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diff --git a/old/60598-0.txt b/old/60598-0.txt deleted file mode 100644 index 57e0009..0000000 --- a/old/60598-0.txt +++ /dev/null @@ -1,9942 +0,0 @@ -Project Gutenberg's The Fireless Cook Book, by Margaret Johnes Mitchell - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll -have to check the laws of the country where you are located before using -this ebook. - - - -Title: The Fireless Cook Book - A Manual of the Construction and Use of Appliances for - Cooking by Retained Heat: with 250 Recipes - -Author: Margaret Johnes Mitchell - -Release Date: October 30, 2019 [EBook #60598] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE FIRELESS COOK BOOK *** - - - - -Produced by MWS, Harry Lamé - - - - -131 - - Transcriber’s Notes - - Texts printed in italics have been transcribed between _underscores_, - bold face texts are represented between =equal signs=. Small capitals - have been transcribed as ALL CAPITALS. - - More Transcriber’s Notes may be found at the end of this text. - - - - -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. - - [Illustration] - - GARDEN CITY NEW YORK - DOUBLEDAY, PAGE & COMPANY - 1913 - - - ALL RIGHTS RESERVED, INCLUDING THAT OF TRANSLATION - INTO FOREIGN LANGUAGES, INCLUDING THE SCANDINAVIAN - - COPYRIGHT, 1909, BY DOUBLEDAY, PAGE & COMPANY - PUBLISHED, MAY, 1909 - - -Assistance is gratefully acknowledged from Mr. Abraham Henwood, -Professor of Chemistry at Drexel Institute, who supplied valuable -information and revised the chemistry 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 convenient form such directions -for making and using fireless cookers and similar insulating boxes, that -those who are not experienced, even in the ordinary methods of cookery, -may be able to follow them easily and with success. The fact that their -management has been so little understood has been the cause of failures -among the adventurous women who, attracted by their novelty, have tried -to experiment with them and have come to the mistaken conclusion 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 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. Lincoln’s “Boston Cook Book,” Miss Smedley’s “Institution -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 institutions, 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 -support. 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 -quantities which different people use, this would act as a guide to -those who wish to plan rather closely. Where two numbers are given the -variation 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 -they are specially planned for students of household economics who have -time and opportunity for such work, and who are supposed to know more -than mere methods of housework, and to require an explanation of the -principles involved. - - - - -CONTENTS - - - CHAPTER PAGE - I. The Fireless Cooker 3 - II. The Portable Insulating Pail 32 - III. The Refrigerating Box 36 - IV. Cooking for Two 40 - V. Measuring 43 - VI. Tables of Weights and Measures 45 - VII. Table of Proportions 47 - VIII. Seasoning and Flavouring Materials 49 - IX. Breakfast Cereals 52 - X. Soups 57 - XI. Fish 81 - XII. Beef 89 - XIII. Lamb and Mutton 106 - XIV. Veal 114 - XV. Pork 120 - XVI. Poultry 126 - XVII. Vegetables 136 - XVIII. Steamed Breads and Puddings 154 - XIX. Fruits 168 - XX. Miscellaneous Recipes 183 - XXI. Recipes for the Sick 195 - XXII. Recipes for Cooking in Large Quantities 202 - XXIII. The Insulated Oven 221 - XXIV. Menus 250 - Appendix 257 - Additional Recipes 277 - Classified Index of Recipes. 297 - Alphabetical Index of Recipes. 307 - - - - -THE FIRELESS COOK BOOK - - - - -The Fireless Cook Book - - - - -I - -THE FIRELESS COOKER - - -Does the idea appeal to you of putting your dinner on to cook and then -going visiting, or to the theatre, or sitting down to read, write, or -sew, with no further thought for your food until it is time to serve it? -It sounds like a fairy-tale to say that you can bring food to the -boiling point, put it into a box of hay, and leave it for a few hours, -returning to find it cooked, and often better cooked than in any other -way! Yet it is true. Norwegian housewives have known this for many -years; and some other European nations have used the hay-box to a -considerable extent, although it is only recently that its wonders have -become rather widely known and talked about in America. The original box -filled with hay has gone through a process of evolution, and become the -fireless cooker of varied form and adaptability. - -Just what can we expect the fireless cooker to do? What foods will it -cook to advantage? - -Almost all such dishes as are usually prepared by boiling or steaming, -as well as many that are baked--soups, boiled or braised meats, fish, -sauces, fruits, vegetables, puddings, eggs, in fact, almost everything -that does not need to be crisp can be cooked in a simple hay-box. If the -composition of foods and the general principles of cookery are well -understood, but little special instruction will be needed to enable one -to prepare such dishes with success; though even a novice may use a -fireless cooker if the general directions and explanations, as well as -the individual recipes, are carefully read and followed. While such -dishes as toast, pancakes, roast or broiled meats, baked bread and -biscuits, are impossible to cook in the simpler form of hay-box, the -insulated oven, the latest development of the fireless cooker, opens up -possibilities that may lead to a much wider adaptation of home-made -insulators to domestic purposes. Roast meats, however, may first be -cooked in the oven and completed in the hay-box or cooker, or they may -be cooked in the hay-box till nearly done and then roasted for a short -time to obtain the crispness which can be given only by cooking with -great heat. - -During ordinary cooking there is a great loss of heat, due to radiation -from the cooking utensil and escaping steam. If, however, this heat -could be retained, the food would continue to cook in the absence of -fire. This is what occurs in the hay-box. Hay, being a poor conductor of -heat, will, if closely packed around a kettle of boiling food, maintain, -for a number of hours, a sufficiently high temperature to continue the -cooking process. The familiar practice of using newspapers or carpet in -keeping ice from melting depends upon the same principle. In both cases -a material which is a poor conductor of heat, when interposed between -the surrounding air and articles which are either colder or hotter than -the air, being found to preserve their temperature. Other materials than -hay or papers will act in the same way; such, for instance, as -excelsior, sawdust, wool, mineral wool, and others. A vacuum will have -the same effect as insulating materials. The “Thermos Bottle” and -similar inventions, which are glass bottles surrounded by a vacuum and -contained in metal cases, will keep foods hot or cold for many hours. If -heated with a little boiling water before boiling food is poured in they -will even cook some foods satisfactorily. A vacuum is expensive, as it -is difficult to obtain, and therefore the ordinary fireless cooker is -better suited to every-day use; but if one of these bottles is at hand -it may be utilized in cases of illness or on journeys or in other -unusual circumstances, when a cooker is not available. - -The general trend of recent scientific investigation seems to indicate -more and more clearly that the prevalent idea that all food must be -cooked at a high temperature, such as that of boiling water (212 degrees -Fahrenheit), is a mistaken one. Experiments have shown that starches are -made thoroughly digestible at temperatures varying from 149 degrees to -185 degrees Fahrenheit. Cellulose, the woody fibre of vegetable foods, -becomes perfectly softened at a temperature considerably below 212 -degrees, while albuminous materials, of which all animal and many -vegetable foods are largely composed, are not only well-cooked at a low -temperature, but are decidedly more easily digestible than when cooked -at the higher temperatures of boiling or baking. - - -SPECIAL ADVANTAGES OF THE FIRELESS COOKER - -First, its _economy_, not only of fuel and of space on the stove, but of -effort, of utensils, and also of food materials and flavour. It has been -stated that 90 per cent. of the fuel used in ordinary cooking will be -saved by the hay-box. This percentage will vary with different -housekeepers, as some understand the economy of fuel much better than -others, but there is no doubt that it is very great when the cooker is -used. This is especially true when the fuel is gas, kerosene, gasolene, -or denatured alcohol (possibly the coming fuel for common use). Where a -wood fire or, particularly, where a coal fire must be maintained, the -fuel saved by the cooker will manifestly be less than with such fuels as -can be readily extinguished when their use is over, but even in such -cases there is some economy of fuel. One must use the cooker to realize -the saving in work that it means. Think what it is to have a method of -cooking involving no necessity for remaining in the kitchen to keep up a -fire or watch the food! As most hay-box cooking takes a considerable -length of time, and many articles are not specially injured by -overcooking, this means that foods can often be placed in the box and -left for hours, while the housekeeper is enabled to go out for a day’s -work, or to occupy her time in other ways, with a mind free from all -care of the meal that is cooking. The user of a hay-box will soon find, -too, that utensils are not so hard to wash after lying in hay as when -food has been dried or burned on, and as the scraping and scouring given -to ordinary utensils wears them out very fast, there is here also a -considerable economy of utensils. There is found to be a very great -saving of food materials on account of “left-over” foods and others -that might be utilized, if the long cooking which they require to make -them palatable did not involve such expense in the way of fuel as to -offset the advantage of using them, such as in the case of soup stock, -tougher cuts of meat, etc. Special attention is paid in this book to the -preparation of a variety of cheap foods and “left-overs.” - -The _absence of heat and odours_ in the kitchen is another of the -advantages of this cookery. On the hottest summer days a cooker will not -increase the heat of the room, while even in a living-room, onions, -turnips, cabbage, and such ill-smelling foods could be cooked with no -suspicion of the fact on the part of the family or visitors. The fact -that a cooker can also be made attractive in appearance, and used in -rooms not ordinarily used for cooking, is of interest to some people who -are not able to command even the ordinary amenities of housekeeping -life. - -In the matter of _flavour_ there is a distinct gain in fireless cookery. -Many are familiar, by experience or hearsay, with the specially -delicious flavour of food cooked in primitive ways, such as burying the -saucepan in a hole in the ground, of clambakes, or of cooking food by -dropping heated stones into the mixture, in which cases the closely -covered food is slowly cooked at a low temperature. The praises given to -such cookery are often ascribed to the “hunger-sauce” that usually -accompanies outdoor cookery, but not with entire justice, for there is a -real difference in flavour. - -As it has been well proved that _tasteless food is less easily or -thoroughly digested_ than food which has a good flavour, owing, -probably, to the fact that high-flavoured food stimulates the flow of -digestive juices, the advantage lies in this respect also with hay-box -food over much of the ordinary food served. - -The bearing of fireless cookery upon the _servant-problem_ might well -fill a chapter by itself. Any woman who uses this device for a year can -become eloquent upon this subject. When cooking no longer ties one to -the kitchen, is no longer a labour that monopolizes one’s time, -dishevels one’s person, and exasperates the temper, the cook may go. We -shall save her wages, her food, her room, and her waste, and have more -to spend in ways that bring a more satisfactory return. - - -DIRECTIONS FOR MAKING A HAY-BOX OR FIRELESS COOKER - -_The box_ may be an unpainted one such as can be obtained for a few -cents from any store where one of suitable size and shape is used, or -it may be a handsome hardwood chest, or even an old trunk. In selecting -it, choose one made of sufficiently heavy boards to admit of having -hinges and a hasp put on it. If it is to be used in a dining-room, or -where attractive appearance is to be desired, it may be covered with -chintz or denim, or a coat of paint, if not made of finished hard wood. -An old ice-box, one that has a hinged lid at the top, has been utilized -for this purpose with success. A barrel makes an excellent hay-box, -especially for very large kettles, but the cover cannot easily be hinged -and must, therefore, be weighted to hold it down tight. In size the box -should be from two to five inches larger in every dimension than the -kettle it contains. The kettle is, therefore, the first thing to be -secured, and full directions for choosing it are given on page 13. The -next point to consider is the packing material. When this has been -chosen, the directions for packing the box, given on page 15, will tell -how much space must be allowed for insulation and, consequently, of what -size the box must be. If it is so large as to admit of more insulation -than that absolutely required, there is no objection, only a possible -gain. If it is intended to pack the box with more than one utensil this -will also have a bearing upon its size. Allow nearly, or quite, double -the insulation between the utensils that is provided on the other sides, -otherwise there may be difficulty in removing one utensil while the -other is still cooking. - -_Hinges_ and a _hasp_, or some device to hold the cover of the box shut, -will be necessary, as the packing should be such that there is a little -upward pressure on the cover. - -A _cushion_ is desirable to cover each kettle used, one which is thick -enough to fill the hay-box after the kettle is in place. For making -these cushions use muslin, denim, or any thing of the kind that is at -hand, filling them, generally, with the same material as that used in -packing the box. Shape them like a miniature mattress, joining two -pieces which are the dimensions of the top of the box with a strip which -is from two and one-half inches to four or five inches wide, the width -depending upon the material with which the cushion is stuffed, some -materials requiring thicker insulation than others. - -[Illustration: HAY-BOX WITH TWO COMPARTMENTS. - -Partly packed compartment of hay-box, showing pail in place for packing. -Cushion. “Space adjuster.” Small pail to fit in “space adjuster.” - -Finished compartment of hay-box. Cushion. Large Pail. Pan and cover.] - -The _packing material_ may be either hay, straw, paper, wool, mineral -wool, excelsior, ground cork, Southern moss, sawdust, or any other -non-conducting material that is adapted to filling the space between the -kettle and the box. If hay is used, choose soft hay. Wool is, perhaps, -the best heat retainer of those mentioned, and it is easy and pleasant -to handle. Clean, soft wool may be purchased at woollen mills and -elsewhere. It should cost about thirty-five cents a pound, but as it is -very light it requires much less, by weight, than of some other cheaper -materials. Mineral wool can be purchased at large hardware stores. It -costs about five cents a pound, but about five times as many pounds are -required as an equivalent for wool. Cheap cotton batting can be obtained -at dry-goods stores; ground cork from large grocers. This is used by -them as packing for grapes or other fancy fruits. Sawdust, obtainable at -sawmills, and perhaps elsewhere, must be well dried before using. -Excelsior is used by many kinds of merchants, and can be bought for -about two cents a pound. Hay is plentiful in country places and can also -be purchased at feed-stores in the cities. Southern moss, easily -procurable in the Southern States, can be found at many upholsterers’ in -the North as well. Newspapers and hair, such as is used by plasterers, -are available in city and country. - -_The utensils._ Perhaps the best _shape_ for the cooking utensil, that -is, one which will have the least possible radiating surface, is a pail -about the depth of its own diameter. The sides should be straight and -perpendicular to the bottom. The cover should fit securely into place. -If a smaller utensil is to be used inside the large one, which is often -a great convenience, it must not be so high that the cover of the larger -pail will not go on. A “pudding pan” may be used for the inside utensil, -resting on the rim of the pail; but care must be taken, with this -arrangement, that a cover is secured that will fit the pan closely. - -To select the _material_ best adapted for cooker utensils one must -consider its wearing quality, its heat-absorbing power, to some extent, -and also the action upon it of the water, acids, salts, etc., which are -found in the foods. For instance, iron utensils, as well as most tinware -that has been used for any length of time, will rust with the long -subjection to heat and moisture; acids will make a disagreeable taste -with iron or old tin utensils; while acids in such long contact, with -even new tin might also form poisonous tin salts in sufficient quantity -to be decidedly injurious. Earthenware would seem ideal except that it -is likely to break when over the flame. It is desirable that the covers -be of the same material as the utensil, or of some other rust-proof -material. It will pay to get the best, when buying these kettles, for -they will last well, with reasonable care, and a poor utensil will soon -be of no use whatever. Well-enameled iron, except for its weight, is -good; also the best quality of agate ware, ordinary aluminum, or, -perhaps best of all, for very large utensils at least, cast aluminum. -Aluminum is expensive, but its light weight, excellently fitting parts, -and lasting qualities commend it above other materials, and it will be -found to pay in the end. - -The _size_ of the pails will depend to some extent upon the number of -people to be served, although there is a minimum size, below which there -is not a sufficient bulk of food to cook well. Under the heading -“Practical Suggestions on the Use of the Fireless Cooker,” this matter -of quantity is more fully discussed. For a family of five or six persons -a six-quart pail with a pan to fit inside of it has been found -satisfactory. It will be convenient to have also a larger pail for large -pieces of meat, such as hams. - -_Method of packing the box._ This will vary somewhat with the different -insulating materials used. These may be classified as: - -Those into which the cooking utensil may be set without any intervening -covering, among which are hay, excelsior, and paper. - -Those requiring a covering material to keep them in place and to protect -them from contact with the utensil, among which are wool, mineral wool, -cork, sawdust, and cotton. - -[Illustration: Figure No. 1. - -Pasteboard cylinder to fit the pail.] - -Boxes to be filled with the first class of insulating materials are -packed in the following manner: - -Line the box and cover, smoothly, with one thickness of heavy paper, or -several thicknesses of newspaper. This will prevent cold air from -finding its way through the cracks, and dust and pieces from sifting -out. Asbestos sheeting also makes a good lining. Pack in the bottom of -the box a firm layer of insulating material not less than three or four -inches in depth. This must raise the cooking pail to within from three -to five inches of the top of the box. Set the utensil in the middle of -the space allowed for it on this layer, and pack around it, very -tightly, until level with the top of the kettle. When this is removed it -will be found to have left a hole just large enough for it to slip into -again. A little manipulation will make the rim of this pocket less -ragged than at first. The cushion for boxes packed with excelsior or hay -should be at least four inches thick. In packing with paper, lay first -an even layer three or more inches thick of folded papers, filling the -space around the kettle with soft, crumpled papers. In place of the top -cushion, make a bundle of papers folded to just the right size. This can -only be done when perfectly flat pail covers are used, unless a -supplementary soft cushion be first laid over the pail. - -The box is now ready for cooking, but if, after considerable use, the -material shrinks so that the whole space is not firmly filled, a little -more may be added. There should always be at least a slight pressure -when the cover is closed. The paper lining described on page 20, while -not necessary to this class of boxes, is an improvement. - -[Illustration: Figure No. 2. - -Showing how to cut the cloth pieces for lining a home-made cooker.] - -[Illustration: Figure No. 3. - -Showing the cloth lining just about to be placed in the box.] - -Boxes to be filled with the second class of material are packed in the -following manner: - -Line the box with a smooth covering of paper or asbestos, tacked into -place. Pack a layer of insulating material, three inches or more in -thickness, in the bottom, laying a piece of heavy paper on this. Sew two -or three thicknesses of pliable cardboard into the form of a cylinder -that will fit around the utensil loosely. (Fig. No. 1.) It must be of -the same height as the kettle. Set this cooker-pail, surrounded by the -cylinder, on the layer in the box. Holding the kettle in place with one -hand, pack tightly around it, to the level of the top of the pail. (See -page 12.) The efficiency of the box depends largely upon this packing. -Cut a round hole, the size of the cooker nest, in a piece of heavy -pasteboard, to fit the top of the box. Lay this over the packing, so -that it will cover it completely. The box is now ready for its cloth -lining. To make this, cut three pieces of cloth; one to be one-inch or -more larger than the top of the box, with a round hole cut in its -centre, one inch smaller than the diameter of the cooker-pail (Fig. No. -2:1); another to be a round piece one-inch larger than the diameter of -the pail (Fig. No. 2:2); and the third to be a strip one-inch wider than -the height of the pail, and long enough to go around it with an inch to -spare (Fig. No. 2:3). Sew the ends of this strip together to make a -cylinder. Into one end of this cylinder sew the round piece. The other -end is to be sewed into the large piece, taking in each case a half-inch -seam. When this is put into the box it will line the nest for the -kettle, and cover the pasteboard which rests on top. (Fig. No. 3.) -Remove the pail and tack this cloth lining in place, turning in the -edges where it is tacked to the box. A paper lining may be substituted -for cloth in the following manner: - -[Illustration: Figure No. 4. - -Showing the manner of cutting the paper covering for a fireless cooker.] - -Take a sheet of very heavy paper, at least one inch larger in every -dimension than the top of the box. Draw a circle in the centre of it the -size of the pail. In the centre of this circle cut a small hole large -enough to insert the blade of a pair of scissors. From this hole, cut to -the circle, so as to strike it at intervals of about one and one-half -inches. (Fig. No. 4.) Fit the paper over the top of the packing in the -box so that this circle will come just over the nest for the pail. Put -the cooker-pail into the nest and it will crease the points down at -exactly the right place. Figure No. 5 shows the cooker completed. A -paper lining is in some respects to be preferred to cloth. It is easy -and quick to make and can be readily replaced if it becomes soiled. - -With either class of cooker more than one nest may be made. It is well, -in that case, to have a wooden partition put into the box before -packing it, although this is not strictly necessary. Each portion of -the box can then be packed independently and for utensils of different -sizes if desired. - -[Illustration: Figure No. 5. - -Showing the paper lining of a fireless cooker in place.] - -If possible, when packing a box with _mineral wool_, do the work out of -doors, wearing a pair of gloves, as particles from it fly into the air -and are extremely irritating to the throat and skin. Twenty-five pounds -of mineral wool will pack a nine-quart pail in a box fifteen by fifteen -inches and eleven inches high. Five pounds of _wool_ will pack the same -box for using a nine-quart pail. If a smaller pail is used, more wool or -mineral wool will be required. - -_Sawdust_ is one of the easiest materials to handle. It packs easily and -does not require a cloth covering, heavy paper answering the purpose -perfectly. Proceed with the packing as for wool or mineral wool and such -other materials, omitting the pasteboard top. In place of this and the -cloth covering use a paper lining. - -[Illustration: “Space adjuster” before it is covered; and small pad to -fill the space below the pail.] - -_The “space adjuster”_ is a padded cylinder which slips into a cooker -pocket and makes a receiver for a smaller cooker-pail than that for -which the cooker was packed. It can be made by putting together two -pasteboard cylinders of equal length, one of which will fit rather -loosely outside of the small pail, and the other of which will slip -easily into the cooker pocket and line it from top to bottom. When the -small cylinder is stood inside of the larger one the space between the -two should be firmly packed, preferably with a soft material such as -cotton or wool. To keep the filling in place while packing it the -cylinder may be wound with twine, as shown in the accompanying -illustration. It may then be covered with a fitted muslin cover. Sew two -tabs on this cover, with which to lift the space adjuster out. When -slipped into the cooker pocket, and the small pail placed in the new -pocket thus formed, there will be found to be a space below the pail, -which may be filled by a round cushion made for the purpose. - -[Illustration: Section view of “space adjuster” showing the pail and -cushion in place.] - -_Ready-made hay-boxes_ and fireless cookers are to be found on the -market, some of which have advantages over the home-made article along -with some disadvantages. First of the disadvantages is, perhaps, the -cost, the expense being considerably greater than for the home-made box. -Also the choice in the matter of shapes and material for the utensils -cannot be as great as in home-made boxes, and some of the cookers are -unpractical in minor details. On the other hand, the commercial cookers -are ready for use, some of them being excellently adapted to their -purpose, and