Cornell University Library TX 831.M6 The tireless cook book; a manual of the c 3 1924 000 422 869 Cornell University Library The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000422869 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 & COMPANY 1013 ALI. RIGHTS RESERVED^ INCLUDING THAT OF TRANSLATION INTO FOREIGN LANGUAGES, INCLUDING TKE SCANDINAVIAN I COPYRIGHT, ig09, BY DOUBLEDAY, PAGE & COMPANY PUBLISHED, UAY, Z909 Assistance is gratefully acknowledged from Mr. Abra- ham Henwood, Professor of Chemistry at Drexel Institute, who supplied valuable information and revised the chem- istry in the Appendix. Thanks are also due to Mrs. Runyon, manager of the lunch room in the Buffalo Chamber of Commerce, and to Miss Armstrong, director of the Drexel Institute Lunch Room, for information furnished by them upon the subject of fireless cookery with large quantities ; and to many others who have aided the author by advice, information, and encouragement. PREFACE The aim of this book is to present in a con- venient 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 that they are not practical, have limited scope, and are altogether a good deal of a disappointment. Such women have made the statement that they are not adapted to cooking starchy foods; that they will not do for most vegetables; that raised breads and puddings cannot be cooked in them, and that there is little economy in using them! It has invariably been found, however, that a better understanding of their management has resulted in complete success, followed inevitably by enthusiasm. The first few chapters of the book give directions viii THE FIRELESS COOK BOOK for making and using a cooker, methods of measuring, and some tables for quick reference, followed by a large number of frequently tested recipes, some of which are entirely original, but many of which are based on the well-tried recipes from such books as Miss Farmer's " Boston Cooking School Cook Book," Mrs. I/incoln's "Boston Cook Book," Miss Smedley's "Institu- tion Recipes," and Miss Ronald's "Century Cook Book," somewhat modified and adapted to hay-box cookery. "The Fireless Cooker," by Lovewell, Whittemore, and Lyon, has furnished some excellent ideas, such as the refrigerating box and home-made insulated oven and insulating pail, which have been elaborated in this book. Miss Huntington's bulletin, "The Fireless Cooker," has also been suggestive of a number of experiments which are to be found in the Appendix. The chapter on "Institution Cookery" was introduced in the hope that many small institu- tions, boarding-house keepers, and those who are managing lunch-rooms, would be induced, by finding recipes arranged in suitable quantities for them, to introduce fireless cookers into their kitchens, and benefit by the great saving in labour and expense which is specially necessary to those who are dependent upon their kitchens for sup- PREFACE ix port. When a little experience is gained by using them, it will be found that all the other recipes in the book can be enlarged without minute directions. It will be noticed that nearly every recipe in the book states how many persons it will serve, the idea being that, in spite of the variable quan- tities which different people use, this would act as a guide to those who wish to plan rather closely. Where two numbers are given the vari- ation is in proportion to the difference between the amount eaten by men and by women. The Appendix describes or suggests a series of experiments illustrating the scientific as well as the practical side of fireless cookery. Many of them would be easy for the average housekeeper to carry out, and would illuminate the subject to an extent which would repay her; but Salted Nuts I pt. water l cup blanched nuts J cup salt I teaspoon butter 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 fre- quently. 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. To Blanch Nuts Pour boiling water on to shelled nuts, let them stand two or three minutes^ drain them MISCELLANEOUS RECIPES 189 and pour cold water over them. Press them from their skins. 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 oyer the fire for that length of time. This loosens the shell so that it may be removed with a knife. 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. Rubbers for , cans should not be sterilized, as the heat will injure them. Corks may be dipped into boil- ing water or allowed to remain in it for a minute; but unless very stiff and shrunken, 190 THE FIRELESS COOK BOOK they will swell too much to fit the bottles if left long in the water. Boiled Dressing I teaspoon salt i teaspoon sugar ^ teaspoon mustard i egg Cayenne i cup milk 2^ teaspoons butter ^ cup vinegar Mix the dry ingredients, add the beaten egg and milk; heat them over a cooker-pail of warm water until i6o 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. Soft-Cooked Eggs, No. i 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. 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 MISCELLANEOUS RECIPES 191 into a cooker for ten minutes. Remove them immediately and serve them in a folded napkin. 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. Chocolate 2 squares chocolate I cup hot water \ cup sugar 3 cups hot milk i teaspoon vanilla 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 without injury for a number of hours and makes a good drink for a late evening supper. It can be prepared before going out and on returning from concert, theatre, or other entertainment, will be found ready to serve. A tablespoonful or two of cream improves it. Serves four or five persons. 192 THE FIRELESS COOK BOOK Cocoa i^ tablespoons cocoa 2 cups boiling water 2 tablespoons sugar 2 cups hot milk Few grains salt Mix the cocoa, sugar and salt. Mix it to a paste with boiling water, add to the remain- ing 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 bf cocoa and is served with a spoonful of whipped cream laid on top. Serves four or five persons. For reception serves eight persons. Cocoa Shells i^ cups shells 3 cups milk 3 cups water Sugar to taste 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. Serves four or five persons. MISCELLANEOUS RECIPES 193 Coffee i cup coffee Cold water J egg I qt. boiling water 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. Cereal Coffee f cup cereal coffee ij qts. water 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. 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 194 THE FIRELESS COOK BOOK them in a moderate oven. Creamed oysters, lobster, fish or meat and some vegetables are served in croustades. Farina Balls ^ cup farina Dash of cayenne 2 cups milk 5 drops of lemon juice J teaspoon salt Yolk of one egg 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 paper laid on a plate in the open door of an oven. Any cold cereals may be used in this way. XXI RECIPES FOR THE SICK Flaxseed Lemonade 2 tablespoons whole flax- ^ cup lemon juice seed ^ cup sugar I qt. boiling water A little grated lemon rind 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. Farina Gruel 1 tablespoon farina I cup milk 2 cups boiling water I egg I tablespoon cold water f teaspoon salt 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. 195 196 THE FIRELESS COOK BOOK Imperial Granum I tablespoon Imperial Granum ^ cup boiling water I tablespoon cold water } teaspoon salt ^ cup milk 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. Cracker Gruel I tablespoon plain cracker i cup milk crumbs \ teaspoon salt 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 i8o degrees Fahrenheit. Oatmeal Gruel i cup rolled oats I teaspoon salt 3 cups boiling water Milk to taste RECIPES FOR THE SICK 197 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. Barley Flour Gruel 1 cup water 3 tablespoons cold water 3 tablespoons barley flour J cup milk i teaspoon salt Mix the barley and cold water to a paste, add the boiling water and salt, bring it to a boil and cook it over boiling water for one hour or more in a cooker. Strain it, dilute it with the milk and heat it over hot water. Indian Gruel 2 tablespoons meal 2 tablespoons cold water I tablespoon flour 3 cups boiling water ' J teaspoon salt Milk or cream Mix the flour arid 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. Arrowroot Gruel 1 cup boiling water i tablespoon cold water 2 teaspoons Bermuda arrow- i teaspoon salt root 198 THE FIRELESS COOK BOOK 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. 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 deli- cate 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, surrounded, to the depth of the milk, with warm water. Gradually raise the temperature till the milk in the bottles registers 150 degrees Fahrenheit. Cover the pail, and set it in a cooker for from twenty minutes to half an hour or more. Remove the bottles, cool quickly and keep the milk in a cold place, but not freezing, till needed. Do not remove the milk from the bottles if it is used for feeding infants. If used for adults do not remove it until it is to be used. Pasteurized milk will keep for a long time without souring, but is dangerous unless continuously kept very cold. Milk to be kept RECIPES FOR THE SICK 199 hot in a cooker for use in the night, should be put in while scalding hot, not merely pasteurized, since "any device for keeping milk [merely] warm should never be used."* Rice and Milk i cup rice i^ cups milk \ teaspoon salt 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. Peptonized Beef Broth } lb. lean beef I cup water i tube Fairchild's peptogenic powder 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 moder- ate heat until the water is 115 degrees Fahrenheit. Cover it and put it into a cooker for three hours. Warm the cooker-nest, previously, with a pail of *" Bacteria in Milk," bj L. A. Rogen. Yearbook of the Department of Agriculture, 1907, p. 194. 200 THE FIRELESS COOK BOOK boiling water set into it for half an hour. Take out the broth, put it into a saucepan and quickly bring it to a boil. If it is for a very sick patient it should be strained. Keep it cold unless it is used immediately. Add one-fourth teaspoonful of salt before serving it. Peptonized Milk J pt. fresh milk J cup water J tube Fairchild's peptogenic powder Put the powder with the water, which has been boiled and cooled, into a sterilized pint glass can, and shake them 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 a boil. Keep it in a cold place if it is not used immediately. Apple Water I large sour apple 2 teaspoons sugar I cup boiling 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 RECIPES FOR THE SICK 201 it through a wire strainer and add the sugar. Serve it cold. Barley Water 3 tablespoons barley Salt 2 cups cold water Lemon juice Sugar 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. XXII RECIPES FOR COOKING IN LARGE QUANTITIES FIRELESS 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 intelli- gent person will generally oversee the work of the ignorant and careless. In their present form they are not, perhaps, adapted to very large institutions, where many hundreds of persons are fed, since there is a limit to the size of utensils which can be lifted in and out of the insulating box. But for small institutions, hotels, boarding-houses, restaurants, and lunch rooms the fireless cooker will, inevit- ably, become indispensable as soon as it is understood. The United States Army has used the fireless cooker and, owing partly to its demand, some of the manufacturers of commercial cookers make them in sizes appropriate for use on a large COOKING LARGE QUANTITIES 203 scale. For those who wish to try them without an initial outlay of much money the home-made cooker will be found in every way satisfactory. As an encouragement to those who wish to use them for such purposes, it may be said that there is less chance of failure in cooking large quantities of food than with small. In the main, the directions for making and using cookers are the same no matter what the size, but a few points may be suggested as more necessary for large than small cookers. In many kitchens there will be no space near the range for a cooker or a number of cookers, and it will be a matter of necessity to have one which can easily be moved. Instead of ordinary castors, use, for these, such small iron wheels as are put on hand trucks. They will be found to run more easily and to injure a floor much less. Select a box which will fit under a table, when loaded, and then It will not seem to make the kitchen any fuller than before. Fit it with two strong handles, preferably on the front of the box, so that it may be guided when pulled out from under the table. The portable insulating pail may be found useful for transporting hot food from a cen- tral kitchen to outlying dining-rooms, as is so often done in large institutions, aluminum utensils 204 THE FIRELESS COOK BOOK and the lightest packing material that is prac- ticable being advisable for these. The temperature maintained by a large mass of food in a well-made box, will result in more rapid cooking than with small quantities, and this must be taken into account with foods, such as potatoes, which are easily overcooked. There is always a difficulty in stating the number of persons that may be served by any recipe, since the amount served to each varies to such an extent with circumstances. The number indicated in this book is a mean between the small table d'hote and the large a la carte portions, and is based upon the amount served at an ordinary family table. Three-quarters of a cupful is allowed for each portion of soup. Rolled Oats 7^ qts. water 4 tablespoons salt 3 qts. 