The Fireless Cook Book - free ebook by Margaret Johnes Mitchell

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The Fireless Cook Book

Margaret Johnes Mitchell

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317 chapters

The Fireless Cook Book

The Fireless Cook Book

A Manual of the Construction and Use of Appliances for Cooking by Retained Heat WITH 250 RECIPES By MARGARET J. MITCHELL Author of “Cereal Foods and Their Preparation”; formerly Dietitian of Manhattan State Hospital, New York; Director of Domestic Science in Public Schools, Bradford, Pa.; Instructor in Domestic Science, Drexel Institute, Philadelphia, Pa. Garden City New York DOUBLEDAY, PAGE &amp; COMPANY 1913 Garden City New York DOUBLEDAY, PAGE &amp; COMPANY 1913 ALL RIGHTS RESERV

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PREFACE

PREFACE

The aim of this book is to present in a convenient form such directions for making and using fireless cookers and similar insulating boxes, that those who are not experienced, even in the ordinary methods of cookery, may be able to follow them easily and with success. The 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 th

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SPECIAL ADVANTAGES OF THE FIRELESS COOKER

SPECIAL ADVANTAGES OF THE FIRELESS COOKER

First, its economy , not only of fuel and of space on the stove, but of effort, of utensils, and also of food materials and flavour. It 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 better than others, but there is no doubt that it is very great when the cooker is used. This is especially true when the fuel is gas, kerosene, gasolene, or denatu

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DIRECTIONS FOR MAKING A HAY-BOX OR FIRELESS COOKER

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 one of suitable size and shape is used, or it may be a handsome hardwood chest, or even an old trunk. In selecting it, choose one made of sufficiently heavy boards to admit of having hinges and a hasp put on it. If it is to be used in a dining-room, or where attractive appearance is to be desired, it may be covered with chintz or denim, or a coat of paint, if not made of finished hard wood. An old ice-bo

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PRACTICAL SUGGESTIONS FOR USING A FIRELESS COOKER

PRACTICAL SUGGESTIONS FOR USING A FIRELESS COOKER

While success in using a cooker is reasonably sure if directions are clear and detailed, and can be followed exactly, yet it is well to understand, in a general way, the conditions of success in order that a deviation from directions, if such should ever be found necessary, will not mean failure. As the cooking depends upon the retention of heat, it stands to reason that there must be heat to retain. A pint of food does not contain as much heat as a quart, even though both be of the same tempera

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II THE PORTABLE INSULATING PAIL

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 fill a long-felt want. Tight-fitting covers, fastened in place, will be necessary to keep food from spilling; and very cheap, easily obtained insulating material should be used for these pails, so that in case the packing becomes soiled it can be discarded without loss. Newspapers, hay, or excelsior are best for the purpose. The object in using such

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III THE REFRIGERATING BOX

III THE REFRIGERATING BOX

A s we have seen in the case of the insulating pail, the principle involved in cooking by retained heat may be reversed, and the heat may, by similar means, be excluded from foods which are to be kept cold. Ice-boxes and refrigerators are made with this end in view. They are constructed with 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,

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IV COOKING FOR TWO

IV COOKING FOR TWO

W hile the fireless cooker is, perhaps, especially adapted to families of average size, or larger, there 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 which is only required to fill the utensil. Select, instead, a two-quart pail, pack it very tightly in a moderately small box,

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V MEASURING

V MEASURING

A ll measurements given in this book are made in standard half-pint cups, tablespoons, teaspoons, quarts, pecks, etc. The dry materials are leveled even with the top of the cup, spoon, or other measure by filling it heaping full, then pushing off with a knife that which lies above the top. When held level with the eyes, nothing should be seen above the cup or spoon, and yet the receptacle should be completely filled. Where standard cups, with divisions in thirds and quarters, are not to be obtai

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VII TABLE OF PROPORTIONS

VII TABLE OF PROPORTIONS

Batters; 1 cupful liquid to 1 cupful flour. Muffin or cake dough; 1 cupful liquid to 2 cupfuls flour. Dough to knead; 1 cupful liquid to 3 cupfuls flour. Dough to roll out; 1 cupful liquid to 4 cupfuls flour. 6 teaspoonfuls baking-powder to 1 quart flour, if no eggs are used; or 1 1 ⁄ 2 teaspoonfuls baking-powder to 1 cupful flour. 1 ⁄ 2 teaspoonful soda and 1 teaspoonful cream of tartar is about equivalent to 2 teaspoonfuls baking-powder. 1 ⁄ 2 cup liquid yeast equals 1 ⁄ 2 dry yeast cake, and

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Seasonings for Savoury Dishes

Seasonings for Savoury Dishes

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, if they can be kept free from dust and flies out of doors, or put into a warming oven. Orange and lemon rind make good flavourings for puddings and cakes, if correctly prepared, to vary the monotony of perpetual vanilla. The yellow part only o

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Rolled Oats

Rolled Oats

Look over the oats and remove any husks or pieces. Put water, salt, and oats in a pan, or pail that fits into a cooker-pail, boil them for five minutes, or until slightly thickened, stirring them frequently, then put the pan over a cooker-pail of boiling water and put it into a cooker for from two to twelve hours. Although soft and digestible after two hours, it is greatly improved in flavour by longer cooking. If cooked over night it will need to be heated, somewhat, before serving. This can be

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Cornmeal Mush

Cornmeal Mush

Mix the meal with the cold water, add it to the boiling salted water; let it boil five minutes, stirring it frequently, then set it in a cooker-pail of boiling water and put it into a cooker for from five to ten hours. If the mush is to be used for frying, use two cupfuls of milk and two cupfuls of water, reserving one-half cupful of the milk cold to mix with the cornmeal. When cooked, pour it into a wet bread pan, and slice it when perfectly cold. If coarsely ground meal is used, sift it throug

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Hominy Grits

Hominy Grits

Add the hominy to the boiling salted water, boil it for ten minutes, and put it into a cooker for ten hours or more....

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Cracked Wheat

Cracked Wheat

Soak the cracked wheat in the cold water for nine hours or more; add the boiling water and salt, and let all boil hard for ten minutes in an uncovered pan. Place the utensil in a cooker-pail of boiling water and put it into a cooker for ten hours. Reheat it to the boiling point and cook it again for ten hours. Serves four or five persons....

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Steel Cut Oatmeal

Steel Cut Oatmeal

Cook it in the same manner as cracked wheat. Serves four or five persons....

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Pettijohn’s Breakfast Food

Pettijohn’s Breakfast Food

Add the salt and cereal to the cold water, stir until it boils, boil it for five minutes, or until it has thickened, and put it into a cooker for from two to twelve hours. It is improved by the longer cooking....

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Cream of Wheat

Cream of Wheat

Put all together, stir until boiling, and put it into a cooker for from one to twelve hours....

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Wheatlet

Wheatlet

Cook it in the same way as cream of wheat....

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Farina

Farina

T here are two classes of soup, (1) those made with meat stock, which is the water in which meat has been cooked, sometimes in combination with other materials for seasoning purposes, and (2) those made without meat stock. Soups made with meat stock include: Bouillon , made from lean beef, always served clear; or from clams. Brown stock , made usually from beef, preferably one-half lean and one-half bone and fat, with seasonings of vegetables, herbs, and spices. White stock , made from chicken o

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SOUP MAKING

SOUP MAKING

To make stock. Wash and cut the meat into small pieces or gash it frequently; crack the bone; let meat and bone soak in the cold water while preparing the seasonings; then add the seasonings, boil the stock ten minutes and put it into a cooker for from nine to twelve hours. When cooked, pour it through a wire strainer and set it away to cool. When cold, it should be kept in a refrigerator or other cold place. Be careful that the pail is well filled, or the soup will cool with the long cooking an

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SOUPS MADE WITHOUT STOCK

SOUPS MADE WITHOUT STOCK

Wash the vegetables, scrape the carrot, pare the turnip, potatoes, and onions, remove the leaves and strings from the celery, and cut the vegetables in small pieces, or put all except the potatoes and celery through a coarse food chopper. Measure the vegetables after they are prepared. Put them all, except the potatoes and parsley, into a frying pan with the butter, and cook them for ten minutes; add the potatoes and cook them for two minutes more, then put all the ingredients, except the parsle

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SOUP GARNISHES

SOUP GARNISHES

Beat the egg until it is evenly mixed, add a little flour, through which the salt has been mixed. Gradually add more flour until a dough is made that can be rolled out very thin. Knead it a few minutes, then roll it as thin as possible. Let it stand for fifteen or twenty minutes covered with a towel, then roll it like jelly-roll and cut, from the end of the roll, very narrow slices. Unroll these strips and lay them on a board, covered lightly with a towel or clean cloth, to dry. When perfectly d

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Boiled Fish

Boiled Fish

Put a three-pound fish, or three pounds of small fish, into four quarts of boiling water to which four teaspoonfuls of salt have been added. Set it at once into the cooker for one hour. Larger fish may be cooked in the same way if more water is used. For instance, a four-pound fish should be put into five or six quarts of water. Or, with large fish, put them into boiling water to cover them, let them come to a boil, and put them into the cooker for three-quarters of an hour or more, according to

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Creamed Salt Codfish No. 1

Creamed Salt Codfish No. 1

Wash the fish and, without shredding it, put it into the cold water, bring it to a boil, and put it into a cooker for one and one-half hours. Drain, pick into pieces, and bring to a boil in one cup of white sauce , omitting the salt. It is improved by adding a beaten egg before serving. Serves six or seven persons....

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Creamed Salt Codfish No. 2

Creamed Salt Codfish No. 2

Cook the fish as for creamed salt codfish No. 1 . When picked to pieces, put it into a double boiler with the butter. When this is absorbed by the fish add the remaining ingredients beaten together. Cook, stirring constantly, until it thickens like custard. Serve at once or it will curdle. Serves six or eight persons....

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Codfish Balls

Codfish Balls

Bring the fish and potatoes to a boil in the water. Put them into a hay-box for one and one-half hours. Drain and shake them, uncovered, over the fire to dry them as boiled potatoes , till white and mealy. Mash them thoroughly, add the other ingredients, and mix them together thoroughly. If necessary, add a little more salt. Take the mixture up by tablespoonfuls and, without moulding them, drop them into hot, deep fat. Fry until they are a rich brown, and drain them on brown paper. To test the t

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Salt Fish Soufflé

Salt Fish Soufflé

Cook the fish and potatoes as for codfish balls. When drained and dried, add the butter, milk, pepper, and yolks of eggs; then the whites, beaten stiff. Turn into a buttered baking-dish, and bake until puffed and brown (about one-half hour) in an insulated oven, the stones heated until the paper test shows a golden brown. Serves eight or ten persons....

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Salmon Loaf

Salmon Loaf

If only hard, dry 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. Rub the fish and butter together, add the other ingredients, and put all into a buttered one-quart bread-mould or water-tight empty coffee or baking-powder can. Set the mould in enough cold water to reach two-thirds of the way up its sides. Let this come to a boil, boil fifteen minutes and put into the cooker for one hour. It will

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Casserole of Fish

Casserole of Fish

Butter a quart mould, put into it alternate layers of fish, potatoes, and egg; seasoning each layer. Stand the mould in a cooker-pail of boiling water to reach two-thirds of the way up its sides. Boil ten minutes and put it into the cooker for from three-quarters of an hour to two hours. Serves six persons....

