bread
243
3 hours or
more
50 to 60 minutes
20 minutes
Rolls
Baking-Powder Biscuits
15 to 20 minutes
....
242
244
244
Cup Cake, loaf
Cup Cake, layers
245
40 minutes
Sour-Cream Cake
246
40 minutes
Apple-Sauce Cake
246
50 to 60 minutes
Sponge Cake
247
1^ hours
Plum Cake
40 minutes
15 to 20 minutes
3 hours or
more
.
.
.
.
Rich Fruit Cake
245
247
.
.
.
.
248
ALPHABETICAL INDEX
Advantages of Fireless Cooker, 6 to 9.
Albumen, Temperature of Cooking,
Beans, continued
272.
Aluminum, Detection
of,
266.
Lima,
140.
Puree
of
Bean Soup,
Utensils, 14.
Appendix, 257 to 276.
Apple Jelly, 169.
or Berry Pudding Steamed, 156.
Lima,
73.
String, 140.
72, 210.
Soup, Black, 72, 211.
Soup, Baked, 74.
Beef, 89
Pie, 239.
A
Sauce, 168, 220.
Broth, 63.
Broth, Peptonized, 199.
Braised, 93.
Cake, 246.
Water, 200.
Apples, Baked, 241.
Required for Making Insulated Oven, 228.
Arrowroot Gruel, 197.
Asparagus, 136.
Soup, 68, 209.
Articles
Cuts
Pears, 242.
Potatoes, 234.
Liver, Braised, 102.
Other Parts Used for Food, 91
Roast, 229.
„
Stew a la Mode, 97, 21 5.
Stew with Dumplings, 99.
To
Select, 89.
Beets, 139.
Berry Pie, 240.
Quinces, 242.
Biscuits, 244.
Balls, Codfish, 85, 213
Egg> 79-
Pudding, Steamed Apple or,
Bind Soup, To, 59.
Biscuits, Baking Powder, 244.
Bisques, 58.
Blackberries, Stewed, 170.
Blackberry and Apple Jelly, 170.
Farina, 194.
Navy,
of Cuts, 90.
Kidney, 103.
Uses of Different Cuts, 89.
Beet Greens, 142.
74.
Forcemeat, 79.
Barley Flour Gruel, 197.
Water, 201.
Barrel Used for a Cooker,
Beans, Dried Lima, 140.
95, 215.
of, 91.
Diagram
Bacteriology of Insulating Boxes, 267
Baked Apples, 241.
Spiced, 242.
Sweet, 243.
Baking Powder
Mode,
Care of, 92.
Cannelon of, loi, 216.
Cooking, 92.
Corned, 96.
Scalloped, 237.
Stewed, 168, 220.
Bean Soup,
la
10.
Black Bean Soup, 74.
Blanch Nuts, To, 188.
Boiled Dinner, 96, 216.
Dressing, 190.
Fish, 83.
141.
Fresh Shelled, 139.
307
156.
THE FIRELESS COOK BOOK
3o8
Cauliflower, 137.
a la Hollandaise, 138.
Bouillon, 57, 62.
Boston Brown Bread, 155, 218.
Box for Making Cookers, 9.
auGratin, 138.
Celery, Stewed, 142.
Braised Beef, 93.
Soup, Cream
Beef's Liver, 102.
Duck,
134.
Goose, 134.
Brandy Sauce,
of, 68, 208.
Cereal Coffee, 193.
Cereals, Breakfast, 52.
Chicken, 133.
186.
Bread, 243.
Boston Brown, 155, 218.
Breads and Puddings, Steamed, 154.
Breakfast Cereals, 52.
Breakfast Food, Pettijohn's, 56, 206.
Broth, Beef, 63.
Peptonized, 199.
Chard, 141.
Cheese, Macaroni and, 236.
Cherry Pie, 240.
Chemistry of Utensils, 263.
Chestnuts, Italian, 153.
To
Shell, 109.
Chestnut Stew, 109.
Chicken, Braised, 133.
Creamed,
132.
Curried, 132.
Fricasseed, 131.
Mutton, 63, 207.
Broths, 57.
Brown Betty, 237.
Bread, Boston, 1 55, 218.
Gravy for Roasts, 230.
Jellied, 133.