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. Cornmeal Mush 8 qts. water 2^ tablespoons salt 7 cups cornmeal COOKING LARGE QUANTITIES 205 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. Hominy Grits 7jqts. water 3 tablespoons salt l§ qts. 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. Serves forty or fifty per'sons. Samp 1 qt. samp 3 tablespoons salt 2 qts. cold water 6 qts. boiling water 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. Serves forty or fifty persons. Cracked Wheat 5 cups wheat 2^ tablespoons salt 2J qts. cold water 5 qts. boiling water Soak the cracked wheat in the cold water for «ine hours or more. Add it to the boiling water 2o6 THE FIRELESS COOK BOOK 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. Serves forty or fifty persons. Steel-cut Oatmeal 5 cups oats 2^ tablespoons salt 2^ qts. cold water 5 qts. boiling water Cook it in the same manner as cracked whear.. Serves forty or fifty persons. Pettijohn's Breakfast Food 7^ qts. water 4 tablespoons salt 3 qts. Pettijohn's Breakfast food Cook it as directed on page 56. Serves forty or fifty persons. Cream of Wheat 8^ qts. water 3 tablespoons salt 5 cups cream of wheat Cook it as directed on page 56. Serves forty or fifty persons. Wheatlet Cook it in the same way as cream of wheat. Farina ' Cook it in the same way as cream of wheat. Rice 3 to 5 qts. water J cup salt i^ qts. rice COOKING LARGE QUANTITIES 207 Wash the rice, add it to the boiling salted water; let it boil and put it into a cooker for one hour. Serves forty or fifty persons. Brown Stock 10 lbs. meat and bone i tablespoon sweet marjoram 10 qts. water 3 tablespoons chopped parsley l^ teaspoons peppercorns 2 cups carrot I teaspoon cloves 2 cups turnip 3 bay leaves 2 cups celery I tablespoon chopped thyme I cup onion J cup salt Make it as directed on page 60. Serves forty-five or fifty persons. White Stock 10 lbs. knuckle of veal 2 teaspoons peppercomt 10 qts. water § cup onion i cup salt 2 cups celery, or I tablespoon celery seed Make it as directed on page 62. Serves forty-five or fifty persons. Mutton Broth 15 lbs neck of mutton I teaspoon pepper 10 qts. cold water I cup rice, or i cup salt I cup barley Make it as directed on page 63. Serves forty-five or fifty persons. 208 THE FIRELESS COOK BOOK . Mock Turtle Soup 5 lambs' livers I teaspoon cloves 5 calves' heans 5 knuckles of veal 10 qts. water 2 cups onions 2 cups tumip 2 cups celery I J tablespoons peppercorns ^ cup salt 5 bay leaves i^ doz. yolks of hard-cooked eggs 2j lemons Madeira wine Make it as directed on page 66. Serves forty-five or fifty persons. Creole Soup 6 qts. brown stock 2 cups flour 3 qts. tomatoes I cup chopped green sweet pepper f cup chopped onion i^ cups butter i^ tablespoons salt J teaspoon cayenne f cup grated horseradish 2 tablespoons vinegar i^ cups macaroni rings Make it as directed on page 69. Serves forty or forty-five persons. Cream of Celery Soup 3 qts. white stock i cup flour 4^ qts. celery, cut small I J qts. water i^ cups sliced onion I cup butter 3 qts. hot milk i^ qts. hot cream 2 tablespoons salt f teaspoon pepper Make it as directed on page 68. Serves forty-five or fifty persons. COOKING LARGE QUANTITIES 209 Asparagus Soup 5 qts. white stock, or . if cups butter 5 qts. water in which aspara- if cups flour gus has cooked 3^ qts. hot milk 7 cans asparagus, or I tablespoon salt 7 pts. of cooked asparagus f teaspoon white pepper I large onion Make it as directed on page 68. Serves forty-five or fifty persons. Macaroni Soup 10 qts. brown stock zj cups macaroni rings Make it as directed on page 70. Serves forty-five or fifty persons. Vegetable Soup with Stock 10 qts. brown stock 2^ cups cabbage 2 J cups turnip I J cups onion 2J cups carrot I tablespoon salt 2J cups celery | cup rice or barley Make it as directed on page 67. Serves forty-five or fifty persons. Ox Tail Soup 6 ox tails I J cups Madeira wine 9 qts. brown stock 2 tablespoons Worcestershire 2 teaspoons salt sauce i teaspoon cayenne 2 tablespoons lemon juice J cup butter Flour Make it as directed on page 70. Serves forty or forty-five persons. 210 THE FIRELESS COOK BOOK Julienne Soup 10 qts. brown stock i| cups peas 2^ cups carrot I J cups string beans 2^ cups turnip i teaspoon salt Make it as directed on page 70. Serves forty-five or fifty persons. Tomato Soup with Stock 5 qts. brown stock ij cups butter 5 cans or 5 qts. tomatoes if cups flour I cup chopped onion 2^ tablespoons salt Make it as directed on page 69. Serves forty-five to fifty persons. Vegetable Soup without Stock 2 cups carrots 3 qts. tomatoes 2 cups turnips I cup butter 3 cups celeiy J cup chopped parsley 3 cups onion J cup salt 2 qts. potatoes i^ teaspoons pepper 6 qts. water Make it as directed on page 71. Serves forty-five or fifty persons. Bean Soup 5 pt». beans i cup chopped celeiy 10 qts. water or stock § cup Chili sauce I cup chopped onion § cup butter 2^ lbs. lean, raw beef, if § cup flour stock is not used \ cup salt li teaspoons pepper Make it as directed on page 72. Serves fifty or fifty-five persons. COOKING LARGE QUANTITIES 211 1} teaspoons mustard i teaspoon cayenne I cup butter i cup flour 10 hard-cooked eggs Black Bean Soup 2} qts. black beans | teaspoon pepper 10 qts. water I cup chopped onion I cup chopped celery, or ij teaspoons celery salt i cup salt 5 lemons Make it as directed on page 72. Serves fifty or fifty-five persons. Tomato Soup 7 cans or quarts of tomatoes 2 large onions 3J qts. water J cup salt 1 tablespoon peppercorns i teaspoon soda 4 large bay leaves J cup sugar 2 teaspoons cloves J- cup butter ij cups flour Make it as directed on page 73. Serves forty-five or fifty persons. Potato Soup 24 medium-sized potatoes i cup flour 4 qts. milk 4 qts. water f cup chopped onion 2 cups butter i cup chopped parsley Make it at directed on page 75 Serves forty-five or fifty persons J cup salt 2 teaspoons celery salt I teaspoon pepper J teaspoon cayenne 212 THE FIRELESS COOK BOOK Puree of Lima Beans 5 cups dried lima beans 5 cups cream or milk 7 J qts. water ij cups butter i cup chopped onion § cup flour f cup chopped turnip i cup salt I J teaspoons pepper Make it as directed on page 73. Serves forty-five or fifty personfe. Baked Bean Soup 3 qts. cold, baked beans ^ cup butter 6 qts. water i cup flour ^ cup chopped onion } ^ cup Chili sauce 1 cup chopped celery 4 teaspoons salt I^ qts. tomatoes i teaspoon peppei Make it as directed on page 74. Serves forty-five or fifty persons. Green Pea Soup 8 cans marrowfat peas, or ^ cup chopped onion 4 qts. shelled peas I cup butter 5 tablespoons sugar i cup flour 4 qts. water 3 tablespoons salt 4 qts. milk i| teaspoons pepper Make it as directed on page 74. Serves forty-five or fifty persons. Split-Pea Soup 2 qts. split peas 8 qts. water 8 lbs. soup bones, beef i cup salt I teaspoon pepper Make it as directed on page 77. Serves fifty persons. COOKING LARGE QUANTITIES 213 Fish Chowder 12 lbs. cod or other firm, 3 qts. scalded milk white fish i lb. fat salt pork 3 qts. potatoes, in f-inch dice 3 tablespoons salt f cup sliced onion J teaspoon white pepper i cup butter 2 cups oyster crackers Make it as directed on page 75. Serves forty-five or fifty persons. Connecticut Chowder Make this as directed for fish chowder, sub- stituting two quarts of stewed fresh or canned tomatoes for the milk, which may be added to the chowder before putting it into the cooker. Serves forty-five or fifty persons. Creamed Salt Codfish 6 lbs. codfish 2 doz. eggs 12 qts. water 3 cups milk I J cups butter f teaspoon pepper Cook it as directed for Creamed Salt Codfish, No. 2 on page 84. Serves forty or fifty persons. Codfish Balls 2 qts. raw, salt codfish. About 12 qts. cold water in small pieces 8 eggs 4 qts. potatoes, in l-inch J cup butter pieces I teaspoon pepper Cook it as directed on page 85. Serves forty or fifty persons. 214 THE FIRELESS COOK BOOK Pot Roast 12 lbs. beef from round or ^ teaspoon pepper rump I cup carrot l^ oz. beef drippings i cup turnip (3 tablespoons) I cup onion Flour I cup celery I tablespoon salt 4 bay leaves 3 qts. water 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. Strain the liquor in the pail and use it for the sauce. If there is fat on the top pf the liquor remove it and use it in making the sauce. Serves fifty persons. Brown Sauce i cup butter or fat 2 teaspoons salt } cup flour J teaspoon pepper I qt. stock or water Make it as directed on page 184. Serves sixteen or twenty persons. COOKING LARGE QUANTITIES 215 Beef a la Mode 12 lbs. round of beef I cup sliced onion i lb. fat salt pork i teaspoon allspice Flour ' J teaspoon grated nutmeg 3 tablespoons salt ^ teaspoon whole cloves I teaspoon pepper J cup rendered beef fat About 3 qts. water Cook it as directed on page 95, except that there need not be an outer pail of boiling water. Serves fifty persons. Irish Stew . 5 lbs clear meat 2^ cups celery, in pieces 2^ qts. potatoes, in dice ' 3 tablespoons salt 2 J cups turnips, in dice i teaspoon pepper 2^ cups carrots, sliced 2^ cups flour 1} cups onions, sliced \ cup clear fat 4J qts. water Cook it as directed on page 100. Serves forty or fifty persons. Beef Stew k la Mode 10 lbs. beef brisket i teaspoon pepper Flour I teaspoon ground allspice I cup rendered fat i teaspoon grated nutmeg l^ cups sliced onion I teaspoon whole cloves J cup salt I lemon, sliced Water to cover \ Buy twenty-five or thirty pounds of brisket to get ten pounds of clear, lean meat. Cook it as directed on page 97. Serves forty or fifty persons. 