to many people this would offset the cost. Those that are -made of metal, on the plan of refrigerators, perhaps not boxes at all, -would appeal to certain housekeepers as likely to be more cleanly than -upholstered boxes. But, as food is always in tightly-covered vessels, -and as experience has shown that ordinary care will prevent anything -from being spilled, a hay-box having been kept sweet and clean without -refilling for over a year, the danger of uncleanliness is not so great -as would at first appear. Doubtless where servants are entrusted with -the use of the cooker there would usually be a greater necessity for -guarding against untidiness. - -In selecting a ready-made cooker certain points should be considered. -See that the parts fit closely together, are simple and strong in -construction; that there are no seams or pockets in the kettles which -would be difficult, if not impossible, to get clean; that the kettles -are a suitable size, namely, not too large, if they are to cook food for -a small family, and not too small to ensure sufficient heat for proper -cooking; and that there is no air space over the cover that will not be -filled when the cooker is closed. In the case of the metal cookers a -round cover with a single hinge is a point of weakness, for the cover is -not sufficiently supported to endure the strain of constant use. Many of -the cookers also use tin very considerably, which is objectionable. -Doubtless there will be constant improvements in these inventions, as -there is a growing demand for them and an increasing intelligence as to -their use. - - -MATERIALS NEEDED FOR A HOME-MADE FIRELESS COOKER - - A box or barrel (see page 9). - One pair of strong hinges. - A hasp. - Material for stuffing (see page 11). - One or more large pails (see page 13). - One or more small pails or pans (see page 13). - Muslin, 1¹⁄₂ yards or more, depending upon the size of the box. - A cooking thermometer. - Heavy pasteboard. - Pliable pasteboard. - Brown paper. - Tacks and screws. - - -PRACTICAL SUGGESTIONS FOR USING A FIRELESS COOKER - -While success in using a cooker is reasonably sure if directions are -clear and detailed, and can be followed exactly, yet it is well to -understand, in a general way, the conditions of success in order that a -deviation from directions, if such should ever be found necessary, will -not mean failure. - -As the cooking depends upon the retention of heat, it stands to reason -that there must be heat to retain. A pint of food does not contain as -much heat as a quart, even though both be of the same temperature to -begin with. This can be demonstrated by setting a pint and a quart of -boiling water side by side. The pint will lose its small amount of heat -and grow cold much sooner than the quart, with its larger amount. After -an equal time eight quarts of food in the cooker have been found to -register 15 degrees Fahrenheit higher than one and one-half quarts, -other conditions being the same. This explains the failures of some -beginners which are due to the fact that such a small quantity of food -was taken that there was not sufficient heat to begin with. Obviously -this danger is less with foods requiring only a slight cooking, since, -even with small quantities, some time elapses before the food grows too -cold to cook at all. - -The _total quantity of food_ is, therefore, seen to be an important -factor in success. The larger the amount of food, the higher the -temperature will be at the end of a given length of time. Where the -amount is very large, as in the case of hotel and institution cookery, -this gain is so great that the time required for cooking is materially -reduced. - -_The proportion between the amount of food and the size of the utensil_ -in which it is cooked is equally important. Experiments have shown that -one and one-half quarts of water, in a pail just large enough to hold -it, will register 15 degrees Fahrenheit more than the same measure of -water in a nine-quart pail at the end of an hour; while at the end of -twelve hours there is 28 degrees of difference. It is thus seen that a -well-filled kettle is more likely to cook successfully than one -partially filled. When it is impossible to cook in a smaller pail, and -thus avoid vacant space in the kettle, the difficulty may, to some -extent, be offset by using a pan for the food with sloping sides and -broad rim, such as a “pudding pan,” which may be set into the -cooker-pail and, by resting upon its rim, will be suspended in it. This -arrangement admits of filling the lower part of the pail with boiling -water or with boiling food, in case a second kind of food is to be -cooked for the same length of time. - -_Space between the pail and packing material_ is also likely to be -disastrous, so that it is not advisable to try to use a small pail in a -“nest” made for a large one without the “space adjuster” described on -page 22. Even the space which results after a short use of a newly -packed box will be sufficient for the escape of some heat and should -always be filled in. - -_Place the cooker near the stove_, since it is important to transfer the -food very quickly from one to the other. The cooker should be open, the -cushion removed and everything in readiness before the food is taken -from the fire; then, before it has time to stop boiling, it should be in -place in the box. Loss of time at this juncture owing to uncertain -movements is a fruitful source of failure among beginners. - -_Keep the box tightly closed_ from the moment the food is put into it -until it is entirely done, as if for any reason the box is opened before -the appointed time, the contents must be _reheated to boiling point_ -before being replaced. - -The _time for cooking foods on the stove_, previous to putting them into -the cooker, is usually very short. Food in large, solid masses, as ham, -pot roasts, moulds of bread, etc., must be boiled until thoroughly -heated to the centre, obviously requiring longer boiling the larger and -denser the pieces are. Food that is broken and less compact will be -readily penetrated by heat and will be boiling hot nearly or quite as -soon as the surrounding water. Such foods need only a moment’s brisk -boiling before being put into the cooker. Cereals, although in fine -particles, easily settle into a dense, impenetrable mass during the long -period of undisturbed cooking, unless boiled until they are slightly -thickened. - -The _length of time for cooking in the cooker_ depends upon several -factors: (1) the kind of cooker, whether well or ill packed, and whether -good or poor insulating material is used; (2) the skill of the cook in -getting the kettle into the box quickly; (3) the amount, toughness, -density, and size of the pieces; (4) whether hard or soft water is used. -If hard water is used foods require more cooking to become tender than -with soft water. Hard water may be softened, however, by the addition of -a little baking soda. The time given in this book is adapted to a -home-made cooker, well packed with any of the materials suggested in the -section giving directions for packing the cookers. With some commercial -cookers a shorter time may be sufficient. - -It is frequently stated that few foods are injured by overcooking, but -while this is true of a great many foods, it has not proved to be the -case with all. Potatoes, rice, custards, raised mixtures, such as -dumplings, suet pudding, and brown bread, as well as many other foods, -are decidedly injured by overcooking. The recipes generally state the -minimum and maximum time which each food should have. This information -will also be found easily accessible in the classified index. There is -danger in leaving meats or soup stock or even cereals in the cooker long -after they have cooled down, as they will be likely to spoil. - -Needless to say, careful reading of all the directions given, and -following them in every particular, will be necessary until one becomes -well acquainted with this novel method of cookery. Mistakes in -temperature tests, in measuring, in time, and in other conditions, may -result in failures, which must not be imputed to the cooker, but to the -cook. - -It will probably not be long, after the first experiment with a cooker, -before several compartments are fitted up; in which case it is difficult -to remember what food is in each and at what time it is to be removed, -since it is left for so many hours. To meet this difficulty a slate, -hung in the kitchen near the box, will be found a great convenience. It -may be permanently ruled and arranged in the form of a table, to be -filled out with pencil. A good form to use is the one given below. The -compartments may be numbered or described. - - +----------------+----------------+----------------+----------------+ - | Compartment | Food | Time put in |Time for removal| - +----------------+----------------+----------------+----------------+ - | | | | | - +----------------+----------------+----------------+----------------+ - | | | | | - +----------------+----------------+----------------+----------------+ - - - - -II - -THE PORTABLE INSULATING PAIL - - -A cheap, portable retainer, for keeping food hot or cold on picnics, -automobile trips, and other outings, will be found a great convenience -and will fill a long-felt want. Tight-fitting covers, fastened in place, -will be necessary to keep food from spilling; and very cheap, easily -obtained insulating material should be used for these pails, so that in -case the packing becomes soiled it can be discarded without loss. -Newspapers, hay, or excelsior are best for the purpose. The object in -using such pails is not to cook the food, though this might be done if -the inner pail were small enough or the outer pail large enough to allow -of sufficient insulation, but to keep food already cooked, or nearly -cooked, at a temperature which will make it appetizing. For this purpose -a couple of inches of insulation, with such materials as those -suggested, will answer very well. If an ordinary fibre or wooden -household pail is used, this will carry two or three quarts of food. -Take for the inner utensil one just large enough to hold the food, and -pack the outer pail to accommodate it, like any hay-box or cooker. If -designed for frequent use it will pay to make a fitted cushion, but for -a single occasion it will not be worth while to take this trouble. Any -small cushion or pillow can be used, merely turning the corners under, -if it is square. In order to protect it from danger of becoming soiled, -lay a number of thicknesses of newspaper over the inner pail before -putting on the cushion. Be careful to pack it so that the cushion will -fill the upper space completely. A cover must be found for the outer -pail, and if a wooden cover is not at hand, a round tray or large kettle -cover that will fit it may be utilized. A butter pail, tin pail or candy -pail will have its own cover. - -To fasten the covers on, tie a loose slip-knot in the middle of a piece -of very strong twine (Fig. No. 6:1); before pulling it up tight, slip -the noose over the cover of the pail and draw the remainder of the knot -out till it is loose enough to go around the pail. If it is placed under -the rim near the top of the utensil, or under the fastenings of the -handle, it will be held by them from slipping off. Then draw the knot up -tight, and tie the two ends of twine over the top. (Fig. No. 6:2.) For -greater safety, especially on the outer pail, it will be well to use two -such strings, placing the loops at right angles to one another. Soft -copper wire might be used for this purpose instead of twine. When the -food is in the inner pail, tie on the cover, put it again on the fire -until it is boiling hot, and place it quickly in the insulating pail. -More than one kettle of food may be placed in the pail if there is room. -Food thus insulated will keep hot for hours, even in cold weather. - -[Illustration: Figure No. 6. - -1. Method of tying slip-knot. 2. Method of tying the cover on a pail.] - -Obviously, this arrangement will work equally well in keeping cold foods -cool in summer, such as ice water, or cool drinks. Even frozen creams -and ices, if packed well in a mould, covered tin pail or can, sealed and -surrounded with a small quantity of ice and salt, and the whole thus -insulated, will keep for many hours. To seal the mould, dip a narrow -strip of muslin in melted fat and lay it quickly over the crack between -the cover and mould. - - - - -III - -THE REFRIGERATING BOX - - -As we have seen in the case of the insulating pail, the principle -involved in cooking by retained heat may be reversed, and the heat may, -by similar means, be excluded from foods which are to be kept cold. -Ice-boxes and refrigerators are made with this end in view. They are -constructed with heavy walls, usually, if not always, with an -interlining of some non-conducting material, to exclude the heat of the -atmosphere. Where such an article is needed permanently, or for large -quantities of food, the various refrigerators on the market are better -adapted to the purpose than a home-made box. But, in cases of temporary -necessity or to supplement a refrigerator, the home-made refrigerating -box will doubtless find a use. Ingenuity will suggest variations in the -manner of applying the principle of insulation to keeping foods cold, -but by way of suggestion two forms of refrigerating boxes are described -below. - -[Illustration: Refrigerating box packed with three crocks.] - -Take three or more stoneware crocks with well-fitting covers of the -same material. The size of the crocks must be determined by the quantity -of food to be kept. Good results in the way of temperatures have been -obtained with those holding a half gallon, but the amount of food -accommodated in them is, of course, small. - -Proceed exactly as for packing a cooker, except that the crocks must be -set in place so that all of them touch the central one, which is to be -filled with ice. - -Although any insulating material suitable for cookers will answer for a -refrigerating box, sawdust will be found the easiest to handle, for the -reason that its fine particles will more readily fill the acute angles -between the crocks, which must be carefully packed or the insulation is -not complete. It will be best to make one narrow cushion that may remain -in place over the central crock, except when the ice is to be renewed, -and two others, each of which can be removed singly when the crock under -it is to be opened. Put the food into dishes or pails that can be -removed with it and washed. This will obviate the necessity for taking -out the crocks frequently and will mean a considerable saving of ice. In -lieu of one solid piece of ice, broken pieces will be found to answer -excellently. Fill the ice-crock as full as possible, and do not open it -until it needs refilling. A little observation of your own individual -box will be necessary to tell you just how long your crock of ice will -last. It will probably be safe, in any case, to leave it two full days -after filling it before opening it. If no foods that have not been -reasonably cooled are put into the refrigerating box it is possible that -the ice may last three or four days. - -Aside from the efficiency of the insulation, the consumption of ice will -depend largely upon the amount and temperature of the food in the other -crocks and the frequency with which they are opened to the warm outside -air; therefore chose as cool a place as possible for the box to stand, -and open it only when necessary. Try to think of all the articles you -want from it before taking off the cushion. Better results in the way of -temperature can be obtained with these boxes than with many commercial -refrigerators, although the skill and care in using either will be a -large factor in the economy of ice. When it is necessary to open the -box, let it be for as brief a time as possible, as every moment that it -is open means an increase of temperature and, consequently, a loss of -ice. - -Another variety of refrigerating box may be made by thoroughly -insulating a tin pail partly filled with ice, or a bread box, containing -a crock for ice. Allow the same amount of insulation as that called for -with the various packing materials used for hay-boxes or cookers, and -pack them similarly. It will not often be necessary to remove the inner -box if care is taken in handling the dishes of food; but when it is to -be scalded, take it out, wash it well, boil or scald it with soda and -water, and cool it again before replacing it in the packing. - - - - -IV - -COOKING FOR TWO - - -While the fireless cooker is, perhaps, especially adapted to families of -average size, or larger, there is no reason why small quantities of food -cannot be equally well cooked, provided the cooker is properly made with -that in view. - -A large utensil will involve a great waste of gas and time, for in every -case it will be necessary to heat a considerable quantity of water which -is only required to fill the utensil. Select, instead, a two-quart pail, -pack it very tightly in a moderately small box, allowing, however, the -requisite thickness of insulation (see page 16). This will be suitable -for much of the cooking to be done, such as vegetables, steamed breads, -etc., that are cooked in much water; but for such articles as oatmeal, -stews, puddings, and some vegetables, use a small pudding pan, just -fitting into the pail and resting on its rim, with a cover that will -closely fit the pan. The pail must always be filled with boiling water -or food to touch the upper pan, and if these conditions are fulfilled -and the food is put quickly, and while boiling hard, into a cooker which -stands close to the range, it will be found to cook as perfectly as -larger amounts. Two kinds of food can thus be cooked at once, but, when -only water is used in the lower pail, it can be kept in the cooker -during the meal, and will be hot when the time comes for washing the -dishes. - -The fact that almost all the recipes in this book tell the number of -persons which they will serve will make the quantity to be cooked easy -to ascertain. Where articles are to be cooked in moulds, as steamed -breads, puddings, meat loaves, etc., one-half pound baking powder cans -may be used. It will be safer to test them to see whether or not they -leak. The only change in the method of cooking such dishes that will -then be necessary is shortening the time of boiling previous to putting -them into the cooker. Small cuts of meat will also require shorter -preliminary boiling. One-half the time given will be found sufficient. -The great majority of dishes may be cooked as directed in the full-sized -recipes, without any change on account of the small quantity. - -For such purposes as preserving and baking (see page 228), a large pail -will be needed, even by a family of two, and it is suggested that the -cooker be packed first to accommodate such a pail, and the box then be -made to receive also the two-quart pail by means of the space-adjuster -described on page 22. - - - - -V - -MEASURING - - -All measurements given in this book are made in standard half-pint cups, -tablespoons, teaspoons, quarts, pecks, etc. The dry materials are -leveled even with the top of the cup, spoon, or other measure by filling -it heaping full, then pushing off with a knife that which lies above the -top. When held level with the eyes, nothing should be seen above the cup -or spoon, and yet the receptacle should be completely filled. Where -standard cups, with divisions in thirds and quarters, are not to be -obtained, it will be better to use a straight-sided glass if one can be -found which holds an exact half-pint. It will be easier to get an -accurate half or third of a cupful in such a measure than in one which -grows smaller at the bottom, as most cups do. A cupful or spoonful of -liquid is all that they can be made to hold. - -Such materials as flour, powdered sugar, mustard, meal, and others, that -pack as they stand, should first be sifted or stirred up, and must have -any lumps pressed out. Do not shake such materials to level them, or -they will settle and the measure will be incorrect. Half cupfuls or -other fractions of a cupful of dry material, fat, etc., may be leveled -with the back of a tablespoon. - -To measure fractions of a spoonful, whether a teaspoon or a tablespoon, -fill the spoon, level it, then with a knife divide halves lengthwise of -the spoon; quarters crosswise of the halves; eighths by dividing these -in halves; thirds crosswise; and sixths by dividing the spoon first in -halves, then in thirds across the halves. - - - - -VI - -TABLE OF WEIGHTS AND MEASURES - - - 2 Cupfuls of granulated sugar equals 1 pound - 1 Tablespoonful granulated sugar equals ¹⁄₂ ounce - 2²⁄₃ Cupfuls of powdered sugar equals 1 pound - 2²⁄₃ Cupfuls of brown sugar equals 1 pound - 3¹⁄₃ Cupfuls of bread flour not shaken down equals 1 pound - 1 Cupful of bread flour equals 5 ounces - 3¹⁄₃ Tablespoonfuls flour equals 1 ounce - 1 Pint of milk or water equals 1 pound - 2 Cupfuls of solidly packed butter equals 1 pound - 2 Tablespoonfuls butter equals 1 ounce - 2 Cupfuls of solidly packed lard equals 1 pound - 2 Cupfuls of chopped meat equals 1 pound - 1⁷⁄₈ Cupfuls of rice equals 1 pound - 1 Cupful of rice equals 8¹⁄₂ ounces - 1 Cupful of raisins equals 7 ounces - 2¹⁄₄ Cupfuls of raisins equals 1 pound - 3¹⁄₅ Cupfuls of currants equals 1 pound - 1 Cupful of currants equals 5 ounces - 2 Cupfuls of hominy grits equals 1 pound - 2 Cupfuls of samp equals 1 pound - 1 Cupful of split peas equals 8 ounces - 1 Cupful of dried beans equals 7¹⁄₂ ounces - 1 Quart of bread crumbs equals 7 ounces - 1 Cupful peanuts, chopped equals 5¹⁄₂ ounces - 1 Cupful prunes equals 6¹⁄₂ ounces - 1 Cupful dried apricots or peaches equals 6 ounces - 1 Cupful macaroni equals ¹⁄₃ pound - 1 Cupful oatmeal equals 4 ounces - 1 Cupful cornmeal equals 6 ounces - 8 Medium-sized eggs in shells equals 1 pound - 1 Medium-sized egg in shell equals 2 ounces - 10 Medium-sized eggs (broken) equals 1 pound - 1 Cup almonds, blanched and chopped equals 5 ounces - 1 Square Baker’s chocolate equals 1 ounce - 2¹⁄₈ Tablespoons salt equals 1 ounce - 4 Tablespoons pepper equals 1 ounce - 2¹⁄₂ Tablespoons ground ginger equals 1 ounce - 2¹⁄₄ Tablespoons ground cinnamon equals 1 ounce - - - - -VII - -TABLE OF PROPORTIONS - - - Batters; 1 cupful liquid to 1 cupful flour. - - Muffin or cake dough; 1 cupful liquid to 2 cupfuls flour. - - Dough to knead; 1 cupful liquid to 3 cupfuls flour. - - Dough to roll out; 1 cupful liquid to 4 cupfuls flour. - - 6 teaspoonfuls baking-powder to 1 quart flour, if no eggs are used; or - - 1¹⁄₂ teaspoonfuls baking-powder to 1 cupful flour. - - ¹⁄₂ teaspoonful soda and 1 teaspoonful cream of tartar is about - equivalent to 2 teaspoonfuls baking-powder. - - ¹⁄₂ cup liquid yeast equals ¹⁄₂ dry yeast cake, and ¹⁄₄ compressed - yeast cake. - - 1 cupful liquid yeast, 1 dry yeast cake, or ¹⁄₂ compressed yeast cake - to 1 pint liquid if bread is raised during the day. - - ¹⁄₂ cupful liquid yeast, ¹⁄₂ dry yeast cake, or ¹⁄₄ compressed yeast - cake to 1 pint liquid if bread is raised over night. - - 1¹⁄₂ teaspoonfuls soda to 1 pint thick, sour milk. - - 1¹⁄₂ teaspoonfuls soda to 1 pint molasses. - - 1 teaspoonful soda to 1¹⁄₂ cupfuls thick, sour cream. - - ¹⁄₂ cupful corn-starch to 1 quart milk for blanc-mange. - - 1 teaspoonful salt to 1 quart soup stock, sauces, etc. - - ¹⁄₈ teaspoonful pepper to each teaspoonful salt. - - 2 to 4 egg yolks to 1 pint milk for soft custards. - - 2 or 3 whole eggs to 1 pint milk for cup custards. - - 1 teaspoonful salt to 1 quart water for boiling vegetables, meats, - etc. - - 2 tablespoonfuls flour to 1 cup liquid for white sauces and gravies. - - 3 tablespoonfuls flour to 1 cup liquid for brown sauces. - - Whites of 8 eggs make 1 cupful. - - 3 teaspoons equal 1 tablespoon. - - 16 tablespoons equal 1 cup. - - 2 cups equal 1 pint. - - - - -VIII - -SEASONING AND FLAVOURING MATERIALS - - -Having always to substitute a familiar and time-worn flavouring, which -is in the house, for the newer and particular flavour called for and -required to give the distinctive “tang” to a dish, is what gives some -people’s cooking a monotony that is no easier or less expensive to -produce than a variety, if only the kitchen is as well supplied as it -might be. Many different recipes can be made, using the same ingredients -as a basis, by changing the flavouring, as in stews, cakes, etc. -Macaroni and rice admit of a wide range of variation. - -For the housekeeper who does not want all her cooking to taste alike, it -will be found convenient to have always on hand a variety of flavouring -and seasoning materials. A list is given below of the ones frequently -called upon in this book; those which are commonly used in sweet dishes -being grouped together, and those used in savoury dishes, such as -soups, stews, etc., although in some cases these are used -interchangeably: - -=Flavourings for Sweet Dishes= - - Vanilla bean or extract - Almond extract - Orange rind and juice - Lemon rind and juice - Cinnamon - Cloves - Nutmeg - Allspice - Ginger - Wine - -=Seasonings for Savoury Dishes= - - Pepper - Cayenne - Curry powder - Sage - Summer savoury - Sweet marjoram - Thyme - Bay leaves - Worcestershire sauce - Parsley - Celery seed - Celery leaves - Dried peppers - -Many of these can be prepared at almost no cost, and put away in tin -cans or boxes, either whole or powdered with a mortar and pestle. The -leaves of celery and parsley, the herbs and peppers may be washed well -and hung near the kitchen stove or in the sun, if they can be kept free -from dust and flies out of doors, or put into a warming oven. Orange and -lemon rind make good flavourings for puddings and cakes, if correctly -prepared, to vary the monotony of perpetual vanilla. The yellow part -only of the rind should be grated, for cakes, or shaved off with a knife -for custards and puddings, which can be strained to take out the -pieces. Caramel is easy to make, and is useful in custards and creams. - -_To make caramel._ Melt one cupful of sugar with one tablespoonful of -water, in a frying-pan. Stir it constantly until it is a golden brown -colour, add one-half cupful of water, one-half at a time. The sugar -becomes very hot, and, if only a small amount of water is added, it does -not cool it enough and will be so quickly turned to steam as to have -almost the effect of exploding. If the sugar is allowed to become dark -brown it will taste bitter. Such caramel is sometimes used to color -gravies, but is not sufficiently delicate in taste for flavouring -purposes. - -Avoid using the same seasonings in every dish. It is better to put only -a few flavours together for each dish than to mingle a great many and be -obliged always to use the same. It is a good general principle, where -several flavours are combined, to keep all somewhat equally balanced so -that no one is conspicuously present. Public opinion seems to agree that -the skilful cook is the