Pie, 132.
Roast, 230.
Stewed, 131.
Sauce, 184,214.
Stock, 57,60, 207.
Brussels Sprouts, 153.
To Cut Up, 129.
To Draw, 128.
To Truss, 130.
Buttered Crumbs, 187.
Chocolate, 191.
Bread Pudding, 164, 220.
Cup Cake, 245.
Chowder, Clam, 76.
Cabbage, 137.
Stuffed, Syrian, III.
Cake, Apple Sauce, 246.
Cup, 245.
Plum, 247.
Rich Fruit, 248.
Sour Cream, 246.
Sponge, 247.
Calf's
Head
Connecticut, 76, 213.
Fish, 75, 213.
Citron and Ginger Preserve, 179.
Sweet Pickle, 175.
Clam Chowder, 76.
or Oyster Stew, 77.
Cloth Lining for Cooker, 18.
Cocoa, 192.
a la Terrapin, 119.
Heart, 118.
Liver, 118.
Candied Orange
or
Grape
Peel, 177.
Canned Quinces,
178.
Cannelon of Beef, 101,216.
Cans,to Sterilize, 189.
Cape Cod Turkey, 87.
Caper Sauce, 184.
Caramel, 51.
Fruit
Shells, 192.
Codfish Balls, 85, 213.
Creamed,
Creamed,
No. 1,84.
No. 2, 84, 213.
Keep, 35.
Salt,
Salt,
Cold Foods, To
Coffee, 193.
Cereal, 193.
Compote of Rice and
Fruit, 166.
Carrots, 138.
Careof Poultry, 128.
Connecticut Chowder, 76, 213.
Conductivity, 259.
Casserole of Fish, 87.
Consomme,
of Rice
and Meat, 112.
57, 64.
Convection, 259.
ALPHABETICAL INDEX
Cooking Temperatures,
Diagram
6.
309
of Cuts, continued
of Starches, 6, 270.
Lamb
of Proteids, 272.
Pork, 121.
or Mutton, 107.
To Cut up a Chicken, 1 29
To Truss a Chicken, 131
Cereal, 274.
Egg, 272.
Meat, 274.
Cooking for Two, 40.
Digestibility of Fireless Cooking, 9.
Dinner, Boiled, 96, 216.
Corn, 139.
Directions
Corned Beef, 96.
Tongue, 105.
Corn Meal Mush, 54, 204.
Covers Fastened on Utensils, 33.
Crab Apple Sweet Pickle, 175.
Cookers, 9.
Drawn Butter Sauce, 184.
Dressing, Boiled, 190.
Dried Fruits, 172.
Beans, Lima, 140.
Beans, Navy, 141.
Crabs, 298.
Cracker Gruel, 196.
Crackers, Crisp, 80.
Duck, Braised,
145.
No. 1,84.
Codfish, No. 2, 84, 213.
Excelsior,
Turnips, 152.
Cream of Celery Soup, 68, 208.
.
5.
Experiment on Bacteriology
less
of Fire-
Cookers, 267-270.
Chemistry of Utensils, 263.
Conductivity, 259.
Convection, 259.
35.
Cream Soups, 57.
Creamy Potatoes, 147,216.
Cooking Temperatures, 270.
Creole Soups, 69, 208.
Crisp Crackers, 80.
Proteids, 272.
Cereal, 274.
Egg, 272.
Crocks for Refrigerating Box, 37.
Croustades, 193.
Croutons, 80.
Crust for Meat Pie, 102.
Crumbs, Buttered, 188.
Cup Cake, 245.
Cup Custard, Steamed,
134.
Sauce, 184.
Eggs, Hard-Cooked, 191.
Soft-Cooked, No. i, 190.
Soft-Cooked, No. 2, 190.
Salt Codfish,
Wheat, 56, 206.
Creams, Frozen, to Keep,
Fireless
Egg Balls, 79.
Sauce, 172.
Creamed Chicken, 132.
Salt
Making
Roast, Wild, 232.
Dumplings for Stew, 99.
Cracked Wheat, 55, 205.
Cranberry Jelly, 171.
Pudding, Steamed, 159.
Mushrooms,
for
Meat, 274.
Starches, 270.
Density of Foods, 262.