2i6 THE FIRELESS COOK BOOK Boiled Dinner 8 lbs. lean, salt pork 5 heads cabbage J pk. turnips li pks. potatoes J pk. beets 2 teaspoons pepper I qt. carrots Water to cover Cook it as directed on page 96. Serves forty or fifty persons. Cannelon of Beef 6 lbs. lean meat, chopped § cup clear fat or butter Grated rind i^ lemons f teaspoon nutmeg J cup chopped parsley 3 tablespoons salt 1 doz. eggs f teaspoon pepper 2 tablespoons grated onion i^ qts. soft breadcrumbs Cook it as directed on page lOi. Serves forty or fifty persons. Okra Stew 6 lbs. clear, lean mutton 3 qts. tomatoes § cup clear beef fat 3 qts. okra, in pieces ij cups flour 3 tablespoons salt 2 cups sliced onion I teaspoon pepper 3 qts. water Cook it as directed on page 1 1 1 . Serves forty or fifty persons. Creamy Potatoes I pk. potatoes J cup salt 4 qts. milk i tablespoon pepper i^ cups butter One peck of potatoes will maKe about ten quarts when prepared for creamy potatoes. COOKING LARGE QUANTITIES 217 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 more. Serves forty or fifty persons. Veal Loaf 5 lbs. minced veal 2^ tablespoons salt 10 eggs f cup chopped parsley I J cups melted butter f cup chopped onion 5 cups soft breadcrumbs i lb. fat salt pork f teaspoon pepper 2^ teaspoons ground sage Cook it as directed on page 117. Serves forty or fifty persons. Macaroni Italienne 2 qts. macaroni, in one-inch 32 cloves pieces 4 large bay leaves 4 qts. stewed and strained 3 tablespoons salt tomatoes J cup sugar 2 qts. stock or water 1 teaspoon pepper 8 medium-sized onions 2 qts. grated or shaved cheese Cook it as directed on page 143. Serves forty or fifty persons. 21 8 THE FIRELESS COOK BOOK Turkish Pilaf I qt. rice 2} tablespoons salt 8 green sweet peppers (2 cups) 2 tablespoons sugar 3 qts. tomatoes i^ qts. water ^ cup butter Cook it as directed on page 149, without the lower pail of water. Serves forty-five or fifty persons. Pork and Beans 2 qts. dried beans 2 lbs. salt pcric I tablespoon soda i cup molasses 9 qts. water I tablespoon mustard 3 tablespoons salt f teaspoon pepper Water to half cover 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. Serves forty-five or fifty persons. Boston Brown Bread i qts. rye meal | cup soda 2 qts. granulated cornmeal } cup salt 2 qts. graham flour i^ qts. molasses 4 qts. thick, sour milk, or 3^ qts. buttermilk Mix and cook it as directed on page 155. Put it into seven or eight moulds. Serves fifty persons. COOKING LARGE QUANTITIES 219 Suet Pudding 3 cups chopped suet i^ tablespoons salt 3 cups molasses i^ teaspoons gingef 3 cups thick, sour milk I J teaspoons nutmeg li qts. flour f teaspoon cloves i^ tablespoons soda I tablespoon cinnamon 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. Rice Pudding 6 qts. milk i^ cups rice 3 cups sugar f teaspoon salt I teaspoon nutmeg J cup butter Cook it as difected 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. Indian Pudding 3 qts. water 2 tablespoons salt 4^ qts. milk (scalding hot) i cup ginger I qt. cornmeal l^ qts. molasses 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. Serves forty or fifty persons. 220 THE FIRELESS COOK BOOK Chocolate Bread Pudding 6 qts. milk, 2 cups sugar 3 qts. soft breadcrumbs l8 eggs I tablespoon salt f lb. chocolate 2 tablespoons vanilla Cook it as directed on page 164, in three pud- ding pans, set over cooker-pails of water. Serves forty or fifty persons. Stewed Apples 15 qts. prepared apples f teaspoon whole cloves 7 lbs. sugar 2 lemons l^ qts. water Cook them as directed on page 168. Serves thirty-five to forty-five persons. Apple Sauce I pk. sour apples 1} qts. water 3 lbs. sugar Cook it as directed on page 168. Serves forty-five to fifty persons. XXIII THE INSULATED OVEN MANY 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 Insulated oven with stones and pan in place. 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, superior as 222 THE FIRELESS COOK BOOK they were, in certain respects, to the portable range with its quickly fluctuating heat and great waste from radiation, yet the insulated oven will not be found impossible or very difficult to set up, and the adventurous woman will, perhaps, not be content until she has tried this develop- ment of the fireless cooker. The advantages of an insulated oven lie in the even brown and thorough baking which it gives; the development and retention of flavours, which' is greater than with ordinary baking; the economy in fuel where food requires long cooking; the absence of heat in the kitchen; and the possibility of baking where only a camp-fire is obtainable. The principle is the same whether a portable oven is insulated or a cooker-pail is utilized. There must be hot stone slabs, iron plates, fire- brick, or some such heat-radiators, which can be made very hot and which will retain their heat well. Stones or fire-brick are preferable to iron in this respect. There must be insulation for the oven or utensil, and cooking will then proceed, although somewliat difi^erently from the familiar method of baking with a fire. TO INSULATE AN OVEN Choose as small a portable oven as will hold the food to be cooked, since the larger the oven THE INSULATED OVEN 223 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 two to ' the bottom. One of the two pieces fpr the bottom is to go inside the oven. Place the asbestos so that it entirely covers the oven. These pieces may be tied on temporarily to hold them in place during packing. Select a box which is at least two or three inches larger in every dimen- sion than the corresponding dimension of the oven. It should be fitted with cover and hasp just as any cooker. Lay it, while packing, with the cover opening upward. Pack in the bot- tom a sufficient layer of insulating material, such as is used for other cookers, to raise the oven to within a couple of inches of the top. Place the oven, lying upon its back, on this layer with the door uppermost, and opening in the same direction as the cover of the box. Pack on all sides around it till level with the door. If desired, a facing may be made to cover the packing material, from a piece of cloth cut 224 THE FIRELESS COOK BOOK a few inches larger, in each direction, than the top of the box. Draw on it a square the size of the oven. In the centre of this cut a small hole to insert the blade of scissors. From this hole cut diagonally to the corners of the square. When the cloth is put in place over the pack- ing the triangular flaps thus made may be tucked between the asbestos and the packing, while the edges of the cloth may be tucked between the packing and the sides of the box. Fit a cushion that will fill the space left at the top and nail it to the cover of the box. Face this with a piece of the sheet asbestos nailed into place. It will be well to reinforce the nail-heads with little rounds of tin, in order to prevent them from pushing through the soft asbestos. The box is then ready for use and should be stood up on end so that the cover will open like a door, and the oven will be right side up. The extra piece of asbestos may be laid in the bottom, the stones heated, and the food put in to cook. Method of using the oven. Heat the slabs very gradually the first time that they are used. It will be best to put an asbestos mat or piece of the sheet asbestos between a hot gas flame and the stones for a few minutes, not turning the gas on full force for the first five minutes. After the first using it will be safe to heat the stones THE INSULATED OVEN 225 directly over the flame, providing it is not burn- ing with full force for the first few minutes. The degree of heat in the stones will regulate the heat of the oven. For most baking, the centre of the top side of the stones should be about as hot as a flatiron for ironing. This will mean that the side toward the flame is very much hotter, perhaps red hot. Another and better test is the browning of a piece of white tissue paper laid on the centre of the stones when they are put on to heat. When this grows a shade darker than manila paper, or a golden brown, the stones are right for loaf cakes, pastry, apples, potatoes, beans, scalloped dishes, most pud- dings, and bread. For a hot oven the paper should be a rich brown. This is suitable for biscuits, small cakes, roasting meat, etc. Although gas is the fuel here mentioned any other fuel will serve to heat the stones, provid- ed a hot enough flame can be procured. The stones may, when warmed, be set directly on a hot coal or wood fire to complete the heating, and, for out-of-doors use, a crude fireplace might be built up of rough stones to support the soap- stones, or they may be buried directly in the hot coals. In such a case it will probably be neces- sary to have some device, perhaps ice-tongs, for removing the stones, as the metal handles 226 THE FIRELESS COOK BOOK might in time become burned off, bent, or weak- ened so as to be unsafe. Small soapstone griddles or foot-warmers make excellent slabs for the home-made insulated oven. Griddles are on the market that are as small as twelve inches in diameter, and foot-warmers come in many sizes. Those measuring eight by ten inches will be about as large as most women can easily handle, since they are thicker than the griddles, and are very heavy for their size. It will not be difficult to get an extra handle fitted to these, which will make them less awkward to manage. For baking many loaves of bread and cake, and, for foods to cook over night, or for many hours, more than two stones may be necessary to maintain enough heat. The oven should not be opened during the baking, but if the food is not found to be cooked when it is opened, it may be quickly closed again, and left till the food is done. A succession of articles may be baked in an already heated oven by quickly removing the finished article and one or two stones to be reheated and tested, and slipped again into place. In this case the door of the oven should be instantly closed after removing anything from it. This method of baking a number of things in quick succession THE INSULATED OVEN 227 is very economical as a few minutes will reheat the already warm stones. Lay one hot stone on the asbestos at the bot- tom of the oven with the hotter side down; put a wire oven shelf on this, and the food on the wire shelf. If the food will not rise higher than the top of the pan, a hot stone may be laid directly across the pan, but if this is not possible place the second wire shelf as close over the food as the cleats at the side of the oven will permit, and the stone on this shelf, also with^ the hot side down. In case more than one pan is to go in at once, and two stones will not supply enough heat, hot flatirons or stove lids may be used to supplement them. It is often convenient, when the oven is heated for baking one article, to put other things in to cook at the same time, even though they may not require browning. For instance: A chicken or roast may be cook- ing between two stones, while on top of the upper stone the giblets may be stewing in water, or some vegetables be boiling. It will be best in such cases to heat these foods till boiling before putting them in the oven, or they will cool it too much. Such foods, as do not require browning, will not need another stone on top. It may not be wise to put so much watery food in the oven when baking anything so critical as 228 THE FIRELESS COOK BOOK bread or loaves of cake, as it cools the oven to some extent. No matter how carefully the directions are given and followed some experimentation will probably be required before a novice, or even an experienced cook, will feel at ease with this new method of cookery, since the conditions may be so variable. But there is no reason why a careful observation of results and their causes should not soon lead one to become mistress of her own insulated oven, and it is likely that she will then become sufficiently attached to it to justify her perseverance. In case a cooker-pail is to be utilized for bak- ing it will be well to surround it, on top, bottom, and sides, with the heavy sheet asbestos described for insulating the oven. A wire rack will be needed for separating the food from too direct contact with the hot stones, and some device, such, perhaps, as an inverted wire frying-basket for supporting the upper stone. LIST OF ARTICLES REQUIRED FOR MAKING AND USING AN INSULATED OVEN Box. Hinges. Hasp. Packing material, hay, excelsior, etc. Portable oven. THE INSULATED OVEN 229 Two or more stone slabs, or iron plates. Cooking utensils, baking pans, etc. Cloth for facing and cushion. Nails and screws. One dozen small rounds of tin about one inch in diameter. One and one-quarter yards sheet asbestos (price about 20 cents a yard). 