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Cape Cod Turkey

Cape Cod Turkey

Wash the fish and put it on the stove in the water. When boiling, put it into a cooker and let it cook from one and one-half to three hours. While this is cooking cut the pork into one-fourth inch slices, gash the slices occasionally, nearly to the rind. Pour boiling water over it, drain it, and try it out in a frying-pan till brown and crisp. When the codfish is done, drain it and garnish it with a border of the hot, crisp pork. Serve drawn-butter sauce and boiled potatoes with it. Serves six o

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Creamed Oysters

Creamed Oysters

Drain and wash the oysters. Strain the liquor through cheese-cloth. Heat the oysters in the liquor by themselves and scald the milk. Rub the butter and flour together, add them to the hot milk or cream, and let it boil. Put this mixture with the boiling oysters and set it in a cooker for one-half hour or more. Just before serving add the seasoning. Serve it on toast or crisped crackers, or in croustades . T o select good beef. (1) Quality. “Heavy” beef, that is, taken from fat, heavy animals, is

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Braised Beef

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 become palatable in the length of time required for the remainder of the roast. They will be found useful for soups, stews, cannelon of beef, Hamburg steak, and such dishes. Roast the meat in a hot oven for half an hour, transfer it quickly to a cooker utensil, add enough boiling water to nearly cover it, let the whole become very hot in the oven, and place it qu

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Pot Roast

Pot Roast

Have the butcher bone and roll the meat, dredge it well with salt, pepper, and flour, and brown it on 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 fat. Put all the ingredients together in a small cooker-pail, let it simmer thirty minutes, set it into a larger pail of boiling water and put into a cooker for nine hours or more. Reheat it to boiling point; strain and thicken the liquor for gravy. Round of beef may be used for

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Beef à la Mode

Beef à la Mode

Wash the meat, lard it with the pork cut into strips, or gash it deeply and insert the pork in the gashes. Dredge it with the salt, pepper, and flour, and fry it in the beef fat till well browned on all sides. Put the meat and other ingredients into a two or three quart cooker-pail or pan, and nearly cover the meat with boiling water. Let it simmer for half an hour, then stand the pail in a larger cooker-pail of boiling water and put it into a cooker for from nine to twelve hours. Unless several

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Corned Beef

Corned Beef

Order eight or ten pounds of rump of beef corned for four days. Put it into a large cooker-pail and fill the pail with cold water. When it boils, allow it to simmer for thirty or forty minutes, then put it into a hay-box for ten or twelve hours. Reheat it before serving it. If ordinary corned beef is used it will be more delicate if, when it is allowed to come to a boil, the water is changed and fresh boiling water added. It may then be cooked as directed above for that specially corned. Serves

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Boiled Dinner

Boiled Dinner

Wash the pork and gash it in 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-pail and cover them with boiling water. When boiling let them cook ten minutes on the stove, then put the pail into the cooker for six hours or more. Add the potatoes, reheat it to boiling point, and replace it in the cooker for two hours. If more salt or pepper is required add it when the potatoes are put in. In o

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Beef Stew à la Mode

Beef Stew à la Mode

Buy two and one-half or three pounds of brisket to get one and one-half pounds of clear, lean meat. Cut the meat into one inch pieces, roll them in flour, and fry them in the fat till brown. The onion may be sliced and added when the meat is nearly brown. Put the meat with the other ingredients into a small cooker-pail, cover it with hot water, boil for ten minutes, and cook it in a hay-box for five hours or more. If left for many hours the meat becomes a trifle dry, but otherwise the stew is no

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Stuffed Rolled Steak

Stuffed Rolled Steak

Wash the steak and remove the membrane that covers it, unless that has been done at the market. Make a stuffing of the crumbs, melting the butter and adding the crumbs and other ingredients to it. If the steak is large enough, use more stuffing than one cupful. Spread the stuffing over the meat to within two inches of the edge. Roll and skewer or tie it into shape. Brown it well on all sides in a dry frying-pan, or dredge it with flour and fry it in rendered beef fat. Lay it in a small cooker-pa

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Beef Stew with Dumplings

Beef Stew with Dumplings

If cooked meat and potatoes are used, cut them in three-quarter-inch dice, make a brown sauce of the fat, flour, seasoning, and water, add the vegetables and meat and enough water to just cover the stew. Place the dumplings on top, boil it for five minutes, and cook in a hay-box for one and one-quarter hours. If the meat is tough it will be better to treat it like raw beef. If raw beef is used, cut it in pieces, bring it to a boil with the water, and put it into the cooker for three or four hour

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Dumplings for Stew

Dumplings for Stew

Sift the flour, salt, and baking powder together, work the fat into them with the fingers, or cut it in with a knife. Add enough water to make a stiff dough. Drop it by tablespoonfuls on the top of the stew. The dumplings should rest on the meat and vegetables, as they will not be so light if submerged in the gravy. Serves six or seven persons....

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Irish Stew

Irish Stew

Wash and cut about two pounds of beef, from the leg, brisket or other cheap cuts, into one-inch pieces. Remove most of the fat, or all of it, if desired. Wash and pare the turnip and carrot and cut them into small pieces. Pare the potatoes and cut them into one-inch cubes. Slice the onion and cut the celery into small pieces. Roll the meat in the flour and fry it till it is brown in the fat. Put all the ingredients, except the remaining flour, into a cooker-pail and, when boiling, put them into

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Cannelon of Beef

Cannelon of Beef

Mix in the order given, add the eggs, which have been slightly beaten, put it into a well-greased one-quart brown bread mould or water-tight can. Stand the mould in a large pail of water, arranged on a rack, if necessary to raise the top of the mould to the level of the top of the pail. Fill the pail with boiling water, to within one-third of the top of the mould. Boil it for one-half hour and put it into a cooker for four hours. If several times this recipe is used, and put into larger moulds,

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Meat Pie

Meat Pie

If cooked meat is used, cut it into three-quarter-inch cubes. Cut the potatoes into similar pieces, slice the onions, put all the ingredients, but the flour, together in a cooker-pail or pan, add the boiling water, and, when boiling, add the flour mixed to a paste with an equal quantity of water. Boil five minutes and put it into a cooker for two hours or more. Raw meat will require five hours or more. If the stewed mixture is not in a pan suitable for baking, transfer it to a baking-pan or dish

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Crust for Meat Pie

Crust for Meat Pie

Mix and sift the dry ingredients, work in the fat, and put in enough water to make a dough stiff enough to roll on a board. Roll it out to the dish and bake it. An inverted cup in the centre of the pie, under the crust, will prevent the gravy from boiling over during the baking....

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Braised Beef’s Liver

Braised Beef’s Liver

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. Put it into a cooker-pail or pan just large enough to hold it. Cover it with boiling water, boil it for five minutes, set the pail in a larger cooker-pail of boiling water, and put it into a cooker for ten hours or more. Reheat it and serve it on a platter, cutting it through, but not separating the slices. Pour over it the gravy, which has been strained and thickened with f

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Beef Kidney

Beef Kidney

Wash and soak two kidneys in a large amount of water, for several hours or over night, changing the water at least once. Cut them open, rinse them and put them on to boil in boiling salted water to barely cover them, in a small cooker-pail. Let them boil five minutes, set the pail in a larger pail of boiling water, and cook them ten hours or more in a cooker. When tender, remove the tubes and membranes and slice the kidneys. Thicken as much of the gravy as you wish to use, with one-fourth of a c

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Stuffed Heart

Stuffed Heart

Wash the heart, remove the arteries and veins and squeeze out any clots of blood that there may be. Stuff it with the soft bread crumbs to which the seasonings and melted butter have been added. Try out the fat from the slice of bacon, dredge the heart with salt, pepper and flour and brown it on all sides in the bacon fat. Put the heart and the crisp bacon into as small a cooker-pail as will hold it, cover it with boiling water, boil it for five minutes and put the pail into a larger cooker-pail

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Corned Tongue

Corned Tongue

Wash the tongue, put it into a cooker-pail of from four to six quarts capacity. Fill the pail with cold water, bring the tongue to a boil and boil it for from twenty minutes to half an hour, depending upon its size. Put it into a cooker for ten or twelve hours. If not perfectly tender, bring it again to a boil and cook it from two to four hours longer. Plunge it into cold water, remove the skin, and serve it cold, cut in thin slices....

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Fresh Tongue

Fresh Tongue

Wash the tongue, put it into as small a cooker-pail as will easily hold it, add the other ingredients and fill the pail with boiling water, using one teaspoonful of salt to each quart of water. Let it boil for twenty minutes or half an hour, depending upon the size of the tongue. Put it into a cooker for ten hours or more. If not perfectly tender, reheat it to boiling point and cook it for from two to four hours longer in the hay-box. Plunge it into cold water and remove the skin. Serve it hot w

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Boiled Leg or Shoulder of Mutton

Boiled Leg or Shoulder of Mutton

Wipe the meat with a damp cloth, put it into a cooker-pail with boiling salted water enough to cover it, and to permit of at least three or four quarts of water being used, the amount depending upon the size of the leg. Boil it for half an hour and cook it in the cooker for six hours or more. The broth should be saved for soup stock and gravy. Serve it with brown gravy or with caper sauce . Shoulder will not require more than twenty minutes boiling, but will take the full time in the cooker. Lam

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Braised Leg or Shoulder of Mutton

Braised Leg or Shoulder of Mutton

Wipe the meat with a damp cloth, roast it in a hot oven till brown, or dredge it with salt, pepper, and flour, and brown it in a frying-pan; put it, while still hot, into a cooker-pail with enough boiling water to half cover it, or more. Bring it to a hard boil, while tightly covered, put it at once into a cooker for six hours or more. Serve it with brown gravy, saving the remaining broth for soup stock. Lamb may be treated in the same manner....

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Mutton Stew

Mutton Stew

Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes, put it into a cooker-pail with all the other ingredients, except the fat and flour. The potatoes should be pared and cut into one and one-half-inch cubes. Bring all to a boil, boil it for five minutes and put it into a cooker for from four to six hours. Make a 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 m

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Chestnut Stew

Chestnut Stew

Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes; peel and slice the onions. Dredge the meat with the flour, brown it and the onions in a frying-pan with any fat suitable for cooking. Put all the ingredients into a cooker-pail, barely cover them with boiling water, and let the stew boil five minutes before putting it into a cooker for four hours or more. Serves six or eight persons....

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Syrian Stew (Yakhni)

Syrian Stew (Yakhni)

Wipe the meat with a damp cloth, cut it into cubes, dredge it with the flour, and brown it in the fat. Put all the ingredients together, scraping from the frying-pan all of the flour and fat. Add enough water to barely cover them, let them boil for five minutes, and put them into the cooker for six hours or more, depending upon the beans. If they are old and tough they may require more than six hours to cook. In Syria this stew is always served with boiled or steamed rice....

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Okra Stew

Okra Stew

Wipe the meat with a damp cloth, cut it into cubes. Wash and cut the okra in pieces, dredge it and the meat with the flour and fry them, till brown, in the fat. Put all the ingredients into a cooker-pail, add enough water to barely cover them, boil them for five minutes, and put them into a cooker for four hours, or more....

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Syrian Stuffed Cabbage

Syrian Stuffed Cabbage

Strip off the leaves from a head of cabbage, throw them into boiling water, and let them stand till they are wilted. Mix the remaining ingredients, except the lemon, using for the meat either mutton or beef. Lay a cabbage leaf on a plate, 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, packing each one, as it is finished, into a pan which will fit over a cooker-pail, u

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Casserole of Rice and Meat

Casserole of Rice and Meat

Line a greased mould of one and one-half quarts’ capacity with three cups of the rice. Remove all the fat from the meat, chop it fine, and mix it with the other ingredients, adding enough stock or water to barely keep it from crumbling. Pack the meat into the mould and cover it with the remaining cupful of rice. Grease the cover and put it on. Stand the mould in a large cooker-pail of water to two-thirds of its depth, or, if it is shallow, prop it on a rack, so that the water will reach half its

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Ragout of Cold Mutton

Ragout of Cold Mutton

Cut the mutton into one-inch cubes. Put all the ingredients except the lettuce and farina balls into a cooker-pail together, cover it closely, and when boiling put it into a cooker for one hour. Serve it on a platter garnished with lettuce leaves and farina balls. Serves four to six persons. V eal varies greatly with the age of the calf from which it is taken. It should be pink, with firm, white fat. Pale, flabby veal comes from calves which have been killed too young, or bled before death, and

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Breaded Veal Cutlets

Breaded Veal Cutlets

Wipe the cutlets with a clean, wet cloth. Cut 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 and mixed with one tablespoonful of water. Dip the cutlets again into the crumbs and fry them until they are a rich brown, in one-half the butter or drippings. Put them into a small cooker-pail or pan. Make Brown Sauce , using the remaining ingredients. Pour the sauce over the cutlets and, when

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Plain Veal Cutlets

Plain Veal Cutlets

Wipe the cutlets with a wet cloth, trim off any tough membranes, and cut them into pieces suitable for serving. Brown them in a very hot frying-pan with butter or rendered fat, being careful not to let them scorch. Sprinkle them well with salt and pepper and put them into a small cooker-pail or pan. Pour a little boiling water into the frying-pan and, when all the brown juice which has hardened on the pan has been dissolved, pour this over the cutlets. Add enough boiling water to barely cover th

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Veal Loaf

Veal Loaf

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 bread mould or water-tight can. Spread it level but do not pack it in the mould. Stand it in a large cooker-pail with enough boiling water to come at least two-thirds of the way up the mould. Boil it for twent

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Sweetbreads

Sweetbreads

Wash and soak the sweetbreads in cold water for one hour. Plunge them into boiling salted water (one teaspoonful of salt for each quart of water). Boil them two minutes and put them into the cooker for two hours. Plunge them into cold water, remove the membrane which covers them, and they are then ready to be broken in pieces for creamed sweetbreads or rolled in crumbs and egg and fried....

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Creamed Sweetbreads

Creamed Sweetbreads

Make a white sauce , using part milk and part cream, if desired. To each cupful of sauce add two cupfuls of prepared sweetbreads broken into small pieces, let them come to a boil and serve them at once, or put them into a cooker to keep warm until they are needed....

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Calf’s Heart

Calf’s Heart

Calf’s heart may be cooked as beef’s heart , except that it will not require so long to cook. Ten minutes is sufficient to allow for cooking over the flame, and ten hours in the hay-box....