Detection of Poisonous Metals,
Tin, 265.
Aluminum, 266.
166.
Currant Jelly, 171.
Cushions for Fireless Cookers,
Custard, Steamed Cup, 166.
Tapioca or Rice, 163.
Cutlets, Breaded Veal, 116.
Effect of Evaporation
11.
Plain, Veal, 116.
266.
Insulation, 257,261.
Radiation, 260.
Cylinder, 17.
Farina, 56,206.
Density of Foods, Experiment, 262.
Diagram of Cuts of Beef, 90.
on Tem-
perature, 263.
Efficiency of Refrigerating Boxes,
Balls, 194.
Gruel, 195.
THE FIRELESS COOK BOOK
310
Fastening Covers on Utensils, 33.
Figs, Stewed, 173,
Fireless Cooker, the, 3.
Graham Pudding,
156.
Grape Fruit Peel, Candied,
Jam, 180.
Advantages of, 6.
Army Use of, 202.
Barrel Used for, 10.
Gravy for Roasts, Brown,
Green Pea Soup, 74, 212.
Box Used for, 9,
Greens, Beet, 142.
Directions for Making,
177.
Juice, 181.
9,
For Large Quantities, 203.
Ice Box Used for, 10.
Possibilities of, 3,4.
Practical Suggestions for Using,
Grits,
Hominy,
230.
55, 205.
Grouse, 232.
Gruel, Arrowroot, 197.
Barley Flour, 197.
Cracker, 196.
Farina, 195.
Principle of,
5.
Trunk Used for,
10.
Indian Meal, 197.
Oatmeal, 196.
Fish, 81.
Balls, Codfish, 85, 213.
Ham or Shoulder, Boiled, 122.
Boiled, 83.
Hard-Cooked Eggs,
Hard Sauce, 185.
Care
of, 8 1.
Casserole of, 87.
Chowder, 75,213.
Cooking of, 82.
Salt Cod, Creamed, No. 1,84.
Creamed, No. 2,84, 213.
Sauce
for, 185.
Seasons,
etc.
Souffle, Salt, 86.
To Clean, 8 1.
To Skin, 82.
To Tell Fresh, 8 1.
Flavouring Materials, 49-51.
Flaxseed Lemonade, 195.
Forcemeat Balls, 79.
Fresh Shelled Beans, 139.
Fresh Tongue, 105.
Fricasseed Chicken, 131.
145.
Fruit Cake, Rich, 248.
Sauce, 186.
Fruits, 168.
Dried, 172.
Garnishes, Soup, 78.
Ginger, Preserved, 181.
Pudding, 160.
Goose, Braised, 134.
Roast, 231.
161.
Heart, Beef's Stuffed, 104.
Calf's, 118.
Fresh Water, 82.
Salt Water, 83.
Mushrooms,
Harvard Pudding,
Hasp, II,
Hay, 6.
Hay-Box, 3.
Head-Cheese, 123.
191.
Hinges, 11.
HoUandaise Sauce, 185.
Hominy Grits, 55, 205.
Hubbard Squash, 151.
Ice Cream, to Keep, 35.
Imperial Granum, 196.
Indian Gruel, 197.
Pudding, 162,219.
Insulate an Oven, To, 222.
Insulated Oven, The, 221.
Insulation, Experiments,
Effect of Different Thicknesses,
261.
Test of Materials
Irish Stew, 100. 215.
Jam, Grape,
for, 257.
180.
Jars, to Sterilize, 189.
Jellied Chicken, 133.
Jelly, Apple, 169.
Blackberry and Apple, 170.
.
.
ALPHABETICAL INDEX
Jelly, continued
Milk, Pasteurized, 198.
Peptonized, 200.
Rice and, 199.
Mineral Wool, 5, 11,21.
Mock Turtle Soup, No. i 65.
Cranberry, 171.
Currant, 171.
Juice, Grape, 181.
Julienne Soup, 70, 210.
,
No. 2, 66, 208.
Mush, Corn Meal, 54, 204.
Mushrooms, Creamed, 145.
Kidney, Beef, 103.
Veal, 119.
Lamb
Fricasseed, 145.
Scalloped Chicken and, 236.
Mutton, Cuts, 106.
and Mutton, 106.