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 weigh- ing under ten pounds will roast rare in twelve minutes to a pound, medium rare in from fifteen to eighteen minutes, and well done in twenty- five or thirty, minutes a pound. Thin pieces will take a few minutes less to each pound. Roast Mutton or Lamb Prepare the meat for roasting as directed for roast beef. Cook it in an insulated oven heated 230 THE FIRELESS COOK BOOK as directed for roasts on page 225, allowing twenty- five minutes to each pound for lamb, and from fifteen to eighteen minutes for mutton. Roast Veal Prepare the meat for roasting as directed for roast beef. Cook it in an insulated oven, heated as for roast beef, allowing from twenty-five to thirty minutes for each pound. 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. 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, Wor- cestershire sauce, ketchup, currant jelly, etc., are used in this way. Roast Chicken Draw, stuff, and truss a chicken as directed on page 130. Put it on its back in a baking-pan, THE INSULATED OVEN 231 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 Roasts to which the chopped giblets have been added. The giblets may be cooked, with salted water to cover them, in the insulated oven at the same time that the chicken is roasting; but in this case the stones should be hotter than otherwise. Roast Goose Singe 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. Roast Leg of Venison Prepare and cook it as roast mutton, allowing from twelve to fifteen minutes a pound for it to 232 THE FIRELESS COOK BOOK roast. Venison should be served rare, with Brown Gravy for Roasts, to one pint of which one-half tumbler of currant jelly and two table- spoonfuls of sherry wine have been added. Potato Stuffing 2 cups hot potato, mashed \ cup melted butter 1 cup soft, stale bread- J cup milk crumbs 2 teaspoons salt J cup chopped salt pork i teaspoon powdered sage 2 tablespoons chopped onion i egg Mix the ingredients in the order given. 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. 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 THE INSULATED OVEN 233 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. 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. Roast Plover Prepare and cook it the same as quail. Potted Fish 3 shad or 6 small mackerel ^ cup peppercorns } cup salt ^ cup whole allspice i teaspoon cayenne pepper , i onion, sliced J cup whole cloves Vinegar to cover 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 oven, the stones heated 234 THE FIRELESS COOK BOOK until the paper test shows a delicate brown. Potted fish will keep well if put into a cold place and kept covered with vinegar. It makes a good relish for lunch or tea. Pork and Beans I cup beans i teaspoon molassei I teaspoon salt i tablespoon butter, or I teaspoon sugar i lb. salt pork Water to cover 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. 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. THE INSULATED OVEN 235 Macaroni and Ham I cup macaroni, in one-inch i tablespoon flour pieces J teaspoon pepper 1 small onion, grated J teaspoon salt i^ cups milk i^ cups minced, cooked ham 2 tablespoons butter 2 cups buttered crumbs 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. Scalloped Oysters I pt. or 30 oysters J cup oyster juice 3 cups buttered crumbs i tablespoon finely chopped J teaspoon salt celery leaves Few grains pepper 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. 236 THE FIRELESS COOK BOOK Macaroni and Cheese 1 cup macaroni in one-inch J teaspoon salt pieces J teaspoon pepper 1 cup grated or shaved cheese 2 cups buttered crumbs 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. Scalloped Chicken and Mushrooms 2 cups buttered crumbs 1 cup White Sauce 1} cups cold, cooked chicken ^ teaspoon celery salt or fowl J cup 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. Scalloped Tomatoes I can of whole tomatoes, or 3 tablespoons butter 8 good-sized raw tomatoes i tablespoon salt 3 cups soft breadcrumbs J teaspoon pepper I small onion THE INSULATED OVEN 237 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 stones until the paper test, given on page 225, shqws a light brown colour. Serves six or eight persons. Scalloped Apples (Brown Betty) 3 cups chopped sour apples i teaspoon cinnamon 2 cups soft breadcrumbs i teaspoon nutmeg 4 tablespoons butter i lemon, juice and rind , J cup brown sugar ^ cup water 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 but- tered 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 238 THE FIRELESS COOK BOOK apple, sugar, etc. Cover the top with the crumbs that are left. Bake it for one hour and a half in an insulated oven. The stones should be heated till the test given on page 225 will show the papers a delicate brown colour. Look at the apples at the end of one hour, closing the oven after a quick glance, and alter the heat of the oven, if necessary. Serve it with Hard Sauce. Serves five or six persons. Rice Pudding I qt. milk ^ cup sugar i cup rice ^ teaspoon salt J teaspoon nutmeg 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. Serves five or six persons. Pastry for Two Crusts 1} cups pastty flour \ teaspoon salt J teaspoon baking-powder J or J cup butter or lard Water 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 THE INSULATED OVEN 239 enough to hold together, using a knife and cut- ting 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 the upper crust. If a single under crust is to be used, as for lemon pie, lay the paste on the out- side of a pie plate, trim the edge and prick through the crust in several: places. Bake it for about fifteen minutes in a moderate insulated oven, with the pie plate upside down in the oven. Remove the baked crust and fill it. Apple Pie Sour apples ^ lemon, juice and rind ^ cup sugar ^ tablespoon butter i teaspoon cinnamon 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 240 THE FIRELESS COOK BOOK the edge of the pie by laying around it a wet strip of cloth about one inch wide. Bake it for one-half hour in an insulated oven with the stones heated until the paper test shows a golden brown colour. Apple and berry pies are better made with- out an under crust in an extra deep pie plate. Berry Pie Pick over the berries. Line a deep plate with crust, or omit the lower crust; fill the pie heap- ing 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. Cherry or Plum Pie Wash the fruit, remove the stones, and make the pie in the same nianner as berry pie. Pumpkin Pie i^ cups cooked pumpkin i,cup sugar I cup boiling milk J teaspoon salt I egg J teaspoon cinnamon 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 THE INSULATED OVEN 241 into a cooker for one hour. Fill the baked crust with the mixture. Cover the top thickly with whipped cream. Lemon Pie i cup flour Rind of one lemon I cup sugar, granulated 4 teaspoons butter I cup boiling water ^ cup powdered sugar 3 tablespoons lemon juice 2 eggs 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 over the pie for a meringue; bake it till a delicate brown in a very hot oven, or put it for a few minutes into an insulated oven with one very hot stone close over the pie. Serve it warm, but not hot. Serves five or six persons. Baked Apples Wash and core sour apples of uniform size. Put them into a pudding dish, fill the cores with sugar, and if more is desired put it into the 242 THE FIRELESS COOK BOOK bottom of the dish, qot 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. Baked Spiced Apples 6 apples 2 cups water 30 cloves § cup sugar 6 slices lemon 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 pud- ding 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. Baked Pears Prepare and cook the pears as directed for baked sweet apples. If desired, a bit of butter the size of a bean may be put on each pear before baking. Baked Quinces Prepare and 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 THE INSULATED OVEN 243 will depend upon the size and ripeness of the fruit. It is usually cut in halves before baking. Baked Sweet Apples 8 sweet apples J cup sugar I cup boiling water , 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. Bread I pt. water or milk J cake compressed or J cake dry 1 tablespoon butter or lard yeast and 2 teaspoons salt J cup warm water, or 2 teaspoons sugar ^ cup liquid yeast Flour to make a dough Soak the yeast for a fev^r 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 remain- ing flour. The rest of the process is the same, no matter what yeast is used. Knead the dough 244 THE FIRELESS COOK BOOK until it is smooth and elastic, return it to the bowl, set it in a warm place to rise until it has doubled in size. Knead it again until all large bubbles are pressed out, mould it into two loaves, put it into greased pans and let it again rise until it has doubled in size. Heat the insulated oven stones until the paper test, given on page 225, shows a golden brown. Put the bread in and bake it from fifty minutes to one hour. If two stones will not make a hot oven for a large amount of bread to be baked, use hot flatirons or stove lids to supplement them. 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. 'Baking Powder Biscuits 4 teaspoons baking-powder, or I pt. flour I teaspoon soda and two tea- ^ teaspoon salt spoons cream of tartar 2 tablespoons butter or lard J to I cup milk or water Mix and sift the dry ingredients, work in the fat with the fingers, or mash it in with a fork. THE INSULATED OVEN 245 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 paper a rich, dark brown, as explained in the test on page 225. Cup Cake J cup butter i cup milk 1 cup sugar ^ teaspoon nutmeg, or l^ cups flour I teaspoon vanilla 2 eggs i^ teaspoons baking-powder i teaspoon salt 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 cupful of raisins, currants, chopped citron or 246 THE FIRELESS COOK BOOK .^ nuts. Or two ounces of chocolate may be melted and added to ^he doughj If baked in layers' or in gem* pans the stones must be heated somewhat hotter than for a loaf cake. Allow fifteen ortwenty minutes in the oven. Sour, Cream Cake 3 large eggs J teaspoon baking powder I cup sugar i^ cups flour ~- J cup. thick .