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Calf’s Liver

Calf’s Liver

Prepare and cook it in the same manner as beef’s liver , allowing only four hours for it to cook in the hay-box....

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Veal Kidney

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....

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Calf’s Head à la Terrapin

Calf’s Head à la Terrapin

Carefully clean a calf’s head and put it into a cooker-pail. Cover it with boiling water, add one teaspoonful of salt to each quart of water and let it boil for twenty minutes. Put it into a cooker for nine hours or more. Cool it and cut the face meat into small dice. Make a cupful of sauce using the butter, flour, pepper, one-half teaspoonful of salt and one cupful of the water in which the head was boiled. Add the cream and, when boiling, the raw yolks of two eggs which have been slightly beat

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Boiled Ham or Shoulder

Boiled Ham or Shoulder

Put a ham or shoulder in a large enough cooker-pail to allow of its being covered with eight or ten quarts of water. A special oblong or extra deep utensil may be required for cooking hams and such very large cuts of meat. Put in the ham, add cold water to fill the utensil, and bring it to a boil. This 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 cut ham may be covered with boiling water which will seal the por

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Fresh Pork with Sauerkraut

Fresh Pork with Sauerkraut

Wash and gash a two-pound piece of fresh, lean pork into slices. Put it with one quart of sauerkraut into a cooker-pail of boiling salted water. Let it boil for fifteen minutes, tightly covered. Place it in a cooker for eight or ten hours. Reheat till 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....

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Head Cheese

Head Cheese

Cut a hog’s head into four pieces. Remove the brain, ears, skin, snout, and eyes. Cut off the fat to try out for lard. Put the lean and bony parts to soak in cold water over night to extract the blood. Clean the head thoroughly, put it into a cooker-pail, cover it with cold water, boil it for fifteen minutes and put it into the cooker for ten hours or more. If the meat will not then slip readily from the bones, bring it again to a boil and put it into the cooker until it will (perhaps six hours

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Souse

Souse

Treat a hog’s head in the same manner as for head cheese , adding a little vinegar with the other seasonings....

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Scrapple

Scrapple

Treat a hog’s head in the same manner as for head cheese , up to the point where the liquor is added to the chopped meat. The heart and liver may 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 from bone, gristle, and skin, and chopped finely, and all the liquor is added to it, it is seasoned with salt, pepper, sage, thyme or marjoram, and brought to a boil. Enough corn-meal, or corn-meal and buckwheat flour in the

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Pickled Pigs’ Feet

Pickled Pigs’ Feet

Wash the pigs’ feet, soak them in warm water for one-half hour, then scrub and scrape them well; soak them again for twelve hours in cold, salted water, and clean them again. If necessary, singe them; remove the toes, and bring them to a boil in salted water to more than cover them. Boil 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 a cleaver, unless this is done before

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Stewed Chicken

Stewed Chicken

Draw and cut up a fowl. Put it, with the giblets, in enough boiling salted water (one teaspoonful of salt to each quart of water) to cover it. Let it boil for ten minutes and put it into a cooker for ten hours or more. If not quite tender, bring it again to a boil and cook it for from six to eight hours, depending upon its toughness. Skim off as much as possible of the fat from the liquor, pour off some of the liquor and save it to use as soup or stock, and thicken the remainder with two tablesp

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Chicken Fricassee

Chicken Fricassee

Draw a fowl and cut it in pieces, cook it as directed for stewed chicken , dredge the cooked pieces with salt and pepper, roll them in flour and sauté them in fat taken from the stewed chicken. When richly 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 is often served on a platter of hot toast....

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Chicken Pie

Chicken Pie

Prepare and cook the chicken as for stewed chicken ; cut the meat from the bones, put it into a baking-dish, cover it with chicken gravy, and put over the top a crust made as directed for meat pie on page 102 . Bake this for thirty minutes in a moderate oven....

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Curried Chicken

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 it into the cooker. It is served with a border of boiled rice....

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Creamed Chicken

Creamed Chicken

Prepare and cook a fowl as directed for stewed chicken . Make White Sauce , using half chicken stock and half cream for the liquid. A little grated onion and one-fourth can of mushrooms may be added....

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Braised Chicken

Braised Chicken

Draw, stuff, truss 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 in the pan. Cover it quickly, bring it to a boil, and put it into a cooker for two and one-half hours or more. Make a brown sauce of the liquor in the pan. The giblets may be added when the chicken is put into the water, and may be chopped and added to the gravy. Only young, tender chicken can be treated in this way. A tough bird may be trussed and cooked in

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Jellied Chicken

Jellied Chicken

Draw, clean, and cut up a fowl of about four or five pounds. Put it into a cooker-pail, add one teaspoonful of salt, two or three slices of onion, and cover the fowl with boiling water. Boil it for ten minutes, then put it in the cooker for ten or twelve hours. Boil it up again and replace it in the cooker for six hours or more. Repeat this if the meat is not found to be tender enough to fall readily from the bones. Remove the meat from the bones; take off the skin and season the meat with salt

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Braised Duck

Braised Duck

Prepare and cook the duck in the same manner as braised chicken . If the duck is tough it may be cooked for eight or more hours in water in the cooker, then stuffed and browned in the oven, basting it with fat from the broth....

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Braised Goose

Braised Goose

Prepare it as braised chicken ; or, if it is tough, cook it in water in a cooker as old braised chicken , until it is nearly tender. Remove it, stuff it, and brown it in a hot oven, basting it with fat from the broth....

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Potted Pigeons

Potted Pigeons

Clean, stuff, and truss six pigeons, place them upright in a cooker-pail and pour over them one quart of water in which celery has been cooked. If the water was not salted for the celery, add one teaspoonful of salt. Cover the pail, boil the birds for five minutes, and put them into a cooker for five or six hours, or till tender. Remove them from the water, sprinkle them with salt and pepper, dredge them with flour, and brown the entire surface in pork fat. Make two cups of Brown Sauce , using b

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GENERAL DIRECTIONS FOR COOKING VEGETABLES

GENERAL DIRECTIONS FOR COOKING VEGETABLES

T he flavour of vegetables is best preserved if they are put on to cook in boiling water. For cooking in a fireless cooker the water must be salted when the vegetables are started. The expression “salted water,” as used in this book, means water to each quart of which one teaspoonful of salt has been added. Such vegetables as asparagus, peas, lima beans, etc., which have a delicate flavour, must be cooked with very little water; usually in a smaller pail or pan set into a larger cooker-pail of w

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Asparagus

Asparagus

Wash, and if desired, break into two-inch pieces, as much of the asparagus as will snap easily. That which will not snap, if fresh, will be too tough to eat. Cook it in enough salted water to barely cover the asparagus, setting the pan in a large cooker-pail of boiling water. It may be tender in one hour....

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Cabbage

Cabbage

Cut a head of cabbage into two pieces; soak it in a large bowl of salted water for one-half hour or more. Cut it in quarters or smaller pieces, discarding the tough central stalk and any leaves which may not be perfect. Put it into four quarts of salted water to which one-fourth of a teaspoonful of baking soda has been added. Bring it to a boil 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 at the least. Drain it in

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Cauliflower

Cauliflower

Soak the whole head in a large bowl of salted water for one-half hour or more. If insects are in it this will cause them to crawl out. Bring it to a boil in four quarts of boiling salted water and cook it in a hay-box from one and one-quarter to four hours. If much overcooked it will be difficult to remove the head whole. Take it out with a skimmer and serve it on a platter, pouring over it one cupful of White Sauce . A large head will require more sauce. Cauliflower à la Hollandaise is prepared

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Carrots

Carrots

Scrub and scrape carrots. (Very young carrots need not be scraped.) Cover them with boiling salted water, bring them to a boil and put them into a cooker for from one to three hours, according to the age and condition of the carrots. They will not be injured by cooking twelve hours. If old and wilted they should be soaked several hours in cold water before being prepared for cooking. When done, cut young carrots in rounds or strips, or serve them whole. Old carrots may be cut into slices before

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Corn

Corn

Husk fresh green corn, using a clean whisk-broom to remove the silk that clings to the ear. Put it into a cooker-pail, cover it with salted water, bring it to a boil and put it into the cooker for from fifty minutes to two hours. Drain it and serve it on a hot platter, covering it with a napkin....

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Beets

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 will easily slip off. Remove them from the water one by one, peel and slice them.

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Fresh Shelled Beans

Fresh Shelled Beans

Wash from one pint to one quart of fresh shelled beans, put them into three quarts of boiling salted 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. They are not injured by several hours’ cooking. Drain them and add salt, pepper, and butter to taste. The exact quantity of water in which the beans are cooked is not material. They will bear a large amount, as their flavour is strong....

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String Beans

String Beans

Wash the beans, cut them into small pieces, and put them on to boil with the water, salt, 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....

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Lima Beans

Lima Beans

Wash the beans and put them on to cook in boiling salted water, to each quart of which one-eighth of a teaspoonful of soda has been added. If the quantity is small, put them into a small pail set into a larger pail of water. If the whole will fill a two-quart cooker-pail it will cook without the larger pail. Put them into a cooker for one and one-half hours or more....

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Dried Lima Beans

Dried Lima Beans

Soak the beans over night, put them to boil in at least twice their bulk of salted water. Add one-fourth teaspoonful of soda to each quart of water. Boil, and put them into a cooker for three or four hours or more. Drain, add butter, pepper, and salt, and reheat them before serving, if necessary....

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Dried Navy Beans

Dried Navy Beans

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. When soft, drain them and add butter, pepper, and salt to taste. Or make pork and beans of them. Serves five or six persons....

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Chard

Chard

Put a pint of water and a teaspoonful of salt into a cooker-pail. When boiling add, little by little, the well-washed chard. If, 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. On

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Spinach

Spinach

Cook in the same manner as chard , allowing two hours or more in the cooker. One peck serves six or eight persons....

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Beet Greens

Beet Greens

Cook in the same manner as chard , allowing two and one-half hours or more in the cooker. Do not remove the little beets. When cooked, cut through the greens frequently with a knife, to make them less awkward for serving....

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Stewed Celery

Stewed Celery

Scrub the celery with a small brush, remove the strings, cut it in one-half-inch pieces and drop it into the boiling salted water. When it is boiling, set the pail or pan into a cooker-pail of boiling water and put it into the cooker for from two to four hours or longer, depending upon the toughness of the stalks. It will not be injured by long cooking. When tender, drain it, saving one-half cupful of the water to use in making the sauce. Serve with one cupful of Sauce for Vegetables . Serves si

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Macaroni

Macaroni

Break the macaroni into one-inch pieces. Soak it in cold water for one hour, then drain it; or cook it without soaking. Drop it into the boiling water, let it boil, and put it into the hay-box for one and one-half hours if soaked, or two hours if not soaked. Stand the pail or pan in a cooker-pail of boiling water while in the hay-box. Macaroni will break to pieces if cooked too long. When tender, drain it in a colander and serve it plain, seasoned to taste with salt and pepper, or make it into M

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Macaroni Italienne

Macaroni Italienne

Soak the macaroni in cold water for one hour; stick the cloves into the onion. Drain the macaroni, put it into a pan or pail, add the other ingredients, except the cheese, and, when boiling, set the pan or pail into a cooker-pail of boiling water and put it into a cooker for two hours. Remove the onion and bay leaf and add the cheese. If it cannot be served as soon as the cheese is melted, slip the pail back into the cooker....

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Macaroni Milanaise

Macaroni Milanaise

Break the macaroni, soak it for one hour, then drain it, and put it, with the other ingredients, except the last three, into a pan or pail. When boiling, set the pan into a cooker-pail of boiling water and put it into a cooker for two hours. Remove the onion and cloves, add the last three ingredients, and when the cheese is melted it is ready to serve. If it cannot be served at once replace it in the cooker. Serves six or seven persons....

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Spaghetti

Spaghetti

Spaghetti may be treated in the same way as macaroni . It is a similar paste moulded into a different form. Vermicelli is also the same paste, moulded into still finer threads. It is frequently used in soups, and should be broken into short pieces and added not more than two hours before it is served, or it will become so soft as to break to pieces and lose its attractive appearance....

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Noodles

Noodles

Noodles are made from a richer paste than macaroni, having eggs in place of water to supply the moisture. They may be used exactly as macaroni and similar pastes. They should not be soaked before cooking....

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Creamed Mushrooms

Creamed Mushrooms

Wash the mushrooms, cut them in slices if they are large, bring them to a boil in enough salted water to nearly cover them. It should take about a pint for each quart of mushrooms. Set the pan or pail in a cooker-pail of boiling water and put it into the cooker for from two to six hours. When it is nearly time to serve them, drain the water off, reserving three-fourths of a cupful to use in making one and one-half cupfuls of Sauce for Vegetables , or White Sauce ....