Cuts of, 106.
Diagram
of Cuts, 107.
Roast, 229.
Table of Cuts and Uses, 107.
Other Parts Used for
Food, 107.
Leg of Mutton, Boiled,
Diagram
Lamb
of Cuts, 107.
and, 106.
Leg of. Boiled,
108.
Braised, 108.
Ragout
of Cold, 113.
Roast, 229.
Stew, 109.
108
Braised, 108.
Lemonade, Flaxseed,
Table
195.
Lemon Pie, 241.
Lima Beans,
311
Uses
of
of
Cuts,
107.
Other parts Used, 107.
140.
Dried, 140.
Navy Beans, Dried,
Puree of, 73,212.
Liver, Braised Beef's, 102
141.
Noodles, 78, 145.
Nutmeg Sauce, 187.
Nuts, Salted, 188.
To Blanch, 188.
Calf's, 118.
Loaf, Salmon, 86.
Veal, 117,217.
Lobster, 298.
Oatmeal Gruel,
Macaroni, 143.
and Cheese, 236.
and Ham, 235.
196.
Steel Cut, 56, 206.
Oats, Rolled, 54, 204.
Okra Stew, 111,216.
Italienne, 143,217.
Onions, 146.
Milanaise, 144.
Orange Marmalade, 176.
Orange or Grape Fruit
Soup, 70, 209.
Marmalade, Orange, 176.
Mashed Turnip, 153.
Materials for Packing Cookers, 11,
Oven,
Articles
Required for
ing, 228.
Method of Using, 224.
The Insulated, 221.
257.
for Utensils, 14.
Needed for Home-made Cookers,
To Insulate, 222.
Ox-Tail Soup, 70, 209.
25-
Measures, Table of Weights and, 45.
Measuring, 43.
Meat Pie,
Peel,
loi
Oysters, Creamed, 88.
Scalloped, 235.
Stew, 77.
Crust for, 102.
Menus, 250-255.
Method of Packing a Hay-Box,
Using the Oven, 224.
Packing Materials,
15.
Can-
died, 177.
5, 1
1
Pail, Portable Insulating, 32.
Pails, 13.
Mak-
312
THE FIRELESS COOK BOOK
Poultry, 126.
Paper Insulation, 5,11.
Care
Lining for Cooker, 19.
Test for Oven, 225.
Pasteurized Milk, 198.
Pastry for Two Crusts, 238.
Peaches, Sweet Pickled, 174.
Pears, Baked, 242.
Sweet Pickled, 174.
Peas, 148.
Pea Soup, Green, 74, 212.
To Cut up, 129.
To Draw, 129.
To Truss, 130.
Practical Suggestions for Using the
Cooker, 25.
Citron
Preserved
Quinces, 179.
56,
Pickled Pig's Feet, 125.
Pickles, Sweet, 174.
Pie, Apple, 239.
Berry, 240.
Plum, 240.
Pudding, Chocolate Bread, 164.
Cranberry, Steamed, 159.
Ginger, 160.
Graham,
156.
Harvard, 161.
Indian, 162,219.
Pan,
13
Puddings, Queen, of 165.
Chicken, 132.
Lemon, 241.
Rice, 162, 219, 238.
Meat, loi.
Rich Plum, 158.
Steamed Apple or Berry,
Pumpkin,
240.
Suet, 157,219.
Plover, Roast, 233.
Swiss, 161.
Tapioca Fruit, 164.
Breads
Puddings, Steamed
247.
Pie, 240.
Pudding, Rich, 158.
Plums, Sweet Pickled, 176.
Experiment,
Metals,
Poisonous
265.
121.
Fresh, with Sauerkraut, 123,
To
Select, 122.
Uses of Cuts, 121.
Pumpkin,
152.
Pie, 240.
Quail, Roast, 233.
Quantity of Food Cooked, 26.
Queen of Puddings, 165.
Quinces, Baked, 242.
Canned,
178.
Portable Insulating Pail, 32.
Potatoes, Baked, 234.
Boiled, 146.
Preserved, 179.
Sweet Pickled, 176.
Creamy, 147,216.
Radiation, Experiment, 260.
Soup, 75, 211.
Stewed, 147,
Ragout of Cold Mutton, 113.