one who makes something good, “but you can’t -tell what’s in it.” This is done chiefly by the careful selection and -equalizing of flavouring ingredients. - - - - -IX - -BREAKFAST CEREALS - - -That so cheap and easy a food to prepare as cereals should so often be -unappetizing, and even indigestible, because of poor cooking, is partly -due to ignorance of the great improvement in flavour which long cooking -gives them, and partly to the difficulties attending such long cooking. -No one wants to rise two hours before breakfast to cook a cereal which -is advertised on the package to cook in ten minutes or less, and those -who do not have coal fires burning through the night are somewhat at a -loss to know how to keep cereals cooking over night. The fireless cooker -seems to fill a long-felt want in this direction. At the cost of a -fraction of a cent for fuel it accomplishes an all-night cooking without -danger of scorching, boiling dry, or needing to be stirred. The -fallacious idea that boiling temperature is necessary for cooking -starches and starchy foods has been proved false. As a matter of fact, a -temperature of 167 degrees Fahrenheit is sufficient for the starch -grains of some cereals, while long-continued cooking at much below -boiling point will serve to soften and rupture the woody fibre which -surrounds and entangles the starch and other nutrients. The nitrogenous -or tissue-forming substance is probably rendered less easily digestible -by boiling, and is perfectly cooked at a temperature which will cook the -starches. Merely reaching these temperatures for a short time is not -sufficient, however, to produce well-cooked cereals. A further change -affecting the flavour, and perhaps the digestibility, is accomplished by -long cooking. - -The length of time required depends upon the amount and character of the -woody fibre, whether the grains are left whole or ground fine, and the -degree of cooking they may have had in the course of manufacture. Rolled -oats and wheat are steamed to some extent, and do not, therefore, -require as much cooking as whole or cracked wheat and oats. Preparations -of corn, having more woody fibre than any of the other cereals, will, -unless cooked during manufacture, require more cooking than equally -finely ground preparations from other cereals. Rice requires the least -cooking of all, as it contains the least woody fibre. - - -Rolled Oats - - 2¹⁄₂ cups water - 1 teaspoon salt - 1 cup rolled oats - -Look over the oats and remove any husks or pieces. Put water, salt, and -oats in a pan, or pail that fits into a cooker-pail, boil them for five -minutes, or until slightly thickened, stirring them frequently, then put -the pan over a cooker-pail of boiling water and put it into a cooker for -from two to twelve hours. Although soft and digestible after two hours, -it is greatly improved in flavour by longer cooking. If cooked over -night it will need to be heated, somewhat, before serving. This can be -done by putting it over the fire while still in the cooker-pail of -water. When the water in the pail boils, the oatmeal may be served. - -Serves four persons. - - -Cornmeal Mush - - 4 cups boiling water - 1 teaspoon salt - 1 cup cornmeal - ¹⁄₂ cup cold water - -Mix the meal with the cold water, add it to the boiling salted water; -let it boil five minutes, stirring it frequently, then set it in a -cooker-pail of boiling water and put it into a cooker for from five to -ten hours. If the mush is to be used for frying, use two cupfuls of milk -and two cupfuls of water, reserving one-half cupful of the milk cold to -mix with the cornmeal. When cooked, pour it into a wet bread pan, and -slice it when perfectly cold. If coarsely ground meal is used, sift it -through a coarse sieve before cooking it, to remove the largest -particles of bran. Granulated meal will not require sifting. - -Serves six or eight persons. - - -Hominy Grits - - 5 cups water - 1¹⁄₂ teaspoons salt - 1 cup hominy grits - -Add the hominy to the boiling salted water, boil it for ten minutes, and -put it into a cooker for ten hours or more. - -Serves six or eight persons. - - -Cracked Wheat - - ¹⁄₂ cup wheat - 1 cup cold water - ¹⁄₂ teaspoon salt - 2 cups boiling water - -Soak the cracked wheat in the cold water for nine hours or more; add the -boiling water and salt, and let all boil hard for ten minutes in an -uncovered pan. Place the utensil in a cooker-pail of boiling water and -put it into a cooker for ten hours. Reheat it to the boiling point and -cook it again for ten hours. - -Serves four or five persons. - - -Steel Cut Oatmeal - - ¹⁄₂ cup oatmeal - 1 cup cold water - ¹⁄₂ teaspoon salt - 2 cups boiling water - -Cook it in the same manner as cracked wheat. Serves four or five -persons. - - -Pettijohn’s Breakfast Food - - 2¹⁄₂ cups water - 1 teaspoon salt - 1 cup Pettijohn’s Breakfast Food - -Add the salt and cereal to the cold water, stir until it boils, boil it -for five minutes, or until it has thickened, and put it into a cooker -for from two to twelve hours. It is improved by the longer cooking. - -Serves four or five persons. - - -Cream of Wheat - - 3¹⁄₂ cups boiling water - 1 teaspoon salt - ¹⁄₂ cup cream of wheat - -Put all together, stir until boiling, and put it into a cooker for from -one to twelve hours. - -Serves four or five persons. - - -Wheatlet - -Cook it in the same way as cream of wheat. - - -Farina - -Cook it in the same way as cream of wheat. - - - - -X - -SOUPS - - -There are two classes of soup, (1) those made with meat stock, which is -the water in which meat has been cooked, sometimes in combination with -other materials for seasoning purposes, and (2) those made without meat -stock. - -Soups made with meat stock include: - -_Bouillon_, made from lean beef, always served clear; or from clams. - -_Brown stock_, made usually from beef, preferably one-half lean and -one-half bone and fat, with seasonings of vegetables, herbs, and spices. - -_White stock_, made from chicken or veal. - -_Consommé_, made from several kinds of meat, seasoned highly with -vegetables, herbs, and spices, and always served clear. - -_Broths or beef tea_, made usually from lean mutton, lamb, or beef, and -not clarified. - -Soups made without meat stock include: - -_Cream soups_, made from vegetable or fish stock with milk or cream and -somewhat thickened with flour or corn-starch. - -_Purées_, made from vegetables or fish put through a strainer, often -with the addition of milk or cream. They also are thickened with flour -or corn-starch and are usually thicker than cream soups. White stock -also is sometimes used in purées. - -_Bisques_ are made like purees, except that pieces of vegetables, fish, -meat, or game are served in them in addition. - - -SOUP MAKING - -_To make stock._ Wash and cut the meat into small pieces or gash it -frequently; crack the bone; let meat and bone soak in the cold water -while preparing the seasonings; then add the seasonings, boil the stock -ten minutes and put it into a cooker for from nine to twelve hours. When -cooked, pour it through a wire strainer and set it away to cool. When -cold, it should be kept in a refrigerator or other cold place. Be -careful that the pail is well filled, or the soup will cool with the -long cooking and may sour. If too small a quantity is cooked to fill the -pail or pan it should be set over hot water. The cake of fat which forms -on top when the stock is cold should not be removed until the soup is to -be made, as it seals the stock and keeps out air and germs, thus -helping to preserve it. When soup is to be made, the fat is taken off, -the stock heated, and any desired seasonings or additions are put in. - -_To clear soup stock._ Remove the fat, taste the stock, and if it needs -more seasoning add it before the clearing. Put into each quart of the -cold stock the slightly beaten white of one egg and one crushed -egg-shell. Wash the egg before breaking it. Stir the stock constantly -while heating it. Let it boil two minutes and set it in a cooker for -one-half hour or more. Remove the scum and strain it through two -thicknesses of cheese-cloth laid in a colander. - -_To remove fat from hot soup or broth._ Skim off all that can be taken -off with a spoon. With a succession of small pieces of soft brown paper -take off the rest as if you were using blotting paper on the surface of -the soup. When no spotted appearance is seen on the papers, the fat is -all removed. - -_To bind soups._ This name is given to the process of thickening cream -soups and purées, the liquid and solid part of which would separate -unless bound together. Melt the butter, and when it is liquid add -usually an equal quantity of flour and rub them together till well -blended. They are then added to the soup and stirred constantly till -perfectly mixed. If the proportion of flour is greater than that of the -butter it will be better to add a little of the soup to the flour and -butter in a separate saucepan as for making white sauce, and when enough -has been added to make a smooth sauce, it may be poured into the soup. - - -Brown Stock No. 1 - - 3 lbs. shin of beef - 3 qts. cold water - ¹⁄₂ teaspoon peppercorns - 6 cloves - ¹⁄₂ bay leaf - 3 sprigs thyme - 1 sprig sweet marjoram - 2 sprigs parsley - ¹⁄₂ cup carrot - ¹⁄₂ cup turnip - ¹⁄₂ cup celery - ¹⁄₃ cup onion - 1 tablespoon salt - -Prepare the meat as directed for making stock, brown one-third of it in -a frying pan with the fat. Wash the vegetables, scrape or pare them, and -cut them in small pieces. Put all the ingredients together and bring -them to a boil. When they have boiled for ten minutes put them into a -cooker for from nine to twelve hours. Unless there is a large quantity -of soup it is not safe to leave it more than twelve hours, lest it grow -cold and sour; but nine or more quarts may safely be left for fifteen -hours or more, provided the kettle is at least two-thirds full. Pour it -through a wire strainer and cool it as rapidly as possible. - - -Brown Stock No. 2 - - 1¹⁄₂ lbs. meat and bone, raw or cooked - 1¹⁄₂ qts. water - 6 peppercorns - 3 cloves - ¹⁄₂ teaspoon shaved lemon rind - 3 sprigs parsley - ¹⁄₄ cup carrot - ¹⁄₄ cup turnip - ¹⁄₆ cup onion - ¹⁄₄ cup celery - 1 teaspoon salt - -Do not use salt or smoked meats for soup stock, or any parts of meat -which have become charred or blackened in the cooking. Very little of -these would be enough to destroy the good flavour of soup. - -Cut from the bones all the meat that is easy to get off. Tough ends from -steak or roasts should be cut off before they are cooked, and saved for -soup or stews. Cut meat for making soup in small pieces. Separate the -bones at the joints and crack them if they are large. Soak the meat in -the water while preparing the seasoning. Put all the ingredients -together and bring them to a boil. Boil them for ten minutes and put -them into a cooker for from nine to twelve hours, standing the pan or -pail in a large pail of boiling water, unless this recipe fills the -cooker pail. Strain the stock through a wire strainer, and cool it as -rapidly as possible. - - -White Stock No. 1 - - 1 chicken or fowl - Water to cover the chicken - Salt (1 teaspoon to 1 qt. water) - -Cook chicken or fowl according to the directions given on page 131 for -stewed chicken. The water in which the chicken was cooked makes white -stock. - - -White Stock No. 2 - - 2 lbs. knuckle of veal - 2 qts. cold water - 1 tablespoon salt - 12 peppercorns - ¹⁄₂ cup celery or 1 teaspoon - celery seed - 1 onion - -Prepare the meat as directed for making stock. Pare and slice the onion; -cut the celery in pieces. If celery cannot easily be obtained, -substitute dried celery leaves, using three or four sprays, or use -celery seed. - -Put all the ingredients together, let them boil for ten minutes, and put -them into a cooker for from nine to twelve hours. Set the pail or pan in -a larger cooker-pail of boiling water unless the soup nearly fills the -cooker-pail. - - -Bouillon - - 3 lbs. lean beef from round or shoulder - 2 lbs. marrow bone - 3 qts. cold water - 1 teaspoon peppercorns - 1 tablespoon salt - ¹⁄₂ cup carrot - ¹⁄₃ cup onion - ¹⁄₂ cup turnip - ¹⁄₂ cup celery - -Prepare the meat as directed for making brown stock. Use the marrow fat -for browning the meat. Boil all together for ten minutes and put them -into a cooker for from nine to twelve hours. Strain the stock through a -wire strainer and cool it. When cold, remove the fat and clear the soup -as directed on page 59. Serve in bouillon cups with crisp crackers. - -Serves fifteen to twenty persons. - - -Beef Broth - - 1 lb. lean beef from round or shoulder - 1 pt. cold water - ¹⁄₄ teaspoon salt - -Wash and chop the meat fine, removing any pieces of fat. Add the salt -and let the meat soak for one hour in a cold place. In a small -cooker-pail or pan set over a larger cooker-pail of hot, but not boiling -water, heat the broth till it registers 165 degrees Fahrenheit. Slip the -pails into a cooker for one-half hour. Strain the broth through a coarse -wire strainer, remove all fat by the directions on page 59, and serve it -immediately in a heated cup; or it may be chilled, or frozen to the -consistency of mush. - - -Mutton Broth - - 3 lbs. mutton (from neck) - 2 qts. cold water - 2 teaspoons salt - Few grains pepper - 3 tablespoons rice or - 3 tablespoons barley - -Wipe the meat, remove carefully all skin and fat, as these impart a rank -flavour to mutton broth. Cut the meat into small pieces, or put it -through a food chopper. Cover the meat and bones with the water, add the -salt, and when boiling put them into a cooker for from nine to twelve -hours. If barley is used, soak it over night and cook it in a small pail -or pan set into or over the broth in the same cooker-pail. When broth -and barley are both boiling, put the pails together and slip them into -the cooker. Rice would be over cooked if treated in this way, and should -be cooked in the strained broth, or separately, for one hour in the -cooker. When the broth is done, strain it and remove every particle of -fat as directed on page 59. - - -Consommé - - 3 lbs. lower part of round or shoulder of beef - 1 lb. marrow bone - 3 lbs. knuckle of veal - 1 qt. chicken stock - ¹⁄₃ cup carrot - ¹⁄₃ cup turnip - ¹⁄₃ cup celery - ¹⁄₃ cup onion - 2 tablespoons butter - 1 tablespoon salt - 1 teaspoon peppercorns - 1 teaspoon shaved lemon rind - 3 sprigs thyme - 1 sprig marjoram - 2 sprigs parsley - ¹⁄₂ bay leaf - 3 qts. cold water - -Prepare the meat as directed for making brown stock, using the marrow -fat to brown half of the meat. Soak the raw meat and bone in the cold -water while browning the remaining meat and preparing the vegetables and -seasonings. Prepare the vegetables as directed for making soup stock, -and brown them in the butter. Bring all to a boil together, reserving -the chicken stock. Boil for ten minutes, and put it into the cooker for -from nine to twelve hours. Strain this stock through a wire strainer, -add the chicken stock, and, if it is not seasoned sufficiently, add what -seasoning it needs. Cool it as rapidly as possible, and when cold, clear -it according to the directions on page 59. - -It is served, usually, with custard cut into fancy shapes; or with -noodles, macaroni, or other Italian pastes, which are first cooked as -directed on page 143; or with delicate vegetables, such as peas or -string beans, or other vegetables cut into fancy shapes; or with cooked -chicken, cut in dice, and green peas. A poached egg is sometimes served -in each plate of soup. - -Serves sixteen or twenty persons. - - -Mock Turtle Soup No. 1 - - 1 calf’s head - 6 cloves - 8 peppercorns - 6 allspice berries - 2 sprigs thyme - ¹⁄₃ cup sliced onion - ¹⁄₃ cup carrot cut in dice - 1¹⁄₂ teaspoons salt - 2 cups brown stock - ¹⁄₄ cup butter - ¹⁄₂ cup flour - 1 cup stewed tomatoes, strained - Juice ¹⁄₂ lemon - Madeira wine - -Clean and wash the calf’s head, reserving the tongue and brains to use -for some other dish. Soak it for one hour in enough cold water to cover -it. Boil it in a covered pail for twenty minutes with three quarts of -salted water and the vegetables and seasoning, and put it into the -cooker for from nine to twelve hours. Remove the head; cut off the face -meat and reserve it; boil the stock until it is reduced to one quart. -Strain and remove the fat from it as directed on page 59; or cool it, -and remove the hard fat. Melt the butter, add the flour and stir it -until it is well browned; then add the brown stock, one-half at a time, -stirring it constantly, and allowing the mixture to boil before adding -the second cupful of liquid. To this add the head stock, tomato, one -cupful of the face meat cut in dice, and the lemon juice. Simmer for -five minutes. Just before serving it add Madeira wine to taste, more -salt and pepper, if desirable, custard cut in dice, and egg balls or -forcemeat balls. If the soup is prepared, as it may be, some time before -it is to be served, slip the pail into the cooker until time for -serving. If kept many hours it will need to be reheated. - - -Mock Turtle Soup No. 2 - - 1 calf’s or lamb’s liver - 1 calf’s heart - 1 knuckle of veal - Water to cover (about 2 qts.) - ¹⁄₃ cup onion - ¹⁄₃ cup turnip - ¹⁄₃ cup celery - 4 cloves - 1 teaspoon peppercorns - 2 teaspoons salt - 1 bay leaf - 4 yolks of hard-cooked eggs - ¹⁄₂ lemon - Madeira wine - -Wash the meat, cover it with cold water in a cooker-pail. Let it stand -in a cold place while the vegetables are being prepared. Wash the -vegetables and cut them in small pieces. Put them and the seasonings -with the meat, bring all to a boil, and boil it for ten minutes. Put it -into a cooker for nine hours or more. Strain it, and add to it one -cupful of the heart and liver meat cut into small dice. Pour it into a -tureen in which the lemon and the egg yolks, cut in quarters, have been -placed. Add Madeira wine to taste. The remaining heart and liver may be -used for stew or hash. - -Serves ten or eleven persons. - - -Vegetable Soup with Stock - - 2 qts. brown stock - ¹⁄₂ cup turnip - ¹⁄₂ cup carrot - ¹⁄₂ cup celery - ¹⁄₂ cup cabbage - ¹⁄₄ cup onion - ¹⁄₂ teaspoon salt - 2 tablespoons rice or barley - -Wash and pare the vegetables. Put all but the celery through a coarse -food chopper. Cut the celery in fine pieces. Boil all the ingredients -together hard for one minute. Put them into a cooker for three hours or -more. If barley is used, soak it over night in cold water and boil it -till soft; or cook it in the cooker with boiling salted water for five -or six hours. - - -Cream of Celery Soup - - 2 cups white stock - 3 cups celery, cut small - 1 cup water - 1 small onion, sliced - 2 tablespoons butter - 3 tablespoons flour - 2 cups hot milk - 1 cup hot cream - 1 teaspoon salt - ¹⁄₈ teaspoon pepper - -Cook the first four ingredients together in a cooker for three hours or -more. Rub them through a sieve; bind the soup with the butter and flour, -as directed on page 59, and add the milk, cream, and seasonings. - -Serves six or eight persons. - - -Asparagus Soup - - 3 cups white stock, or - 3 cups water in which asparagus has cooked - 1 can asparagus, or - 1 pt. cooked asparagus - ¹⁄₄ cup butter - ¹⁄₄ cup flour - 2 cups hot milk - ¹⁄₂ teaspoon salt - ¹⁄₈ teaspoon pepper - 1 slice onion - -If canned asparagus is used, drain and rinse it. Cut off the tips about -an inch long, and reserve them. Put the stalks of asparagus, stock or -asparagus water and onion into a cooker-pail. When boiling, put them -into a cooker for two and one-half hours or more. Rub through a sieve, -bind it with the butter and flour, as directed on page 59, and add the -remaining ingredients and the tips. - -Serves six or seven persons. - - -Tomato Soup with Stock - - 1 qt. brown stock - 1 can or 1 qt. tomatoes - 1 onion - 4 tablespoons butter - ¹⁄₃ cup flour - 1¹⁄₂ teaspoons salt - -Cook the first three ingredients for one hour or more in the cooker. Rub -through a strainer, bind it with the butter and flour, as directed on -page 59, and add the salt. Or bind the soup before putting it into the -cooker, and strain it just before serving. - -Serves eight or ten persons. - - -Creole Soup - - 1 qt. brown stock - 1 pt. tomatoes - 3 tablespoons chopped green sweet peppers - 2 tablespoons chopped onion - ¹⁄₄ cup butter - ¹⁄₃ cup flour - ³⁄₄ teaspoon salt - Few grains of cayenne - 2 tablespoons grated horseradish - 1 teaspoon vinegar - ¹⁄₄ cup macaroni rings - -Cook the pepper and onion in the butter for five minutes, add the flour, -then the stock and tomatoes gradually, and cook all in the cooker for -one hour or more. Rub it through a sieve, and add the remaining -ingredients. The macaroni rings are made by cutting cooked macaroni into -very short lengths. Do not soak macaroni for making rings. - -Serves six or eight persons. - - -Ox Tail Soup - - 1 small ox tail - 1¹⁄₂ qts. brown stock - ¹⁄₂ teaspoon salt - Few grains of cayenne - 2 tablespoons butter - ¹⁄₄ cup Madeira wine - 1 teaspoon Worcestershire sauce - 1 teaspoon lemon juice - Flour - -Cut the ox tail into small pieces, wash it, drain it, and sprinkle it -with the salt, pepper, and flour. Brown it in the butter. Add it to the -stock with the vegetables, which have been cut small or with French -vegetable cutters. Put it into the cooker for two hours or more. Add the -seasonings and lemon juice. - -Serves six or eight persons. - - -Julienne Soup - - 1 qt. brown stock - ¹⁄₄ cup carrot - 2 tablespoons peas - 2 tablespoons string beans - ¹⁄₄ cup turnip - -Clarify the stock and add the cooked beans and peas and the carrot and -turnip, which have been cut into thin strips one and one-half inches -long and cooked for two hours in the cooker. When boiling hot, serve it. - -Serves four or five persons. - - -Macaroni Soup - - 1 qt. brown stock - ¹⁄₄ cup macaroni rings - -Cook the macaroni in boiling salted water for two hours in the cooker. -Drain it in a colander. Cut it into very short lengths to make rings. -Heat them in the stock. - - -SOUPS MADE WITHOUT STOCK - - -Vegetable Soup - - ¹⁄₃ cup carrot - ¹⁄₃ cup turnip - ¹⁄₂ cup celery - ¹⁄₂ cup onion - 1¹⁄₂ cups potato - 1 pt. tomatoes - 5 tablespoons butter - ¹⁄₂ tablespoon parsley - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - 1 qt. water - -Wash the vegetables, scrape the carrot, pare the turnip, potatoes, and -onions, remove the leaves and strings from the celery, and cut the -vegetables in small pieces, or put all except the potatoes and celery -through a coarse food chopper. Measure the vegetables after they are -prepared. Put them all, except the potatoes and parsley, into a frying -pan with the butter, and cook them for ten minutes; add the potatoes and -cook them for two minutes more, then put all the ingredients, except the -parsley, together in a cooker-pail, and when they are boiling put them -into a cooker for three hours or more. Add the parsley just before -serving. “Left-over” vegetables, in pieces, may be added, in place of an -equal measure of any of the first five given. - -Serves six or eight persons. - - -Bean Soup - - 1 pt. beans - 2 qts. water or stock - 1 onion - ¹⁄₂ lb. lean, raw beef, if stock is not used - 2 tablespoons Chili sauce - 2 tablespoons butter - 2 tablespoons flour - 2¹⁄₂ teaspoons salt - ¹⁄₄ teaspoon pepper - 2 stalks celery - -Wash and soak the beans over night, cut the meat small, and pan-broil -the pieces in a dry, hot frying pan till brown. Put all the ingredients -except the butter and flour into a cooker-pail, and when they are -boiling put them into a cooker for from nine to twelve hours. Rub the -soup through a strainer, and bind it. - -Serves eight or ten people. - - -Black Bean Soup - - 1 pt. black beans - 2 qts. water - 1 small onion - 2 stalks celery, or - ¹⁄₄ teaspoon celery salt - 2 teaspoons salt - ¹⁄₈ teaspoon pepper - ¹⁄₄ teaspoon mustard - Cayenne - 3 tablespoons butter - 1¹⁄₂ tablespoons flour - 2 hard-cooked eggs - 1 lemon - -Soak the beans over night, drain them and add the two quarts of water. -Cook the onion in one-half of the butter; add onion and celery to the -beans, and, when boiling, put them into a cooker for from eight to -twelve hours. Rub the soup through a strainer, add the seasonings, bind -it, and when it has boiled for five minutes pour it over the sliced -eggs and lemon in a soup tureen. - -Serves eight or ten persons. - - -Tomato Soup - - 1 can tomatoes, or - 1 qt. raw tomatoes - 1 pt. water - 12 peppercorns - 1 small bay leaf - 4 cloves - 1 slice onion - 2 teaspoons salt - ¹⁄₈ teaspoon soda - 2 teaspoons sugar - 2 tablespoons butter - 3 tablespoons flour - -Cook the first six ingredients together in a cooker for one hour or -more. Strain, add the salt and soda, and bind it. If it is not to be -served at once it may stand in the cooker, to keep hot, for an -indefinite period. - -Serves six or seven persons. - - -Purée of Lima Beans - - 1 cup dried lima beans - 3 pts. water - 2 slices onion - 2 slices turnip - 1 cup cream or milk - 4 tablespoons butter - 2 tablespoons flour - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - -Wash the beans and soak them over night. Drain them, and, when boiling, -cook them with the prepared onion and turnip and the water in a cooker -for four hours or more. Rub this through a strainer, add the seasoning -and cream or milk, and bind it. - -Serves seven or nine persons. - - -Baked Bean Soup - - 3 cups cold baked beans - 3 pints water - 2 slices onion - 2 stalks celery - 1¹⁄₂ cups tomato - 2 tablespoons butter - 2 tablespoons flour - 1 tablespoon Chili sauce - 1 teaspoon salt - ¹⁄₈ teaspoon pepper - -Cook the first five ingredients in a cooker for three hours or more, rub -them through a strainer, bind this with the butter and flour, as -directed on page 59, and add the seasonings. - -Serves eight or ten persons. - - -Green Pea Soup - - 1 can marrowfat peas, or - 1 pt. shelled peas - 2 teaspoons sugar - 1 pt. water - 1 pt. milk - 1 slice onion - 2 tablespoons butter - 2 tablespoons flour - 1¹⁄₂ teaspoon salt - ¹⁄₆ teaspoon pepper - -If fresh peas are used take those which are too old to be good to serve -as a vegetable. If canned peas are used, drain and rinse them, add the -sugar, water, and onion, and, when boiling, put them into a cooker for -two hours or more. Rub them through a strainer, add the hot milk and -seasoning and bind the soup with the butter and flour, as directed on -page 59. - -Bean and pea soups are very nourishing and should not be followed by a -rich, hearty meal. - -Serves five or six persons. - - -Potato Soup - - 3 potatoes - 1 pt. milk - 1 pt. water - 2 slices onion - 4 tablespoons butter - 2 tablespoons flour - 1¹⁄₂ teaspoons salt - ¹⁄₄ teaspoon celery salt - ¹⁄₈ teaspoon pepper - Cayenne - 1 teaspoon chopped parsley - -Scrub and pare the potatoes and cut them into small pieces. Cook them in -a cooker with the water and onion for one and one-half hours or more, -standing the pail or pan in a larger cooker-pail of boiling water. Rub -the soup through a sieve, bind it, and add the seasoning. - -Serves five or six persons. - - -Fish Chowder - - 4 lbs. cod, haddock, or other firm white fish - 4 cups potatoes (in ³⁄₄ inch dice) - 1 onion, sliced - 4 cups scalded milk - 1¹⁄₂ inch cube fat salt pork - 1 tablespoon salt - ¹⁄₈ teaspoon pepper - 3 tablespoons butter - ²⁄₃ cup oyster crackers - -Skin the fish (see page 82), cut the flesh into two-inch pieces, put the -head, tail, and bones into a small cooker-pail or pan, add two cups of -cold water and bring it to a boil. Set this into a larger cooker-pail of -boiling water to which one teaspoonful of salt has been added for each -quart of water. Put the potatoes in this lower pail and, when boiling, -cook all in the cooker for one hour. - -Cut the pork into small pieces, try out the fat in a frying-pan and fry -the onion in it. When the fish and potatoes are cooked, drain off the -fish-liquor, add all the ingredients except the milk and crackers to it, -bring it to a boil and place it in the cooker for one-half hour. Add the -milk and pour the chowder over the crackers in a tureen. - -Serves twelve or sixteen persons. - - -Connecticut Chowder - -Make this in the same manner as fish chowder, substituting two and -one-half cups of stewed or canned tomatoes for the milk. The tomatoes -may be added to the other ingredients when they are put together. If -desired, crumble the crackers and add them just before serving. - -Serves ten or twelve persons. - - -Clam Chowder - - ¹⁄₂ pk. clams in the shell or 1 qt. clams - 1 qt. potatoes, cut in ³⁄₄ inch dice - 1 cup water - 1¹⁄₂ inch cube fat salt pork - 1 tablespoon salt - ¹⁄₈ teaspoon pepper - 4 tablespoons butter - 1 qt. scalding hot milk, or - 6 or 8 soda crackers, broken or crumbled - 2¹⁄₂ cups stewed tomatoes - -Wash the clams in a strainer, pick them over, to see that there are no -bits of shell with them, and cut off the soft parts. Chop the hard parts -or cut them into small pieces. Cut the pork into pieces, try out the -fat, and fry the onion in it. Put all the ingredients together, except -the crackers and the milk, if that be used, into a cooker-pail. Bring -them to a boil and put them into the cooker for from one to two hours. -Reheat the soup and add the milk and crackers. - -Serves ten to sixteen persons. - - -Split-pea Soup - - 1 pt. split peas - 1 soup bone (2 lbs.) - 2 qts. cold water - 2³⁄₄ teaspoons salt - ¹⁄₄ teaspoon pepper - -Soak the peas over night and drain them. Wash the bone, boil it for ten -minutes in the water and skim it, add the peas and seasoning, bring all -to a boil and put it into the cooker for four hours or more. Take out -the bone and serve the soup without straining it. The peas must be -cooked until they fall to pieces easily when well beaten. If desired, -the meat may be taken from the bone, cut into small pieces and served in -the soup. - - -Oyster or Clam Stew - - 1 qt. oysters or clams - 1 qt. milk - ¹⁄₄ cup butter - 1¹⁄₂ tablespoons salt - ¹⁄₆ teaspoon pepper - -Heat the milk till it boils. Heat the oysters or clams in their liquor -which has been strained through cheese-cloth. Add the pepper and the -hot milk and put the stew at once into a cooker for one-half hour or -more. Oysters will keep for some hours without curdling if they do not -boil after the milk is added and if the salt is put in just before -serving. It will be safer to keep the clams and milk separate while in -the cooker and combine them just before serving. Less salt will be -needed for clams than for oysters. - - -SOUP GARNISHES - - -Noodles - - 1 egg - ¹⁄₂ teaspoon salt - Flour to make a stiff dough - -Beat the egg until it is evenly mixed, add a little flour, through which -the salt has been mixed. Gradually add more flour until a dough is made -that can be rolled out very thin. Knead it a few minutes, then roll it -as thin as possible. Let it stand for fifteen or twenty minutes covered -with a towel, then roll it like jelly-roll and cut, from the end of the -roll, very narrow slices. Unroll these strips and lay them on a board, -covered lightly with a towel or clean cloth, to dry. When perfectly dry -they are ready to use, or may be put away in covered cans or boxes and -kept in a cool place. - -If noodles are used as a vegetable they should be prepared as macaroni, -except that they must not be soaked before cooking. - - -Egg Balls - - 4 eggs, cooked - 1 egg, raw - ¹⁄₂ teaspoon salt - 1 teaspoon butter - ¹⁄₈ teaspoon pepper - -Put the eggs into enough cold water to more than cover them (at least -one quart for every four eggs), bring this to a boil and put it into a -cooker for twenty minutes. Drop the eggs into cold water, take off the -shells and when they are cold carefully remove the whites, leaving the -yolks whole. These may be dropped into soup as they are, or they may be -mashed, mixed with the butter and salt and enough egg yolk, or egg white -or whole egg, beaten, to moisten them, so that they may be moulded into -balls about the size of a hard-cooked yolk. Roll these in flour and -sauté them in butter. - - -Forcemeat Balls - - ¹⁄₄ cup fine, soft crumbs - ¹⁄₄ cup milk - 1 teaspoon salt - 1 egg - ²⁄₃ cup raw fish or meat - 1 tablespoon flour - 1 tablespoon butter - -Cook the bread and milk to a paste, cool it, add the beaten egg and fish -or meat, forced through a fine meat-chopper or chopped and then ground -fine with a mortar and pestle. Mould it into balls, lay them in a pan -with the flour and shake it until the balls are floured; then sauté -them with the butter, shaking the pan carefully from time to time, till -the balls are browned on all sides. Or the balls may be dropped into -boiling soup and put into the cooker for one-half hour. - - -Croûtons - -Cut slices of bread one-half inch thick, spread thinly with butter. Cut -the slices into strips one-half inch wide, and these into dice one-half -inch thick. Put them into a baking-pan, and brown them in a hot oven, -stirring them about frequently that they may be brown evenly. Add them -to the soup just before serving, or pass them after serving. - - -Soup Sticks - -Prepare the bread exactly as for croûtons, except that the strips of -bread are not cut into dice. If desired the strips may be sprinkled with -grated cheese after they are cut. Lay them side by side with enough -space between them to allow them to brown on the sides. Serve them as an -accompaniment to soup. - - -Crisp Crackers - -Split plain, thick crackers; spread the rough sides slightly with -butter, and brown them delicately in a hot oven. - - - - -XI - -FISH - - -_To tell fresh fish._ The flesh of fresh fish is firm, and will rise -quickly if pressed with the finger; the eyes are bright, and the gills -red. Frozen fish may be kept for a long time, but must be used at once -when thawed, as it spoils more quickly than fresh fish. Thaw frozen fish -in cold water. - -_Care of fish._ Clean it and wipe it, inside and out, with a cloth -dipped in strongly salted water. Do not put steaks or cutlets of fish -into the water. Lay it on a plate on cracked ice, or in a cool place. It -must not be kept in an ice-box unless wrapped in two thicknesses of -brown paper, or it will impart an odour to milk, butter, and other -foods. - -_To clean a fish._ Before opening it remove the scales by scraping -slowly from the tail toward the head, holding the knife nearly flat on -the fish. Rinse the knife frequently in cold water. Open the fish on the -under side, cutting a slit from the gills half-way down the body. -Remove the entrails clear to the backbone, scraping the inside if -necessary. - -_To skin a fish._ Cut a slit down the back to the tail, on both sides of -the dorsal fins, deep enough to take them out. Insert a sharp-pointed -knife under the skin as near the gills as possible. Holding the head by -the bony part near the gills, work the knife down toward the tail. - -_Cooking of fish._ Fish is sufficiently cooked when the flesh will -easily flake away from the bones. If boiled too long, it becomes soft -and watery. An acid flavour is palatable with fish, and for this reason -slices of lemon or an acid sauce are often served with it. - -Left-over boiled fish may be served in a variety of ways, as creamed -fish, scalloped fish, fish soufflé, croquettes, casserole of fish, etc. - -TABLE OF THE SEASONS, ETC., OF FRESH-WATER FISH - - NAME OF FISH WEIGHT IN SEASON - Salmon 5 or 6 lbs., or more May to Sept. - Shad 3 lbs., or more Jan. to June - White fish 4 lbs. Winter - Bass 3 to 8 lbs. Always - Perch Average 8 to a lb. Summer - Pickerel 1 to 4 lbs. Always - Brook Trout Apr. to Aug. - Lake Trout 4 to 9 lbs. Apr. to Aug. - Pike Summer - -TABLE OF SEASONS, ETC., OF SALT-WATER FISH - - NAME OF FISH WEIGHT IN SEASON - Cod 3 to 20 lbs. Always - Haddock 5 to 8 lbs. Always - Black Bass 3 lbs. Aug. to Mar. - Cusk 5 to 8 lbs. Winter - Halibut Always - Flounders ¹⁄₂ to 5 lbs. Always - Red snapper 4 lbs., or more Late winter - Bluefish 4 to 8 lbs. June to Oct. - Tautog July to Sept. - Sturgeon Summer - Swordfish July to Sept. - Weakfish 3 to 5 lbs. Winter - Mackerel ³⁄₄ to 2 lbs. May to Sept. - Turbot Jan. to Mar. - Herring 6 or 8 to a lb. Mar. and Apr. - Smelts Average 8 to a lb. Sept. to Mar. - Lobsters 1 to 2 lbs. Always - Oysters Sept. to May - Clams Always - Crabs Summer - - -Boiled Fish - -Put a three-pound fish, or three pounds of small fish, into four quarts -of boiling water to which four teaspoonfuls of salt have been added. Set -it at once into the cooker for one hour. Larger fish may be cooked in -the same way if more water is used. For instance, a four-pound fish -should be put into five or six quarts of water. Or, with large fish, -put them into boiling water to cover them, let them come to a boil, and -put them into the cooker for three-quarters of an hour or more, -according to the size of the fish. Fish when overcooked will be watery, -but will not break to pieces, unless very much overdone, if cooked in a -hay-box or cooker. - - -Creamed Salt Codfish No. 1 - - 1 lb. fish - 3 or 4 qts. water - -Wash the fish and, without shredding it, put it into the cold water, -bring it to a boil, and put it into a cooker for one and one-half hours. -Drain, pick into pieces, and bring to a boil in one cup of white sauce, -omitting the salt. It is improved by adding a beaten egg before serving. - -Serves six or seven persons. - - -Creamed Salt Codfish No. 2 - - 1 lb. codfish - 3 or 4 qts. water - ¹⁄₄ cup butter - 4 eggs - ¹⁄₂ cup milk - ¹⁄₈ teaspoon pepper - -Cook the fish as for creamed salt codfish No. 1. When picked to pieces, -put it into a double boiler with the butter. When this is absorbed by -the fish add the remaining ingredients beaten together. Cook, stirring -constantly, until it thickens like custard. Serve at once or it will -curdle. - -Serves six or eight persons. - - -Codfish Balls - - 1 cup raw salt codfish, in small pieces - 1 heaping pint potatoes in 1-inch pieces - 3 qts. cold water - 1 egg - ¹⁄₂ tablespoon butter - ¹⁄₈ teaspoon pepper - -Bring the fish and potatoes to a boil in the water. Put them into a -hay-box for one and one-half hours. Drain and shake them, uncovered, -over the fire to dry them as boiled potatoes, till white and mealy. Mash -them thoroughly, add the other ingredients, and mix them together -thoroughly. If necessary, add a little more salt. Take the mixture up by -tablespoonfuls and, without moulding them, drop them into hot, deep fat. -Fry until they are a rich brown, and drain them on brown paper. - -To test the temperature of fat for fish balls, drop a cube of stale -bread into the fat. If it grows a rich brown in forty seconds the fat is -of the right temperature. If fat is too hot, fried food is injured in -flavour and digestibility; if not hot enough the food will be greasy. If -fish balls fall apart in the frying, it is because the fish and -potatoes were not well dried before adding the other ingredients. - -Serves four or six persons. - - -Salt Fish Soufflé - - 1 cup salt codfish - 1 heaping pt. potatoes - 3 qts. water - 2¹⁄₂ tablespoons butter - ⁷⁄₈ cup milk - ¹⁄₈ teaspoon pepper - 2 eggs - -Cook the fish and potatoes as for codfish balls. When drained and dried, -add the butter, milk, pepper, and yolks of eggs; then the whites, beaten -stiff. Turn into a buttered baking-dish, and bake until puffed and brown -(about one-half hour) in an insulated oven, the stones heated until the -paper test shows a golden brown. - -Serves eight or ten persons. - - -Salmon Loaf - - 1 can salmon - ¹⁄₄ cup butter (melted) - 1 cup soft breadcrumbs - 4 eggs - ¹⁄₈ teaspoon pepper - 1¹⁄₂ teaspoons salt - 2 tablespoons chopped parsley - 1 small bay leaf - -If only hard, dry crumbs can be obtained, add one-fourth of a cup of -water to the recipe, mixing it with the eggs, and soaking the crumbs -one-half hour in the mixture. - -Rub the fish and butter together, add the other ingredients, and put all -into a buttered one-quart bread-mould or water-tight empty coffee or -baking-powder can. Set the mould in enough cold water to reach -two-thirds of the way up its sides. Let this come to a boil, boil -fifteen minutes and put into the cooker for one hour. It will not be -injured by remaining in the hay-box two hours. Or set the mould into -boiling water, boil one-half hour, and put into the cooker for an hour. - -Serves eight or ten persons. - - -Casserole of Fish - - 1 cup cold flaked fish - 1 teaspoon salt - 1 cup mashed potatoes - 2 hard-cooked eggs - ¹⁄₈ teaspoon pepper - -Butter a quart mould, put into it alternate layers of fish, potatoes, -and egg; seasoning each layer. Stand the mould in a cooker-pail of -boiling water to reach two-thirds of the way up its sides. Boil ten -minutes and put it into the cooker for from three-quarters of an hour to -two hours. - -Serves six persons. - - -Cape Cod Turkey - - 1 lb. salt codfish - 4 qts. cold water - ¹⁄₄ lb. fat salt pork - -Wash the fish and put it on the stove in the water. When boiling, put it -into a cooker and let it cook from one and one-half to three hours. -While this is cooking cut the pork into one-fourth inch slices, gash -the slices occasionally, nearly to the rind. Pour boiling water over it, -drain it, and try it out in a frying-pan till brown and crisp. When the -codfish is done, drain it and garnish it with a border of the hot, crisp -pork. Serve drawn-butter sauce and boiled potatoes with it. - -Serves six or eight persons. - - -Creamed Oysters - - 1 qt. oysters - 2 cups milk or cream - ¹⁄₄ cup butter - ¹⁄₄ cup flour - ³⁄₄ teaspoon salt - Few grains of white pepper - -Drain and wash the oysters. Strain the liquor through cheese-cloth. Heat -the oysters in the liquor by themselves and scald the milk. Rub the -butter and flour together, add them to the hot milk or cream, and let it -boil. Put this mixture with the boiling oysters and set it in a cooker -for one-half hour or more. Just before serving add the seasoning. Serve -it on toast or crisped crackers, or in croustades. - - - - -XII - -BEEF - - -_To select good beef._ (1) Quality. “Heavy” beef, that is, taken from -fat, heavy animals, is the best. It should be mottled with fat all -through the lean, and the large masses of fat should be firm and of a -creamy white colour. The grain of tender meat is fine. Coarse-grained -meat, and meat streaked with connective tissue or gristle, is sure to be -tough. (2) Freshness. Fresh beef is a good red colour, modified, when it -is very cold, to a purplish shade. If black or greenish in tint the meat -is stale, and its odour will be bad. Meat is flabby after it is killed, -but soon grows firm. It is in suitable condition for cooking before this -change takes place, or some days after it. - -[Illustration: Figure No. 7. - -Diagram of the cuts of beef. The double line shows the division between -forequarter and hindquarter.] - -_Uses of the different cuts._ Beef is cut variously in different parts -of the country, and the same cuts are not always similarly named. Merely -to call the cuts by name would, therefore, make this chapter -unintelligible to some readers; but by consulting the accompanying -chart the pieces can be selected without reference to their names, -according to the part of the animal adapted to each particular use. -Those muscles which are much used and which have hard work to do will -have the most juice and the best flavour, though, at the same time, they -will be the toughest. For instance, all cuts, such as round, shoulder, -shin, and rump, which come from the legs or parts by which the legs are -connected with the body, will be tough and high-flavoured. The neck -also, and upper part of the shoulder, by reason of the support they give -to the weight of the head, are tough, although rich in flavour. Any cuts -from these parts, by whatever name they are called, are not suitable for -cooking with dry heat, such as that of baking, or broiling, but will -require long, slow cooking with water to make them tender. Such pieces -are the ones to buy for cooking in a hay-box. They do not command the -price of the tender cuts from the back of the animal, and it is, -therefore, a distinct economy to buy these cheap pieces and by skilful -cooking make them digestible and palatable. The parts numbered 1, 2, 7, -8, 9, in Fig. 7 are suitable for stews; those marked 11 and 12, as well -as all bones, are suitable for soups. Numbers 2, 5, 6, and 10 may be -used for stews or broth, but are adapted also to pot roasts, rolled -steaks, cannelon, Hamburg steak, etc., while only numbers 3 and 4 are -adapted to roasting or broiling. - -Other parts of beef used as food, suitable for cooking in the hay-box or -cooker, are: - -Brains, stewed or scalloped, or for croquettes. - -Heart, stuffed and braised. - -Liver, braised. - -Tongue, boiled; fresh, corned, or pickled. - -Kidneys, stewed. - -Tail, soup. - -TABLE SHOWING SOME OF THE NAMES GIVEN TO CUTS OF BEEF IN DIFFERENT PARTS -OF THE COUNTRY. - - The numbers indicate the part from which the cuts are taken, as shown - on the chart (Fig. No. 7). - - 1. Neck, part of the Rattleran, and Sticking piece. - - 2. Chuck, part of Rattleran. - - 3. Chuck and Rib roasts. - - 4. Sirloin steak, Porter-house steak, Pinbone roast. The latter - includes also a part of Number 7. - - 5. Rump, Aitchbone. - - 6. Round. - - 7. Flank, Top of Sirloin. - - 8. Flank, Plate. - - 9. Brisket, Navel. - - 10. Shoulder, Shoulder clod, Rattleran, Bolar, Cross ribs. - - 11. and 12. Fore and hind shin, Soup bones. - - 13. Vein, Veiny piece. - -_Care of meat._ All meat should at once be removed from the wrapping -paper when it comes from the store, otherwise the paper absorbs the -juices and sticks to the meat. Never put meat into water, except it be -such parts as kidney, liver, heart, etc., or the water will soak out the -juice which is the part of meat that contains the flavour. Wipe it with -a clean, wet cloth, and keep it in a cool place. If it must be kept -longer than is safe for raw meat, it may be partially cooked, cooled -quickly, and kept cold till time to complete the cooking. - -_Cooking meat._ If meat is put into cold water and gradually heated to -the boiling point, a large proportion of the juice will be extracted. -The meat will thus be rendered tasteless and the water will contain the -flavouring matter. Long cooking in water dissolves the gelatine of the -bones and connective tissue. These effects are desirable for soups and -broths, but undesirable when the meat itself is also to be used. - -If meat is put into boiling water, allowed to boil a few minutes, and -then cooked a long time at a lower temperature, the albumen of the juice -is hardened on the surface of the meat and the remaining juice is thus -kept to a considerable extent. The long cooking may then soften the -tough tissue while the meat retains much of its flavour, the water -becoming also flavoured. This is desirable for stews, meat pies, pot -roasts, poultry, etc., in which cases meat and liquor are both to be -served. - - -Braised Beef - -Wipe the beef with a wet cloth, cut off any tough ends and bone if it -will not mar the appearance of the meat, as these parts will not become -palatable in the length of time required for the remainder of the roast. -They will be found useful for soups, stews, cannelon of beef, Hamburg -steak, and such dishes. Roast the meat in a hot oven for half an hour, -transfer it quickly to a cooker utensil, add enough boiling water to -nearly cover it, let the whole become very hot in the oven, and place it -quickly in the cooker. The time that is required for completing the -cooking will depend upon the size of the piece and the degree of -cooking desired. A five-pound roast may be cooked four hours, and if not -found done to taste, it can be reheated to boiling point and cooked -longer. A larger roast will require more time in the cooker. If -preferred, the meat may first be partially cooked in the hay-box and -browned in the oven afterward. It must then be boiled for half an hour, -cooked three or more hours in the cooker, and then roasted. Lay a piece -of raw fat on top of the roast, or baste it with drippings to assist in -the browning. - - -Pot Roast - - 3 lbs. beef rump - 3 cups boiling water - 1 bay leaf - 1 small onion - Salt and pepper - 2 small carrots - 2 sprigs parsley - ¹⁄₂ teaspoon celery seed, or - ¹⁄₄ cup celery, cut in pieces - Flour - ¹⁄₂ teaspoon Worcestershire sauce - -Have the butcher bone and roll the meat, dredge it well with salt, -pepper, and flour, and brown it on all sides in a frying-pan with a -little of the fat from the meat, or one or two tablespoons of beef -drippings or pork fat. Put all the ingredients together in a small -cooker-pail, let it simmer thirty minutes, set it into a larger pail of -boiling water and put into a cooker for nine hours or more. Reheat it to -boiling point; strain and thicken the liquor for gravy. Round of beef -may be used for pot roast, but it is drier than the rump, which has some -fat on it. Four or five pounds of rump will make three pounds when -boned. Have the bone sent from the market to use for soup stock. - -Serves ten or twelve persons. - - -Beef à la Mode - - 3 lbs. beef from the round - 1 oz. fat, salt pork - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - Flour - 1 onion - ¹⁄₈ teaspoon allspice - ¹⁄₈ teaspoon nutmeg - 6 cloves - 2 tablespoons rendered beef fat - Water to nearly cover it - -Wash the meat, lard it with the pork cut into strips, or gash it deeply -and insert the pork in the gashes. Dredge it with the salt, pepper, and -flour, and fry it in the beef fat till well browned on all sides. Put -the meat and other ingredients into a two or three quart cooker-pail or -pan, and nearly cover the meat with boiling water. Let it simmer for -half an hour, then stand the pail in a larger cooker-pail of boiling -water and put it into a cooker for from nine to twelve hours. Unless -several times this recipe is cooked at once, do not allow the meat to -cook more than twelve hours, or it may ferment. Reheat it before -serving. Strain and thicken the gravy. - -Serves ten or twelve persons. - - -Corned Beef - -Order eight or ten pounds of rump of beef corned for four days. Put it -into a large cooker-pail and fill the pail with cold water. When it -boils, allow it to simmer for thirty or forty minutes, then put it into -a hay-box for ten or twelve hours. Reheat it before serving it. If -ordinary corned beef is used it will be more delicate if, when it is -allowed to come to a boil, the water is changed and fresh boiling water -added. It may then be cooked as directed above for that specially -corned. - -Serves twenty or twenty-five persons. - - -Boiled Dinner - - 2 lbs. lean, salt pork - 3 turnips - 4 beets - 2 carrots - 1 head cabbage - 12 potatoes - ¹⁄₂ teaspoon pepper - Water to cover - -Wash the pork and gash it in slices; wash and pare the vegetables. If -preferred, the beets may be cooked separately, without paring them. Put -all, except the potatoes, into the cooker-pail and cover them with -boiling water. When boiling let them cook ten minutes on the stove, then -put the pail into the cooker for six hours or more. Add the potatoes, -reheat it to boiling point, and replace it in the cooker for two hours. -If more salt or pepper is required add it when the potatoes are put in. -In order to save time the potatoes may be cooked separately, drained and -added to the dinner before bringing it to a boil for serving. Corned -beef may be used in place of pork, if preferred. - -Serves eight or ten persons. - - -Beef Stew à la Mode - - 1¹⁄₂ lbs. beef brisket - Flour - 4 tablespoons rendered fat - 1 onion - ¹⁄₈ teaspoon pepper - 6 cloves - 2 teaspoons salt - 2 slices lemon - ¹⁄₈ teaspoon ground allspice - ¹⁄₈ teaspoon nutmeg - Water to cover (about 1 pt.) - -Buy two and one-half or three pounds of brisket to get one and one-half -pounds of clear, lean meat. Cut the meat into one inch pieces, roll them -in flour, and fry them in the fat till brown. The onion may be sliced -and added when the meat is nearly brown. Put the meat with the other -ingredients into a small cooker-pail, cover it with hot water, boil for -ten minutes, and cook it in a hay-box for five hours or more. If left -for many hours the meat becomes a trifle dry, but otherwise the stew is -not injured by overcooking. The gravy may be thickened, if desired, with -flour and water mixed together in equal parts. The bones may be put in -with the stew during the cooking and removed before serving, or they may -be used to make soup stock. - -Serves five or six persons. - - -Stuffed Rolled Steak - - 1 flank steak - 1 cup soft breadcrumbs - 1 teaspoon salt - ¹⁄₈ teaspoon pepper - 2 tablespoons butter - ¹⁄₂ teaspoon thyme or summer savoury - 1 tablespoon chopped parsley - -Wash the steak and remove the membrane that covers it, unless that has -been done at the market. Make a stuffing of the crumbs, melting the -butter and adding the crumbs and other ingredients to it. If the steak -is large enough, use more stuffing than one cupful. Spread the stuffing -over the meat to within two inches of the edge. Roll and skewer or tie -it into shape. Brown it well on all sides in a dry frying-pan, or dredge -it with flour and fry it in rendered beef fat. Lay it in a small -cooker-pail or pan. Make two cupfuls of Brown Sauce, or enough to cover -the roll. Boil the roll for two minutes and set the pail in a larger -pail of boiling water. Put it for five or six hours into a cooker. When -it is to be served, remove the string or skewers, lay the roll on a -platter, and pour the gravy over it. - -Round steak, cut about one-half inch thick, may be used. Remove the bone -before rolling it. - - -Beef Stew with Dumplings - - 2 cups cooked or raw beef - 2 cups raw or cooked potatoes - ²⁄₃ cup tomato - 1 onion, cut in slices - 4 tablespoons rendered fat or butter - 1 teaspoon salt - ¹⁄₈ teaspoon pepper - ¹⁄₃ cup flour - 1 tablespoon chopped parsley - 1¹⁄₂ cups water, or more - -If cooked meat and potatoes are used, cut them in three-quarter-inch -dice, make a brown sauce of the fat, flour, seasoning, and water, add -the vegetables and meat and enough water to just cover the stew. Place -the dumplings on top, boil it for five minutes, and cook in a hay-box -for one and one-quarter hours. If the meat is tough it will be better to -treat it like raw beef. If raw beef is used, cut it in pieces, bring it -to