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Fricasseed Mushrooms

Fricasseed Mushrooms

Wash the mushrooms and dry them thoroughly on a towel. Let them stand on the towel some time before cooking them, so that they may drain dry. Fry them in butter till they are brown in a cooker-pail or pan, and make one and one-half cupfuls of Brown Sauce for each quart of mushrooms, using any liquor that may have come from them, and water for the liquid of the sauce. Pour this sauce over the mushrooms. If a small quantity of mushrooms is being cooked, stand the pail or pan in a large cooker-pail

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Onions

Onions

Pare onions under water, to avoid their irritating effect on the eyes. They are so strong in flavour that they will bear an excess of water in cooking. Salt the water as directed in the General Directions for Cooking Vegetables. Four quarts of water may be 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, fresh onions, to eight hours or more. When done, drain them dry and add butter, pepper, and salt to t

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Boiled Potatoes

Boiled Potatoes

Scrub potatoes well with a small scrubbing-brush. Pare them, and if they are inclined to be black when cooked, let them stand an hour or more in cold water before cooking them. Cook them in a large amount of boiling salted water in a cooker-pail. When 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 will not require so long to cook as old. Large potatoes cut into pieces will cook in one hour.

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Creamy Potatoes

Creamy Potatoes

Wash and pare the potatoes and cut them into thin slices. Four medium-sized potatoes will make a quart when sliced. Put all the ingredients together in a small cooker-pail or pan, set this in a large cooker-pail of boiling water, and when it is steaming hot, put the small utensil directly over the heat until it boils. Replace it in the pail of boiling water and set it in the cooker for one hour. Serves four or five persons....

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Stewed Potatoes

Stewed Potatoes

Melt the butter in a small cooker-pail or pan, add the flour and blend the two evenly, then add the milk, one-third at a time; when it boils, put in the salt, pepper, and potatoes. Let the whole reach boiling point and set it in a large cooker-pail of boiling water, unless it fills a small pail full, in which case it can be placed directly in a cooker nest which exactly fits it, and left for one hour or more. Serves six or eight persons....

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Peas

Peas

Shell young, green peas and bring them to a boil, using about one cupful of salted water for each quart of shelled peas. Put the pail or pan inside of another cooker-pail of boiling water and set all in a cooker for from one to two hours or more. Old peas may be left all night or all day in the cooker....

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Rice, No. 1

Rice, No. 1

Look over the rice and remove any husks or undesirable substances. Wash it by allowing cold water to run through a strainer containing the rice. Sprinkle it, gradually, into the boiling salted water in a cooker-pail. When it is boiling put it into a hay-box for one hour. There is a considerable difference in rice, and the time for cooking it will vary; but one hour will usually be found sufficient. Rice is injured by overcooking. When the rice is soft, drain it in a colander and set this in the

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Rice, No. 2

Rice, No. 2

Look over and wash the rice as directed in the recipe for Rice, No. 1 . Bring it to a boil in the salted water, and put it into a hay-box for one hour....

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Savoury Rice

Savoury Rice

Look over and wash rice as directed in the previous recipes , bring it to a boil in the stock, with the butter, and cook it in a hay-box for one hour, standing the pail or pan that contains it in a larger pail of water, unless more than one cupful of rice is being cooked and the cooker-pail would be at least two-thirds full. Serve with a border of salted peanuts. The rice should be moist but not sticky when cooked. Serves eight or ten persons....

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Turkish Pilaf

Turkish Pilaf

Pick over and wash the rice, as directed in the recipe for boiled rice, No. 1 . Chop the onion or pepper, discarding the seeds, and, if raw tomatoes are used, remove the skins and cut the tomatoes in pieces before measuring them. Put all the ingredients together in a small cooker-pail or pan, and, when boiling, set it in a larger cooker-pail of boiling water. Put it into a cooker for one hour. When ready to serve it, stir it lightly with a fork till all the ingredients are evenly mixed. Pilaf is

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Samp (Coarse Hominy)

Samp (Coarse Hominy)

Soak the samp in the cold water for eight hours or more. Add the salt and boiling water; boil it hard for one hour, and put it into a cooker for from six to twelve hours. It is improved by the longer cooking. The pail or pan in which it is cooked should be stood in a large cooker-pail of boiling water. A tablespoonful of butter may be added before serving if it is used as a vegetable....

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Summer Squash

Summer Squash

Scrub young, tender summer squashes and cook them whole, in the cooker, with enough salted boiling water to fully cover them, for from one to three hours. If they are not young enough to have a soft rind, they must be pared and the seeds removed. It will then be better to cook them as winter squash. When they are tender, drain off the water and mash the squashes in a colander. This will allow a little of the juice to drain away and leave the squashes drier. Season them highly with salt and peppe

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Stewed Tomatoes

Stewed Tomatoes

Scald and peel the tomatoes, remove the cores, and cut them into pieces before measuring them. Add the other ingredients, omitting the sugar and crumbs, if preferred; bring all to a boil, and put them into a cooker for from one to two hours or more. They will not be injured by indefinite cooking....

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Hubbard or Winter Squash

Hubbard or Winter Squash

Scrub, pare and cut the squash into pieces, removing the seeds. Put it into a strainer that will fit into the cooker-pail, placing a rack under 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 it into the cooker for from five to eight hours, depending upon the age of the squash and the amount cooked. A pail of not less than six quarts’ capacity should be used, so that there may be at

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Pumpkin

Pumpkin

Select a pumpkin with a soft rind, if possible. Prepare and cook it in the same manner as winter squash . It may be used as a vegetable or made into pies....

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Creamed Turnips

Creamed Turnips

Scrub, pare, and cut turnips into half-inch dice. Cook each pint of prepared turnips with at least one quart of boiling salted water, in the cooker, for from one and one-half to three hours or more. When tender, drain them, reserving enough of the water to make one cupful of Sauce for Vegetables for each pint of turnips....

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Mashed Turnip

Mashed Turnip

Scrub and pare the turnips and cut them into pieces. Cook each pint of turnip with at least one quart of boiling salted water in the cooker for from one and one-half hours to three hours or more. When tender, drain and mash them in a colander and add to each pint one teaspoonful of salt, one-fourth teaspoonful of pepper, and two tablespoonfuls or more of butter. Serve very hot....

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Italian Chestnuts

Italian Chestnuts

Shell and blanch the nuts by the directions given on page 189 . Bring them to a boil with salted water, put them in a cooker for from two to four hours. Press them through a potato ricer or serve them whole, adding a little butter if desired. One quart of nuts will make about one pint when shelled and blanched. Serves four or five persons....

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Brussels Sprouts

Brussels Sprouts

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 salt, pepper, and butter to taste. Serves six or seven persons....

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GENERAL DIRECTIONS

GENERAL DIRECTIONS

A deep mould is best for cooking steamed breads and raised puddings, since there will be less risk of the water’s boiling over into the food, and a larger amount may be used. It is important to have one that is the right size for the recipe, for if it is filled too full, the mixture might rise and push off the cover or be heavy from its pressure, and if not sufficiently full, it would be unsteady in the water. The water in the pail should come to two-thirds of the height of the mould. The mould

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Boston Brown Bread

Boston Brown Bread

Mix and sift the dry ingredients together. Mix the liquid ingredients and add them, gradually, to the dry mixture. Put the dough into a well-buttered, one-quart brown bread mould or water-tight 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. Bring it quickly to a boil and boil it half an hour. Put it into a hay-box for five hours. It will not be spoiled by six hours in the cooker, but will not have quite such a

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Graham Pudding

Graham Pudding

Melt the butter, add the egg, well beaten, molasses and milk. Mix the dry ingredients and add to them the liquid mixture. Pour it into a well-buttered, one-quart mould or into several smaller moulds. Do not fill them more than two-thirds full. Place the moulds on a rack in a six-quart cooker-pail of warm water, bring quickly to a boil and boil thirty minutes if the larger cans are used; fifteen minutes, if the small cans are used. Put it into the cooker for five hours. If sour milk is available,

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Steamed Apple or Berry Pudding

Steamed Apple or Berry Pudding

Mix and sift the dry ingredients, cut the butter into them, or rub it in with the fingers, add the milk, cutting it in, lightly, with a knife. When the dough is barely mixed, so that no loose flour is left, toss it on a floured board and pat or roll it lightly till one-half inch thick. Spread the apples on it and roll it like a jelly roll. Carefully place it in a well-buttered, one-quart bread mould or water-tight can. Cover it tightly and stand it in at least a six-quart cooker-pail with enough

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Suet Pudding

Suet Pudding

Mix and sift the dry ingredients and add the suet. Mix the milk and molasses and add them to the dry mixture. Put the dough into a buttered, one-quart bread mould or water-tight covered can, and stand it in a six-quart cooker-pail of warm water which reaches two-thirds of the way up the can. Boil it one-half hour and put into the cooker for five hours. Serves six or eight persons....

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Rich Plum Pudding

Rich Plum Pudding

Wash and seed the raisins; rub the currants with a little flour, then sift out the flour and allow water to run over the currants in the sieve until they are clean. Spread them on a towel and remove any stems, stones, etc., that may be among them. Let them stand, covered with a towel to keep out dust, until they are dry. Cut the orange peel and citron very fine, or put them through a food-chopper. Chop the suet or put it and the raisins through a coarse food-chopper; a trifle of the flour may be

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Steamed Cranberry Pudding

Steamed Cranberry Pudding

Rub the butter till it is soft and add the sugar gradually. Separate the eggs and add the beaten yolks to the butter and sugar. Mix and sift the baking powder and flour together and add a little flour, alternately with a part of the milk, to the dough. When all is in, add the stiffly beaten whites and the berries. Put the mixture into a buttered, one-quart mould, stand it in hot water and bring it, gradually, but steadily, to a boil. Let it boil one-half hour and put it into a cooker for five ho

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Ginger Pudding

Ginger Pudding

Cream the butter, add the sugar gradually, and the well-beaten egg. Mix and sift the dry ingredients and add a little of the mixture alternately with part of the milk. When all is in, put the dough into a buttered mould, cover it, and boil it one-half hour in a large cooker-pail of water, then put it into a cooker for five hours. Serve it with Vanilla Sauce or Nutmeg Sauce ....

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St. James Pudding

St. James Pudding

Mix the molasses, melted butter, and milk and add them to the dry ingredients, which have been mixed and sifted. Add the dates and turn the dough into a buttered, one-quart mould. Boil it in a large cooker-pail of water for one-half hour and put it into a cooker for five hours. Serve with Hard Sauce . Serves five or six persons....

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Harvard Pudding

Harvard Pudding

Mix the butter and sugar, add the egg, then the dry ingredients, previously mixed and sifted 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 it into a cooker for five hours. Serve it with warm apple sauce and Hard Sauce ....

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Swiss Pudding

Swiss Pudding

Cream the butter, add the flour, gradually; scald the milk with the lemon rind, add it to the first mixture and cook it five minutes over hot water. Beat the yolks of eggs until they are thick, add the sugar, gradually, and combine these with the cooked mixture; cool it and cut and fold in the stiffly beaten whites of eggs. Turn it into a buttered, one-quart mould, boil it in a large cooker-pail of water for twenty minutes, then put it into a cooker for three hours. Serves six or seven persons..

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Rice Pudding

Rice Pudding

Heat the milk and other ingredients in a pudding pan over a cooker-pail of water. When the water boils, remove the pan and bring the pudding also to a boil. When it is boiling replace the pudding in the large pail of boiling water, cover and put it into the cooker for three or four hours. It may then be put into the oven for fifteen minutes and browned, although this is not necessary. This pudding may be cooked all night, but if cooked more than four hours it is not quite so creamy. Serve either

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Indian Pudding

Indian Pudding

Boil the water, molasses, salt, ginger, and meal together for ten minutes in a pail or pudding pan. Add the scalding milk. Bring it to a boil and set the pan in a cooker-pail of boiling water. Put it into a cooker for twelve hours. When done, brown in a hot oven. Serve with plain or whipped cream. If fresh ground or coarse Southern corn-meal is used it may first be sifted with a coarse sieve to remove the largest particles, which will not grow soft with this amount of cooking. Granulated corn-me

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Tapioca or Rice Custard

Tapioca or Rice Custard

Soak the tapioca in the water for one hour. Add the milk, sugar, butter, and salt. Set the pan in a cooker-pail of boiling water. When the milk is scalding remove the pan and let the pudding come to a boil. Replace it in the boiling water and put it into the cooker for one and one-half hours. Take it from the cooker, add the beaten eggs, replace it in the pail of hot water and stir it over the fire till it registers 165 degrees Fahrenheit, using a dairy or chemis t’s thermometer. Put it again in

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Tapioca Fruit Pudding

Tapioca Fruit Pudding

Soak the tapioca one hour, bring it to a boil with the other ingredients in a two-quart pail, if that will fill the cooker “nest,” or in a pudding pan to be set over boiling water. Put it into a cooker for one hour. Serve cold with cream. If it is preferred to serve the pudding warm, use only three cups of water....