^oijr cream ^ teaspoon nutmeg ^ teaspoon soda l cup raisins Bea,t the yolks of the eggs, add the sugar, then the cream. Mix and sift the dry ingredients, add them to the Hquid 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. Apple Sauce Cake (Made without butter, milk or eggs) J cup white veal or beef drip- J teaspoon cloves pings I teaspoon nutmeg I cup sugar i cup raisins I cup sour apple sauce I teaspoon soda l^ teaspoons cinnamon 2 cups flour Mix the ingredients in the order given, beat the dough well, put it into a greased pan, and 1 his cake seems, when baked, very much hke ly spice cake. ''\^ Spbnge Cake 5 eggs Juice and rind of i lemon I cup sugar i cup flour ^ teaspoon sal^ Beat the yolks of the eggS, add the sugar id lemon; beat the whites of eggs till stiff, add em to the mixture, and when barely mixed d the flour and salt, folding thern in lightly. It it into a bright, ungreased tin, and- bake fifty minutes or an hour in an oven hearted t quite so hot as for butter cakes. The paper ould turn light brown when tested as explained ' page 225. Let the cake stand five minutes before remov- y it from the pan. Plum Cake up butter i cup currants ups sugar f cup pickled fruit syrup or ggs molasses up chopped nuts 2 cups flour up candied orange peel ^ teaspoon soda up raisins. J teaspoon cream of tartar 2 teaspoons mixed spices Mix and sift the flour, soda, cream of tartar, d spices. Put all the ingredients together 248 THE FIRELESS COOK BOOK 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. Rich Fruit Cake i lb. butter (1 cup) J lb. citron i lb. sugar (i cup) i lb. candied orange peel 6 eggs I teaspoon nutmeg J cup brandy i teaspoon cloves i cup lemon juice i teaspoon cinnamon Rind of I lemon, grated i teaspoon allspice 2 cups blanched, chopped i lb. raisins almonds l lb. currants i lb. flour (if cups) 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 l)ut 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 the stones very quickly and heat them again till they will slightly brown the tissue paper. The oven must be promptly closed when the stones are removed, or the cake will be • THE INSULATED OVEN 249 injured. Test it with a steel knitting needle or straw. The iieedle will come out only a little greasy when the cake is done. Let the cake stand at least five minutes after removing it from the oven before taking out of the pans, or it is likely to break. Fruit cake should be kept for at least a week in. a tightly covered tin box or a crock, before it is ready for use. It will keep for months, and improves with time. XXIV MENUS THE planning of a menu is an art in itself. Only a knowledge of the food value of different dishes, combined with a good sense of taste and fitness, and some idea of the com- parative wholesomeness of different methods of cooking, can produce a meal that is scientifically correct as well as pleasing to the palate. And now the conditions under which menus must be planned will be further modified in order to MENUS 251 obtain the freedom from the kitchen that fire- less cookery makes possible. It is thought that a classified time-table of the various dishes given in the book, giving the length of time which they require or may be allowed to cook, will be of assistance in grouping dishes that can be started at one time, put on to cook, perhaps, in one cooker, and left for the same period of time. The illustration at the head of this chapter, shows a cooker-pail so arranged as to cook more than one article at once. With this arrangement a cooker with several compartments would accom- modate a number of different foods at one time. The fireless cooker makes it possible to plan a breakfast which would be ready to serve at once, or would take only a few minutes to prepare- If started in the evening, cereals may cook all night, and be entirely ready in the morning; some meat dishes may cook all night. Coffee, although better when made fresh, may be put into the cooker over night, cereal coffees being at their best after all-night cooking. With these for a basis, the menu may be varied by dishes which would cook quickly, such as eggs; or which might cook through the night and be completed in a few minutes in the morning, such as creamed codfish; or which might be cooked the day before. 252 THE FIRELESS COOK BOOK if served cold, such as stewed fruits; or by fresh fruits. But little of the precious early morning time would thus be required. BREAKFASTS ' No. I All dishes cooked over night, or served cold. Ready to serve at once Apple Sauce Oatmeal Beef or mutton stew Postum No. 2 I 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) No. 3 Ready to serve in ten minutes. Stewed prunes (served cold) Cornmeal mush (cooked all night) Stewed kidney (cooked all night, finished in the morning) Cocoa (cooked in the morning or all night) For a midday dinner the cooker may often be filled in the morning, after breakfast, with MENUS 253 foods requiring about three or four hours to cook, such as vegetable soup, beef stew, spinach, etc. Where a late dinner is served, it may be filled in the morning and allowed to stand all day, provided foods are chosen that need or will not be harmed by the long cooking; or it may be partly filled after breakfast and other dishes be added after lunch. Even where the entire meal is not cooked in a fireless cooker, it may be conve- nient to have one or two dishes so prepared, and the Remainder served cold or cooked on the stove. DINNERS No. I To be left in the cooker three or four hours. Creole soup Veal cutlets Mashed potatoes Carrots Stewed celery Rice pudding No. 2 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) 254 THE FIRELESS COOK BOOK No. 3 Put into the cooker in the morning and cooked all day. Mutton broth Stuffed heart Cabbage String beans Compote of rice and fruit (previously cooked and served cold) No. 4 Part cooked all day, and part cqoked through the afternoon. Consomme Fricasseed chicken Samp Winter squash Creamed turnips Stewed figs with cream SUPPERS OR LUNCHES ' No. I Hot dishes in the cooker two hours. Breaded veal cutlets Creamy potatoes Stewed apricots Cookies Cocoa MENUS 255 No. 2 Hot dishes requiring only one hour to cook. Turkish pilaf Salmon loaf Lettuce salad Canned quinces Cake Tea MIDNIGHT SUPPERS Served after theatre or entertainment, the hot dish to be put into the cooker before going out. Ready to serve at once. No. I Stewed oysters Saltines Celery Bonbons No. 2 Cocoa Salad Bread and butter sandwichec Olives APPENDIX Reading references and experiments illustrat- ing the principles upon which lireless cookery is based. /. A test of the insulating powers of different materials. Apparatus: One or more boxes and fittings, described on pages 9 to II. One or more pails of the same size, shape and mate- rial, preferably of from two to four quarts' capacity, with close fitting covers. Cooking thermometer Sawdust Wool Newspapers Mineral wool Ground cork Cotton batting or watte Southern moss Excelsior Pencil Hay Notebook 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 258 THE FIRELESS COOK BOOK point, let it boil one minute, to permit all parts of the utensil and its contents to reach the same temperature; then put it at once into the cooker- box and leave it for an equal length of time, not less than one hour. Record the temperature of the contents of the pail at the expiration of this period. In order to get a full record and a fair comparison it would be well to repeat this experiment with varying periods of time, taking the temperature, for instance, at the end of one, three, six, nine, and twelve hours. In taking temperatures do not wholly remove the cushipn and cover of the pail, but slip them to one side, enough to insert the thermometer. This is, of course, a crude method of taking temperatures, but answers for purposes of comparison. If it is desired to make more accurate records this can be done by boring the cover of the box, the cushion and the pail cover, and inserting a thermometer through corks which are used to close the bored holes. The temperature can then be read while the apparatus is closed. However, the first method, if carefully done, will give probably within one degree of the correct temperature. Record the results in tabular form. Which material do you find gives the best insulation ? APPENDIX 259 Winkelman,* JDuff,f and other writers on physics give tables of the conductivity of felt, asbestos paper, paper, cotton, flannel, and other materials; but as different figures are shown, from different sources, for the same material, it is likely that the insulating power of any mate- rial used for packing a cooker will depend as much or more upon the way it is packed as upon the material used. Experiment: Conductivity of different materials. Take a piece of copper wire about six inches long in one hand, and a piece of steel wire of the same length and thickness in the other. Put one end of each piece in a flame, holding the wire by the extreme end. Notice which first becomes too hot to hold at the end farthest from the flame. This illustrates the different con- ductivity of the two materials, steel and copper. There is not a great deal of difference in the conductivity of different materials, but metals are relatively good conductors, and air is a very poor conductor. 2. Heat is carried from the pail partly by con- vection, except where solid insulating material, such as wood or indurated fibre, is used; and ♦ " Handbuch der Physik." • f'Teitbookef Physics." 26o THE FIRELESS COOK BOOK that manner of packing which best entangles the air and prevents air currents will, there- fore, most increase the effectiveness of the insulation. Experiment: Convection. 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 cdloured by the permanganate and may be distinctly seen. Convection currents may be formed in any liquid or gas; for instance, air. By means of them heat will be carried from one part of the liquid or gas to another. Thus air heated by contact with a kettle of food will, if allowed to flow freely, carry the heat away from the food. 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 codker-pail with polished outside surface retains heat better than one with a dull finish. In those cookers made with a metal outside APPENDIX 261 retainer, the surface should not ht |}ainted or roughened or dulled by any means. Experiment: Radiation. Take two empty tin cans of the same size and shape. Wash off the paper labels. Ke6p one of them bright and shining, but move the Cfther through a candle flame until the entire outer sur- face is smoked. Into each pour exactly the same quantity of water at the same temperature. Note carefully the temperature and the time. At the end of any given period, say one hour, again take the temperature of each. Which has lost the most heat, that in the bright can or that in the dull can ? ^. The effect of different degrees or thicknesses of insulation. Materials: The same as those used in the experiment, section i, 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 262 THE FIRELESS COOK BOOK an equal quantity of water, boil it for one minute, and leave it in the boxes for an equal length of time. Record the temperature main- tained in each test. Keep the record in tab- ular form. What thickness of insulation do you find gives the best result with the materials used in your experiment ? Is it necessary to assume that the same thickness will be required with all insulating materials ? 5. The effect of the density of foods upon the temperature maintained. Materials: One cooker or hay-box Cooking thermometer Starch Scales Water Litre or quart measure Salt Notebook and pencil 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, ID, 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 ? APPENDIX 263 6. The effect on temperature of filing the cooker-patls one-fourth, one-half, three-quarters^ and entirely full. Materials : Cooker or hay-box pail of "Space adjuster" eight quarts' capacity Water Pail of two quarts' capacity Thermometer Notebook and pencil 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. Record the results in tabular form and compare them. Repeat these tests with a pail of two quarts' capacity. What is the influence on temperature of having pails partially, or completely, filled ? The explanation is that evaporation takes place in partially filled pails. 