a boil with the water, and put it into the cooker for three or four -hours before adding the other ingredients. - - -Dumplings for Stew - - 2 cups flour - 2 tablespoons lard or butter - 4 teaspoons baking powder - ¹⁄₂ teaspoon salt - ³⁄₄ to 1 cup water - -Sift the flour, salt, and baking powder together, work the fat into them -with the fingers, or cut it in with a knife. Add enough water to make a -stiff dough. Drop it by tablespoonfuls on the top of the stew. The -dumplings should rest on the meat and vegetables, as they will not be so -light if submerged in the gravy. - -Serves six or seven persons. - - -Irish Stew - - 3 cups meat - 2 cups potatoes - ¹⁄₂ cup turnip - ¹⁄₂ cup carrot - ¹⁄₃ cup onion - ¹⁄₂ cup celery - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - ¹⁄₃ cup flour - 4 tablespoons rendered fat - 3 cups water - -Wash and cut about two pounds of beef, from the leg, brisket or other -cheap cuts, into one-inch pieces. Remove most of the fat, or all of it, -if desired. Wash and pare the turnip and carrot and cut them into small -pieces. Pare the potatoes and cut them into one-inch cubes. Slice the -onion and cut the celery into small pieces. Roll the meat in the flour -and fry it till it is brown in the fat. Put all the ingredients, except -the remaining flour, into a cooker-pail and, when boiling, put them into -a cooker for five hours. Mix the remaining flour with an equal quantity -of cold water. Stir it into the stew, and when it has boiled it is ready -to serve. It will not be harmed by being kept hot in the cooker for -another hour or more. - -Serves eight or ten persons. - - -Cannelon of Beef - - 1 lb. lean beef, chopped - Grated rind ¹⁄₄ lemon - 1 tablespoon chopped parsley - 1 cup soft breadcrumbs - 1 teaspoon scraped onion - 2 tablespoons butter or rendered fat beef - ¹⁄₈ tablespoon nutmeg - ¹⁄₂ tablespoon salt - ¹⁄₈ teaspoon pepper - 2 eggs - -Mix in the order given, add the eggs, which have been slightly beaten, -put it into a well-greased one-quart brown bread mould or water-tight -can. Stand the mould in a large pail of water, arranged on a rack, if -necessary to raise the top of the mould to the level of the top of the -pail. Fill the pail with boiling water, to within one-third of the top -of the mould. Boil it for one-half hour and put it into a cooker for -four hours. If several times this recipe is used, and put into larger -moulds, it should be boiled a longer time. It is good served hot, with -brown sauce, or cold. - -Serves six or eight persons. - - -Meat Pie - - 2 cups cooked or raw meat - 2 cups potatoes - 1 cup tomatoes - 2 sprigs parsley, chopped - ¹⁄₂ teaspoon celery salt - 2 onions - 1 teaspoon salt - ¹⁄₄ teaspoon pepper - ¹⁄₄ cup flour - 1 bay leaf, broken fine - Water (about 1 pt.) - -If cooked meat is used, cut it into three-quarter-inch cubes. Cut the -potatoes into similar pieces, slice the onions, put all the -ingredients, but the flour, together in a cooker-pail or pan, add the -boiling water, and, when boiling, add the flour mixed to a paste with an -equal quantity of water. Boil five minutes and put it into a cooker for -two hours or more. Raw meat will require five hours or more. If the -stewed mixture is not in a pan suitable for baking, transfer it to a -baking-pan or dish, cover with a crust and bake for one-half hour. - - -Crust for Meat Pie - - 1¹⁄₂ cups flour - 3 teaspoons baking powder - ¹⁄₃ teaspoon salt - 1¹⁄₂ tablespoons butter - ¹⁄₂ cup water, or more - -Mix and sift the dry ingredients, work in the fat, and put in enough -water to make a dough stiff enough to roll on a board. Roll it out to -the dish and bake it. An inverted cup in the centre of the pie, under -the crust, will prevent the gravy from boiling over during the baking. - -Serves six or eight persons. - - -Braised Beef’s Liver - - 1 liver - ¹⁄₄ lb. fat salt pork - 1 onion - Flour - Fat - 2 teaspoons sage leaves - 2 teaspoons thyme - 1 teaspoon salt - ¹⁄₄ teaspoon pepper - Water to cover - -Lard the liver with the pork. Dredge it with flour and brown it in a -frying-pan, with rendered beef or pork fat or butter. Put it into a -cooker-pail or pan just large enough to hold it. Cover it with boiling -water, boil it for five minutes, set the pail in a larger cooker-pail of -boiling water, and put it into a cooker for ten hours or more. Reheat it -and serve it on a platter, cutting it through, but not separating the -slices. Pour over it the gravy, which has been strained and thickened -with flour and water mixed to a paste. - -The number of persons that it will serve depends upon the size of the -liver. Allow one pound for three or four persons. - - -Beef Kidney - -Wash and soak two kidneys in a large amount of water, for several hours -or over night, changing the water at least once. Cut them open, rinse -them and put them on to boil in boiling salted water to barely cover -them, in a small cooker-pail. Let them boil five minutes, set the pail -in a larger pail of boiling water, and cook them ten hours or more in a -cooker. When tender, remove the tubes and membranes and slice the -kidneys. Thicken as much of the gravy as you wish to use, with -one-fourth of a cupful of flour mixed with one-fourth of a cupful of -water to each pint of gravy. Add the sliced kidneys and serve them when -they are boiling hot. - - -Stuffed Heart - - 1 heart - ¹⁄₂ cup crumbs - 1 tablespoon butter - ¹⁄₂ teaspoon salt - ¹⁄₈ teaspoon pepper - 1 small onion, chopped - ¹⁄₂ teaspoon powdered thyme - 1 thick slice bacon - Flour - -Wash the heart, remove the arteries and veins and squeeze out any clots -of blood that there may be. Stuff it with the soft bread crumbs to which -the seasonings and melted butter have been added. Try out the fat from -the slice of bacon, dredge the heart with salt, pepper and flour and -brown it on all sides in the bacon fat. Put the heart and the crisp -bacon into as small a cooker-pail as will hold it, cover it with boiling -water, boil it for five minutes and put the pail into a larger -cooker-pail with as much boiling water as it will hold when the small -pail is in place. Put it into a cooker for ten hours, or over night. -Boil it again and cook it for three or four hours. Reheat it when ready -to serve it, thickening each pint of the gravy with one-fourth cup of -flour and an equal quantity of water mixed to a smooth paste. The heart -will look more attractive if sliced and covered with gravy before -serving. - -Beef or calf’s heart may be cooked without a stuffing and served with -caper sauce. - - -Corned Tongue - -Wash the tongue, put it into a cooker-pail of from four to six quarts -capacity. Fill the pail with cold water, bring the tongue to a boil and -boil it for from twenty minutes to half an hour, depending upon its -size. Put it into a cooker for ten or twelve hours. If not perfectly -tender, bring it again to a boil and cook it from two to four hours -longer. Plunge it into cold water, remove the skin, and serve it cold, -cut in thin slices. - - -Fresh Tongue - - 1 tongue - 1 onion - 1 bay leaf - 1 teaspoon peppercorns - 8 cloves - Salt - -Wash the tongue, put it into as small a cooker-pail as will easily hold -it, add the other ingredients and fill the pail with boiling water, -using one teaspoonful of salt to each quart of water. Let it boil for -twenty minutes or half an hour, depending upon the size of the tongue. -Put it into a cooker for ten hours or more. If not perfectly tender, -reheat it to boiling point and cook it for from two to four hours longer -in the hay-box. Plunge it into cold water and remove the skin. Serve it -hot with caper sauce, using the liquor in which the tongue was boiled in -place of water, to make the sauce. - - - - -XIII - -LAMB AND MUTTON - - -Spring lamb is the meat of lambs from six weeks to three months old. It -is obtainable in March and throughout the spring. Yearling is lamb one -year old. The flesh of lamb is lighter in colour than that of mutton and -the bones are pinker. It may be distinguished from mutton, also, by the -smaller size of the cuts, which are otherwise the same in mutton and -lamb. Mutton, as all dark meats, may be served rare; but lamb, being -lighter, is classed with white meats in this respect, and should be -thoroughly cooked. The rank flavour of mutton is greatly reduced if the -pink membrane, which surrounds the animal, is pulled off before cooking. -The fat of mutton has a strong, disagreeable flavour, and most of it -should be removed. It will not be good for any cooking purposes as veal, -beef, and pork fat are. - -_Cuts of Mutton._ The favourite cuts are the rib and loin chops and the -leg, but as other parts of the sheep are much cheaper, it is well to -know their possibilities. Shoulder, boned and tied into shape, will, -when cooked in the hay-box or cooker, make a very good substitute for -the leg, while shoulder of lamb makes a good roast for small families -who grow tired of perpetual steak and chops. - -[Illustration: Figure No. 8. - -Diagram of the cuts of mutton and lamb.] - -TABLE SHOWING THE WAYS IN WHICH THE VARIOUS CUTS OF MUTTON AND LAMB MAY -BE COOKED IN THE HAY-BOX OR COOKER - - 1. Neck, stews and broth. - - 2. Chuck, stews, broth, meat pie, casserole of rice and meat, hash. - - 3. Shoulder, braising, plain or boned and stuffed, casserole of rice - and meat, hash. - - 4 and 5. Loin chops, cooked as veal cutlets, breaded or plain. - - 6. Flank, soups, stews. - - 7. Leg, braised or boiled. - -OTHER PARTS OF THE ANIMAL, USED FOR FOOD, WHICH MAY BE COOKED IN THE -HAY-BOX OR COOKER - - Heart, braised, plain or stuffed. - - Liver, braised, or breaded as veal cutlets. - - Tongue, boiled. - - Kidneys, stewed. - -In the chapter on the Insulated Oven directions are also given for -roasting some cuts of mutton and lamb. They are not included in this -list, since the oven is not an accompaniment of every cooker. - - -Boiled Leg or Shoulder of Mutton - -Wipe the meat with a damp cloth, put it into a cooker-pail with boiling -salted water enough to cover it, and to permit of at least three or four -quarts of water being used, the amount depending upon the size of the -leg. Boil it for half an hour and cook it in the cooker for six hours or -more. The broth should be saved for soup stock and gravy. Serve it with -brown gravy or with caper sauce. Shoulder will not require more than -twenty minutes boiling, but will take the full time in the cooker. Lamb -may be treated in the same manner. - - -Braised Leg or Shoulder of Mutton - -Wipe the meat with a damp cloth, roast it in a hot oven till brown, or -dredge it with salt, pepper, and flour, and brown it in a frying-pan; -put it, while still hot, into a cooker-pail with enough boiling water to -half cover it, or more. Bring it to a hard boil, while tightly covered, -put it at once into a cooker for six hours or more. Serve it with brown -gravy, saving the remaining broth for soup stock. Lamb may be treated in -the same manner. - - -Mutton Stew - - 2 cups meat - ²⁄₃ cup tomato - 1 onion - 1 tablespoon chopped parsley - 2 cups potatoes - 1 teaspoon salt - ¹⁄₈ teaspoon pepper - 1¹⁄₂ cups water, or more - ¹⁄₄ cup butter, lard or beef fat - ¹⁄₃ cup flour - -Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes, -put it into a cooker-pail with all the other ingredients, except the fat -and flour. The potatoes should be pared and cut into one and -one-half-inch cubes. Bring all to a boil, boil it for five minutes and -put it into a cooker for from four to six hours. Make a brown sauce, -using the fat, flour, and liquor from the stew. Heat the stew in this -till boiling. Or the meat may be dredged with the flour and fried in the -fat until meat and flour are brown, before being put into the cooker. If -cooked meat is used, one and one-half hours in the cooker will be -enough, unless the meat is very tough, in which case it may be cooked as -long as raw meat. The addition of one green pepper makes a good -variation of this stew. - -Serves five or six persons. - - -Chestnut Stew - - 2 cups raw mutton - 2 onions - 2 tablespoons fat - 3 tablespoons flour - 3 cups blanched nuts - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - Water - -Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes; -peel and slice the onions. Dredge the meat with the flour, brown it and -the onions in a frying-pan with any fat suitable for cooking. Put all -the ingredients into a cooker-pail, barely cover them with boiling -water, and let the stew boil five minutes before putting it into a -cooker for four hours or more. - -Serves six or eight persons. - - -Syrian Stew (Yakhni) - - 2 cups raw mutton - 2 tablespoons fat - 3 tablespoons flour - 2 cups string beans - 2 onions - 2 cups tomatoes - 1¹⁄₂ teaspoons salt - ¹⁄₆ teaspoon pepper - Water - -Wipe the meat with a damp cloth, cut it into cubes, dredge it with the -flour, and brown it in the fat. Put all the ingredients together, -scraping from the frying-pan all of the flour and fat. Add enough water -to barely cover them, let them boil for five minutes, and put them into -the cooker for six hours or more, depending upon the beans. If they are -old and tough they may require more than six hours to cook. - -In Syria this stew is always served with boiled or steamed rice. - -Serves six or eight persons. - - -Okra Stew - - 2 cups raw mutton - 2 tablespoons fat - ¹⁄₈ cup flour - 2 onions - 2 cups tomatoes - 2 cups okra - 1¹⁄₂ teaspoons salt - ¹⁄₆ teaspoon pepper - Water - -Wipe the meat with a damp cloth, cut it into cubes. Wash and cut the -okra in pieces, dredge it and the meat with the flour and fry them, till -brown, in the fat. Put all the ingredients into a cooker-pail, add -enough water to barely cover them, boil them for five minutes, and put -them into a cooker for four hours, or more. - -Serves six or eight persons. - - -Syrian Stuffed Cabbage - - 1 cup raw chopped meat - 2 tablespoons fat - ¹⁄₃ cup raw rice - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - 1 head cabbage - ¹⁄₂ lemon - -Strip off the leaves from a head of cabbage, throw them into boiling -water, and let them stand till they are wilted. Mix the remaining -ingredients, except the lemon, using for the meat either mutton or beef. -Lay a cabbage leaf on a plate, remove the thickest part of the midrib, -so that it will roll. Spread on it a rounded teaspoonful of the mixture -and roll it like a cigarette. Do the same with the other leaves, packing -each one, as it is finished, into a pan which will fit over a -cooker-pail, unless a pail is used which will be nearly filled by the -cabbage. The rolls must be carefully packed or they will float and -unroll when the water is added. Cover them with boiling water, bring all -to a boil, and boil it for five minutes, then put it directly into a -cooker, if the pail is full, or over boiling water if not, and leave it -for from four to six hours. Take the rolls out carefully with a cake -turner or skimmer, lay them in a platter, and squeeze the juice of half -a lemon over them. They are usually served as the meat dish for -luncheon. - -Serves six or eight persons. - - -Casserole of Rice and Meat - - 4 cups cooked rice (1 cup raw) - 2 cups cooked mutton - 1 teaspoon salt - ¹⁄₄ teaspoon pepper - 1 teaspoon grated onion - 1 tablespoon chopped parsley - ¹⁄₄ cup breadcrumbs - 1 egg - Stock or water - -Line a greased mould of one and one-half quarts’ capacity with three -cups of the rice. Remove all the fat from the meat, chop it fine, and -mix it with the other ingredients, adding enough stock or water to -barely keep it from crumbling. Pack the meat into the mould and cover it -with the remaining cupful of rice. Grease the cover and put it on. Stand -the mould in a large cooker-pail of water to two-thirds of its depth, -or, if it is shallow, prop it on a rack, so that the water will reach -half its depth; boil it for fifteen minutes, and cook it for one hour or -more in the cooker. Turn it out carefully on to a hot platter, and pour -tomato sauce around, but not over it. - -Serves six or eight persons. - - -Ragout of Cold Mutton - - 2 cups cold mutton - 1 onion, sliced - 1 cup mutton stock - 2 tablespoons butter - ¹⁄₂ can peas - 1 teaspoon salt - ¹⁄₄ teaspoon pepper - 1 head of lettuce - Farina balls - -Cut the mutton into one-inch cubes. Put all the ingredients except the -lettuce and farina balls into a cooker-pail together, cover it closely, -and when boiling put it into a cooker for one hour. Serve it on a -platter garnished with lettuce leaves and farina balls. - -Serves four to six persons. - - - - -XIV - -VEAL - - -[Illustration: Figure No. 9. - -Diagram of the cuts of veal.] - -Veal varies greatly with the age of the calf from which it is taken. It -should be pink, with firm, white fat. Pale, flabby veal comes from -calves which have been killed too young, or bled before death, and is -likely to be tasteless and stringy when cooked. The older veal grows, -the more like beef it appears. The cuts are larger and the colour is -darker and more like the red of beef. Veal can be purchased the year -round, but the best season for it is spring and summer. Almost all parts -of the calf are tender, but the cheaper cuts correspond with the cheaper -cuts of beef, except the cutlets or steaks, which are taken from the -same part of the animal as the round of beef, and command a good price. -Veal, like other white meats, should be thoroughly cooked. Its delicacy -commends it for many purposes, but it often requires the addition of -pork, or high seasoning, to give it flavour. - -TABLE SHOWING THE WAYS IN WHICH THE VARIOUS CUTS OF VEAL MAY BE COOKED -IN THE HAY-BOX OR COOKER. - - 1. Head, Jelly, soups, and broths, calf’s head à la terrapin. - 2. Neck, Stews, soup, veal pie. - 3. Chuck, Veal loaf, stews, soup, veal pie. - 4. Shoulder, Braised, stuffed and braised. - 5. Shanks, Soups. - 6. Ribs, Braised or breaded as veal cutlets. - 7. Breast, Soups, stews, veal loaf. - 8. Loin, Braised or breaded as veal cutlets. - 9. Flank, Soups or stews. - 10. Leg, Breaded cutlets or plain cutlets. - -OTHER PARTS OF THE CALF, USED FOR FOOD, WHICH MAY BE COOKED IN THE -HAY-BOX OR COOKER. - - Brains, Stewed and creamed. - Heart, Braised, plain or stuffed. - Liver, Braised, or stewed. - Tongues, Boiled. - Sweetbreads, Stewed or creamed. - Kidneys, Stewed or creamed. - - -Breaded Veal Cutlets - - 2 lbs. veal cutlets - Fine, dry breadcrumbs - Salt - Pepper - 1 egg - 1 pt. water or stock - ¹⁄₂ cup butter or drippings - ¹⁄₃ cup flour - 1 tablespoon chopped parsley - ¹⁄₂ teaspoon Worcestershire Sauce - -Wipe the cutlets with a clean, wet cloth. Cut them into pieces suitable -for serving, and sprinkle them with salt and pepper. Dip them into -sifted crumbs, then into the egg, which has been beaten slightly and -mixed with one tablespoonful of water. Dip the cutlets again into the -crumbs and fry them until they are a rich brown, in one-half the butter -or drippings. Put them into a small cooker-pail or pan. Make Brown -Sauce, using the remaining ingredients. Pour the sauce over the cutlets -and, when boiling, stand the pail in a large cooker-pail of boiling -water. Put it into a cooker for from two to four hours, depending upon -the age and toughness of the veal. Reheat them before serving. - -Serves six or eight persons. - - -Plain Veal Cutlets - -Wipe the cutlets with a wet cloth, trim off any tough membranes, and cut -them into pieces suitable for serving. Brown them in a very hot -frying-pan with butter or rendered fat, being careful not to let them -scorch. Sprinkle them well with salt and pepper and put them into a -small cooker-pail or pan. Pour a little boiling water into the -frying-pan and, when all the brown juice which has hardened on the pan -has been dissolved, pour this over the cutlets. Add enough boiling water -to barely cover them and, when boiling, stand the pail or pan in a large -cooker-pail of boiling water. Put it into the cooker for from two to -four hours, depending upon the age and toughness of the veal. Reheat -them before serving, if necessary. - - -Veal Loaf - - 2 cups minced veal - 2 eggs - ¹⁄₄ cup melted butter - 1 cup soft bread crumbs - ¹⁄₈ teaspoon pepper - 1¹⁄₂ teaspoons salt - 2 tablespoons chopped parsley - 2 tablespoons chopped onion - ¹⁄₄ inch slice fat salt pork - ¹⁄₂ teaspoon ground sage - -Wipe meat from the cheaper cuts of veal, remove the fat and toughest -membranes, and put it through a fine food-chopper. Mix the seasonings -with the crumbs, add the melted butter, mix these with the veal, add the -pork and, lastly, the eggs. Put the mixture in a well-buttered one-quart -brown bread mould or water-tight can. Spread it level but do not pack it -in the mould. Stand it in a large cooker-pail with enough boiling water -to come at least two-thirds of the way up the mould. Boil it for twenty -minutes and put it into the cooker for four hours. Serve it either hot -or cold. - -Serves eight or ten persons. - - -Sweetbreads - -Wash and soak the sweetbreads in cold water for one hour. Plunge them -into boiling salted water (one teaspoonful of salt for each quart of -water). Boil them two minutes and put them into the cooker for two -hours. Plunge them into cold water, remove the membrane which covers -them, and they are then ready to be broken in pieces for creamed -sweetbreads or rolled in crumbs and egg and fried. - - -Creamed Sweetbreads - -Make a white sauce, using part milk and part cream, if desired. To each -cupful of sauce add two cupfuls of prepared sweetbreads broken into -small pieces, let them come to a boil and serve them at once, or put -them into a cooker to keep warm until they are needed. - - -Calf’s Heart - -Calf’s heart may be cooked as beef’s heart, except that it will not -require so long to cook. Ten minutes is sufficient to allow for cooking -over the flame, and ten hours in the hay-box. - - -Calf’s Liver - -Prepare and cook it in the same manner as beef’s liver, allowing only -four hours for it to cook in the hay-box. - - -Veal Kidney - -These are almost as delicate as sweetbreads. They may be cooked for two -hours in the same manner as beef kidney, or creamed or fried as -sweetbreads. - - -Calf’s Head à la Terrapin - - 1 calf’s head - Salt - Water - 2 tablespoons butter - 2 tablespoons flour - ¹⁄₈ teaspoon pepper - ¹⁄₂ cup cream - 4 egg yolks - Madeira Wine - -Carefully clean a calf’s head and put it into a cooker-pail. Cover it -with boiling water, add one teaspoonful of salt to each quart of water -and let it boil for twenty minutes. Put it into a cooker for nine hours -or more. Cool it and cut the face meat into small dice. Make a cupful of -sauce using the butter, flour, pepper, one-half teaspoonful of salt and -one cupful of the water in which the head was boiled. Add the cream and, -when boiling, the raw yolks of two eggs which have been slightly beaten. -Stir it constantly for about two minutes until the eggs have cooked. -Then add two tablespoonfuls of Madeira wine and the yolks of two -hard-cooked eggs cut into quarters. - -Serves five or six persons. - - - - -XV - -PORK - - -Whatever may be true of the extent to which pork and pork products are -wholesome for particular individuals, there can be no doubt that its -delicious flavour will insure its being eaten by a large number of -people who either do not know or do not care whether it agrees with them -or not. Experiments undertaken under the management of the Department of -Agriculture[1] have resulted in the conclusion that pork is as -thoroughly and easily digested, under normal conditions of health, as -any meat, although personal experience would indicate that pork does not -agree with some people as well as other kinds of meat. It is specially -important, however, that pork be very well cooked or well cured, in -order to insure against the danger from trichinosis. We are told by B. -H. Ransom[2] that it is only by eating raw or insufficiently cooked or -cured pork that there is thought to be any danger of this disease. -Curing is the process of smoking, salting, or combined salting and -smoking of meat, which acts as a preservative for it. We thus see that, -not only because it is a white meat, as mentioned in the chapter on -veal, pork and pork products should be cooked until very well done. - - [1] Office of Experiment Stations, Bulletin 193, 1907. - - [2] U. S. Dept. of Agriculture, Bureau of Animal Industry, Circular - 108, 1907. - -As pork is the fattest of all meats, it is suitable for a cold-weather -diet and will probably be found to agree better at that season. For -whatever reason it may be, fresh pork seems to be less wholesome than -when cured, bacon having the reputation of being one of the most easily -digested of all fats. - -Young pigs (four weeks old) are frequently dressed and roasted whole. - -[Illustration: Figure No. 10. - -Diagram of the cuts of pork.] - -Pork is usually cut for market in the manner illustrated in figure No. -10. - -The back is fat and is used for salt pork or lard. The ribs are used for -spare-ribs, and the loin or chine, which is the backbone with its -adhering meat, is used for roasts or chops. The legs are roasted, if -fresh, or they are cured, by salting and smoking, for hams, sugar being -used in the salting process, which gives the name “sugar-cured hams”; -the shoulders are treated in the same way and may be used very much as -hams, although the flesh is not so thick and the proportion of bone is -greater. The belly is cured for bacon, the head and feet are soused or -pickled, and the trimmings of fat and lean are chopped, highly seasoned, -and used for sausage, or combined with meal and made into scrapple. - -_To select fresh pork._ The meat should be firm and of a pale red -colour, the fat hard and white and the skin white and clear. Yellowish -fat, with kernels in it, and soft, flabby flesh are an indication of -inferior pork. - - -Boiled Ham or Shoulder - -Put a ham or shoulder in a large enough cooker-pail to allow of its -being covered with eight or ten quarts of water. A special oblong or -extra deep utensil may be required for cooking hams and such very large -cuts of meat. Put in the ham, add cold water to fill the utensil, and -bring it to a boil. This will serve to draw out a good deal of the salt -from the meat and will not extract much of the meat flavour, if the ham -be whole. A cut ham may be covered with boiling water which will seal -the pores on the surface of the meat and help to retain its juices. -Allow the ham to simmer for twenty minutes, or, if very large, for -one-half hour, then put it into a cooker for seven hours or more. The -larger the ham the greater the quantity of water must be, a -fifteen-pound ham taking as much as fifteen quarts of water. Success in -cooking large cuts of meat will depend to a great extent upon using -sufficient water. - - -Fresh Pork with Sauerkraut - -Wash and gash a two-pound piece of fresh, lean pork into slices. Put it -with one quart of sauerkraut into a cooker-pail of boiling salted water. -Let it boil for fifteen minutes, tightly covered. Place it in a cooker -for eight or ten hours. Reheat till boiling, drain it, and serve the -pork in a platter, with the sauerkraut arranged as a border; or