Ready-made Cookers, 23.
Stuffing, 232.
PotRoast, 94, 214.
Potted Fish, 233.
Pigeons, 134.
and,
154-
Purees, 58.
Pork, 120.
and Beans, 149,218,234.
Diagram of Cuts,
St.
156.
James, 160.
Pigeons, Potted, 134.
Pilaf, Turkish, 149,218.
Plum Cake,
Ginger,
Proportions, Table of, 47.
Prunes, Sweet Pickled, 175.
206.
Pie, Cherry or
and
179.
Split, 77, 212.
Peptonized, Beef Broth, 199.
Milk, 200.
Food,
Breakfast
Pettijohn's
of, 128.
Stuffing for, 131.
To Select, 24.
Recipes
for
Large
202.
For the Sick, 195.
Quantities,
ALPHABETICAL INDEX
Scalloped Apple, 237.
Refrigerating Box, 36.
Efficiency, Experiment, 261.
Made with Bread Box, 39.
Chicken and Mushrooms, 236.
Oysters, 235.
Tomatoes, 236.
Crocks, 37.
Scrapple, 124
Sealing Wax for Bottles, 181.
Pail, 39.
1, 148.
Rice, No.
No. 2, 149, 206.
and Milk, 199.
Custard, Tapioca
or, 163.
Pudding, 162, 219, 238.
Savoury, 149.
Rich Plum Pudding, 158.
Rhubarb, Stewed, 173.
Roast Beef, 229.
Seasoning Materials, 49-51Sick, Recipes for the, 1 95.
Shell, Italian Chestnuts, to, 189.
Shelled Beans, Fresh, 139.
Shells Cocoa, 192.
Shoulder of Pork, Boiled, 122.
Slate for Recording Time, 30.
Soft-Cooked Eggs, No. i, 190.
No.
Chicken, 230.
2, 190.
Duck, Wild, 232.
Souffle, Salt Fish, 86.
Goose, 231,
Grouse, 232.
Soup, Asparagus, 68, 209.
Baked Bean, 74, 212.
Bean, 72, 210.
Black Bean, 72,211.
Mutton or Lamb, 229.
Plover, 233.
Cream
of Celery, 68, 208.
Quail, 233.
Veal, 230.
Venison, Leg of, 231.
Creole, 69, 208.
Garnishes, 78-80.
Wild Duck, 232.
Green Pea,
Rolled Oats, 54, 204.
Steak, Stuffed, 98.
74, 212.
Julienne, 70, 210.
Macaroni, 70, 209.
Making,
Rolls, 244.
58.
Mock
Salmon Loaf,
Turtle, No. i,
No. 2,66,208.
86.
Salt Fish Souffle, 86.
Ox-Tail, 70, 209.
Salted Nuts, 188.
Potato, 75, 21
Samp, 150,205.
Sauce, Brown, 184, 214.
Split Pea, 77, 212.
65.
1.
Sticks, 80.
Stock, Brown, 57.
Brown, No. 1,60,207.
Brandy, 186,
Caper, 184.
Drawn Butter,
3^3
184.
No.
2, 61.
for Vegetables, 183.
To Clear, 59.
To Make, 58.
To Remove Fat from, 59.
Fruit, 186.
White,
Egg, 184.
for Fish, 185.
Hard, 185.
HoUandaise, 185.
Nutmeg,
Tomato,
187.
185.
Vanilla, 187.
White, 183.
Savoury Rice, 149.
Sawdust, 5, 22, 37.
Sauerkraut, 123.
57.
No. 1,61.
No. 2, 62, 207.
Tomato, with Stock,
69, 210.
without Stock, 73, 211.
Vegetable, with Stock, 67, 209.
without Stock, 71, 210.
Cream,
57.
To Bind,
58.
Sour Cream Cake, 246.
THE FIRELESS COOK BOOK
314
Souse, 124.
Space Adjuster, 22.
Sweetbreads, 118.
Spaghetti, 144.
Spare Ribs, 230.
Sweet Pickles, 174.
Crabapples, 175.
Peaches, 174.
Creamed, 118.
Spiced Apples, Baked, 242.
Spinach, 142.
Split-Pea Soup, 77, 212.
Pears, 174.