7. Chemistry of the action of food materials (salt, soda, acids, water, etc.) upon cooking 264 THE FIRELESS COOK BOOK utensils made of tin, or aluminum, when used in a cooker or hay-box. The amount of tin dissolved by foods is indi- cated 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 utensils, as in many cases there is evidence to ' the eye of action upon the metals. It must be borne in mind, however, that such tests are crude and not decisive of the fact of there being no action in case no action is plainly visible. Only chemical analysis can prove this. The action of foods upon tin cans bears a close , relation to their action upon the utensils when used in fireless cookery, since there is time with the long cooking involved for similar reactions to take place in the cooker. * Tin utensils rust badly after short use in a cooker, and thus affect the flavour of food cooked * See " Food Inspection and Analysis," by Leach, published by John Wiley Sons, New York, 1^4, page 694. , APPENDIX 265 in them. This is due to the action of acids and water on the iron which forms the basis of sheet tin. When the thin plating of tin is worn oflF, the iron is left exposed to the action of water, etc. Soda dissolves alummum, and leaves a black surface on aluminum utensils. This black sub- stance is iron, which is present with the aluminum in the utensils. To remove the black appear- ance, clean the utensil with acid. Do not try to remove it by scouring, as this will not do the work well, and is laborious and injurious to the pail. Detection of poisonous medals that may be dissolved from the cooker utensils. Experiment A. Tin. In a tin cooker-pail boil such foods as apple sauce, tomatoes, squashy or others that act on tin, and put them into a cooker for twelve hours. Transfer them to an agate ware or porcelain utensil, evaporate them over steam until they may be burned in a porce- lain dish until charred and brittle. Pulverize this charred mass, and extract it with hydro- chloric acid. Filter and wash it. Saturate the filtrate with hydrogen sulphide gas; add a satu- rated solution of potassium acetate to neutralize the hydrochloric acid present and assist in the coagulation of, sulphide of tin. Warm it slightly, filter and wash out the stannic sulphide, dry it 266 THE FIRELESS COOK BOOK and weight it as stannic oxide, from which the tin dissolved may be calculated. Experiment B. Aluminum. To simplify the experiment a weak solution of malic acid may be used (seven grams per litre being about the average amount found in apples). Bring this to a boil in an aluminum cooker-pail and put it into a cooker for twelve hours. Transfer it to a porcelain vessel and add ammonia to precipi- tate the alumina. Filter and wash this, dry and weigh the aluminum oxide. It is probable that a smaller quantity of aluminum would be dissolved by foods of a mushy consistency than would be found in this clear solution. 8. The efficiency of home-made refrigerating boxes compared with other means of keeping foods colcf. , Materials: One box fitted as for fireless cooking, with two or three covered crocks of at least one-half gallon capacity, packed as directed on page 37, with either sawdust, hay, straw, excelsior or paper. Sawdust is specially recommended. Thermometer Ice Notebook and pencil Fill the central crock with a weighed quan- tity of ice. Fill one or both of the other crocks with water at room temperature. Cover the crocks APPENDIX 267 and close the box. Record the temperature of the water at the end of six, twelve, twenty-four, and forty-eight hours. Make repeated observations of the tempera- tures found in, ordinary household refrigerators, cellars, cold storage rooms, and any other places used for keeping foods cold. Compare these with the temperatures obtained with a home- made refrigerating box. Is there any economy in using these boxes ? Bacteriology of Insulating Boxes g. Temperatures which kill disease and putre- factive germs, or check their growth. 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 bacteri- ology. 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 repro- duction; 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 cases they are ready to develop as soon as their environment permits. Temperature has much to do with the state of bacteria. If the temperature and other conditions 268 THE FIRELESS COOK BOOK are such that they are in an active or growing state, they will multiply with enormous rapidity. When in food stuffs they effect certain changes by reason of the products which they form as a result of their life processes, or of the alteration in the food materials, owing to their abstraction of some chemical elements or compounds used for their nutrition. When bacteria form unpleasant smelling or tasting substances we speak of them as "putrefactive bacteria." Those which, if introduced into the bodies of humans or animals, will cause diseases, are called "disease bacteria." Foods are liable to contain both kinds; and, therefore, it is, obviously, wise to do all that is possible to kill them or prevent their growth. Most forms occurring in foods grow ' best at from 80 degrees to 98 degrees Fahrenheit. Few bacteria grow at above 100 degrees, and, if kept at 125 degrees, the weaker ones soon die. After subjection to a temperature of 150 degrees to 160 degrees Fahrenheit, for ten minutes, if water is present, almost all kinds are killed unless they are in the spore state. Prolonged boiling will often be resisted by spores. Dry heat is not as effective in killing bacteria as moist, and a higher temperature must, therefore, be reached to effect this end. Below 70 degrees Fahrenheit the growth of bacteria is more and more retarded. APPENDIX 269 but not entirely checked until freezing point is reached- The popular idea that freezing may be relied upon to destroy bacteria is not true. The bearing of these facts upon the subject of bacteria in foods cooked in insulating boxes is evident. Whether foods are cooked or kept cold, care must be taken that such a temperature is reached that bacteria may not grow. In application of these principles we see that foods must be heated sufficiently to kill bacteria before it will be safe to subject them to the com- paratively low temperature of the cooker for the long period necessary. This is one reason why foods in large pieces, such as roasts of meat, whole vegetables, and moulds containing a mass of food, mu^t be boiled for a considerable time before being put into the cooker. Heat will not penetrate at once ^o the centre of such foods, and they would be likely to ferment or putrefy unless boiled long enough to heat the centre beyond the point where bacteria thrive. The fact that meats, cereals, and other foods have been known to sour or ferment, even after such boiling, if left in the cooker for a very long time, may be explained by the fact that, though all growing bacteria were killed, spores, which resisted the boiling, might have been present in the food, and when it cooled to a point con* 2/0 THE FIRELESS COOK BOOK ducive to the germination of these spores, and remained at this temperature for long, they might have developed, become active, and produced the objectionable changes characteristic of their kind. In the case of foods to be kept in refrigerating boxes, a temperature considerably below 70 degrees Fahrenheit must be maintained. 50 degrees Fahrenheit, or lower, will be found an excellent preventive of germ growth. Mr. L. A. Rogers has written a clear and concise description of the nature, growth, and conditions necessary to combat bacteria such as are found in food, in his paper entitled " Bacteria in Milk," published in the Yearbook of the Department of Agriculture, 1907, pages 180 to 196. Other books which give information on this subject are "Bacteria Yeasts and Molds in the Home," by Conn, and "Household Bacteri- ology," by S. Maria Elliott. Yeasts and moulds also may take part in the changes which spoil foods; but the temperature conditions which control bacteria would be practically the same for them. 10. Cooking temperatures of different starches. Experiment: Cooking starch. Pare and grate one or more potatoes. Wash the gratings by placing them in a cheesecloth APPENDIX 271 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 at which the mixture becomes noticeably clearer and thickens. Repeat this experiment with corn-starch; wheat starch, washed from wheat flour, as is done with the grated potato; with starch washed from rye flour; and, if desired, with rice, bean, pea, oat and tapioca starches, also. "Food and the Principles of Dietetics," by Hutchison, gives, on page 378, a list of difi^erent starches and the temperatures at which they gelatinize. In a bulletin entitled "Digestibility of Starch of Different Sorts as Afi^ected by Cooking," by Edna D. Day, Ph.D. (U. S. Dept. of Agri- culture, Oflfice of Experiment Stations, Bulletin No. 202, page 40), we read that starch takes up water at 60 degrees to 80 degrees Centigrade (140 degrees to 176 degrees Fahrenheit) and forms a sticky, colloidal substance known as starch paste, in which form it is very easily digested. 272 THE FIRELESS COOK BOOK Lofig boiling, at least to the extent of three hours, does not make it more quickly digestible. There is something to be considered besides the mere starch in cooking starchy foods, and the fact that potato starch will form paste at 149 degrees while rice starch requires 176 degrees does not mean that less cooking will be needed for potatoes than for rice. The woody fibre or other constituents of foods, as well as their density and difference in size, must be taken into account. II. Cooking temperatures of proteids. Egg Albumen 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 state- ment 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 coagu- late«), the white almost opaque, yet it is tender ahd jeily«-like. If the temperature is raised to iti degtees Fahrenheit, and continued, the coagulated albumen becomes much harder and eventually more or less tough and horn-like; it also undergoes shrinkage. It has been found APPENDIX 273 by experiment that the yolk of egg coagulates firmly at a lower temperature than the white." It also says that these changes in the albumen suggest the idea that it is not advisable to cook eggs in boiling water in order to secure the most desirable result. Experiment A: To show the changes that take place in egg white at various temperature^. Materials : Test-tube and holder Thermometer Beaker or saucepan of water Egg white Put the white of egg into the test-tube. Insert the thermometer. Hold the test-tube in the pan of cold water to the depth of the egg white. Gradually heat the water and observe the tem- perature at which the first change in the egg 5 6 -11 150. ^oj 20 55. M5 20 56, 206 2 -12 56,206 I -12 56, 206 I -12 56, 206 I -11 56,206 1-2 149,206 SOUPS Boil on Stove liinuUs 10 1 10 10 10 Warm BoU . 10 10 and 5 White Stock . To Clear Stock Brown Stock, No, Brown Stock, No. Bouillon . Beef Broth Mutton Broth Consomme Mock-Turtle Soup No. i 297 In Cooker Hours 9-11 i or more 9 -II 9 -II 9 -11 i ■ 9 -12 9 -12 9-12 PAQX 62,107 59 60, 207 61 62 63 63,207 64 65 298 THE FIRELESS COOK BOOK Boil on Stove In Cooker Mimtlu Bours MOE 10 . Mock-Turtle Soup No. z 9 or more 66. 208 I . . Vegetable Soup with Stock 3 or more 67,209 BoU . . Cream of Celery Soup . 3 or more 68,ioS BoQ . . . Asparagus Soiip . . . 2^ or more 68,209 Boa . Tomato Soup with Stock I or more 69,210 Boa . . Creole Soup .... 1 or more 69, 208 Boa . . . Ox Taa Soup 2 or more 70,209 Boa . Julienne Soup 2 or more 70, 210 Boa . Macaroni Soup . 2 . . 70,209 2 . Vegetable Soup . 3 or more 71, 210 Boa . . . Bean Soup . . 9 -12 . '. 72, 210 Boa . . Black Bean Soup 8-12 . . 72, 211 Bon . . Tomato Soup I or more 73,211 Bon . . Fur^e of Lima Beans 4 or more 73 Boa . . Baked Bean Soup 3 or more 74, 212 Boa . . Pea Soup . 2 or more 74. 2" 10 . Split-Pea Soup . 5 • ■ 77. 2" Boa . . Potato Soup . . . I J or more 75, 211 Boa . . Fish Chowder . . I and i 75. "i Boa . . Clam Chowder . 1-2 . . 76 Boa . Connecticut Chowder I and J 76, 213 Boa . . Oyster Stew . . i or more 77 Boa . . Clam Stew . . . } or more . 77 FISH Boil on St ove In Cooker Uimitu Hours PAOE Boa . . BoUed Fish I . . . I } or more S3 84 Boa . . Creamed Salt Codfish No. i Boa . . Creamed Salt Codfish No. 1 I J or more 84, 213 Boa . . Codfish Balls . . 85. "i 86 Boa . . Salt Fish Sou£3£ . 15 . Salmon Loaf . . 1-2 . . 86 10 . Casserole of Fish ^l . . 87 Boa . . Cape Cod Turkey iJ-3 • • 87 Boa . . Creamed Oysters i or more ii s 5 . I.obster 3 • • 1-3 . . 83 83 . Crabs .... INDEX AND TIME TABLE VEGETABLES 299 Boil on Stove In Cooker Minutes Bours FACE Boa . . . Asparagus .... i . . . 136 Boil . . Cabbage, Summer . . . 1J-12 . . »37 Boa . . Cabbage, Winter . . 3 or 4-12 . '37 Boa . . Cauliflower .... ii-3 • . '37 Boa . . Carrots I - 3 or more .38 Boa . . Com ^» ■ . 139 s • . Beets, new .... 5 - 6 or more '39 s . Beets, old 6 or more '39 Boa . . Fresh Shelled Beans . . 2§ or more '39 Boa . . String Beans .... 6-12 ... 140 Boa . . Lima Beans 1 ^ or more 14D Boa . . Dried Lima Beans . . 3 or more 140 Boa . . Dried Navy Beans . 8 or more 141 Boa . . Chard 3 or more 141 Boa . . Spinach 1 or more 142 Boa . Beet Greens .... 