put the -sauerkraut into a vegetable dish. It grows cold quickly and must be -served promptly and on hot dishes. - -Serves six or eight persons. - - -Head Cheese - -Cut a hog’s head into four pieces. Remove the brain, ears, skin, snout, -and eyes. Cut off the fat to try out for lard. Put the lean and bony -parts to soak in cold water over night to extract the blood. Clean the -head thoroughly, put it into a cooker-pail, cover it with cold water, -boil it for fifteen minutes and put it into the cooker for ten hours or -more. If the meat will not then slip readily from the bones, bring it -again to a boil and put it into the cooker until it will (perhaps six -hours more). Remove the bones and hard gristle, drain off the liquor, -reserving it for future use. Put the meat through a food-chopper, return -it to the cooker-pail with enough of the liquor to cover it, and salt, -pepper, and powdered sage to taste. Let it boil, put it into a cooker -for an hour or more, then pour it into a shallow pan or dish; cover it -with cheese-cloth and a board with a weight, to hold it in place. When -cold it will be solid, and is ready to serve, thinly sliced. - - -Souse - -Treat a hog’s head in the same manner as for head cheese, adding a -little vinegar with the other seasonings. - - -Scrapple - -Treat a hog’s head in the same manner as for head cheese, up to the -point where the liquor is added to the chopped meat. The heart and liver -may also be cooked with the head, and any scraps or bloody parts of the -meat may be soaked and cooked with it. When the meat is freed from bone, -gristle, and skin, and chopped finely, and all the liquor is added to -it, it is seasoned with salt, pepper, sage, thyme or marjoram, and -brought to a boil. Enough corn-meal, or corn-meal and buckwheat flour in -the proportion of one-third cupful of buckwheat to two-thirds of a -cupful of corn-meal, is added, to make the mixture of the consistency of -corn-meal mush. About one cupful of the two combined will be required -for each three pints of the pork mixture. Let this come to a boil, -stirring it constantly; boil it five minutes, and put it into a cooker -for four hours or more. Pour it into a mould or bread pan and, when -cold, slice and fry it like sausage. - - -Pickled Pigs’ Feet - -Wash the pigs’ feet, soak them in warm water for one-half hour, then -scrub and scrape them well; soak them again for twelve hours in cold, -salted water, and clean them again. If necessary, singe them; remove the -toes, and bring them to a boil in salted water to more than cover them. -Boil them five minutes, and cook them for ten hours or more in a cooker. -If not tender, reheat them till boiling, and cook them again. Remove -them from the water, split them with a cleaver, unless this is done -before cooking, pack them in a jar, and cover them with hot, spiced -vinegar, preferably made from white wine. They are eaten cold, or dipped -in batter and fried. - - - - -XVI - -POULTRY - - -In buying poultry select that which has clean, unbroken skin and is as -fat as possible. Young chickens have often a darker appearance than old, -owing to the fact that there is less fat under the skin or that the skin -is thinner. They have few hairs, many pin-feathers, and the end of the -breast-bone, toward the tail, is limber and cartilaginous. In old -chickens (fowl) this bone is stiff, there are many hairs, few -pin-feathers, and the scales on the legs are hard and horny. The wing -joint is firm in old chickens, but is sometimes broken by poultry -dealers in order to make the purchaser think the poultry younger than it -is. - -Chickens are frequently kept in cold storage for months, or even years, -and they undergo decided changes during these periods. The effect of -eating such storage poultry is still under debate; but, while there is -uncertainty as to whether they may not be responsible for some obscure -intestinal disorders or other disturbances, it is well to know how to -tell them from fresh-killed birds. In an article entitled “Changes -Taking Place in Chickens in Cold Storage,” in the Yearbook of the -Department of Agriculture, for 1907, we read that the fresh chicken is a -pale, soft yellow, without any tinge or suggestion of green in the -colour of the skin, while there is enough translucency to show through -it the delicate pink of the muscles underneath. It can be plainly seen -that the pink tint is not of the skin itself. While the skin is -perfectly flexible, and is not adherent over any part of the body, it is -well filled by the tissues below, so that areas distended by either -fluids or gases are wanting. The feather papillæ are perfectly distinct, -and, though of the same tint as the skin, are plainly visible because of -their elevation. In those regions where the papillæ are most numerous, -or support heavier feathers, they lend a much brighter yellow hue to the -skin. The neck is smooth and well rounded, the comb and gills red, and -the eye full. - -With storage birds the skin becomes somewhat dried, and finally quite -leathery and stretched in appearance; is less translucent than that of -the fresh, and the feather papillæ tend to flatten and disappear. In -time the colour of the skin alters in places to browns, reds, purples, -or greenish tints. - -_Care of poultry._ Poultry should be drawn as soon as purchased, if it -has not been already done; it should be wiped out with a dry cloth, if -not to be cooked immediately, and kept in a cold place. Old chickens can -be made as tender as young chickens in a cooker, and will have more -flavour. - -_To draw poultry._ Cut off the head, turn back the skin of the neck and -cut off the neck close to the body. If the crop has food in it, remove -it from the neck, otherwise it will come out with the other organs. Cut -off the windpipe. Make an opening above the vent with a small sharp -knife, cut around the vent, being careful not to cut into the intestine. -Put the hand just inside the wall of the body and work it carefully over -the whole inner surface of the body, detaching the organs in one mass. -When the hand can pass freely all around them, draw them all out -together. The lungs and kidneys, imbedded in the bones, will remain -behind and must be removed separately. Cut out the little oil bag on the -back of the tail. Singe the chicken, and wash it well inside and -outside. The heart, liver, and gizzard are the giblets, and are boiled -and often used in the gravy. - -_To cut up a chicken._ After it is drawn, a chicken may be cut for stew -or fricassee, into thirteen pieces. First remove the neck, then the -legs, by cutting the skin, etc., that holds them to the body; then cut -on either side down to the joint which lies almost at the back. Bend the -leg out from the body and this will break the ligaments that hold it. -Separate the two joints of the leg in large chickens. Remove the wings -by cutting around the joints and bending them out as the leg was done. -Next cut off the wishbone by placing the knife across the breast and -cutting close to the end of the breast-bone toward the neck. If desired, -remove the meat from the breast in two fillets, beginning to cut at the -top and following the bone closely, separating the meat from the -breast-bone and sides of the chicken. Next cut from the back to the -front, through the ribs. Separate the “side bone” from one side, and -break the back in two where the ribs end. - -[Illustration: Figure No. 11. - -Method of cutting chicken for stew or fricassee.] - -_To truss poultry._ Stuff the poultry two-thirds full, from the tail -opening. It may be skewered into shape, but the quickest and easiest way -is to tie it. The slight mark left by the string on the breast may be -covered with a garnish of parsley or fine celery leaves. Fold the neck -skin under the body, putting the loop end of a doubled piece of string -under it; bring the ends of string up and cross them over the breast so -as to hold the wings in place; carry the string down over the thighs to -the under side of the tail to hold the thighs in place, and bring it up -around the tail and the ends of the drumsticks, and tie it securely. -This will hold the leg bones down to the tail. If this is not sufficient -to hold in the stuffing, close the opening with a skewer, or sew it with -heavy thread before trussing the bird. Old chickens, turkeys, and tough -ducks or geese can be stuffed, trussed, and cooked for some hours in a -cooker, then be removed and browned in an oven. - -[Illustration: Figure No. 12. - -Chicken, trussed for roasting or braising.] - - -Stuffing for Poultry - - 1 cup soft breadcrumbs - 1 tablespoon butter - 1 teaspoon salt - ¹⁄₈ teaspoon pepper - 1 teaspoon powdered thyme or sage - 1 teaspoon grated onion - 2 tablespoons water - - -Stewed Chicken - -Draw and cut up a fowl. Put it, with the giblets, in enough boiling -salted water (one teaspoonful of salt to each quart of water) to cover -it. Let it boil for ten minutes and put it into a cooker for ten hours -or more. If not quite tender, bring it again to a boil and cook it for -from six to eight hours, depending upon its toughness. Skim off as much -as possible of the fat from the liquor, pour off some of the liquor and -save it to use as soup or stock, and thicken the remainder with two -tablespoonfuls of flour for each cup of liquid, mixed to a paste with an -equal quantity of water. A beaten egg or two, stirred into the gravy -just before serving, improves it. Add pepper and salt to taste, and -serve the chicken on a hot platter with the gravy poured around it. The -platter may be garnished with boiled rice piled about the chicken. - - -Chicken Fricassee - -Draw a fowl and cut it in pieces, cook it as directed for stewed -chicken, dredge the cooked pieces with salt and pepper, roll them in -flour and sauté them in fat taken from the stewed chicken. When richly -browned, place the pieces on a hot platter and pour around them a brown -sauce, made with the fat and the stock from the stewed chicken. Chicken -fricassee is often served on a platter of hot toast. - - -Chicken Pie - -Prepare and cook the chicken as for stewed chicken; cut the meat from -the bones, put it into a baking-dish, cover it with chicken gravy, and -put over the top a crust made as directed for meat pie on page 102. Bake -this for thirty minutes in a moderate oven. - - -Curried Chicken - -Prepare and cook one fowl as for stewed chicken, adding two onions, -pared and cut into slices. Add one tablespoonful of curry powder to the -flour when thickening the gravy. Or the chicken may be rolled in flour -and browned in butter, and the curry powder added before putting it into -the cooker. It is served with a border of boiled rice. - - -Creamed Chicken - -Prepare and cook a fowl as directed for stewed chicken. Make White -Sauce, using half chicken stock and half cream for the liquid. A little -grated onion and one-fourth can of mushrooms may be added. - - -Braised Chicken - -Draw, stuff, truss and roast a young chicken in a hot oven until it is -brown; put it into a hot cooker-pail with water about one inch deep in -the pan. Cover it quickly, bring it to a boil, and put it into a cooker -for two and one-half hours or more. Make a brown sauce of the liquor in -the pan. The giblets may be added when the chicken is put into the -water, and may be chopped and added to the gravy. Only young, tender -chicken can be treated in this way. A tough bird may be trussed and -cooked in water to half cover it for ten or twelve hours before it is -stuffed and browned. Baste it when in the oven with fat taken from the -broth. - - -Jellied Chicken - -Draw, clean, and cut up a fowl of about four or five pounds. Put it into -a cooker-pail, add one teaspoonful of salt, two or three slices of -onion, and cover the fowl with boiling water. Boil it for ten minutes, -then put it in the cooker for ten or twelve hours. Boil it up again and -replace it in the cooker for six hours or more. Repeat this if the meat -is not found to be tender enough to fall readily from the bones. Remove -the meat from the bones; take off the skin and season the meat with salt -and pepper. Skim off all possible fat from the liquor and boil it down -to about one cupful; strain it, and take off the remaining fat. Decorate -the bottom of a mould or bread pan with parsley and slices of -hard-cooked egg, pack in the meat and pour over it the stock. Place the -meat under a weight, and leave it in a cold place till firm. - - -Braised Duck - -Prepare and cook the duck in the same manner as braised chicken. If the -duck is tough it may be cooked for eight or more hours in water in the -cooker, then stuffed and browned in the oven, basting it with fat from -the broth. - - -Braised Goose - -Prepare it as braised chicken; or, if it is tough, cook it in water in a -cooker as old braised chicken, until it is nearly tender. Remove it, -stuff it, and brown it in a hot oven, basting it with fat from the -broth. - - -Potted Pigeons - -Clean, stuff, and truss six pigeons, place them upright in a cooker-pail -and pour over them one quart of water in which celery has been cooked. -If the water was not salted for the celery, add one teaspoonful of salt. -Cover the pail, boil the birds for five minutes, and put them into a -cooker for five or six hours, or till tender. Remove them from the -water, sprinkle them with salt and pepper, dredge them with flour, and -brown the entire surface in pork fat. Make two cups of Brown Sauce, -using butter and stock from the pigeons; heat the birds in this, place -each one on a piece of dry toast, and pour the gravy over it. Garnish it -with parsley. - - - - -XVII - -VEGETABLES - - -GENERAL DIRECTIONS FOR COOKING VEGETABLES - -The flavour of vegetables is best preserved if they are put on to cook -in boiling water. For cooking in a fireless cooker the water must be -salted when the vegetables are started. The expression “salted water,” -as used in this book, means water to each quart of which one teaspoonful -of salt has been added. Such vegetables as asparagus, peas, lima beans, -etc., which have a delicate flavour, must be cooked with very little -water; usually in a smaller pail or pan set into a larger cooker-pail of -water. All vegetables should be washed before cooking, and such as -potatoes, beets, turnips, etc., should be scrubbed with a small -scrubbing-brush, kept for that purpose. Few vegetables are injured by -overcooking in a fireless cooker. - - -Asparagus - -Wash, and if desired, break into two-inch pieces, as much of the -asparagus as will snap easily. That which will not snap, if fresh, will -be too tough to eat. Cook it in enough salted water to barely cover the -asparagus, setting the pan in a large cooker-pail of boiling water. It -may be tender in one hour. - - -Cabbage - -Cut a head of cabbage into two pieces; soak it in a large bowl of salted -water for one-half hour or more. Cut it in quarters or smaller pieces, -discarding the tough central stalk and any leaves which may not be -perfect. Put it into four quarts of salted water to which one-fourth of -a teaspoonful of baking soda has been added. Bring it to a boil and put -it into a hay-box for from one and one-half to twelve hours. Winter -cabbage will require three or four hours of cooking at the least. Drain -it into a colander and serve it with White Sauce or with butter, pepper, -and salt to taste. If cooked many hours, reheat it before serving. - - -Cauliflower - -Soak the whole head in a large bowl of salted water for one-half hour or -more. If insects are in it this will cause them to crawl out. Bring it -to a boil in four quarts of boiling salted water and cook it in a -hay-box from one and one-quarter to four hours. If much overcooked it -will be difficult to remove the head whole. Take it out with a skimmer -and serve it on a platter, pouring over it one cupful of White Sauce. A -large head will require more sauce. - -_Cauliflower à la Hollandaise_ is prepared in the same way, substituting -Hollandaise Sauce for White Sauce. - -_Cauliflower au Gratin_ is prepared by removing the cooked head to a -baking dish, covering it with buttered crumbs and baking it until the -crumbs are brown, or by covering it with grated cheese before the crumbs -are added. - - -Carrots - -Scrub and scrape carrots. (Very young carrots need not be scraped.) -Cover them with boiling salted water, bring them to a boil and put them -into a cooker for from one to three hours, according to the age and -condition of the carrots. They will not be injured by cooking twelve -hours. If old and wilted they should be soaked several hours in cold -water before being prepared for cooking. When done, cut young carrots in -rounds or strips, or serve them whole. Old carrots may be cut into -slices before cooking. Drain away most of the water and make Sauce for -Vegetables, using the remainder of the water. Or all the water may be -drained off and the carrots served with butter, salt, and pepper to -taste. - - -Corn - -Husk fresh green corn, using a clean whisk-broom to remove the silk that -clings to the ear. Put it into a cooker-pail, cover it with salted -water, bring it to a boil and put it into the cooker for from fifty -minutes to two hours. Drain it and serve it on a hot platter, covering -it with a napkin. - - -Beets - -Scrub new beets, that is, those freshly pulled. Cut off the stalks three -inches from the beets, put them into four quarts or more of boiling, -salted water, boil five minutes, and put them into a cooker for five -hours or more. Old beets, if wilted, should be soaked till firm, and -cooked as new beets. They will require six or more hours according to -their age and condition. When sufficiently cooked the skin of beets will -easily slip off. Remove them from the water one by one, peel and slice -them. Serve them with butter, pepper, and salt. If they cool while -slicing them, reheat them before serving. - - -Fresh Shelled Beans - -Wash from one pint to one quart of fresh shelled beans, put them into -three quarts of boiling salted water, to which one-fourth teaspoonful of -soda has been added, boil, and put them into a hay-box for two and -one-half hours. They are not injured by several hours’ cooking. Drain -them and add salt, pepper, and butter to taste. The exact quantity of -water in which the beans are cooked is not material. They will bear a -large amount, as their flavour is strong. - - -String Beans - - 2 qts. string beans - 3 qts. water - 3 teaspoons salt - ¹⁄₂ teaspoon baking soda - -Wash the beans, cut them into small pieces, and put them on to boil with -the water, salt, and soda. Put them into a cooker for six hours. They -will not be injured by cooking for ten or twelve hours. If fewer beans -are to be cooked, the water must not be decreased, unless the pail of -beans is full or set into a larger pail of boiling water. - -Serves six or eight persons. - - -Lima Beans - -Wash the beans and put them on to cook in boiling salted water, to each -quart of which one-eighth of a teaspoonful of soda has been added. If -the quantity is small, put them into a small pail set into a larger pail -of water. If the whole will fill a two-quart cooker-pail it will cook -without the larger pail. Put them into a cooker for one and one-half -hours or more. - - -Dried Lima Beans - -Soak the beans over night, put them to boil in at least twice their bulk -of salted water. Add one-fourth teaspoonful of soda to each quart of -water. Boil, and put them into a cooker for three or four hours or more. -Drain, add butter, pepper, and salt, and reheat them before serving, if -necessary. - - -Dried Navy Beans - -Soak one cupful of beans over night. In the morning drain off the water, -add three quarts of boiling salted water and one teaspoonful of soda. -Boil, and put them into the cooker for eight hours or more. When soft, -drain them and add butter, pepper, and salt to taste. Or make pork and -beans of them. - -Serves five or six persons. - - -Chard - -Put a pint of water and a teaspoonful of salt into a cooker-pail. When -boiling add, little by little, the well-washed chard. If, after boiling -two or three minutes, there is not enough water to cover the chard, add -more boiling water. If a small amount of chard is cooked the pail or pan -must be set into a cooker-pail of boiling water. Put it into a cooker -for three hours or more. Drain in a colander and add salt, pepper, and -butter to taste. Serve with slices of hard-cooked eggs as a garnish. - -One dozen stalks and leaves serve four or five persons. Many persons -cook the stalks separately and serve them with a white sauce, using -only the leaves for greens. - - -Spinach - -Cook in the same manner as chard, allowing two hours or more in the -cooker. - -One peck serves six or eight persons. - - -Beet Greens - -Cook in the same manner as chard, allowing two and one-half hours or -more in the cooker. Do not remove the little beets. When cooked, cut -through the greens frequently with a knife, to make them less awkward -for serving. - - -Stewed Celery - - 3 cups prepared celery - 1 teaspoon salt - 1 qt. water - -Scrub the celery with a small brush, remove the strings, cut it in -one-half-inch pieces and drop it into the boiling salted water. When it -is boiling, set the pail or pan into a cooker-pail of boiling water and -put it into the cooker for from two to four hours or longer, depending -upon the toughness of the stalks. It will not be injured by long -cooking. When tender, drain it, saving one-half cupful of the water to -use in making the sauce. Serve with one cupful of Sauce for Vegetables. - -Serves six or eight persons. - - -Macaroni - - ¹⁄₃ lb. macaroni (1 cup broken in pieces) - 1 qt. water - 1 teaspoon salt - -Break the macaroni into one-inch pieces. Soak it in cold water for one -hour, then drain it; or cook it without soaking. Drop it into the -boiling water, let it boil, and put it into the hay-box for one and -one-half hours if soaked, or two hours if not soaked. Stand the pail or -pan in a cooker-pail of boiling water while in the hay-box. Macaroni -will break to pieces if cooked too long. When tender, drain it in a -colander and serve it plain, seasoned to taste with salt and pepper, or -make it into Macaroni and Cheese or Macaroni and Ham. - -Serves five or six persons. - - -Macaroni Italienne - - 1 cup macaroni in one-inch pieces - 1 pt. stewed and strained tomatoes - 1 cup stock or water - 1 medium-sized onion - 4 cloves - 1 small bay leaf - 1 teaspoon salt - 2 teaspoons sugar - ¹⁄₈ teaspoon pepper - 1 cup cheese, grated or shaved - -Soak the macaroni in cold water for one hour; stick the cloves into the -onion. Drain the macaroni, put it into a pan or pail, add the other -ingredients, except the cheese, and, when boiling, set the pan or pail -into a cooker-pail of boiling water and put it into a cooker for two -hours. Remove the onion and bay leaf and add the cheese. If it cannot -be served as soon as the cheese is melted, slip the pail back into the -cooker. - -Serves five or six persons. - - -Macaroni Milanaise - - 1 cup macaroni - 1 small onion - 2 cloves - 1 pt. tomatoes, stewed and strained - 1 cup water - 1 tablespoon butter - ¹⁄₂ cup grated cheese - 6 sliced mushrooms - ¹⁄₄ cup smoked tongue or ham, cut in strips - -Break the macaroni, soak it for one hour, then drain it, and put it, -with the other ingredients, except the last three, into a pan or pail. -When boiling, set the pan into a cooker-pail of boiling water and put it -into a cooker for two hours. Remove the onion and cloves, add the last -three ingredients, and when the cheese is melted it is ready to serve. -If it cannot be served at once replace it in the cooker. - -Serves six or seven persons. - - -Spaghetti - -Spaghetti may be treated in the same way as macaroni. It is a similar -paste moulded into a different form. Vermicelli is also the same paste, -moulded into still finer threads. It is frequently used in soups, and -should be broken into short pieces and added not more than two hours -before it is served, or it will become so soft as to break to pieces and -lose its attractive appearance. - - -Noodles - -Noodles are made from a richer paste than macaroni, having eggs in place -of water to supply the moisture. They may be used exactly as macaroni -and similar pastes. They should not be soaked before cooking. - - -Creamed Mushrooms - -Wash the mushrooms, cut them in slices if they are large, bring them to -a boil in enough salted water to nearly cover them. It should take about -a pint for each quart of mushrooms. Set the pan or pail in a cooker-pail -of boiling water and put it into the cooker for from two to six hours. -When it is nearly time to serve them, drain the water off, reserving -three-fourths of a cupful to use in making one and one-half cupfuls of -Sauce for Vegetables, or White Sauce. - - -Fricasseed Mushrooms - -Wash the mushrooms and dry them thoroughly on a towel. Let them stand on -the towel some time before cooking them, so that they may drain dry. Fry -them in butter till they are brown in a cooker-pail or pan, and make one -and one-half cupfuls of Brown Sauce for each quart of mushrooms, using -any liquor that may have come from them, and water for the liquid of the -sauce. Pour this sauce over the mushrooms. If a small quantity of -mushrooms is being cooked, stand the pail or pan in a large cooker-pail -of boiling water. Put them into a cooker for two hours or more. - - -Onions - -Pare onions under water, to avoid their irritating effect on the eyes. -They are so strong in flavour that they will bear an excess of water in -cooking. Salt the water as directed in the General Directions for -Cooking Vegetables. Four quarts of water may be used for cooking one -quart of onions. Bring them to a boil in a cooker-pail, and put them -into a hay-box for from two hours, for very tender, fresh onions, to -eight hours or more. When done, drain them dry and add butter, pepper, -and salt to taste and, if desired, a little cream of milk. If the onions -are very large let them boil five minutes before putting them into the -hay-box. - - -Boiled Potatoes - -Scrub potatoes well with a small scrubbing-brush. Pare them, and if they -are inclined to be black when cooked, let them stand an hour or more in -cold water before cooking them. Cook them in a large amount of boiling -salted water in a cooker-pail. When they have boiled one minute put -them into the cooker for from one and one-half to three hours, depending -upon their quantity, size, and age. New potatoes will not require so -long to cook as old. Large potatoes cut into pieces will cook in one -hour. - - -Creamy Potatoes - - 1 qt. sliced potatoes - 2 tablespoons butter - 2 teaspoons salt - ¹⁄₈ teaspoon pepper - ³⁄₄ pt. milk - -Wash and pare the potatoes and cut them into thin slices. Four -medium-sized potatoes will make a quart when sliced. Put all the -ingredients together in a small cooker-pail or pan, set this in a large -cooker-pail of boiling water, and when it is steaming hot, put the small -utensil directly over the heat until it boils. Replace it in the pail of -boiling water and set it in the cooker for one