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Chocolate Bread Pudding

Chocolate Bread Pudding

Scald the milk, add the crumbs, and soak them for one-half hour. Separate the eggs, reserving 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 half of the granulated sugar, and, gradually, the bread and milk, stirring it in well while still over the boiling water. Then add the yolks of eggs, salt, and vanilla. Stir it consta

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Queen of Puddings

Queen of Puddings

Melt the butter in the milk; soak the crumbs in the milk for one-half hour; beat the yolks of three eggs and the white of one till mixed, add the sugar, salt, and spice to them. Mix all together and pour it into a pudding pan to fit in a cooker-pail of boiling water. Stir it till the pudding is 160 degrees Fahrenheit, then cover it and put it into a cooker for from one to two hours. Make a meringue as directed in the recipe for chocolate bread pudding , using the whites of two eggs and two table

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Steamed Cup Custard

Steamed Cup Custard

Heat the milk, beat the eggs, add the sugar and flavouring. Strain the mixture into hot custard cups, set them on a wire rack or inverted strainer or perforated pan, which 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....

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Compote of Rice and Fruit

Compote of Rice and Fruit

Heat all together in a pan which is set into a cooker-pail of boiling water. When the water in the kettle boils, take out the pan and bring the mixture in it to a boil. Replace it in the pail and put it into the cooker for from one to three hours. Put it into a mould, and, when shaped, but while still warm, turn it out on to a serving dish. Put stewed or canned fruit on top, and pour the juice around it. Figure No. 13. Wire rack arranged for steaming, with perforated tin can as a stand to raise

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Apple Sauce

Apple Sauce

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 upon the ripeness of the apples. If they are not very tart or high-flavoured the juice of half a lemon will improve them. Apple sauce will not be harmed by indefinite cooking in the cooker. Beat it well when cooked, or, if preferred, it may be strained....

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Stewed Apples in Syrup

Stewed Apples in Syrup

Pare, core, and cut tart apples in halves, unless they are small. Crab-apples may be used, but should not be pared nor cored. Wash and slice the lemon. Put all the ingredients into a cooker-pail and let them come to a boil. Put them into a cooker for three hours. If the apples are not very ripe they may cook as long as twelve hours without becoming too soft. Serves twenty-five to thirty persons....

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Apple Jelly

Apple Jelly

Wash the apples carefully, cut them into small pieces and remove any decayed parts. Put the apples and water into a cooker-pail and let them come to a boil, then set them in a cooker for four hours or more. When very soft, pour them into a jelly bag and hang this over a large bowl for several hours or over night. Measure the juice, boil it for fifteen minutes, add three quarters as much sugar as the measure of juice, boil the mixture for five minutes more, or until a drop will jelly on a cold pl

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Blackberry and Apple Jelly

Blackberry and Apple Jelly

Look over the berries carefully; put them, with the water, into a cooker-pail and let them come to a boil. Put them in a cooker for three hours or more, then pour them into a jelly bag and let them drip for a least six hours. To 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 if left for a f

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Stewed Blackberries

Stewed Blackberries

Pick over two quarts of berries, put them, with one cupful of sugar, into a cooker-pail and let them slowly come to a boil, stirring them occasionally as they are likely to scorch if cooked over a flame or very hot fire. When boiling, put them into a cooker for two hours or more. If cooked a very long time the juice comes out and leaves the berries rather small and seedy, but otherwise no amount of cooking hurts them. Serves twelve or fifteen persons....

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Currant Jelly

Currant Jelly

Wash twelve quarts of currants, add one cupful of water and put them on to boil. Stir them occasionally so that they will not scorch. When boiling, put them into a cooker for four hours or more. Pour them into a jelly bag and let them drip for at least six hours. Measure the juice, and when it has boiled fifteen minutes add an equal measure of sugar. Boil the mixture for 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

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Cranberry Jelly

Cranberry Jelly

Wash the berries and remove any soft and decayed ones. Bring them to a boil with the water and put them into a cooker for one or two hours or more. Mash them through a fine strainer or sieve, measure the pulp and add equal parts or three-quarters of the amount in sugar. Boil five minutes, or till a few drops will jelly on a cold plate. Pour it into moulds which have been wet with cold water. When cold, it is ready to serve. Serves eight or ten persons....

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Cranberry Sauce

Cranberry Sauce

Wash the berries and remove any that are soft and decayed. Put the berries, water, and sugar into a cooker-pail and bring them to a boil, stirring them frequently. When boiling, place the pail in a cooker for two and one-half hours or more. Serve cold....

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Dried Fruits

Dried Fruits

Wash the fruit very thoroughly. If it is first soaked for five minutes and then washed, it will clean more thoroughly. To each cupful of fruit add two cupfuls of water and let it soak for at least six hours. It is better if soaked ten hours. Add the sugar and bring all to a boil. Put it into a cooker for from two to twelve hours, depending upon the fruit. Prunes are improved by long cooking, apples are not injured by it, but peaches or apricots, which are more attractive if they are not broken t

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Stewed Rhubarb

Stewed Rhubarb

Wash the stalks, pare them if old, cut them into one-inch pieces and put them, with the sugar and water, into a two quart cooker-pail. When boiling, set the pail in a cooker for from one to three hours or more, depending upon the character of the rhubarb. Some people prefer to use brown sugar with rhubarb....

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Stewed Figs

Stewed Figs

Use pulled figs; those which come in boxes crack open when they are pressed and are not so attractive when stewed. The natural form is preserved in pulled figs, and they have, besides, the advantage of being cheaper. Wash the figs and put them, with the other ingredients, into a pan which fits the cooker-pail. Boil them, set the pan in the pail of boiling water and put it into a cooker for seven hours or more. When cold, serve the figs with whipped cream....

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Sweet Pickles

Sweet Pickles

Prepare the fruit as directed below. Tie the spices in several cheese-cloth bags, and bring them to the boiling point in a cooker-pail, with the sugar and vinegar. Add the fruit, let it barely come to a boil, stirring it carefully, so that it will not break to pieces. Set it in a cooker for the time directed below for each particular kind of fruit. When it is sufficiently cooked, remove it from the syrup and put it into cans or crocks. Boil the syrup until it loses its thin, watery consistency,

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Orange Marmalade

Orange Marmalade

Wash the fruit with a brush, wipe it dry and cut it, in very thin slices, removing only the seeds. Discard the first and last slices, which consist of nothing but skin. Measure the sliced fruit, and to every quart of fruit add three cups of water. Bring it to a boil and put it into a cooker for ten hours or over night. Bring it again to a boil 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 the cooker for ten

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Candied Orange or Grape-Fruit Peel

Candied Orange or Grape-Fruit Peel

Carefully scrub the fruit till very clean, remove the peel in quarters and soak it in water for a few hours. If it is to be used as candy, scrape away a little of the white part, and cut it into very narrow strips. If to be used for cooking purposes, it need not be scraped or cut small. Put it into a cooker-pail and cover it with boiling water. Let it boil and set it in a cooker for ten hours or more. Reheat it to boiling point and cook it again for ten hours or more. This will be enough for gra

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Canned Quinces

Canned Quinces

Wash, peel, quarter, and core the quinces before measuring them. Bring them to the boiling point with the water in a cooker-pail. When they are boiling hard put them into a cooker for ten hours or more. If they are not then very soft to the centre of the pieces, bring them again to a boil and cook them for from six to ten or more hours, according to their condition. When perfectly tender add the sugar and bring all again to the boiling point. Set them in a cooker for four hours or more. Bring th

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Preserved Quinces

Preserved Quinces

Wash, peel, quarter, and core the quinces before measuring them. Put them into a cooker-pail, add the water, and when they are boiling hard, put them into a cooker for ten hours or more. If not perfectly tender, heat them again to the boiling point and set them in the cooker for as many more hours as they require, depending upon their ripeness. Thoroughly ripe quinces will probably not require this second period of cooking. Add the sugar, bring them to a boil, and set them in the cooker for four

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Citron and Ginger Preserves

Citron and Ginger Preserves

Pare the citron and cut it into thick slices. Remove the seeds, cut the slices across into cubes, strips, or fancy shapes, and weigh them. Wash the lemons, slice them and remove the seeds. Wash and peel the ginger. Put the citron, lemon, ginger, and water into a cooker-pail. Bring them to a boil and put them into a cooker for eight hours or more, depending upon the hardness of the citron. When this is soft and nearly transparent, add the sugar, boil it, and cook again for four hours or more. Rem

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Grape Jam

Grape Jam

Remove the grapes from the stems, wash them in a colander, then press the pulp from the skins. Boil the pulp for a few minutes, until it will easily separate from the seeds. Rub it through a sieve, add the skins, and weigh or measure the mixture. Add an equal quantity of sugar, heat it over a moderate fire until it is simmering, stirring it frequently. Do not let it boil hard or the skins will be toughened. Set it in a cooker for three hours or more. Put it into sterilized glasses or jars, cover

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Grape Juice

Grape Juice

Remove ripe Concord grapes from the stems, wash them in a colander, bring them just to the boiling point over a moderate fire, stirring them frequently. Put them into a cooker for five hours or more. Drain them in a jelly bag for at least eight hours. Each quart of loose grapes should yield about one pint of juice. Add one cup of sugar to every quart of juice; bring it just to the boiling point and pour it at once into sterilized bottles, not filling the bottles quite full. Cork them at once. Wh

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Wax for Sealing Bottles

Wax for Sealing Bottles

Melt together equal parts of beeswax and rosin. As soon as it is liquid it should be used or drawn back on the stove where it will not burn. It will keep indefinitely....

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Preserved Ginger

Preserved Ginger

Buy fresh, green ginger, of good size and quality. Peel or scrape it and cut it into lengths for serving. Cook it in a cooker for ten hours or more in boiling salted water (one-half cupful of salt to one gallon of water). Drain away the brine and add fresh boiling water to more than cover it. When boiling put it again into the cooker for ten hours or more. Change the water and cook it again, repeating this process until the ginger is very tender. It may take several days. Make a syrup, using two

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White Sauce

White Sauce

Melt the butter over moderate heat, add the flour, and blend the two thoroughly. Heat the milk over hot water, add it, one-third at a time, to the butter and flour, 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 boiling point. If it is not to be served immediately, cover it and slip it into the cooker to keep hot....

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Sauce for Vegetables

Sauce for Vegetables

Make the sauce in the same manner as white sauce , blending the milk and water in which the vegetables were cooked, which is called vegetable stock....

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Brown Sauce

Brown Sauce

Brown the butter slightly, add the flour and stir constantly until the flour is a rich brown. Add the seasoning and stock, one-third at a time, stirring it until smooth. If butter is not used, add the flour as soon as the fat is melted, as other fats will acquire a strong flavour if allowed to brown before the flour is added. Mutton or lamb fat, or that from smoked or salted meats, is not suitable for brown sauce....

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Drawn Butter Sauce

Drawn Butter Sauce

Melt the butter, add the flour and seasoning, and mix them well. Add the water, one-third at a time, stirring until the sauce grows smooth. When it has come to the boiling point it is done....

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Caper Sauce

Caper Sauce

Drain one-half cup of capers, and add them to one cupful of drawn-butter sauce ....

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Egg Sauce

Egg Sauce

To one cupful of drawn-butter sauce add two hard-cooked eggs , cut in one-fourth-inch dice....

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Sauce for Fish

Sauce for Fish

To one cupful of drawn-butter sauce add one-half tablespoonful of lemon juice and one-half tablespoonful of chopped parsley....

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Hollandaise Sauce

Hollandaise Sauce

Rub the butter until soft and creamy, add the egg yolks, lemon juice, and seasoning, and rub them till 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 as soft custard, stirring it constantly....

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Tomato Sauce

Tomato Sauce

Cook all the ingredients but the butter and flour in a cooker for one hour or more. Rub them through a strainer and add this, gradually, to the blended butter and flour....

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Hard Sauce

Hard Sauce

Rub the butter till soft and creamy, add the sugar gradually. When perfectly blended, pile the sauce on a small dish or plate and put it into a refrigerating box or other cold place till time for serving, then grate nutmeg over the top....

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Fruit Sauce

Fruit Sauce

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 till melted. If very sour jelly is used, some sugar may be required to make it sweet enough. With grape juice about one-half cupful of sugar may be used. The sugar and water should be brought to a boil, the grape juice added, and the sauce immediately set aside to cool....

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Brandy Sauce

Brandy Sauce

Warm 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 water in a cooker-pail until it registers 160 degrees Fahrenheit, stirring it constantly. Cover it, and set the pail into a cooker for twenty minutes. When it is nearly ready, beat the whites of eggs stiff and pour the hot sauce over them, beating it until it is smooth. Serve immediately. Serves six or eigh

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Vanilla Sauce

Vanilla Sauce

Rub together the butter and flour in a saucepan, add the water and cook until it thickens. Add the sugar, and, when dissolved, the vanilla. Serve hot....