2^ or more 142 Boa . ■. Stewed Celery • . . . » - 4 ■ • 142 BoU . . Macaroni, soaked 1 ^, or 2 if not soaked '43 Boil . . . Macaroni and Cheese, soaki !d I i, or 2 if not soaked 236 Boa . . . Macaroni and Ham, soaked I §, or 2 if not soaked ^35 Boil . . Macaroni Italienne, soaked I J, or 2 if not soaked '43 Boa . . Macaroni Maanaise, soake( 1 ij, or 2 if not soaked 144 Boa . . Spaghetti, soaked . . li, or 2 if not soaked 144 Boa . . Noodles . ... 2 ... 78. '45 Boa . . Creamed Mushrooms . 2-6 . . '4S Boa . . Fricasseed Mushrooms . . 2-6 . . '4S Boa . Onions 2-8 . . .46 .1 . Potatoes ii-3 • • 146 Boil . . Creamy Potatoes i-3i • . 147 216 Boa . . Stewed Potato 1-3 . . 147 Boa . . Peas I - » or more 148 Boa . . OldPeas 2-12 . . Boa . . Rice, No. I . . . . I . . 148 Boa . . . Rice No. 2 .... I . . 149, 206 Boa . . Savoury Rice .... I . . '49 Boa . PUaf I . . 149. 2I« 300 THE FIRELESS COOK BOOK Boil on Stove MimtUs 60 . . Boil . Boa 10 10 10 t 10 Boa . Boa . In Cooker Hours Samp 6 or more Summer Squash .... i - 3 . . Tomatoes i or more Hubbard or Winter Squash . 5-8 . . Pumpkin 5 " 8 . . Creamed Turnips . . . I§- j or more Mashed Turnips . ... ij- 3 or more Chestnuts 1-4 - • Brussels Sprouts . ' . . . 1-2 . . PAGE 150, 205 150 'SI IS' 152 152 IS3 IS3 153 BEEF Boil on Stove In Cooker MiHules Houri PAGE 30 . Roast Beef .... 2 or more 229 30 . Pot Roast .. . . 9 or more • 94, "4 30 . . Beef \ la Mode . . . 9-12 . . • 9S,"S 30-40 . . Corned Beef .... 10 -12 . . 96 10 . BoOed Dinner . . . 6 or more . 96, 216 10 . Beef Stew a la Mode. . 5 or more • • 97, "S 2 . Stuffed Rolled Steak 5 or 6 . . 9« s • . Beef Stew with Dumplings li • • 9/9 Boa . . Irish Stew .... 5 or more 100, 215 30 . . Cannelon of Beef . . 4 • • lOI, 2l6 s . Meat Fie 1 or more lOI s . Braised Beef Liver . . 10 or more 102 s • . Beef Kidney .... 10 or more 103 s . Stuffed Heart . . . 10 or more 104 20-30 . Corned Tongue . . . 10-12 . . los 20-30 . Fresh Tongue . . . 10 or more los 30 . . Braised Beef . . . 4 or more 93 MUTTON AND LAMB Boil on Stove In Cooker MmiUi Bours PAOB 20-30 . . BoOed Leg or Shoulder . 6 or more . . 108 20-30 . . Braised Mutton . 6 or more . . 108 S • • Stew . ^ or more . . 109 INDEX AND TIME TABLE 301 Boil on Stove Minutes S s s 'S s Boa . Boil on Stove Minutes Boa . Boa . 2 10 10 Boa . 20 Boil on Stove Minutes 10-30 . . 15 . . IS . . 15 and 5 . »S • • S • • In Coolser Hours Chestnut Stew . . . . Syrian Stew S^rrian Stuffed Cabbage . . Casserole of Rice and Meat Okra Stew Ragout of Boiled Mutton VEAL 4 4 5-6 I to 3 4 I or more or more or more or more Breaded Cutlets . . . Plain Cutlets .... Veal Loaf Sweetbreads .... Calf's Heart .... Calf's Liver .... Veal Kidney .... Calf's Head a la Terrapin PORK In Cooker Hours BoOed Ham or Sboulder . 7 or more . Fresh Pork with Sauerkraut 8 -10 or more . Headcheese 10 and i or more . Scrapple 10 and 4 or more . Souse 10 and i or more . Pickled Pigs' Feet ... 10 or more . PAOE 109 1 10 III 112 III, 216 113 In Cooker Hours PAGE 1-4 . . 116 2-4 . . 116 4 . . • "7i"7 1 . . 118 TO or more iig 4 or more iig 2 or more 119 9 or more 119 PAGE 122 123 123 124 124 125 POULTRY Boil on Stove In Cooker MinuUs Hours PAGE 10 . . Stewed Chicken . . 10 or more . 131 10 . . Fricasseed Chicken . . . 10 or more . 131 10 . . Chicken Pie . . 10 or more . 132 10 . . Curried Chicken 10 or more . 132 10 . . Creamed Chicken . 5 -10 or more . 132 302 THE FIRELESS COOK BOOK Boil on Stove In Cooker Minutes Hours FADE 30 in OTcn Braised Chicken . . . . 2^ or more . ■33 10 . . Jellied Chicken . . . . 10 and 6 or more . '33 30 in oven Braised Duck . . 2§ or more . '34 30 in oven Braised Goose . . . . z} or more . '34 S • • Potted Pigeons . . . . 5-6 ... '34 STEAMED BREADS AND PUDDINGS Boil on Store In Cooker Minutts Hours PAGE 30 . Boston Brown Bread 5-6 .... 155, 218 15-30 . Graham Pudding '. .56 30 . Apple or Berry Pudding . .56 30 . Suet Pudding . . . 5-6 157, Z19 30-60 . Rich Plum Pudding . . . .58 30 . Cranberry Pudding . . '59 30 . Ginger Pudding . . . 160 30 . St. James Pudding . . 160 30 . Harvard Pudding . . 161 zo . Swiss Pudding . . . 161 Boa . . Rice Pudding . . . 3 -4 or mo re . i6z, Z19 lO . Indian Pudding . . . IZ . i6z, 219 Boil . . Tapioca Custard . I } and I .63 Boa . . Rice Custard .... i^and I . 163 Boa . . Tapioca Fruit Pudding . I - 2 .64 Warm . Chocolate Bread Pudding I - z 164, 220 Warm . Queen of Puddings . . 1-2 . .65 Steamed Cup Custard . i . . 166 Boa . . Compote of Rice and Fruit I -3 . . 166 FRUITS Boil on Stove Minutes BoU . . . Apple Sauce . . . BoU . . . Stewed Apple in Syrup Boa . . . Apple Jelly . . . Boa . . . Blackberry and Apple Jelly In Cooker Hours PAGE 1-3 or more . 168, zzo 3 -12 ... 168, Z20 4 or more . . .69 3 or more . 170 INDEX AND TIME TABLE 303 Boil on Stove In Cooker Minutes Hours Boil . . . Stewed Blackberries . . 2-3 Boil . . . Currant Jelly .... 4 or more Boa . . . Cranberry Jelly . . . I or 2 or more Boil . . . Boil . . . Cranberry Sauce . . . Dried Fruits (soaked) . 2 i or more J. -12 BoU . . . Rhubarb .... I - 3 or more Boil . . . Stewed Figs .... 7 or more Boil . . . Sweet Pickled Peaches . I - 2 or more Boa . . . Sweet Pickled Pears . . I - I or more Boil . . . Sweet Pickled Crab Apples i - 3 . . Boa . . . Sweet Pickled Melon Rind 4-6 . . Boa . . . Sweet Pickled Plums 1-2 . . 10 Sweet Pickled Quinces . 12 or more Boa . . . Orange Marmalade . . 30 or more About 30 . . Candied Orange Peel] . 20 or more BoU . . . Canned Quinces . . . 20 or more Boa . . . Preserved Quinces . 20 or more Boa . . . Citron and Ginger Preserve 12 or more 5 or more Grape Jam .... 3 or more Boa . . Grape Juice .... 5 or more Boa . . . Preserved Ginger . . Several days . MISCELLANEOUS Boil on Stove In Cooker ItinuUs Hours 8 . HoUandaise Sauce ... i • ■ • ■ Boa . . Tomato Sauce I or more . . . Boa . . Fruit Sauce . . J or more . Warm . Brandy Sauce 20 minutes . . . Warm . Soft-Cooked Eggs 10 minutes . Bofl . . Hard-Cooked Eggs 20 minutes'. . . Boa . . Chocolate . . . 5 min. to 5 hrs. Boa . . Cocoa .... 5 min. to 5 hrs. Boa . . Shells .... 8 or more . . . Boa . . Coffee .... ' - 3 Boa . . Cereal Coffee . . 5 -10 or more . Boil . . Farina Balls . . 2 or more . . . 304 THE FIRELESS COOK BOOK RECIPES FOR THE SICK Boa . , . Flaxseed Lemonade Boa . . Farina Gruel . . Boa Imperial Granum Scald . • . Cracker Gruel . 5 . Oatmeal Gruel . Boa . . Barley Flour Gruel Boa . . Indian Gruel . . BoU . Arrowroot Gruel . Warm . Pasteurized Mak Boa . . Rice and Mak . Boa . . Peptonized Beef Bro Boa . . Peptonized MUk . In Cooker Hours 2 - z\ . . I - i) or more I or more I or more 8-10 . . I or more lo or more I or more zo -30 minutes 1-3 . . 3 • ■ 10 -30 minutes 19s "9S 196 196 196 '97 197 197 19S 199 199 200 RECIPES FOR THE INSULATED OVEN In the Oven Minutes 11 to 30 min. per pound . 12 to 25 min. per pound . 25 to 30 min. per pound . 20 min. per pound 15 min. per pound I S to 20 min. per pound . iz to 18 min. per pound . 20 to 30 minutes Roast WUd Duck 20 to 25 min Grouse . . . I5to2ommutes Roast Quaa . 15 to 20 minutes Roast Plover 5 or 6 hours Potted Fish . . 8 hours or more Fork and Beans 45 minutes Baked Potatoes . 30 minutes Macaroni and Ham Z35 30 minutes Macaroni and Cheese 236 30 minutes Scalloped Chicken and Muehroomt . 236 30 to 45 minutes Scalloped Oysters 23 j Roast Beef 229 Roast Mutton or Lamb .... 229 Roast Veal 230 Spareribs 230 Brown Gravy for Roasts .... 230 Roast Chicken 230 Roast Goose 231 Potato Stuffing 232 Roast Leg of Venison 231 . . . . 232 . . . . . 232 .... 233 »3J .... 233 .... 234 .... 234 INDEX AND TIME TABLE 305 PAOB I hour . . Scalloped Tomatoei 236 i^hours Scalloped Apple 237 3 hours Rice Pudding 238 15 minutes Pastry 238 30 minutes Apple Pie 239 30 minutes Berry Pie 240 30 minute Cherry or Plum Pie 240 I hour Pumpkin Pie 240 Lemon Pie 241 30 to 45 minutes Baked Apples 241 I hour Baked Spiced Apples 242 3 hours Baked Sweet Apples 243 3 hours Baked Pears 242 3 hours or more Baked Quinces 242 50 to 60 minutes Bread 243 20 minutes Rolls 244 15 to 20 minutes Baking-Powder Biscuits .... 244 40 minutes Cup Cake, loaf 245 15 to 20 minutes . . . , . . Cup Cake, layers 245 40 minutes Sour-Cream Cake 246 40 minutes Apple-Sauce Cake 246 50 to 60 minutes Sponge Cake 247 I^ hours Plum Cake 247 3 houii or more • . • Rich Fruit Cake . . • . . . 248 ALPHABETICAL INDEX Advantages of Fireless Cooker, 6 to 9. Albumen, Temperature of Cooking, 172. Aluminum, Detection of, 266. Utensils, 14. Appendix, 257 to 276. Apple Jelly, 169. or Beny Pudding Steamed, 156. Pie, 239. Sauce, 168, 220. Cake, 246. Water, 200. Apples, Baked, 241, Scalloped, 237. Stewed, 168, 220. Articles Required for Making Insul- ated Oven, 228. Arrowroot Gruel, 197. Asparagus, 136. Soup, 68, 209. Bacteriology of Insulating Boxes, 267 Baked Apples, 241. Spiced, 242. Sweet, 243. Bean Soup, 74. Pears, 242. Potatoes, 234. Quinces, 242. Baking Powder Biscuits, 244. Balls, Codfish, 85, 213 Egg, 79- Farina, 194. Forcemeat, 79. Barley Flour Grud, 197. Water, 201. Barrel Used for a Cooker, 10. Beans, Dried Lima, 140. Navy, 141. Freih Shelled, 139. Beans, continued Lima, 140. Purfe of Lima, 73. String, 140. Bean Soup, 72, 210. Soup, Black, 72,211. Soup, Baked, 74. Beef, 89 A la Mode, 95, 215. Broth, 63. Broth, Peptonized, 199. Braised, 93. Care of, 92. Cannelon of, 101, 216. Cooking, 92. Corned, 96. Cuts of, 91? Diagram of Cuts, 90. Kidney, 103. Liver, Braised, 102. Other Parts Used for Food, 91 Roast, 229. Stew a la Mode, 97, 215. Stew with Dumplings, 99. To Select, 89. Uses of Different Cuts, 89. Beet Greens, 142. Beets, 139. Berry Pie, 240. Pudding, Steamed Apple or, 156. Bind Soup, To, 59, Biscuits, Baking Powder, 244. Bisques, 58. Blackberries, Stewed, 170. Blackberry and Apple Jelly, 170. Black Bean Soup, 74. Blanch Nuts, To, 188. Boiled Dinner, 96, 216. Dressing, 190. Fish, 83. 307 3o8 THE FIRELESS COOK BOOK Bouillon, 57, 6x. Boston Brown Bread, 155, 218. Box for Making Cookers, 9. Braised Beef, 93. Beef's Liver, 102. Chicken, 133. Duck, 134. Goose, 134. Brandy Sauce, 186. Bread, 243. Boston Brown, 155, 218. Breads and Puddings, Steamed, 154. Breakfast Cereals, 52. Breakfast Food, Pettijohn's, 56, 2o6. Broth, Beef, 63. Peptonized, 199. Mutton, 63, 207. Broths, 57. Brown Betty, 237. Bread, Boston, 155, 218. Gravy for Roasts, 230. Sauce, 184,214. Stock, 57,60, 207. Brussels Sprouts, 153. Buttered Crumbs, 187. Cabbage, 137. Stuifed, Syrian, ill. Cake, Apple Sauce, 246. Cup, 245. Plum, 247. Rich Fruit, 248. Sour Cream, 246. ' Sponge, 247. Calf's Head a la Terrapin, 119. Heart, 118. Liver, 118. Candied Orange or Grape Fruit Peel, 177. Canned Quinces, 178. Cannelon of Beef, 101, 216. Cans, to Sterilize, 189. Cape Cod Turkey, 87. Caper Sauce, 184. Caramel, 51. Carrots, 138. Care of Poultry, 128. Casserole of Fish, 87. of Rice and Meat, 112. Cauliflower, 137. a la Hollandaise, 13S. au Gratin, 138. Celery, Stewed, 142. Soup, Cream of, 68, 208. Cereal Coffee, 193. Cereals, Breakfast, 52. Chard, 141. Cheese, Macaroni and, 236. Cherry Pie, 240. Chemistry of Utensils, 263. Chestnuts, Italian, 153. To Shell, 109. Chestnut Stew, 109. Chicken, Braised, 133. Creamed, 132. Curried, 132. Fricasseed, 131. Jellied, 133. Pie, 132. Roast, 230. Stewed, 131. To Cut Up, 129. To Draw, 128. To Truss, 130. Chocolate, 191. Bread Pudding, 164, 220, Cup Cake, 245. Chowder, Clam, 76. Connecticut, 76, 213. Fish, 75, 213. Citron and Ginger Freserre, 179. Sweet Fickle, 175. Clam Chowder, 76. or Oyster Stew, 77. Cloth Lining for Cooker, 18. Cocoa, 192. Shells, 192. Codfish Balls, 85, 213. Creamed, Salt, No. i, 84. Creamed, Salt, No. 2, 84, 213. Cold Foods, To Keep, 35. Coffee, 193. Cereal, 193. Compote of Rice and Fruit, 166. Connecticut Chowder, 76, 213. Conductivity, 259. Consomm^, 57, 64. Convection, 259. ALPHABETICAL INDEX 309 Cooking Temperatures, 6. of Starches, 6, 270. of Proteids, 27Z. Cereal, 274. Egg, 272. Meat, 274. Cooking for Two, 40. Com, 139, Corned Beef, 96. Tongue, 105. Com Meal Mush, 54, 204. Covers Fastened on Utensils, 33. Crab Apple Sweet Fickle, 175. Crabs, 298. Cracker Gruel, 196. Crackers, Crisp, 80. Cracked Wheat, 55, 205. Cranberry Jelly, 171. Pudding, Steamed, 159. Sauce, 172. Creamed Chicken, 132. Mushrooms, 145. Salt Codfish, No. 1, 84. Salt Codfish, No. z, 84, 213. Turnips, 152. Cream of Celery Soup, 68, 208. Wheat, 56, 206. Creams, Frozen, to Keep, 35. Cream Soups, 57. Creamy Potatoes, 147, 216. Creole Soups, 69, 2<^. Crisp Crackers, 80. Crocks for Refrigerating Box, 37. Croustades, 193. Croiitons, 80. Crust for Meat Pie, 102. Crumbs, Buttered, 188. Cup Cake, 245. Cup Custard, Steamed, 166. Currant Jelly, 171. Cushions for Fireless Cookers, 11. Custard, Steamed Cup, 166. Tapioca or Rice, 163. Cutlets, Breaded Veal, 116. Plain, Veal, 116. Cylinder, 17. Density of Foods, Experiment, 262. Diagram of Cuts of Beef. 90. Diagram of Cuts, continued Lamb or Mutton, 107. Pork, 121. ToCut up a Chicken, 129 To Truss a Chicken, 131 Digestibility of Fireless Cooking, 9. Dinner, Boiled, 96, 216. Direptions for Making Fireless Cookers, 9. Drawn Butter Sauce, 184. Dressing, Boiled, 190. Dried Fruits, 172. Beans, Lima, 140. Beans, Navy, 141. Duck, Braised, 134. Roast, Wild, 232. Dumplings for Stew, 99. Egg Balls, 79. Sauce, 184. Eggs, Hard-Cooked, 191. Soft-Cooked, No. i, 190. Soft-Cooked, No. 2, 190. Excelsior, 5. Experiment on Bacteriology of Fire- less Cookers, 267-270. Chemistry of Utensils, 263. Conductivity, 259. Convection, 259. Cooking Temperatures, 270. Proteids, 272. Cereal, 274. Egg, 272. Meat, 274. Starches, 270. Density of Foods, 262. Detection of Poisonous Metals, Tin, 265. Aluminum, 266. Effect of Evaporation on Tem- perature, 263. Efficiency of Refrigerating Boxes, 266. Insulation, 257, 261. Radiation, 260. Farina, 56, 206. Balls, 194. Gruel, 195. 