hour. - -Serves four or five persons. - - -Stewed Potatoes - - 1 qt. cold, diced potatoes - 2 cups milk - 4 tablespoons butter - 2 tablespoons flour - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - 2 tablespoons chopped parsley - -Melt the butter in a small cooker-pail or pan, add the flour and blend -the two evenly, then add the milk, one-third at a time; when it boils, -put in the salt, pepper, and potatoes. Let the whole reach boiling -point and set it in a large cooker-pail of boiling water, unless it -fills a small pail full, in which case it can be placed directly in a -cooker nest which exactly fits it, and left for one hour or more. - -Serves six or eight persons. - - -Peas - -Shell young, green peas and bring them to a boil, using about one cupful -of salted water for each quart of shelled peas. Put the pail or pan -inside of another cooker-pail of boiling water and set all in a cooker -for from one to two hours or more. Old peas may be left all night or all -day in the cooker. - - -Rice, No. 1 - - 1 cup rice - 3 qts. water - 3 teaspoons salt - -Look over the rice and remove any husks or undesirable substances. Wash -it by allowing cold water to run through a strainer containing the rice. -Sprinkle it, gradually, into the boiling salted water in a cooker-pail. -When it is boiling put it into a hay-box for one hour. There is a -considerable difference in rice, and the time for cooking it will vary; -but one hour will usually be found sufficient. Rice is injured by -overcooking. When the rice is soft, drain it in a colander and set this -in the oven, with the door open, for five minutes. Serve at once. Rice, -when cooked, swells to four times its original bulk. - -Serves six or eight persons. - - -Rice, No. 2 - - 1 cup rice - 2 to 2¹⁄₂ cups water - 1 teaspoon salt - -Look over and wash the rice as directed in the recipe for Rice, No. 1. -Bring it to a boil in the salted water, and put it into a hay-box for -one hour. - -Serves six or eight persons. - - -Savoury Rice - - 1 cup rice - 4¹⁄₂ cups highly seasoned stock - 2 tablespoons butter - -Look over and wash rice as directed in the previous recipes, bring it to -a boil in the stock, with the butter, and cook it in a hay-box for one -hour, standing the pail or pan that contains it in a larger pail of -water, unless more than one cupful of rice is being cooked and the -cooker-pail would be at least two-thirds full. Serve with a border of -salted peanuts. The rice should be moist but not sticky when cooked. - -Serves eight or ten persons. - - -Turkish Pilaf - - ¹⁄₂ cup rice - 2 tablespoons chopped green sweet pepper or onion - 1 cup tomatoes - 1 teaspoon sugar - 1¹⁄₄ cups stock or water - 1 tablespoon butter - 1 teaspoon salt - -Pick over and wash the rice, as directed in the recipe for boiled rice, -No. 1. Chop the onion or pepper, discarding the seeds, and, if raw -tomatoes are used, remove the skins and cut the tomatoes in pieces -before measuring them. Put all the ingredients together in a small -cooker-pail or pan, and, when boiling, set it in a larger cooker-pail of -boiling water. Put it into a cooker for one hour. When ready to serve -it, stir it lightly with a fork till all the ingredients are evenly -mixed. Pilaf is injured by much overcooking. - -Serves five or six persons. - - -Samp (Coarse Hominy) - - ¹⁄₂ cup samp - 1 cup cold water - 1 teaspoon salt - 3 cups boiling water - -Soak the samp in the cold water for eight hours or more. Add the salt -and boiling water; boil it hard for one hour, and put it into a cooker -for from six to twelve hours. It is improved by the longer cooking. The -pail or pan in which it is cooked should be stood in a large cooker-pail -of boiling water. A tablespoonful of butter may be added before serving -if it is used as a vegetable. - -Serves five or six persons. - - -Summer Squash - -Scrub young, tender summer squashes and cook them whole, in the cooker, -with enough salted boiling water to fully cover them, for from one to -three hours. If they are not young enough to have a soft rind, they must -be pared and the seeds removed. It will then be better to cook them as -winter squash. When they are tender, drain off the water and mash the -squashes in a colander. This will allow a little of the juice to drain -away and leave the squashes drier. Season them highly with salt and -pepper, and add two tablespoonfuls of butter to each pint of squash. If -not very hot when mashed, reheat before serving. - - -Stewed Tomatoes - - 1 qt. tomatoes - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - 1 onion, sliced - ¹⁄₄ cup buttered crumbs - 2 teaspoons sugar - -Scald and peel the tomatoes, remove the cores, and cut them into pieces -before measuring them. Add the other ingredients, omitting the sugar and -crumbs, if preferred; bring all to a boil, and put them into a cooker -for from one to two hours or more. They will not be injured by -indefinite cooking. - -Serves five or six persons. - - -Hubbard or Winter Squash - -Scrub, pare and cut the squash into pieces, removing the seeds. Put it -into a strainer that will fit into the cooker-pail, placing a rack -under it to raise it above the water in the pail. Fill the pail below -the strainer with boiling water. Steam the squash directly over the fire -for ten minutes, then put it into the cooker for from five to eight -hours, depending upon the age of the squash and the amount cooked. A -pail of not less than six quarts’ capacity should be used, so that there -may be at least three quarts of water under the squash. When tender, -mash it through the strainer, or drain it in a cheese cloth, squeezing -it as dry as possible. If it is to be served as a vegetable, season it -highly with salt and pepper, and add two or three tablespoonfuls of -butter to each pint of squash. If it is to be made into pies, omit these -ingredients. - - -Pumpkin - -Select a pumpkin with a soft rind, if possible. Prepare and cook it in -the same manner as winter squash. It may be used as a vegetable or made -into pies. - - -Creamed Turnips - -Scrub, pare, and cut turnips into half-inch dice. Cook each pint of -prepared turnips with at least one quart of boiling salted water, in the -cooker, for from one and one-half to three hours or more. When tender, -drain them, reserving enough of the water to make one cupful of Sauce -for Vegetables for each pint of turnips. - - -Mashed Turnip - -Scrub and pare the turnips and cut them into pieces. Cook each pint of -turnip with at least one quart of boiling salted water in the cooker for -from one and one-half hours to three hours or more. When tender, drain -and mash them in a colander and add to each pint one teaspoonful of -salt, one-fourth teaspoonful of pepper, and two tablespoonfuls or more -of butter. Serve very hot. - - -Italian Chestnuts - - 1 qt. chestnuts - 1¹⁄₂ qts. water - 2 teaspoons salt - -Shell and blanch the nuts by the directions given on page 189. Bring -them to a boil with salted water, put them in a cooker for from two to -four hours. Press them through a potato ricer or serve them whole, -adding a little butter if desired. One quart of nuts will make about one -pint when shelled and blanched. - -Serves four or five persons. - - -Brussels Sprouts - - 1 qt. sprouts - 2 or more qts. water - Salt - Pepper - Butter - -Wash the sprouts, bring them to a boil in salted water; put them into -the cooker for from one to two hours, drain them and add salt, pepper, -and butter to taste. - -Serves six or seven persons. - - - - -XVIII - -STEAMED BREADS AND PUDDINGS - - -GENERAL DIRECTIONS - -A deep mould is best for cooking steamed breads and raised puddings, -since there will be less risk of the water’s boiling over into the food, -and a larger amount may be used. It is important to have one that is the -right size for the recipe, for if it is filled too full, the mixture -might rise and push off the cover or be heavy from its pressure, and if -not sufficiently full, it would be unsteady in the water. The water in -the pail should come to two-thirds of the height of the mould. The mould -should be not less than half-full of dough, and, generally not more than -two-thirds full. If a small mould or a number of small moulds are to be -used in a large cooker-pail, stand them upon a rack or similar device to -raise them until there may be no difficulty in filling the cooker-pail -at least two-thirds full of water. The cover as well as the mould should -be greased on the inside with the same fat as that used in the dough or -with butter. If a bread mould is not available, an empty baking-powder -can, coffee can, or any tin can or box with straight sides which has a -tight-fitting cover may be used, providing it is found by trial to be -water-tight. If it leaks, it may be soldered at small expense, and may -then be kept for cooking purposes only. Where a tightly covered can or -box cannot be procured, an uncovered utensil could be used by tying on -securely a cover of heavy, well-greased paper. - - -Boston Brown Bread - - 1 cup rye meal - 1 cup graham flour - 1 cup corn-meal - 1 teaspoon salt - ³⁄₄ tablespoon soda - ³⁄₄ cup molasses - 2 cups sour milk or - 1³⁄₄ cups sweet milk or buttermilk - -Mix and sift the dry ingredients together. Mix the liquid ingredients -and add them, gradually, to the dry mixture. Put the dough into a -well-buttered, one-quart brown bread mould or water-tight can of the -same capacity. Stand the mould in a six-quart cooker-pail in enough warm -water to come two-thirds of the way up the mould. Bring it quickly to a -boil and boil it half an hour. Put it into a hay-box for five hours. It -will not be spoiled by six hours in the cooker, but will not have quite -such a dry crust. If sweet milk is used add one tablespoonful of cream -of tartar; or omit the soda and use, instead, two tablespoonfuls of -baking powder. - -Serves six or eight persons. - - -Graham Pudding - - ¹⁄₄ cup butter - ¹⁄₂ cup molasses - ¹⁄₂ cup sweet milk - 1 egg - 1¹⁄₂ cups graham flour - ¹⁄₂ teaspoon baking-powder - ¹⁄₂ teaspoon soda - 1 teaspoon salt - 1 cup raisins, seeded and cut in pieces - -Melt the butter, add the egg, well beaten, molasses and milk. Mix the -dry ingredients and add to them the liquid mixture. Pour it into a -well-buttered, one-quart mould or into several smaller moulds. Do not -fill them more than two-thirds full. Place the moulds on a rack in a -six-quart cooker-pail of warm water, bring quickly to a boil and boil -thirty minutes if the larger cans are used; fifteen minutes, if the -small cans are used. Put it into the cooker for five hours. If sour milk -is available, omit the baking powder and add an extra one-fourth -teaspoonful of soda. - -Serves six persons. - - -Steamed Apple or Berry Pudding - - 1 cup flour - 2 teaspoons baking powder - ¹⁄₄ teaspoon salt - 1 tablespoon butter - ³⁄₈ cup milk (sweet) - 4 apples cut in eighths - 2 tablespoons sugar - -Mix and sift the dry ingredients, cut the butter into them, or rub it in -with the fingers, add the milk, cutting it in, lightly, with a knife. -When the dough is barely mixed, so that no loose flour is left, toss it -on a floured board and pat or roll it lightly till one-half inch thick. -Spread the apples on it and roll it like a jelly roll. Carefully place -it in a well-buttered, one-quart bread mould or water-tight can. Cover -it tightly and stand it in at least a six-quart cooker-pail with enough -warm water to come two-thirds of the way up its sides. Bring it quickly -to a boil, boil thirty minutes and place it in a cooker for three hours. -Serve immediately with warm apple sauce and Hard Sauce. If berries are -used add one cupful to the dough, serve with berry sauce and omit the -apple-sauce. - -Serves five or six persons. - - -Suet Pudding - - ¹⁄₂ cup chopped suet - ¹⁄₂ cup molasses - ¹⁄₂ cup sour milk - 1¹⁄₂ cups flour - ³⁄₄ teaspoon soda - ³⁄₄ teaspoon salt - ¹⁄₄ teaspoon ginger - ¹⁄₄ teaspoon grated nutmeg - ¹⁄₈ teaspoon ground cloves - ¹⁄₂ teaspoon ground cinnamon - -Mix and sift the dry ingredients and add the suet. Mix the milk and -molasses and add them to the dry mixture. Put the dough into a buttered, -one-quart bread mould or water-tight covered can, and stand it in a -six-quart cooker-pail of warm water which reaches two-thirds of the way -up the can. Boil it one-half hour and put into the cooker for five -hours. - -Serves six or eight persons. - - -Rich Plum Pudding - - ¹⁄₂ lb. raisins - ¹⁄₂ lb. currants - 2 oz. candied orange peel - 2 oz. citron - ¹⁄₄ lb. chopped suet - 1 lb. stale, soft breadcrumbs (2¹⁄₄ cups) - ³⁄₄ cup flour - ¹⁄₄ lb. brown sugar - ¹⁄₂ nutmeg, grated - ¹⁄₂ tablespoon powdered cinnamon - ¹⁄₈ teaspoon ground allspice - ¹⁄₄ pint brandy - 4 eggs - -Wash and seed the raisins; rub the currants with a little flour, then -sift out the flour and allow water to run over the currants in the sieve -until they are clean. Spread them on a towel and remove any stems, -stones, etc., that may be among them. Let them stand, covered with a -towel to keep out dust, until they are dry. Cut the orange peel and -citron very fine, or put them through a food-chopper. Chop the suet or -put it and the raisins through a coarse food-chopper; a trifle of the -flour may be mixed with the suet before it is chopped to help to keep it -from sticking to the chopping-knife. Beat the eggs till blended. Mix all -the dry ingredients very thoroughly, add the eggs and then the brandy. -Put the pudding into a covered, greased mould, chopping down through it -a few times with the end of a knife, to be sure that it fills the mould -without hollow spaces, and to avoid packing it firmly. Stand it in at -least three quarts of warm water, in a cooker-pail. Heat it slowly but -steadily till the water boils; let it boil one hour if the pudding is in -one mould, or one-half hour if it is in two smaller moulds. Put it into -the cooker for five hours. Remove it at once from the mould. If it is -not to be used when first made, it may be kept several weeks, replaced -in the mould and reheated before serving, by putting it in warm water, -heating it to the boiling point and boiling it one-half hour or more. -Serve it with brandy sauce. - -Serves ten or twelve persons. - - -Steamed Cranberry Pudding - - ¹⁄₃ cup butter - ²⁄₃ cup sugar - 2 eggs - 2¹⁄₃ cups flour - 1 tablespoon baking powder - ¹⁄₃ cup milk - 1 cup berries - -Rub the butter till it is soft and add the sugar gradually. Separate the -eggs and add the beaten yolks to the butter and sugar. Mix and sift the -baking powder and flour together and add a little flour, alternately -with a part of the milk, to the dough. When all is in, add the stiffly -beaten whites and the berries. Put the mixture into a buttered, -one-quart mould, stand it in hot water and bring it, gradually, but -steadily, to a boil. Let it boil one-half hour and put it into a cooker -for five hours. Serve it with sweetened cream or hard sauce. - -Serves six or eight persons. - - -Ginger Pudding - - ¹⁄₃ cup butter - ¹⁄₂ cup sugar - 1 egg - 2¹⁄₂ cups flour - 3¹⁄₂ teaspoons baking powder - ¹⁄₄ teaspoon salt - 2 teaspoons ginger - 1 cup milk - -Cream the butter, add the sugar gradually, and the well-beaten egg. Mix -and sift the dry ingredients and add a little of the mixture alternately -with part of the milk. When all is in, put the dough into a buttered -mould, cover it, and boil it one-half hour in a large cooker-pail of -water, then put it into a cooker for five hours. Serve it with Vanilla -Sauce or Nutmeg Sauce. - -Serves six or eight persons. - - -St. James Pudding - - 3 tablespoons butter - ¹⁄₂ cup molasses - ¹⁄₂ cup thick, sour milk - 1²⁄₃ cups flour - ³⁄₄ teaspoon soda - ¹⁄₄ teaspoon salt - ¹⁄₄ teaspoon cloves - ¹⁄₄ teaspoon allspice - ¹⁄₄ teaspoon nutmeg - ¹⁄₂ lb. dates, stoned and cut in pieces - -Mix the molasses, melted butter, and milk and add them to the dry -ingredients, which have been mixed and sifted. Add the dates and turn -the dough into a buttered, one-quart mould. Boil it in a large -cooker-pail of water for one-half hour and put it into a cooker for five -hours. Serve with Hard Sauce. - -Serves five or six persons. - - -Harvard Pudding - - ¹⁄₃ cup butter - ¹⁄₂ cup sugar - 1 egg - 3¹⁄₂ teaspoons baking powder - ¹⁄₄ teaspoon salt - 2¹⁄₂ cups flour - 1 cup milk - -Mix the butter and sugar, add the egg, then the dry ingredients, -previously mixed and sifted together, alternating part of the dry -ingredients and the milk until all are in. Turn it into a buttered, -one-quart mould, boil in a large cooker pail of water for one-half hour -and put it into a cooker for five hours. Serve it with warm apple sauce -and Hard Sauce. - -Serves six or eight persons. - - -Swiss Pudding - - ¹⁄₂ cup butter - ⁷⁄₈ cup flour - 2 cups milk - Grated rind of one lemon - 5 eggs - ¹⁄₃ cup powdered sugar - -Cream the butter, add the flour, gradually; scald the milk with the -lemon rind, add it to the first mixture and cook it five minutes over -hot water. Beat the yolks of eggs until they are thick, add the sugar, -gradually, and combine these with the cooked mixture; cool it and cut -and fold in the stiffly beaten whites of eggs. Turn it into a buttered, -one-quart mould, boil it in a large cooker-pail of water for twenty -minutes, then put it into a cooker for three hours. - -Serves six or seven persons. - - -Rice Pudding - - 1 qt. milk - 1 tablespoon butter - ¹⁄₃ cup rice - ¹⁄₈ teaspoon grated nutmeg - ¹⁄₈ teaspoon salt - ¹⁄₂ cup sugar - -Heat the milk and other ingredients in a pudding pan over a cooker-pail -of water. When the water boils, remove the pan and bring the pudding -also to a boil. When it is boiling replace the pudding in the large pail -of boiling water, cover and put it into the cooker for three or four -hours. It may then be put into the oven for fifteen minutes and browned, -although this is not necessary. This pudding may be cooked all night, -but if cooked more than four hours it is not quite so creamy. Serve -either hot or cold. One-half cupful of small, unbroken seedless raisins -may be added to this recipe. - -Serves six or eight persons. - - -Indian Pudding - - 2 cups water - 1 cup molasses - 1 teaspoon salt - 2 teaspoons ginger - ²⁄₃ cup corn-meal - 3 cups milk - -Boil the water, molasses, salt, ginger, and meal together for ten -minutes in a pail or pudding pan. Add the scalding milk. Bring it to a -boil and set the pan in a cooker-pail of boiling water. Put it into a -cooker for twelve hours. When done, brown in a hot oven. Serve with -plain or whipped cream. - -If fresh ground or coarse Southern corn-meal is used it may first be -sifted with a coarse sieve to remove the largest particles, which will -not grow soft with this amount of cooking. Granulated corn-meal will not -require sifting. - -Serves eight or ten persons. - - -Tapioca or Rice Custard - - ¹⁄₃ cup pearl tapioca - ³⁄₄ cup water - 3 cups milk - ¹⁄₂ teaspoon salt - 2 eggs - 1 tablespoon butter - ¹⁄₂ cup sugar - ¹⁄₂ teaspoon vanilla - -Soak the tapioca in the water for one hour. Add the milk, sugar, butter, -and salt. Set the pan in a cooker-pail of boiling water. When the milk -is scalding remove the pan and let the pudding come to a boil. Replace -it in the boiling water and put it into the cooker for one and one-half -hours. Take it from the cooker, add the beaten eggs, replace it in the -pail of hot water and stir it over the fire till it registers 165 -degrees Fahrenheit, using a dairy or chemist’s thermometer. Put it -again into the cooker for one hour. When cold, add the vanilla. - -Rice may be used instead of tapioca. - -Serves six or eight persons. - - -Tapioca Fruit Pudding - - ¹⁄₂ cup pearl tapioca - 1 qt. water - 6 apples, pared and cored - ³⁄₄ cup sugar - ¹⁄₈ teaspoon salt - 2 tablespoons butter - -Soak the tapioca one hour, bring it to a boil with the other ingredients -in a two-quart pail, if that will fill the cooker “nest,” or in a -pudding pan to be set over boiling water. Put it into a cooker for one -hour. Serve cold with cream. If it is preferred to serve the pudding -warm, use only three cups of water. - -Serves six or eight persons. - - -Chocolate Bread Pudding - - 1 qt. milk - 1 pt. soft breadcrumbs - 2 oz. or squares chocolate - ²⁄₃ cup granulated sugar - 2 or 3 eggs - ¹⁄₄ teaspoon salt - 1 teaspoon vanilla - 2 tablespoons powdered sugar - -Scald the milk, add the crumbs, and soak them for one-half hour. -Separate the eggs, reserving two of the whites for a meringue. Beat the -three yolks and one white of egg together and mix them with half the -granulated sugar. Melt the chocolate in a pudding pan set in a -cooker-pail of boiling water, add the remaining half of the granulated -sugar, and, gradually, the bread and milk, stirring it in well while -still over the boiling water. Then add the yolks of eggs, salt, and -vanilla. Stir it constantly, and cook it over the water until the -pudding is 160 degrees Fahrenheit. Set the pail containing the pudding -pan in a cooker for from one to two hours. When done, put it into a -baking-dish suitable for serving, and cover the top with a meringue made -by beating the whites of eggs till stiff, and adding the powdered sugar. -Brown the meringue in a very hot oven, watching it carefully that it may -not scorch. Serve warm, with cream. If preferred, two whole eggs may be -used in the pudding, and in place of the meringue use sweetened, whipped -cream. - -Serves six or eight persons. - - -Queen of Puddings - - 1 qt. hot milk - 1 pt. soft breadcrumbs - ¹⁄₃ cup sugar - ¹⁄₄ cup melted butter - 3 eggs - ¹⁄₂ teaspoon salt - 1 teaspoon vanilla, or - ¹⁄₄ teaspoon spice - ¹⁄₂ glass jelly - -Melt the butter in the milk; soak the crumbs in the milk for one-half -hour; beat the yolks of three eggs and the white of one till mixed, add -the sugar, salt, and spice to them. Mix all together and pour it into a -pudding pan to fit in a cooker-pail of boiling water. Stir it till the -pudding is 160 degrees Fahrenheit, then cover it and put it into a -cooker for from one to two hours. Make a meringue as directed in the -recipe for chocolate bread pudding, using the whites of two eggs and two -tablespoonfuls of powdered sugar. Pour the pudding into a baking-dish -for serving, spread the jelly on top and the meringue over this, and -brown it in a hot oven. - -Serves six or eight persons. - - -Steamed Cup Custard - - 1 qt. milk - 4 eggs - ¹⁄₂ cup sugar - ¹⁄₂ teaspoon vanilla, or - ¹⁄₈ teaspoon grated nutmeg - -Heat the milk, beat the eggs, add the sugar and flavouring. Strain the -mixture into hot custard cups, set them on a wire rack or inverted -strainer or perforated pan, which is arranged in a large cooker-pail of -rapidly boiling water in such a way that several quarts of water may be -below the custards but not touch the cups. Cover tightly at once and set -it into a cooker for one-half hour. - -Serves six or eight persons. - - -Compote of Rice and Fruit - - ³⁄₄ cup rice - 3³⁄₈ cups milk - 3 tablespoons sugar - ¹⁄₈ teaspoon salt - -Heat all together in a pan which is set into a cooker-pail of boiling -water. When the water in the kettle boils, take out the pan and bring -the mixture in it to a boil. Replace it in the pail and put it into the -cooker for from one to three hours. Put it into a mould, and, when -shaped, but while still warm, turn it out on to a serving dish. Put -stewed or canned fruit on top, and pour the juice around it. - -Serves six or eight persons. - -[Illustration: Figure No. 13. - -Wire rack arranged for steaming, with perforated tin can as a stand to -raise it above the water.] - - - - -XIX - -FRUITS - - -Apple Sauce - - 1¹⁄₂ qts. sour apples - 1 pt. water - 1 cup sugar - -Wash, pare, core, and cut the apples into pieces, add the water and -sugar and bring them to a boil. Put them into the cooker for from one to -three hours or more, depending upon the ripeness of the apples. If they -are not very tart or high-flavoured the juice of half a lemon will -improve them. Apple sauce will not be harmed by indefinite cooking in -the cooker. Beat it well when cooked, or, if preferred, it may be -strained. - -Serves six or eight persons. - - -Stewed Apples in Syrup - - 1 qt. water - ¹⁄₂ lemon - 10 cups sugar - 18 cloves - 10 qts. prepared apples - -Pare, core, and cut tart apples in halves, unless they are small. -Crab-apples may be used, but should not be pared nor cored. Wash and -slice the lemon. Put all the ingredients into a cooker-pail and let -them come to a boil. Put them into a cooker for three hours. If the -apples are not very ripe they may cook as long as twelve hours without -becoming too soft. - -Serves twenty-five to thirty persons. - - -Apple Jelly - - 6 quarts prepared apples - 7 cups water - -Wash the apples carefully, cut them into small pieces and remove any -decayed parts. Put the apples and water into a cooker-pail and let them -come to a boil, then set them in a cooker for four hours or more. When -very soft, pour them into a jelly bag and hang this over a large bowl -for several hours or over night. Measure the juice, boil it for fifteen -minutes, add three quarters as much sugar as the measure of juice, boil -the mixture for five minutes more, or until a drop will jelly on a cold -plate if left for a few minutes. Skim the jelly carefully while it is -boiling. Fruit that is slightly under-ripe is best for jelly. When cold, -seal it in the following manner: For each glass cut a small piece of -white paper to fit inside it, lying on the jelly. This is to be dipped -into alcohol or brandy and laid in place. Cover the top of the glass -with another paper cut three-fourths of an inch larger than the top of -the glass, and paste it down on the sides of the glass, using white of -egg or any paste without a strong odor. Or seal jelly glasses with -melted paraffin poured over the top until the jelly is completely -covered. Do not let the paraffin get very hot or it may give a bad -flavour to the jelly. - - -Blackberry and Apple Jelly - - 5 qts. blackberries - 2 cups water - Apple juice - -Look over the berries carefully; put them, with the water, into a -cooker-pail and let them come to a boil. Put them in a cooker for three -hours or more, then pour them into a jelly bag and let them drip for a -least six hours. To each cupful of juice add half a cupful of apple -juice prepared as for apple jelly. Boil these juices for fifteen -minutes, then add five cups of sugar to each six cups of juice and boil -it for five minutes longer or until a drop will jelly on a cold plate if -left for a few minutes. Pour it into glasses and seal it when cold, as -directed for apple jelly. - - -Stewed Blackberries - -Pick over two quarts of berries, put them, with one cupful of sugar, -into a cooker-pail and let them slowly come to a boil, stirring them -occasionally as they are likely to scorch if cooked over a flame or very -hot fire. When boiling, put them into a cooker for two hours or more. If -cooked a very long time the juice comes out and leaves the berries -rather small and seedy, but otherwise no amount of cooking hurts them. - -Serves twelve or fifteen persons. - - -Currant Jelly - -Wash twelve quarts of currants, add one cupful of water and put them on -to boil. Stir them occasionally so that