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Nutmeg Sauce

Nutmeg Sauce

Make it in the same way as vanilla sauce , substituting brown sugar for white, and using one-eighth teaspoonful of grated nutmeg in place of the vanilla....

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Buttered Crumbs

Buttered Crumbs

Use bread that is at least one day old, and not sufficiently stale to be hard. Grate the bread, or crumble it in the fingers; or cut it into one-inch slices, and these into quarters, and rub two quarters together. If any large pieces break off, crumble them fine with the fingers. If bread is being crumbled for scalloped dishes, it should be carefully done; if for stuffing, bread puddings, and such uses where it becomes moistened and softened it may be cut into very thin slices, then across into

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Salted Nuts

Salted Nuts

Blanch the nuts according to directions given below . Boil them in the salt and water for eight minutes, drain them and put them into a roasting-pan or pie plate with the butter. When warm, stir them well that the butter may coat each nut. Bake them in a moderate oven until they are a very light brown, stirring them frequently. When they are done, spread them out to cool and allow them to stand until crisp before putting them into a covered receptacle. If peanuts are used, take raw nuts....

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To Blanch Nuts

To Blanch Nuts

Pour boiling water on to shelled nuts, let them stand two or three minutes, drain them and pour cold water over them. Press them from their skins....

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To Shell Italian Chestnuts

To Shell Italian Chestnuts

Cut a slit in each nut with a sharp knife; put them into a frying or roasting pan with one teaspoonful of butter for each pint of nuts. Shake them over moderate heat until the butter is melted, and put them into a moderate oven for five minutes; or continue to shake them over the fire for that length of time. This loosens the shell so that it may be removed with a knife....

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To Sterilize Jars or Cans

To Sterilize Jars or Cans

Wash cans, jars or bottles and their covers and put them into a large pan of cold or tepid water, which is deep enough to fill and cover 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 be used. Let them boil for five minutes or more, and remove them, one by one, as they are to be filled. A clean stick or long wooden spoon-handle thrust into them may be used to take them out. Ru

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Boiled Dressing

Boiled Dressing

Mix the dry ingredients, add the beaten egg and milk; heat them over a cooker-pail of warm water until 160 degrees Fahrenheit, stirring it constantly. Put it into a cooker for twenty minutes. Add the vinegar when it is cold, unless it is to be used for cole-slaw, in which case the hot vinegar is added at once and the dressing poured over the cut cabbage....

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Soft-Cooked Eggs, No. 1

Soft-Cooked Eggs, No. 1

Into a cooker-pail put as many eggs as are to be cooked. Pour over them one pint of boiling water for one egg and one cup extra for each additional egg. Without heating it further, put the pail into the cooker for ten minutes. Remove them promptly at the end of that time and place them in a folded napkin to keep warm....

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Soft-Cooked Eggs, No. 2

Soft-Cooked Eggs, No. 2

Put the eggs and cold water to more than cover them into a cooker-pail. Heat them over the fire until 165 degrees Fahrenheit, then put them into a cooker for ten minutes. Remove them immediately and serve them in a folded napkin....

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Hard-Cooked Eggs

Hard-Cooked Eggs

Put the eggs and enough cold water to more than cover them into a cooker-pail. Heat them till simmering, then put them into a cooker for twenty or thirty minutes, depending upon their size....

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Chocolate

Chocolate

Melt the chocolate in a pan to fit over a cooker-pail of boiling water; add the salt and sugar and, when mixed, the water. Remove the pan from the pail and let the chocolate cook directly on the stove until it has thickened, add the milk, gradually, and when scalding hot, but not boiling, put the pan back into the cooker-pail of boiling water. Set all in a cooker and leave it until it is to be served. Just before serving beat it well with an egg-beater and add the vanilla. It will keep hot witho

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Cocoa

Cocoa

Mix the cocoa, sugar and salt. Mix it to a paste with boiling water, add to the remaining water, and let it boil one minute. Add the scalding milk and beat it well with an egg-beater and serve it; or put it into a cooker to keep warm until it is to be used. It will keep for several hours and should be beaten upon removal. Reception cocoa is generally made with double the quantity of cocoa and is served with a spoonful of whipped cream laid on top. Serves four or five persons. For reception serve

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Cocoa Shells

Cocoa Shells

Bring the shells and water to a boil, put them into a cooker for eight hours or more. Add the hot milk, strain the liquid off, pressing the shells with a spoon to squeeze it out. Add the sugar and heat all until boiling. By adding one-third of a cup of cocoa nibs a more satisfactory drink is obtained. This recipe makes one quart....

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Coffee

Coffee

Mix the coffee, egg and washed shell with enough water to moisten it, in a cooker-pail or pan. Add the boiling water and let it just come to a boil. Put the pail or pan into a large pail of boiling water and set it in a cooker for one hour or more. If a larger quantity of coffee is made and it will nearly fill the cooker-pail, the outside pail of water may be omitted....

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Cereal Coffee

Cereal Coffee

Put the coffee into a cheese-cloth bag and drop it into cold water. Bring it to a boil and put it into a cooker for five hours or more. It is best cooked over night and is a different thing from ordinary cereal coffee prepared by boiling. All brands of cereal coffee may be treated in this way. Serve, if possible, with cream....

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Croustades

Croustades

Cut stale bread into slices one and one-half or two inches thick. Cut off the crusts, making rectangular blocks of the bread, or cutting it with a large biscuit cutter, into rounds. With a fork, carefully scoop out the centres, leaving cases with walls about one-fourth of an inch thick. Brush them lightly with melted butter and brown them in a moderate oven. Creamed oysters, lobster, fish or meat and some vegetables are served in croustades....

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Farina Balls

Farina Balls

Cook the milk and farina in a cooker for two hours or more, over boiling water, until all the liquid has been absorbed, then add the other ingredients while still over the water, and when well mixed remove it and spread it on a dish to cool. When cold, roll it into balls one inch in diameter, roll them in sifted crumbs, then in egg to which one tablespoon of water has been added and slightly beaten, and again in crumbs, and fry them in hot, deep fat until a golden brown. Drain them on soft brown

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Flaxseed Lemonade

Flaxseed Lemonade

Pick over and wash the flaxseed in a strainer, put it into a cooker-pail and add the boiling water. When it boils put it into a cooker for from two to two and one-half hours. Strain it and add the sugar and lemon....

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Farina Gruel

Farina Gruel

Mix the farina and cold water, add them to the boiling, salted water and when boiling set it in the cooker, over boiling water, for one and one-half hours. Then scald the milk in a double boiler and add it and the beaten egg to the cooked farina. The egg may be omitted, in which case only one cup of water should be used....

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Imperial Granum

Imperial Granum

Mix the Imperial Granum with the cold water, add it to the boiling water. Add the salt and milk and cook it in a small cooker-pail or pan over the fire until it boils, stirring occasionally. Then put it into a pail of water and set it in a cooker for one hour or more. If preferred, more milk may be added....

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Cracker Gruel

Cracker Gruel

Scald the milk in a small double cooker-pail, with boiling water in the under pail. Add the cracker, and put it into a cooker for one hour or more. Add the salt just before serving. It is often convenient to keep such gruels hot for use in the night, being improved rather than harmed by the long cooking. Care must then be taken that they are hot, not merely warm. Milk is considered scalding hot when a thick skin forms on the top and bubbles appear next the pan, or when it registers 180 degrees F

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Oatmeal Gruel

Oatmeal Gruel

Put the oatmeal, salt and water into a cooker-pan, boil it five minutes and set it in a cooker for eight or ten hours over a cooker-pail of boiling water. Rub it through a strainer, dilute it with hot milk and pour it again through a strainer....

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Barley Flour Gruel

Barley Flour Gruel

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 in a cooker. Strain it, dilute it with the milk and heat it over hot water....

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Indian Gruel

Indian Gruel

Mix 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 cooker for ten hours; strain it, add the milk or cream, heat it over hot water and serve it. Or less water may be used for the long cooking and more milk or cream be added before serving....

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Arrowroot Gruel

Arrowroot Gruel

Mix the arrowroot and cold water, add them to the boiling, salted water, let the mixture boil and cook it over boiling water in a cooker for one hour or more....

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Pasteurized Milk

Pasteurized Milk

There is a certain degree of heat which, if maintained for a sufficient 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 to disappear. Bringing milk to this exact condition is called “pasteurizing” it. Into feeding bottles put the amount of milk that is to be used at one time. Plug them with sterilized (baked) cotton. Stand them on a rack in a cooker-pail, su

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Rice and Milk

Rice and Milk

Bring the ingredients to a boil in a cooker-pan, set it over boiling water and put it into a cooker for one hour or more....

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Peptonized Beef Broth

Peptonized Beef Broth

Remove all fat from the meat, chop it fine and heat it with the water until it boils, stirring it constantly. Drain off the liquid and grind the meat to a paste with a mortar and pestle. Put it, with the liquid and Fairchild’s powder, or its equivalent, into a sterilized glass can, close it and shake all together vigorously till it is well mixed. Stand the jar with the cover laid on it, but not fastened securely, on a low rack in a cooker-pail of warm water. Place it over moderate heat until the

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Peptonized Milk

Peptonized Milk

Put the powder with the water, which has been boiled and cooled, into a sterilized pint glass can, and shake them until the powder is dissolved. Add the milk and shake it slightly again. Put the can into a cooker-pail of warm water and heat it over a moderate fire until the water is 115 degrees Fahrenheit. Set it into a previously warmed cooker for from ten to thirty minutes. If it remains too long it will develop an unpleasant flavour. When done, remove it to a saucepan and bring it quickly to

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Apple Water

Apple Water

Wash the apple thoroughly; cut it into pieces, removing the core but not the skin. Bring it to a boil in the water; cook it over boiling water in a cooker for two hours or more. Strain it through a wire strainer and add the sugar. Serve it cold....

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Barley Water

Barley Water

Pick over the barley and soak it over night or for several hours. Bring it to a boil and put it into a cooker for eight hours. Strain it, add salt, sugar and lemon juice to taste. Serve it hot. F ireless cookers are specially adapted to use on a large scale, as it is in cases where cooking is done on a business basis that economy in fuel, range space, and labour form such an important factor, and because there some intelligent person will generally oversee the work of the ignorant and careless.

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Rolled Oats

Rolled Oats

Boil the water, add the salt and sprinkle in the oats gradually. When boiling put it into a cooker for two hours or more. It is improved by twelve hours’ cooking. Serves forty or fifty persons....

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Cornmeal Mush

Cornmeal Mush

Mix the meal with one quart of the water, bring the remainder to a boil, add the salt and stir in the meal paste. Let it boil four minutes and put it into the cooker for five hours or more. Serves thirty-five or forty persons....

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Hominy Grits

Hominy Grits

Add the hominy to the boiling, salted water; let it boil for ten minutes and put it into the cooker for eight hours or more....

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Samp

Samp

Soak the samp in the cold water for eight hours or more. Add it to the boiling water and salt, let it boil uncovered for one hour and put it into a cooker for six hours or more. A little butter added before serving improves it, if it is used as a vegetable....

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Cracked Wheat

Cracked Wheat

Soak the cracked wheat in the cold water for nine hours or more. Add it to the boiling water and salt, let it boil for ten minutes and put it into a cooker for at least nine hours; reheat it to the boiling point and cook it again for nine hours or more....

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Steel-cut Oatmeal

Steel-cut Oatmeal

Cook it in the same manner as cracked wheat ....

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Pettijohn’s Breakfast Food

Pettijohn’s Breakfast Food

Cook it as directed on page 56 ....

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Wheatlet

Wheatlet

Cook it in the same way as cream of wheat ....

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Rice

Rice

Wash the rice, add it to the boiling salted water; let it boil and put it into a cooker for one hour....

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Brown Stock

Brown Stock

Make it as directed on page 60 . Serves forty-five or fifty persons....

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White Stock

White Stock

Make it as directed on page 62 ....

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Mutton Broth

Mutton Broth

Make it as directed on page 63 ....

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Mock Turtle Soup

Mock Turtle Soup

Make it as directed on page 66 ....

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Creole Soup

Creole Soup

Make it as directed on page 69 . Serves forty or forty-five persons....

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Cream of Celery Soup

Cream of Celery Soup

Make it as directed on page 68 ....

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Macaroni Soup

Macaroni Soup

Make it as directed on page 70 ....

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Vegetable Soup with Stock

Vegetable Soup with Stock

Make it as directed on page 67 ....

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Ox Tail Soup

Ox Tail Soup

Serves forty or forty-five persons....

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Tomato Soup with Stock

Tomato Soup with Stock

Make it as directed on page 69 . Serves forty-five to fifty persons....

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Vegetable Soup without Stock

Vegetable Soup without Stock

Make it as directed on page 71 ....

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Bean Soup

Bean Soup

Make it as directed on page 72 . Serves fifty or fifty-five persons....

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Tomato Soup

Tomato Soup

Make it as directed on page 73 . Serves forty-five or fifty persons....