3IO THE FIRELESS COOK BOOK Fastening Covers on Utensils, 33. Figs, Stewed, 173. Fireless Cooker, the, 3. Advantages of, 6. Army Use of, 202. Barrel Used for, 10. Box Used for, 9. Directions for Making, 9. For Large Quantities, 203. Ice Box Used for, 10. Possibilities of, 3, 4. Practical Suggestions for Using, 25. Principle of, 5. Trunk Used for, 10. Fish, 8 1. Balls, Codfish, 85, 213. Boiled, 83. Care of, 8 1. Casserole of, 87. Chowder, 75, 213. Cooking of, 82, Salt Cod, Creamed, No. i , 84. Creamed,No. 2,84, 213. Sauce for, 185. Seasons, etc. Fresh Water, 82. Salt Water, 83. Souffle, Salt, 86. Toaean,8i. To Skin, 82. ToTellFresh.Si. Flavouring Materials, 49-5l> Flaxseed Lemonade, 195. Forcemeat Balls, 79. Fresh Shelled Beans, 139. Fresh Tongue, 105. Fricasseed Chicken, 131. Mushrooms, 145. Fruit Cake, Rich, 248. Sauce, 186. Fruits, 168. I^ied, 172. Gimishes, Soup, 78. Ginger, Preserved, 181. Pudding, i£o. Goose, Braised, 134. RoUt,*%t. Graham Pudding, 156. Grape Fruit Peel, Candied, 177. Jam, 180. Juice, 181. Gravy for Roasts, Brown, 230. Green Pea Soup, 74, 212. Greens, Beet, 142. Grits, Hominy, 55, 205. Grouse, 232. Gruel, Arrowroot, 197. Barley Flour, 197. Cracker, 196. Farina, 19J. Indian Meal, 197. Oatmeal, 196. Ham or Shoulder, Boiled, 122. Hard-Cooked Eggs, 191. Hard Sauce, 1S5. Harvard Pudding, 161. Hasp, II. Hay, 6. Hay-Box, 3. Head-Cheese, 123. Heart, Beef's Stuffed, 104. Calf's, 1 18. Hinges, 11. Hollandaise Sauce, 18 J. Hominy Grits, 55, 205. Hubbard Squash, 151. Ice Cream, to Keep, 35. Imperial Granum, 196. Indian Gruel, 197. Pudding, 162,219. Insulate an Oven, To, 222. Insulated Oven, The, 22 1 . Insulation, Experiments, Effect of Different Thicknesses, 261. Test of Materials for, 257. Irish Stew, 100. 215. Jam, Grape, 180. Jars, to Sterilize, 189. Jellied Chicken, 133. - Jelly, Apple, 169. Blackbeny tad Apple, 170. ALPHABETICAL INDEX 311 Jelly, continued Cranberry, 171. Currant, 171. Juice, Grape, 181. Julienne Soup, 70,210. Kidney, Beef, 103. Veal, 119. Lamb and Mutton, 106. Cuts of, 106. Diagram of Cuts, 107. Roast, 229. Table of Cuts and Uses, 107. Other Parts Used for Food, 107. Leg of Mutton, Boiled, loS. Braised, 108. Lemonade, Flaxseed, 195. Lemon Fie, 241. Lima Beans, 140. Dried, 140, Pur&of,73,2i2. Liver, Braised Beef's, 102 Calf's, 118. Loaf, Salmon, 86. Veal, 117,217. Lobster, 29S. Macaroni, 143. and Cheese, 236. and Ham, 235. Italienne, 143, 217. Milanaise, 144. Soup, 70, 209. Marmalade, Orange, 176. Mashed Turnip, 153. Materials for Packing Cookers, ii, 257. for Utensils, 14. Needed for Home-made Cookers, 25. Measures, Table of Weights and, 45. Measuring, 43. Meat Pie, loi Crust for, io2. Menus, 250-255. Method of Packing a Hay-Box, 1 5. Using the Oven, 224. Milk, Pasteurized, 198. Peptonized, 200. Rice and, 199. Mineral Wool, 5, 11,21. Mock Turtle Soup, No. i, 65. No. 2, 66,208. Mush, Corn Meal, 54, 204. Mushrooms, Creamed, 145. Fricasseed, 145. Scalloped Chicken and, 236. Mutton, Cuts, 106. Diagram of Cuts, 107. Lamb and, 106. Leg of. Boiled, 108. Braised, 108. Ragout of Cold, 113. Roast, 229. Stew, 109. Table of Uses of Cuts, 107. Other parts Used, 107. Navy Beans, Dried, 141. Noodles, 78,145. Nutmeg Sauce, 187. Nuts, Salted, 188. To Blanch, 188. Oatmeal Gruel, 196. Steel Cut, 56, 206. Oats, Rolled, 54, 204. Okra Stew, 111,216. Onions, 146. Orange Marmalade, 176. Orange or Grape Fruit Peel, Can- died, 177. Oven, Articles Required for Mak- ing, 2z8. ' Method of Using, 224. The Insulated, 221. To Insulate, at. Ox-Tail Soup, 70, 209. Oysters, Creamed, 88. Scalloped, 235. Stew, 77. Packing Materials, 5, II. , Pail, Portable Insulating, 32. Pails, 13. 312 THE FIRELESS COOK BOOK Paper Insulation, 5,11. Lining for Cooker, 19. Test for Oven, 225. Pasteurized Milkj 198. Pastry for Two Crusts, 238. Peaches, Sweet Pickled, 174. Pears, Baked, 242. Sweet Pickled, 174. Peas, 148. Pea Soup, Green, 74, 212. Split, 77, 212. Peptonized, Beef Broth, 199. Milk, 200. Pettijohn's Breakfast Food, 56, 206. Pickled Pig's Feet, 125. Pickles, Sweet, 174. Pie, Apple, 239. Berry, 240. Pie, Cherry or Plum, 240. Chicken, 132. Lemon, 241. Meat, loi. Pumpkin, 240. Pigeons, Potted, 134. Pilaf , Turkish, 149, 218. Plover, Roast, 233. Plum Cake, 247. Pie, 240. Pudding, Rich, 158. Plums, Sweet Pickled, 176. Poisonous Metals, Experiment, 265. Pork, 120. and Beans, 149,218,234. Diagram of Cuts, 121. Fresh, with Sauerkraut, 123. To Select, 122. Uses of Cuts, 121. Portable Insulating Pail, 32. Potatoes, Baked, 234. Boiled, 146. Creamy, 147, 2i6> Soup, 75, 211. Stewed, 147, Stuffing, 232. Pot Roast, 94, Z14. Potted Fish, 233. Pigeons, 134. PouI(Ty, 126. Care of, 128. Stuffing for, 131. To Cut up, 129. To Draw, 129. To Truss, 130. Practical Suggestions for Using the Cooker, 25. Preserved Citron and Ginger, 179. Quinces, 179. Proportions, Table of, 47. Prunes,Sweet Pickled, 175. Pudding, Chocolate Bread, 164. Cranberry, Steamed, 159. Ginger, 160. Graham, 156. Harvard, 161. Indian, 162, 219. Pan, 13 Puddings, Queen, of 165. Rice, 162, 219, 238. Rich Plum, 158. Steamed Apple or Berry, 156. St. James, i6o. Suet, 157,219. Swiss, 161. Tapioca Fruit, 164. Puddings, Steamed Breads and, 154. Pumpkin, 152. Fie, 240. Pur&s, 58. Quail, Roast, 233. Quantity of Food Cooked, 26. Queen of Puddings, 165. Quinces, Baked, 242. Canned, 178. Preserved, 179. Sweet Pickled, 176. Radiation, Experiment, z6o. Ragout of Cold Mutton, 1 13. Ready-made Cookers, 13. To Select, 24. Recipes for Large Quantities, 202. For the Sick, 195. ALPHABETICAL INDEX 3ii Refrigerating Box, j6. Efficiency, Experiment, 261. Made with Bread Box, 39. Crocks, 37. Pail, 39. Rice, No. 1,148. No. 2, 149, 206. and Milk, 199. Custard, Tapioca or, 163. Pudding, 162, 219, 238. Savoury, 149. Rich Plum Pudding, 158. Rhubarb, Stewed, 173. Roast Beef, 229. Chicken, 230. Duck, Wild, 232. Goose, 231. Grouse, 232. Mutton or Lamb, 229. Piovei, 233. Quail, 233. Veal, 230. Venison, Leg of, 231. Wild Duck, 232. Rolled Oats, 54, 204. Steak, Stuffed, 98. Rolls, 244. Salmon Loaf, 86. Salt Fish Souffle, 86. Salted Nuts, 188. Samp, 150, 205. Sauce, Brown, 184, 214. Brandy, 186, Caper, 184. Drawn Butter, 184. Egg, 184. for Fish, 185. for Vegetables, 183. Fruit, 186. Hard, 185. HoUandaise, 185. Nutmeg, lij. Tomato, 185. Vanilla, 187. White, 183. Savoury Rice, 149. Sawdust, 5, 22, 37. Sauerkraut, 123. Scalloped Apple, 237. Chicken and Mushrooms, 236. Oysters, 235. Tomatoes, 236. Scrapple, 124 Sealing Wax for Bottles, 181. Seasoning Materials, 49-51. Sick, Recipes for the, 195. Shell, Italian Chestnuts, to, 189. Shelled Beans, Fresh, 139. Shells Cocoa, 192. Shoulder of Pork, Boiled, 122. Slate for Recording Time, 30. Soft-Cooked Eggs, No. 1, 190. No. 2, 190. Souffle, Salt Fish, 86. Soup, Asparagus, 68 , 209. Baked Bean, 74, 212. Bean, 72, 210. Black Bean, 72, 211. Cream of Celery, 68, 208. Creole, 69, 208. Garnishes, 78-80. Green Pea, 74, 212. Julienne, 70, 210. Macaroni, 70, 209. Making, 58. Mock Turtle, No. i, 65. No. 2, 66, 208. Ox-Tail, 70, 209. Potato, 75, 21 1. Split Pea, 77, 212. Sticks, 80. Stock, Brown, 57. Brown, No. i , 60, 207. No. 2, 61. To Clear, 59. To Make, 58. To Remove Fat from, 59. White, 57. No. 1,61. No. 2, 62, 207. Tomato, with Stock, 69, 210. without Stock, 73, 211. Vegetable, with Stock, 67, 209. without Stock, 71, 210. Cream, 57. To Bind, 58. Sour Cream Cake, 246. 314 THE FIRELESS COOK BOOK Souee, 124. Space Adjuster, 22. Spaghetti, 144. SparciRibs, 230. Spiced Apples, Baked, 242. Spinach, 142. Split-Pea Spup, 77, 212. Sponge Cake, 247. Squash, Hubbard^ or Winter, 151. Summer, 150. Starch, Cooking Temperature, 6, 270. Steak, Stuffed, Rolled, 98. Steamed Breads and Puddings, 41, '54- General Directions, 154. Steamed Apple or Berry Pudding,, 1 56 Cranberry Pudding, 159. Cup Custard, 166. Steel Cut Oatmeal, 50, 206. Sterilize Jars or Cans, To, 189. Stew, Beef a la Mode, 97, 21 5. Beef, with Dumplings, 99. Chestnut, 109. Irish, 100,215. Mutton, 109. Okra, III, 216. Oyster or Clam, 77. Syrian (Yakhni), 1 10. Stewed Apples in Syrup, 168, 220. Blackberries, 170. Celery, 142. Chicken, 131. Cranberries, 172. Figs, 173. Potatoes, 147. Rhubarb, 173. Tomatoes, 151. St. James Pudding, 160. String Beans, 140. Stuffed Cabbage, Syrian, 1 1 1. Heart, 104. Rolled Steak, 98. Stuffing for Poultiy, 131, Potato, 232. Suet Pudding, 157, 219. Suggestions for Using a Firdesi Cooker, 2;. Summer Squash, 150., Sweet Apples, Baked, 243. Sweetbreads, 118. Creamed,ii8. Sweet Pickles, 174. Crabapples, 175. Peaches, 174. Fears, 174. Plums, 176. Prunes, 175. Quinces, 176. Watermelon Rind, or Citron, m- Swiss Pudding, 161. Syrian Stew (Yakhni), no. Syrian Stuffed Cabbage, in. Table of Cuts of Beef, 91. Mutton and Lamb, 107. Veal, 115. Flavourings for Sweet Dishes, SO. Materials for Home - made Cooker, 25. Seasonings, 50. Seasons of Fresh Water Fish, 82. Salt Water Fish, 83. Proportions, 47. Weights and Measures, 45. Tapioca or Rice Custard, 163. Temperatures of Cooking Starches, 6, 270. Proteids, 6, 272. Cereal, 274. Egg, 272.^ Terrapin, Calf's Head a la, 119. Time for Cooking in Cooker, 29, 41. On Stove, 28. Tin, Detection of, 265. Thermos Bottle, 5, 360. To Insulate an Oven, 222. Tomatoes, Scalloped, 236. Stewed, 151, Tomato Sauce, 185. Soup, with Stock, 69, 110. Without Stock, 73, 211. Tongue, Corned, 105. Fresh, 105. To Tie Cover on Utensil, 33. To Truss a Chicken, 130. ALPHABETICAL INDEX 315 Turkish Pilaf, 149, iiS. Veal, continued Turnips, Creamed, 15Z. Table of Cuts, 115. Mashed, 153. Other Farts used, 115. Turde Soup, Mock, No. i, ,6s- Vegetables, 136. No. 2, 66, 208. Directions for Cooking, 136. Sauce for, 183. Using Insulated OTen, Method of. Vegetable Soup with Stock, 67, 209. 114. without Stock, 71, 210. Utensils, Material {or, 14. Venison, Roast Leg of , 23 1 . Shape, 13. Siie,i4,40. Water, Apple, 200. Barley, zoi. Vacuum Insulation, 5. Watermelon Rind Sweet Pickle, 175. Vanilla Sauce, 187. Wax for Sealing Bottles, 181. Veal, 114. Wheat, Cracked, 55, 205. Age, 114. Cream of, 56, 206. Cooking of, 1 15. Wheatlet, 56, 206. Cutlets, Breaded, 116. White Sauce, 183. Plain, 116. Stock, No. 1, 61. Diagram of Cuts, 115. No. 2, 62, 207. Kidney, 119. Wild Duck, Roast, 232. Loaf, 117,217. Winter Squash, 151. Roast, 2^0. Wool, 5, 11,21. Season for, 114. SCneral 5, 1 1, 21. THE COUNTRY LIFE PRESS GARDEN CITY, N. T.