Plums, 176.
Sponge Cake, 247.
Squash, Hubbard, or Winter, 151.
Summer,
Watermelon Rind, or
150.
Starch, Cooking Temperature, 6, 270.
Steak, Stuffed, Rolled, 98.
Steamed Breads and Puddings, 41,
154.
General Directions, 154.
Steamed Apple or Berry Pudding, 156
Cranberry Pudding, 159.
Cup
Steel
Prunes, 175.
Quinces, 176.
Swiss Pudding, 161.
Syrian Stew (Yakhni),
Sterilize Jars or
10.
Tableof Cutsof Beef,9i.
Mutton and Lamb,
Veal, 115.
Flavourings for Sweet
50, 206.
Cans, To, 189.
107.
Dishes,
50-
Stew, Beef a la Mode, 97, 215.
Beef, with Dumplings, 99.
Chestnut, 109.
Materials
Home - made
for
Cooker, 25.
Irish, 100,215.
Seasonings, 50.
Seasons of Fresh Water Fish,
Mutton, 109.
Okra, 111,216.
Oyster or Clam, 77.
Proportions, 47.
Syrian (Yakhni),
Stewed Apples
Salt
no.
in Syrup, 168, 220.
Blackberries, 170.
Celery, 142.
83.
6, 270.
Proteids, 6, 272.
Cereal, 274.
Cranberries, 172.
Egg, 272-^
Figs, 173.
Potatoes, 147.
Terrapin, Calf's
Time
Rhubarb, 173.
Tomatoes, 151.
James Pudding, 160.
String Beans, 140.
Stuffed Cabbage, Syrian,
Water Fish,
Weights and Measures, 45.
Tapioca or Rice Custard, 163.
Temperatures of Cooking Starches,
Chicken, 131.
St.
1
Syrian Stuffed Cabbage, in.
Custard, 166.
Cut Oatmeal,
Citron,
'75-
for
Head
Cooking
in
a la, 119.
Cooker, 29, 41.
On Stove, 28.
Tin, Detection
of, 265.
Thermos
To
in.
Tomatoes, Scalloped, 236.
Heart, 104.
Rolled Steak, 98.
Stewed, 151.
Tomato Sauce,
Stuffing for Poultry, 131.
185.
Soup, with Stock, 69, 210.
Potato, 232.
Suet Pudding, 157, 219.
Suggestions
for Using
a
Cooker, 25.
Summer Squash, 150.
Sweet Apples, Baked, 243.
Bottle, 5, 260.
Insulate an Oven, 222.
Fireless
Without Stock, 73, 211.
Tongue, Corned, 105.
Fresh, 105.
To Tie Cover on Utensil, 33.
To Truss a Chicken, 130.
.
ALPHABETICAL INDEX
Veal, continued
Tableof Cuts, 115.
Other Parts used, 115.
Turkish
Pilaf, 149,218.
Turnips, Creamed, 152.
Mashed,
153.
Turtle Soup, Mock, No.
No.
i,
65.
2, 66, 208.
Using Insulated Oven, Method
224.
Utensils, Material for, 14.
Shape,
315
of,
Vegetables, 136.
Directions for Cooking, 136.
Sauce for, 183.
Vegetable Soup with Stock, 67, 209.
without Stock, 71,210.
Venison, Roast Leg of, 23 1
13.
Water, Apple, 200.
Size, 14,40.
Barley, 201.
Vacuum
Insulation, 5.
Watermelon Rind Sweet
Vanilla Sauce, 187.
Wax for
Veal, 114.
Wheat, Cracked,
Cream
Age, 114.
Cooking of,
115.
Cutlets, Breaded, 116.
Plain, 116.
55, 205.
of, 56, 206.
Wheatlet, 56, 206.
White Sauce, 183.
Stock, No. I, 61.
Kidney, 119.
No. 2, 62, 207.
Wild Duck, Roast, 232.
Loaf, 117,217.
Roast, 230.
Season for, 114.
Winter Squash, 151.
Wool, 5, 11,21.
Mineral 5, 11, 21.
Diagram
of Cuts, 115.
Pickle, 175.
Sealing Bottles, 181.
MAY
11
190P
LIBRARY OF CONGRESS
014 639 355 A
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