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Potato Soup

Potato Soup

Make it at directed on page 75 ....

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Baked Bean Soup

Baked Bean Soup

Make it as directed on page 74 ....

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Split-Pea Soup

Split-Pea Soup

Make it as directed on page 77 . Serves fifty persons....

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Fish Chowder

Fish Chowder

Make it as directed on page 75 ....

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Connecticut Chowder

Connecticut Chowder

Make this as directed for fish chowder , substituting two quarts of stewed fresh or canned tomatoes for the milk, which may be added to the chowder before putting it into the cooker....

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Creamed Salt Codfish

Creamed Salt Codfish

Cook it as directed for Creamed Salt Codfish, No. 2 on page 84 . Serves forty or fifty persons....

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Codfish Balls

Codfish Balls

Cook it as directed on page 85 ....

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Pot Roast

Pot Roast

Have the butcher bone and roll the meat, if it is from the rump. Wipe it with a damp cloth, dredge it with flour and brown it on all sides in the drippings. Wash, pare, and cut the vegetables into pieces. Put all the ingredients with the hot, browned meat, into a cooker-pail, add the water, boiling hot, let it boil for thirty minutes and put it into a cooker for nine hours or more. Before serving bring the meat to a boil, remove it, put it in a warm place, and make three quarts of brown sauce .

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Brown Sauce

Brown Sauce

Make it as directed on page 184 . Serves sixteen or twenty persons....

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Beef à la Mode

Beef à la Mode

Cook it as directed on page 95 , except that there need not be an outer pail of boiling water....

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Irish Stew

Irish Stew

Cook it as directed on page 100 . Serves forty or fifty persons....

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Beef Stew à la Mode

Beef Stew à la Mode

Buy twenty-five or thirty pounds of brisket to get ten pounds of clear, lean meat. Cook it as directed on page 97 ....

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Boiled Dinner

Boiled Dinner

Cook it as directed on page 96 ....

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Cannelon of Beef

Cannelon of Beef

Cook it as directed on page 101 ....

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Okra Stew

Okra Stew

Cook it as directed on page 111 ....

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Creamy Potatoes

Creamy Potatoes

One peck of potatoes will make about ten quarts when prepared for creamy potatoes. Melt the butter in the cooker-pail, add the milk, and, while it is heating, slice the potatoes 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 will thus be heated to boiling point, quart by quart. Add the seasoning. When boiling, after the last quart of potatoes has been added, put all into the cooker for one hour or

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Veal Loaf

Veal Loaf

Cook it as directed on page 117 ....

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Macaroni Italienne

Macaroni Italienne

Cook it as directed on page 143 ....

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Turkish Pilaf

Turkish Pilaf

Cook it as directed on page 149 , without the lower pail of water. Serves forty-five or fifty persons....

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Pork and Beans

Pork and Beans

Soak the beans, drain them, cook them for seven hours or more, as directed on page 141 , with the nine quarts of water, soda, and salt. Drain them, add the other ingredients, and bake them till browned....

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Boston Brown Bread

Boston Brown Bread

Mix and cook it as directed on page 155 . Put it into seven or eight moulds. Serves fifty persons....

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Suet Pudding

Suet Pudding

Mix and cook it as directed on page 157 . Put the pudding into six moulds. Serve it with a liquid sauce. Serves forty or fifty persons....

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Rice Pudding

Rice Pudding

Cook it as directed on page 162 , except that the outer pail of water may be omitted. If served cold and not browned, omit the butter. Serves thirty or thirty-five persons....

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Indian Pudding

Indian Pudding

Mix the dry ingredients with one pint of the water, add them to the boiling water and molasses, add the milk. Let all come to a boil and put it into a cooker for ten hours or more. Put it into baking dishes and brown it, or serve it without browning, either plain or with cream....

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Chocolate Bread Pudding

Chocolate Bread Pudding

Cook it as directed on page 164 , in three pudding pans, set over cooker-pails of water....

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Stewed Apples

Stewed Apples

Cook them as directed on page 168 . Serves thirty-five to forty-five persons....

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Apple Sauce

Apple Sauce

Cook it as directed on page 168 . Serves forty-five to fifty persons. M any women in these days will find it difficult to believe that it is possible to bake without the constant presence of fire, but our great-grandmothers were well aware that foods continued to cook in the brick ovens long after the fire in them had burned out or was raked out. The insulated oven represents an adaptation of old-fashioned ideas to new and modern conditions. Although we cannot go back to the days of brick ovens,

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TO INSULATE AN OVEN

TO INSULATE AN OVEN

Choose as small a portable oven as will hold the food to be cooked, since the larger the oven the larger or more numerous the stones must be to heat it. Very large stones are heavy and awkward to manage, and with their number the cost of using the oven increases. A portable oven is on the market which is about thirteen inches in each dimension. This is a good size for a family of four or five. Cut six pieces of heavy sheet asbestos, fitting one to each surface of the oven, except the door, and t

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Roast Beef

Roast Beef

Weigh the meat, trim off all parts which will not be good to serve, and save them for soups or stews. Wipe the meat clean with a damp cloth. Dredge it well with salt, pepper, and flour, put it into a dripping pan, 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 oven. The time for roasting beef depends upon the size and shape of the roasts. Thick pieces weighing under ten pounds will roast rare in twe

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Roast Mutton or Lamb

Roast Mutton or Lamb

Prepare the meat for roasting as directed for roast beef. Cook it in an insulated oven heated as directed for roasts on page 225 , allowing twenty-five minutes to each pound for lamb, and from fifteen to eighteen minutes for mutton....

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Roast Veal

Roast Veal

Prepare the meat for roasting as directed for roast beef. Cook it in an insulated oven, heated as for roast beef, allowing from twenty-five to thirty minutes for each pound....

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Spareribs

Spareribs

Wipe the meat clean with a damp cloth; sprinkle it with pepper and salt, put it in a pan, and roast it in an insulated oven, heated as directed for roasts on page 225 , allowing twenty minutes or more to each pound. Heat the pan and meat a little before putting it in the oven....

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Brown Gravy for Roasts

Brown Gravy for Roasts

Drain away all fat from the pan, leaving the brown sediment. Add to this enough water to make the desired amount of gravy. Using this in the place of stock or water make Brown Sauce , using a measured quantity of the fat from the roast. Various seasonings may be added to this sauce to make a variety. Wine, Worcestershire sauce, ketchup, currant jelly , etc., are used in this way....

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Roast Chicken

Roast Chicken

Draw, stuff, and truss a chicken as directed on page 130 . Put it on its back in a baking-pan, lay strips of fat salt pork on the breast, or rub breast, legs, and wings with butter or clarified veal fat. Dredge it well with salt and pepper. Heat the pan and chicken over the fire for a few minutes, and put it into an insulated oven heated as directed for roasts on page 225 . Allow twenty-five minutes a pound for roasting chicken. Remove the string and skewers and serve it with Brown Gravy for Roa

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Roast Goose

Roast Goose

Singe and remove the pin-feathers from a goose. Wash it in hot, soapy water. Draw it and rinse it in cold water. Fill it two-thirds full with Stuffing for Poultry, or Potato Stuffing. Truss it, and rub the surface with butter, or lay fat salt pork on the breast. Dredge it with salt and pepper, heat it to warm the pan, and roast it in an insulated oven heated as directed for roasts on page 225 , allowing fifteen or twenty minutes a pound....

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Roast Leg of Venison

Roast Leg of Venison

Prepare and cook it as roast mutton, allowing from twelve to fifteen minutes a pound for it to roast. Venison should be served rare, with Brown Gravy for Roasts, to one pint of which one-half tumbler of currant jelly and two tablespoonfuls of sherry wine have been added....

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Potato Stuffing

Potato Stuffing

Mix the ingredients in the order given....

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Roast Wild Duck

Roast Wild Duck

Draw, clean, and truss a wild duck in the same manner as a goose . If it is to be stuffed, use Stuffing for Poultry , omitting the herbs; or merely fill the cavity with pared and quartered apples, or pared, whole onions. These should be removed before serving, but Stuffing for Poultry should be served with the duck. Roast it for from twenty to thirty minutes in an insulated oven, the stones heated a little hotter than for other roast meats. Serve it with mashed potato and currant jelly ....

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Grouse

Grouse

Draw and clean a grouse, remove the feathers and the tough skin of the breast. Lard the breast and legs. Truss it, and lay fat salt pork on the breast. Dredge it with salt and flour, put it into the roasting-pan with scraps of fat salt pork. Roast it for twenty or twenty-five minutes in an insulated oven heated as for wild duck. Remove the strings or skewers, sprinkle it with browned breadcrumbs, and garnish it with parsley....

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Roast Quail

Roast Quail

Prepare the quail in the same way as grouse . Roast it for fifteen or twenty minutes in an insulated oven heated as for duck ....

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Roast Plover

Roast Plover

Prepare and cook it the same as quail ....

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Potted Fish

Potted Fish

Clean the fish, remove the head, tail, fins, skin, and large bones. The small bones will be dissolved in the vinegar. Cut the fish into pieces for serving. Mix the salt, pepper, and spices. Pack the fish in layers in a small stone crock or deep agate-ware utensil, sprinkling the salt and adding pieces of onion between the layers. Pour over it vinegar to completely 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 o

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Pork and Beans

Pork and Beans

Cook the beans for four or more hours, as directed in the recipe for dried navy beans . Put them into a baking-dish, add the other ingredients, gashing the pork frequently and laying it on top. Put it into an insulated oven with stones that will turn white tissue paper a golden brown. Bake them for eight hours or more....

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Baked Potatoes

Baked Potatoes

Select potatoes of equal size, so that they will all 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 golden brown as explained in the test on page 225 . Good-sized potatoes (eight ounces) should bake about forty-five minutes. Lay them on a rack to prevent them from touching the hot stone. They will bake better than in an ordinary oven....

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Macaroni and Ham

Macaroni and Ham

Cook the macaroni as directed in the recipe for macaroni . Make white sauce of the milk, butter, flour, and seasoning, add the onion, ham, and macaroni. Put it into a 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....

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Scalloped Oysters

Scalloped Oysters

Wash the oysters, strain the juice through cheese-cloth. 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. Bake it in an insulated oven till brown, as directed for scalloped dishes, page 225 . If double this recipe is used allow three-quarters of an hour for the baking, and do not heat the stones quite so hot....

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Macaroni and Cheese

Macaroni and Cheese

Cook the macaroni in salted water as directed in the recipe for macaroni . When tender, drain it and add the salt, pepper, and cheese. Turn it into a buttered baking-dish and cover the top with the crumbs. Bake it until the crumbs are brown, heating the stones until the paper test shows a golden brown. Serves six or seven persons....

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Scalloped Chicken and Mushrooms

Scalloped Chicken and Mushrooms

Cut the chicken in small pieces, slice or cut the mushrooms small. Put one-fourth of the crumbs into a buttered baking-dish. Mix the other ingredients and pour them into the dish. Spread the remaining crumbs on top and bake it in an insulated oven till brown, as directed for scalloped dishes, page 225 ....

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Scalloped Tomatoes

Scalloped Tomatoes

If canned tomatoes are used, drain away the liquid from them, using only the solid tomatoes. If raw tomatoes are used, scald them in boiling water and remove the skins and hard core. Melt the butter, add the crumbs, and stir them lightly until they are evenly buttered. Put one cupful in the bottom of a baking dish, lay the tomatoes over them, sprinkle the salt, pepper and grated onion over these and cover the top with the remaining crumbs. Bake them for one hour in an insulated oven, heating the

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Scalloped Apples (Brown Betty)

Scalloped Apples (Brown Betty)

Melt the butter, add the crumbs, and stir them till they are evenly buttered. Mix the spice and grated rind with the sugar. Divide the buttered crumbs in quarters. Into a buttered baking dish put one-fourth of the crumbs. On this layer spread one-half the apples, then one-half the sugar. Sprinkle half of the lemon juice and water over this. Repeat these layers with one-fourth the crumbs and the remaining apple, sugar, etc. Cover the top with the crumbs that are left. Bake it for one hour and a h

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Rice Pudding

Rice Pudding

Put all the ingredients together in a baking-dish. Bake it for three hours in an insulated oven. The stones should be heated until the paper test , given on page 225 , will show a light brown shade. The pudding, if correctly baked, will be creamy, with a golden brown, soft crust on top....

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Pastry for Two Crusts

Pastry for Two Crusts

Mix and sift the dry ingredients together; cut the butter or lard in with a fork. Add enough water to make a paste barely moist enough to hold together, using a knife and cutting through the dough to mix it. Roll half of it with as little pressure of the rolling-pin as possible, until it is about one-eighth of an inch thick. If a two-crust pie is to be made, lay this crust on the inside of an unbuttered pie plate, trim the edge, and put the trimmings with the remaining paste and roll it out for

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Apple Pie

Apple Pie

Make pie crust by the preceding recipe , put half of it in the bottom of the plate. Pare enough apples to fill the pie heaping full, when cored and cut into eighths. Fill the pie with the apples, spread the sugar and cinnamon and grated rind over them. Roll out the upper crust, cut several gashes in it to allow steam to escape; lay it over the pie, trim the edges and press them together with a fork. Bind the edge of the pie by laying around it a wet strip of cloth about one inch wide. Bake it fo

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Berry Pie

Berry Pie

Pick over the berries. Line a deep plate with crust, or omit the lower crust; fill the pie heaping full of berries, cover them with one-half cupful or more of sugar mixed with one-fourth cupful of flour. Add the upper crust, bind it, and bake it as apple pie . The amount of sugar will depend upon the acidity of the fruit....

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Cherry or Plum Pie

Cherry or Plum Pie

Wash the fruit, remove the stones, and make the pie in the same manner as berry pie ....

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Pumpkin Pie

Pumpkin Pie

Cook the pumpkin as directed on page 152 . Put it into a cloth and press it with the back of a strong spoon to squeeze out the water. Mix all the ingredients, put it into a pan set over a cooker-pail of boiling water; stir it until it is 165 degrees Fahrenheit, then put the whole into a cooker for one hour. Fill the baked crust with the mixture. Cover the top thickly with whipped cream....

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Lemon Pie

Lemon Pie

Mix the sugar and flour together, add the boiling water slowly, stirring it all the time. Boil it gently for twenty minutes, stirring it frequently. Mix the lemon with the yolks, pour the hot mixture slowly on the yolks, return it to the fire and cook it below boiling point until the eggs have thickened; then add the butter. Cool the filling a little before putting it into a baked crust. Beat the whites of eggs until very stiff, add the sugar, and when barely mixed with the whites, spread it ove

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Baked Apples

Baked Apples

Wash and core sour apples of uniform size. Put them into a pudding dish, fill the cores with sugar, and if more is desired put it into the bottom of the dish, not over the apples. Pour in enough boiling water to fill the dish one-fourth full. Bake them in an insulated oven for one-half to three-quarters of an hour, depending upon the size and ripeness of the apples. The stones should be heated until the paper test shows a golden brown colour....

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Baked Spiced Apples

Baked Spiced Apples

Pare the apples, remove the cores and stick five whole cloves into each apple. Make a syrup of the water and sugar. Put the apples into a pudding dish, pour the syrup over them, and place a slice of lemon over the top of each. Bake them in a slow insulated oven for one hour with the stones heated until the paper test shows a light brown....

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Baked Pears

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....

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Baked Quinces

Baked Quinces

Prepare and cook the quinces as directed in the recipe for baked sweet apples . Twice as much sugar and water will be required for quinces, and, perhaps, more time for baking. This will depend upon the size and ripeness of the fruit. It is usually cut in halves before baking....

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Baked Sweet Apples

Baked Sweet Apples

Prepare the apples as for baked apples. Cook them in a slow insulated oven, for about three hours. The stones should be heated until the paper barely changes colour, as explained in the test given on page 225 ....

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Bread

Bread

Soak the yeast for a few minutes in the half cupful of warm water. Scald the milk or boil the water, add the fat, let it cool 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 p

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Rolls

Rolls

Add one tablespoon of butter to the recipe for bread , or knead the butter into the dough just before moulding it. Shape it into rolls, put them into a buttered pan, and when risen to a little more than double their size, bake them for twenty minutes in an insulated oven with stones that will turn the paper a rich brown, as explained in the test on page 225 ....

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Baking Powder Biscuits

Baking Powder Biscuits

Mix and sift the dry ingredients, work in the fat with the fingers, or mash it in with a fork. Add 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 one-half 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 pap

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Cup Cake

Cup Cake

Cream the butter, add the sugar, then the beaten yolks of eggs. Mix and sift the dry ingredients, add them, one-third at a time, to the butter mixture, alternating with the milk. Beat the whites till stiff, add them and the vanilla, beat the dough till barely mixed, and pour it into a greased pan. The dough should not much more than half fill the pan. Bake it for forty minutes in an insulated oven, tested as explained on page 225 , for loaves of cake. This recipe may be varied by adding one-half

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Sour Cream Cake

Sour Cream Cake

Beat the yolks of the eggs, add the sugar, then the cream. Mix and 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, and, lastly, the stiffly beaten whites of eggs. Put it into a greased pan and bake it for forty minutes in an insulated oven, heated for loaf cake, as explained in the test on page 225 ....

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Apple Sauce Cake

Apple Sauce Cake

(Made without butter, milk or eggs) Mix the ingredients in the order given, beat the dough well, put it into a greased pan, and bake it for forty minutes in an insulated oven, heated for loaf cakes, as explained on page 225 . This cake seems, when baked, very much like any spice cake....

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Sponge Cake

Sponge Cake

Beat the yolks of the eggs, add the sugar and lemon; beat the whites of eggs till stiff, add them to the mixture, and when barely mixed add the flour and salt, folding them in lightly. Put it into a bright, ungreased tin, and bake it fifty minutes or an hour in an oven heated not quite so hot as for butter cakes. The paper should turn light brown when tested as explained on page 225 . Let the cake stand five minutes before removing it from the pan....

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Plum Cake

Plum Cake

Mix and sift the flour, soda, cream of tartar, and spices. Put all the ingredients together in the order given, flouring the fruit with a little of the measured flour. Put it into a greased pan and bake it for one and one-quarter hours in an insulated oven, with stones heated as explained on page 225 , till the paper is a light brown....

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Rich Fruit Cake

Rich Fruit Cake

Line the pan with three thicknesses of paper, buttering the top layer. Mix the flour and spices. Flour all the fruit except the citron. Mix the ingredients in the order in which they are given. The pan may be filled nearly full, as this cake rises but little. Bake it for three hours or more in a very moderate insulated oven. Test the stones as explained on page 225 , until the paper will barely change colour. If, at the end of two hours, the cake is not browned at all, take out one or both of th

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BREAKFASTS

BREAKFASTS

All dishes cooked over night, or served cold. Ready to serve at once. Apple Sauce Oatmeal Beef or mutton stew Postum Ready to serve in fifteen minutes. Stewed rhubarb (served cold) Cream 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) Ready to serve in ten minutes. Stewed prunes (served cold) Cornmeal mush (cooked all night) Stewed kidney (cooked all night, finished in the

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DINNERS

DINNERS

To be left in the cooker three or four hours. Creole soup Veal cutlets Mashed potatoes Carrots Stewed celery Rice pudding Put into the cooker in the morning and cooked all day. Cream of celery soup Pot roast Beets Dried lima beans Tapioca fruit pudding (previously cooked and served cold) Mutton broth Stuffed heart Cabbage String beans Compote of rice and fruit (previously cooked and served cold) Part cooked all day, and part cooked through the afternoon. Consommé Fricasseed chicken Samp Winter s

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SUPPERS OR LUNCHES

SUPPERS OR LUNCHES

Hot dishes in the cooker two hours. Breaded veal cutlets Creamy potatoes Stewed apricots Cookies Cocoa Hot dishes requiring only one hour to cook. Turkish pilaf Salmon loaf Lettuce salad Canned quinces Cake Tea...

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MIDNIGHT SUPPERS

MIDNIGHT SUPPERS

Served after theatre or entertainment, the hot dish to be put into the cooker before going out. Ready to serve at once. Stewed oysters Saltines Celery Bonbons Cocoa Salad Bread and butter sandwiches Olives Reading references and experiments illustrating the principles upon which fireless cookery is based....

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1. A test of the insulating powers of different materials.

1. A test of the insulating powers of different materials.

One or more boxes and fittings, described on pages 9 to 11. One or more pails of the same size, shape and material, preferably of from two to four quarts’ capacity, with close fitting covers. Pack the box successively with as many of the different 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 it to the boiling point, let it boil one

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2. Heat is carried from the pail partly by convection

2. Heat is carried from the pail partly by convection

, except where solid insulating material, such as wood or indurated fibre, is used; and that manner of packing which best entangles the air and prevents air currents will, therefore, most increase the effectiveness of the insulation. Into a glass flask of cold water drop a few crystals of potassium permanganate, being careful not to agitate the flask. Apply a flame to the bottom of the flask. As the water becomes heated its density is reduced and it rises, forming convection currents which are c

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3. Heat is also lost by radiation.

3. Heat is also lost by radiation.

This takes place less rapidly from a bright, highly polished surface, and for this reason “Thermos” and similar bottles are encased in polished nickle. A cooker-pail with polished outside surface retains heat better than one with a dull finish. In those cookers made with a metal outside retainer, the surface should not be painted or roughened or dulled by any means. Take two empty tin cans of the same size and shape. Wash off the paper labels. Keep one of them bright and shining, but move the ot

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4. The effect of different degrees or thicknesses of insulation.

4. The effect of different degrees or thicknesses of insulation.

The same as those used in the experiment, section 1 , with the addition of boxes of various sizes, some smaller, some larger, than the one used in the first experiment. Pack the boxes with one or more of the various insulating materials used in the first experiment, so as to allow varying thicknesses of insulation around the cooker-pail. This should be the same or an exactly similar pail in each case. Fill the pail for all tests with an equal quantity of water, boil it for one minute, and leave

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5. The effect of the density of foods upon the temperature maintained.

5. The effect of the density of foods upon the temperature maintained.

Bring one or more litres or quarts of water to a boil, boil it for one minute, and put it into the cooker for one hour or more. Repeat the test, using, successively, five grams of salt to each litre, or one teaspoonful to each quart, and 5, 10, and 20 per cent. mixtures of starch with water. Record the temperatures in tabular form, and compare the results. What would you gather to be the effect of density upon the temperatures maintained?...

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6. The effect on temperature of filling the cooker-pails one-fourth, one-half, three-quarters, and entirely full.

6. The effect on temperature of filling the cooker-pails one-fourth, one-half, three-quarters, and entirely full.

Fill the large cooker-pail one-fourth full of water. Bring it to a boil and put it into the cooker for a definite period of time, not less than one hour. Record the resulting temperature. If desired to make the test more comprehensive, leave the water in the cooker for six, nine, or twelve hours, being careful to allow the cooker to become cold between each test. Perform the same experiment with the same pail one-half full, again when it is three-fourths full, and again when entirely full. Recor

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7. Chemistry of the action of food materials (salt, soda, acids, water, etc.) upon cooking utensils made of tin, or aluminum, when used in a cooker or hay-box.

7. Chemistry of the action of food materials (salt, soda, acids, water, etc.) upon cooking utensils made of tin, or aluminum, when used in a cooker or hay-box.

The amount of tin dissolved by foods is indicated by the corrosion of the utensil, which can often be seen by the naked eye to be altered in appearance. The exact quantity of tin salts or other tin compounds which may be formed can only be determined by careful chemical analysis. It has been found that many canned goods supposed to be inert, such as squash and pumpkin, have a marked effect upon tin. Crude tests with a number of different foods can be made with tin, iron, aluminum, and copper ute

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8. The efficiency of home-made refrigerating boxes compared with other means of keeping foods cold.

8. The efficiency of home-made refrigerating boxes compared with other means of keeping foods cold.

Fill the central crock with a weighed quantity of ice. Fill one or both of the other crocks with water at room temperature. Cover the crocks 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 temperatures found in ordinary household refrigerators, cellars, cold storage rooms, and any other places used for keeping foods cold. Compare these with the temperatures obtained with a home-made refrigerat

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Bacteriology of Insulating Boxes

Bacteriology of Insulating Boxes

It is 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 will be recalled that bacteria are a vegetable form of life; that, like all plants, they have, under certain conditions, the power of growth which is shown, largely, by their reproduction; and that under other conditions they are killed. When their growth is merely checked, they are in a dormant state, or perhaps form spores, in either of which c

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10. Cooking temperatures of different starches.

10. Cooking temperatures of different starches.

Pare and grate one or more potatoes. Wash the gratings by placing them in a cheesecloth bag and immersing them in cold water. Squeeze and press the contents of the bag until no more starch seems to pass through the cloth. Let it settle, pour off the water; add clear water and let the starch settle again. Pour off the second water. Take one tablespoonful of the starch, mix it with one cupful of cold water. Heat it slowly over a moderate fire, stirring it constantly, and recording the temperature

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11. Cooking temperatures of proteids.

11. Cooking temperatures of proteids.

In the bulletin entitled “Eggs and Their Uses as Food,” by C. F. Langworthy, Ph.D., published as Farmers’ Bulletin, No. 128, by the U. S. Department of Agriculture, the statement is made that “egg white begins to coagulate at 134 degrees Fahrenheit. White fibres appear which become more numerous until at about 160 degrees Fahrenheit the whole mass is coagulated, the white almost opaque, yet it is tender and jelly-like. If the temperature is raised to 212 degrees Fahrenheit, and continued, the co

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