they will not scorch. When -boiling, put them into a cooker for four hours or more. Pour them into a -jelly bag and let them drip for at least six hours. Measure the juice, -and when it has boiled fifteen minutes add an equal measure of sugar. -Boil the mixture for five minutes, or until a few drops will jelly on a -cold plate if allowed to stand a few minutes. Skim the jelly several -times during the boiling. When it is done, pour it into glasses, and -seal it, when cold, as directed for apple jelly. - - -Cranberry Jelly - - 1¹⁄₂ qts. berries - 1 cup water - Sugar - -Wash the berries and remove any soft and decayed ones. Bring them to a -boil with the water and put them into a cooker for one or two hours or -more. Mash them through a fine strainer or sieve, measure the pulp and -add equal parts or three-quarters of the amount in sugar. Boil five -minutes, or till a few drops will jelly on a cold plate. Pour it into -moulds which have been wet with cold water. When cold, it is ready to -serve. - -Serves eight or ten persons. - - -Cranberry Sauce - - 1¹⁄₂ qts. cranberries - 2¹⁄₂ cups sugar - 1 cup water - -Wash the berries and remove any that are soft and decayed. Put the -berries, water, and sugar into a cooker-pail and bring them to a boil, -stirring them frequently. When boiling, place the pail in a cooker for -two and one-half hours or more. Serve cold. - -Serves eight or ten persons. - - -Dried Fruits - -Wash the fruit very thoroughly. If it is first soaked for five minutes -and then washed, it will clean more thoroughly. To each cupful of fruit -add two cupfuls of water and let it soak for at least six hours. It is -better if soaked ten hours. Add the sugar and bring all to a boil. Put -it into a cooker for from two to twelve hours, depending upon the fruit. -Prunes are improved by long cooking, apples are not injured by it, but -peaches or apricots, which are more attractive if they are not broken to -pieces, will be better if removed as soon as they are perfectly soft. -The amount of sugar varies for different fruits; apricots, prunelles, -and such sour fruits requiring about one cupful of sugar for each pint -of dried fruit; prunes, peaches, and apples requiring from one-fourth to -one-half as much. - - -Stewed Rhubarb - - 1¹⁄₂ qts. prepared rhubarb - ³⁄₄ cup water - 2 cups sugar - -Wash the stalks, pare them if old, cut them into one-inch pieces and put -them, with the sugar and water, into a two quart cooker-pail. When -boiling, set the pail in a cooker for from one to three hours or more, -depending upon the character of the rhubarb. Some people prefer to use -brown sugar with rhubarb. - -Serves eight or ten persons. - - -Stewed Figs - - 1 lb. figs - 1¹⁄₂ cups sugar - Juice of one lemon - Water to cover figs - -Use pulled figs; those which come in boxes crack open when they are -pressed and are not so attractive when stewed. The natural form is -preserved in pulled figs, and they have, besides, the advantage of being -cheaper. Wash the figs and put them, with the other ingredients, into a -pan which fits the cooker-pail. Boil them, set the pan in the pail of -boiling water and put it into a cooker for seven hours or more. When -cold, serve the figs with whipped cream. - -Serves eight or ten persons. - - -Sweet Pickles - - 8 lbs. fruit (prepared) - 5 lbs. brown sugar - 1 qt. vinegar - ³⁄₈ cup stick cinnamon - ³⁄₈ cup whole allspice - ¹⁄₄ cup cloves - -Prepare the fruit as directed below. Tie the spices in several -cheese-cloth bags, and bring them to the boiling point in a cooker-pail, -with the sugar and vinegar. Add the fruit, let it barely come to a boil, -stirring it carefully, so that it will not break to pieces. Set it in a -cooker for the time directed below for each particular kind of fruit. -When it is sufficiently cooked, remove it from the syrup and put it into -cans or crocks. Boil the syrup until it loses its thin, watery -consistency, and pour it over the fruit. If this occupies more than one -receptacle, put one spice bag in each. Cover or seal the cans while -still hot. Sweet pickles should not be eaten until they have stood for -several weeks. - - -_Peaches_: - -Select firm, ripe peaches, rub them well with a woolen cloth, but do not -pare them. Cook them whole, as directed above, for from one to two hours -or more, depending upon the hardness and size of the peaches. - - -_Pears_: - -Wash, pare and, if desired, cut the pears in half, removing the cores. -Cook them, as directed above, for from one to two hours or more, -depending upon the hardness and size of the pears. - - -_Crab Apples_: - -Wash and dry the apples and cut out the blossom. Drop them into the -syrup as soon as the sugar is dissolved. Let them boil and cook them, as -directed above, for from two to three hours. - - -_Watermelon Rind or Citron_: - -Pare the rind and cut it into pieces. Put it into a cooker-pail of -boiling salt and water, mixed in the proportion of one-half cup of salt -to one gallon of water. Slip the pail at once into a cooker for ten -hours or over night. When the rind is soft drain it and wash it in cold -water. Drain it in a colander and add it to the syrup, prepared as -directed above, and cook it, as other sweet pickles, for from four to -six hours. The fruit shrinks to about one-half its bulk after cooking in -the brine. - - -_Prunes_: - -Soak the prunes for five minutes, wash them well, then soak them for six -hours in enough water to cover them. Remove the pits, crack them, and -chop the kernels. Cook the prunes and kernels in spiced syrup as -directed above for ten hours or over night. Weigh the fruit after it -has been soaked in order to estimate the amount of syrup needed. - - -_Plums_: - -Wipe the fruit, prick it and put it into the syrup, bring it slowly to a -boil and cook it as directed above, for from one to two hours. If each -plum is pricked once with a sharp-pointed fork or nut-pick it will not -burst. - - -_Quinces_: - -Wash the fruit and wipe it. Peel, quarter, and core it and bring it to a -boil in enough water to half cover it; cook it in a cooker for ten hours -or over night or steam it in a wire rack over boiling water for ten -minutes and place it in a cooker for three hours; put it over the fire -and bring it again to a hard boil and replace it in the cooker for -another three hours. The quinces, unless very hard, will then be ready -to cook in the syrup as directed above, for ten hours or over night. If -they are first cooked in water instead of by steaming, the water may be -used for making a syrup to use as a pudding sauce or for other purposes. - - -Orange Marmalade - - 1 large grape-fruit - 2 large oranges - 1 large lemon - Sugar - Water - -Wash the fruit with a brush, wipe it dry and cut it, in very thin -slices, removing only the seeds. Discard the first and last slices, -which consist of nothing but skin. Measure the sliced fruit, and to -every quart of fruit add three cups of water. Bring it to a boil and put -it into a cooker for ten hours or over night. Bring it again to a boil -and cook it again for ten hours. Add the equivalent measure of both -fruit and water in sugar, bring it to a boil, and put it again into the -cooker for ten hours or more. If it is not sufficiently thick in -consistency, boil it slowly until a drop will jelly slightly if put on a -cold plate and left a few minutes. As marmalade is not usually sealed -with air-tight covers it will evaporate somewhat, and become thicker by -long standing, and will therefore not need to be boiled until very -stiff. The longer it is boiled the less delicate the flavour becomes. -This recipe should make five pints or more of marmalade. - - -Candied Orange or Grape-Fruit Peel - - Peel of 6 oranges or 2 grape-fruit - 3 cups sugar - 1¹⁄₂ cups water in which peel was cooked - -Carefully scrub the fruit till very clean, remove the peel in quarters -and soak it in water for a few hours. If it is to be used as candy, -scrape away a little of the white part, and cut it into very narrow -strips. If to be used for cooking purposes, it need not be scraped or -cut small. Put it into a cooker-pail and cover it with boiling water. -Let it boil and set it in a cooker for ten hours or more. Reheat it to -boiling point and cook it again for ten hours or more. This will be -enough for grape-fruit, but orange-peel may require one more such period -of cooking. When soft and nearly transparent, drain the peel, saving one -and one-half cups of the water. Add to it three cups of sugar, and, when -this is dissolved, the peel. Boil it, slowly toward the last, until most -of the water has boiled away. Remove the strips and lay them in a bed of -granulated sugar, covering them also with sugar. Let them stand until -cold, then shake off the loose sugar, which can be used for cooking -purposes, and put the candied peel into covered boxes or cans. - - -Canned Quinces - - 6 qts. quinces (prepared) - 6 qts. water - 4¹⁄₂ lbs. sugar - -Wash, peel, quarter, and core the quinces before measuring them. Bring -them to the boiling point with the water in a cooker-pail. When they are -boiling hard put them into a cooker for ten hours or more. If they are -not then very soft to the centre of the pieces, bring them again to a -boil and cook them for from six to ten or more hours, according to their -condition. When perfectly tender add the sugar and bring all again to -the boiling point. Set them in a cooker for four hours or more. Bring -them to a boil and put them at once into clean, sterilized cans. When -overflowing full, seal the cans at once. - -This recipe makes about eleven quarts. - - -Preserved Quinces - - 8 lbs. prepared quinces - 8 lbs. sugar - 2 qts. water - -Wash, peel, quarter, and core the quinces before measuring them. Put -them into a cooker-pail, add the water, and when they are boiling hard, -put them into a cooker for ten hours or more. If not perfectly tender, -heat them again to the boiling point and set them in the cooker for as -many more hours as they require, depending upon their ripeness. -Thoroughly ripe quinces will probably not require this second period of -cooking. Add the sugar, bring them to a boil, and set them in the cooker -for four hours or more. If they are not rich enough, boil them slowly, -uncovered, until they are of the desired consistency. Long, slow boiling -is what gives quinces the red colour so much admired. - - -Citron and Ginger Preserves - - 6 lbs. fruit (prepared) - 4 lemons - ¹⁄₄ lb. green ginger - 1¹⁄₂ qts. water - 6 lbs. sugar - -Pare the citron and cut it into thick slices. Remove the seeds, cut the -slices across into cubes, strips, or fancy shapes, and weigh them. Wash -the lemons, slice them and remove the seeds. Wash and peel the ginger. -Put the citron, lemon, ginger, and water into a cooker-pail. Bring them -to a boil and put them into a cooker for eight hours or more, depending -upon the hardness of the citron. When this is soft and nearly -transparent, add the sugar, boil it, and cook again for four hours or -more. Remove the fruit, put it into cans or jars, and boil down the -syrup until it will just cover the fruit. Pour it at once over the fruit -and close the cans when cooled. Cover them with a clean towel while -cooling. - -Watermelon rind may be preserved in the same manner. - - -Grape Jam - -Remove the grapes from the stems, wash them in a colander, then press -the pulp from the skins. Boil the pulp for a few minutes, until it will -easily separate from the seeds. Rub it through a sieve, add the skins, -and weigh or measure the mixture. Add an equal quantity of sugar, heat -it over a moderate fire until it is simmering, stirring it frequently. -Do not let it boil hard or the skins will be toughened. Set it in a -cooker for three hours or more. Put it into sterilized glasses or jars, -cover it with a towel until it is cold, and seal it as directed for -apple jelly on page 169. - - -Grape Juice - -Remove ripe Concord grapes from the stems, wash them in a colander, -bring them just to the boiling point over a moderate fire, stirring them -frequently. Put them into a cooker for five hours or more. Drain them in -a jelly bag for at least eight hours. Each quart of loose grapes should -yield about one pint of juice. Add one cup of sugar to every quart of -juice; bring it just to the boiling point and pour it at once into -sterilized bottles, not filling the bottles quite full. Cork them at -once. When cold, press the corks down more firmly, cut them off level -with the top of the bottle, and dip the inverted bottles, for an -instant, into Wax for Sealing. If bubbles appear in the wax around or -over the cork, break them and dip the bottle again. - - -Wax for Sealing Bottles - -Melt together equal parts of beeswax and rosin. As soon as it is liquid -it should be used or drawn back on the stove where it will not burn. It -will keep indefinitely. - - -Preserved Ginger - -Buy fresh, green ginger, of good size and quality. Peel or scrape it and -cut it into lengths for serving. Cook it in a cooker for ten hours or -more in boiling salted water (one-half cupful of salt to one gallon of -water). Drain away the brine and add fresh boiling water to more than -cover it. When boiling put it again into the cooker for ten hours or -more. Change the water and cook it again, repeating this process until -the ginger is very tender. It may take several days. Make a syrup, using -two cupfuls of sugar to each cupful of water, bring the ginger to a boil -in this syrup, set it in a cooker for five or six hours; remove the -ginger, boil the syrup down to a rich consistency, and pour it over the -ginger. - - - - -XX - -MISCELLANEOUS RECIPES - - -White Sauce - - 2 tablespoons butter - 2 tablespoons flour - 1 cup milk - ¹⁄₄ teaspoon salt - Few grains of white pepper - -Melt the butter over moderate heat, add the flour, and blend the two -thoroughly. Heat the milk over hot water, add it, one-third at a time, -to the butter and flour, stirring constantly and allowing the mixture to -become perfectly smooth and glossy before adding more milk. Season it -and allow it to come to the boiling point. If it is not to be served -immediately, cover it and slip it into the cooker to keep hot. - - -Sauce for Vegetables - - 2 tablespoons butter - 2 tablespoons flour - ¹⁄₂ cup of vegetable stock - ¹⁄₂ cup milk - ¹⁄₄ teaspoon salt - Few grains of white pepper - -Make the sauce in the same manner as white sauce, blending the milk and -water in which the vegetables were cooked, which is called vegetable -stock. - - -Brown Sauce - - 2 tablespoons butter or clarified fat - 3 tablespoons flour - 1 cup brown stock - ¹⁄₄ teaspoon salt - ¹⁄₁₆ teaspoon pepper - -Brown the butter slightly, add the flour and stir constantly until the -flour is a rich brown. Add the seasoning and stock, one-third at a time, -stirring it until smooth. If butter is not used, add the flour as soon -as the fat is melted, as other fats will acquire a strong flavour if -allowed to brown before the flour is added. Mutton or lamb fat, or that -from smoked or salted meats, is not suitable for brown sauce. - - -Drawn Butter Sauce - - ¹⁄₄ cup butter - 2 tablespoons flour - 1 cup boiling water - ¹⁄₄ teaspoon salt - ¹⁄₁₆ teaspoon white pepper - -Melt the butter, add the flour and seasoning, and mix them well. Add the -water, one-third at a time, stirring until the sauce grows smooth. When -it has come to the boiling point it is done. - - -Caper Sauce - -Drain one-half cup of capers, and add them to one cupful of drawn-butter -sauce. - - -Egg Sauce - -To one cupful of drawn-butter sauce add two hard-cooked eggs, cut in -one-fourth-inch dice. - - -Sauce for Fish - -To one cupful of drawn-butter sauce add one-half tablespoonful of lemon -juice and one-half tablespoonful of chopped parsley. - - -Hollandaise Sauce - - ¹⁄₂ cup butter - Yolks of two eggs - 1 tablespoon lemon juice - ¹⁄₄ teaspoon salt - Cayenne pepper - ¹⁄₂ cup boiling water - -Rub the butter until soft and creamy, add the egg yolks, lemon juice, -and seasoning, and rub them till blended, then pour on the boiling water -and stand the covered bowl, containing the sauce, on a rack over a -cooker pail of boiling water and put it into a cooker for three minutes; -or cook it on the stove over hot water as soft custard, stirring it -constantly. - - -Tomato Sauce - - ¹⁄₂ can tomatoes, or - 2 cups raw tomatoes - 1 slice onion - ¹⁄₂ bay leaf - 1 teaspoon salt - ¹⁄₈ teaspoon pepper - 3 tablespoons butter - 3 tablespoons flour - ¹⁄₂ cup water or stock - -Cook all the ingredients but the butter and flour in a cooker for one -hour or more. Rub them through a strainer and add this, gradually, to -the blended butter and flour. - - -Hard Sauce - - ¹⁄₃ cup butter - 1 cup powdered sugar - Nutmeg - -Rub the butter till soft and creamy, add the sugar gradually. When -perfectly blended, pile the sauce on a small dish or plate and put it -into a refrigerating box or other cold place till time for serving, then -grate nutmeg over the top. - - -Fruit Sauce - - 1 glass of jelly, or - ¹⁄₂ pint grape juice - ³⁄₄ cup boiling water - Sugar to taste - -Cut the jelly into small pieces, add the water, and bring the mixture to -a boil. Let it stand in a cooker for one-half hour or more, or leave it -on the stove till melted. If very sour jelly is used, some sugar may be -required to make it sweet enough. With grape juice about one-half cupful -of sugar may be used. The sugar and water should be brought to a boil, -the grape juice added, and the sauce immediately set aside to cool. - - -Brandy Sauce - - ¹⁄₄ cup butter - 1 cup sugar - Yolks of two eggs - 2 tablespoons brandy - ¹⁄₂ cup milk or cream - Whites of 2 eggs - -Warm the butter to soften, but not melt it; add the sugar gradually, and -rub the two together; add the beaten yolks and, when mixed, the brandy -and the milk or cream. Heat the sauce over warm water in a cooker-pail -until it registers 160 degrees Fahrenheit, stirring it constantly. Cover -it, and set the pail into a cooker for twenty minutes. When it is -nearly ready, beat the whites of eggs stiff and pour the hot sauce over -them, beating it until it is smooth. Serve immediately. - -Serves six or eight persons. - - -Vanilla Sauce - - 2 tablespoons butter - 1 tablespoon flour - 1 cup boiling water - ¹⁄₄ cup sugar - 1 teaspoon vanilla - -Rub together the butter and flour in a saucepan, add the water and cook -until it thickens. Add the sugar, and, when dissolved, the vanilla. -Serve hot. - - -Nutmeg Sauce - -Make it in the same way as vanilla sauce, substituting brown sugar for -white, and using one-eighth teaspoonful of grated nutmeg in place of the -vanilla. - - -Buttered Crumbs - - 1 tablespoon butter - 1 cup soft, stale breadcrumbs - ¹⁄₄ teaspoon salt - Few grains pepper - -Use bread that is at least one day old, and not sufficiently stale to be -hard. Grate the bread, or crumble it in the fingers; or cut it into -one-inch slices, and these into quarters, and rub two quarters together. -If any large pieces break off, crumble them fine with the fingers. If -bread is being crumbled for scalloped dishes, it should be carefully -done; if for stuffing, bread puddings, and such uses where it becomes -moistened and softened it may be cut into very thin slices, then across -into strips and small dice one-eighth inch in size. Mix the seasoning -with the crumbs, then add them to the melted butter. When first mixed a -few crumbs absorb all of the butter, but if lightly stirred with a fork -for several minutes they will become evenly buttered. If richer crumbs -are needed, the quantity of butter may be doubled. - - -Salted Nuts - - 1 pt. water - ¹⁄₂ cup salt - 1 cup blanched nuts - 1 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 frequently. When they are -done, spread them out to cool and allow them to stand until crisp before -putting them into a covered receptacle. If peanuts are used, take raw -nuts. - - -To Blanch Nuts - -Pour boiling water on to shelled nuts, let them stand two or three -minutes, drain them and pour cold water over them. Press them from -their skins. - - -To Shell Italian Chestnuts - -Cut a slit in each nut with a sharp knife; put them into a frying or -roasting pan with one teaspoonful of butter for each pint of nuts. Shake -them over moderate heat until the butter is melted, and put them into a -moderate oven for five minutes; or continue to shake them over the fire -for that length of time. This loosens the shell so that it may be -removed with a knife. - - -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 boiling water or allowed to remain in it for a -minute; but unless very stiff and shrunken, they will swell too much to -fit the bottles if left long in the water. - - -Boiled Dressing - - 1 teaspoon salt - ¹⁄₂ teaspoon mustard - Cayenne - 2¹⁄₂ teaspoons butter - 1 teaspoon sugar - 1 egg - ¹⁄₂ cup milk - ¹⁄₈ cup vinegar - -Mix the dry ingredients, add the beaten egg and milk; heat them over a -cooker-pail of warm water until 160 degrees Fahrenheit, stirring it -constantly. Put it into a cooker for twenty minutes. Add the vinegar -when it is cold, unless it is to be used for cole-slaw, in which case -the hot vinegar is added at once and the dressing poured over the cut -cabbage. - - -Soft-Cooked Eggs, No. 1 - -Into a cooker-pail put as many eggs as are to be cooked. Pour over them -one pint of boiling water for one egg and one cup extra for each -additional egg. Without heating it further, put the pail into the cooker -for ten minutes. Remove them promptly at the end of that time and place -them in a folded napkin to keep warm. - - -Soft-Cooked Eggs, No. 2 - -Put the eggs and cold water to more than cover them into a cooker-pail. -Heat them over the fire until 165 degrees Fahrenheit, then put them -into a cooker for ten minutes. Remove them immediately and serve them in -a folded napkin. - - -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 - ¹⁄₄ cup sugar - 1 cup hot water - 3 cups hot milk - ¹⁄₄ 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. - - -Cocoa - - 1¹⁄₂ tablespoons cocoa - 2 tablespoons sugar - 2 cups boiling water - 2 cups hot milk - Few grains salt - -Mix the cocoa, sugar and salt. Mix it to a paste with boiling water, add -to the remaining water, and let it boil one minute. Add the scalding -milk and beat it well with an egg-beater and serve it; or put it into a -cooker to keep warm until it is to be used. It will keep for several -hours and should be beaten upon removal. Reception cocoa is generally -made with double the quantity of cocoa and is served with a spoonful of -whipped cream laid on top. - -Serves four or five persons. For reception serves eight persons. - - -Cocoa Shells - - 1¹⁄₂ cups shells - 3 cups water - 3 cups milk - 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. - - -Coffee - - ¹⁄₂ cup coffee - ¹⁄₂ egg - Cold water - 1 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 - - ³⁄₄ cup cereal coffee - 1¹⁄₂ 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 them in a -moderate oven. Creamed oysters, lobster, fish or meat and some -vegetables are served in croustades. - - -Farina Balls - - ¹⁄₂ cup farina - 2 cups milk - ¹⁄₂ teaspoon salt - Dash of cayenne - 5 drops of lemon juice - 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 flaxseed - 1 qt. boiling water - ¹⁄₄ cup lemon juice - ¹⁄₂ cup sugar - 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 - 2 cups boiling water - 1 tablespoon cold water - 1 cup milk - 1 egg - ³⁄₄ teaspoons 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. - - -Imperial Granum - - 1 tablespoon Imperial Granum - 1 tablespoon cold water - ¹⁄₂ cup boiling water - ¹⁄₄ teaspoon salt - ¹⁄₂ 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 - - 1 tablespoon plain cracker crumbs - 1 cup milk - ¹⁄₄ 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 180 -degrees Fahrenheit. - - -Oatmeal Gruel - - ¹⁄₂ cup rolled oats - 3 cups boiling water - 1 teaspoon salt - Milk to taste - -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 barley flour - 3 tablespoons cold water - ¹⁄₂ cup milk - ¹⁄₄ 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 - 1 tablespoon flour - ¹⁄₂ teaspoon salt - 2 tablespoons cold water - 3 cups boiling water - Milk or cream - -Mix the flour and meal, add the cold water and add this mixture to the -boiling, salted water. Boil it and let it cook over boiling water in a -cooker for ten hours; strain it, add the milk or cream, heat it over hot -water and serve it. Or less water may be used for the long cooking and -more milk or cream be added before serving. - - -Arrowroot Gruel - - 1 cup boiling water - 2 teaspoons Bermuda arrowroot - 1 tablespoon cold water - ¹⁄₄ teaspoon salt - -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 delicate flavour of raw milk to disappear. Bringing -milk to this exact condition is called “pasteurizing” it. Into feeding -bottles put the amount of milk that is to be used at one time. Plug them -with sterilized (baked) cotton. Stand them on a rack in a cooker-pail, -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 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.”[3] - - [3] “Bacteria in Milk,” by L. A. Rogers. Yearbook of the Department of - Agriculture, 1907, p. 194. - - -Rice and Milk - - ¹⁄₄ cup rice - 1¹⁄₄ cups milk - ¹⁄₄ 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 - - ¹⁄₄ lb. lean beef - 1 cup water - ¹⁄₄ 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 moderate 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 -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 - - ¹⁄₂ pt. fresh milk - ¹⁄₄ cup water - ¹⁄₂ 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 - - 1 large sour apple - 2 teaspoons sugar - 1 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 it through a wire strainer and -add the sugar. Serve it cold. - - -Barley Water - - 3 tablespoons barley - 2 cups cold water - Salt - 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 intelligent 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, -inevitably, 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 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 central kitchen to outlying dining-rooms, as is so often -done in large institutions, aluminum utensils and the lightest packing -material that is practicable 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’hôte_ and the large _à 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 - - 7¹⁄₂ 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 - 2¹⁄₂ tablespoons salt - 7 cups cornmeal - -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 - - 7¹⁄₂ qts. water - 3 tablespoons salt - 1¹⁄₂ 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 persons. - - -Samp - - 1 qt. samp - 2 qts. cold water - 3 tablespoons salt - 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 - 2¹⁄₂ qts. cold water - 2¹⁄₂ tablespoons salt - 5 qts. boiling water - -Soak the cracked wheat in the cold water for nine hours or more. Add it -to the boiling water and salt, let it boil for ten minutes and put it -into a cooker for at least nine hours; reheat it to the boiling point -and cook it again for nine hours or more. - -Serves forty or fifty persons. - - -Steel-cut Oatmeal - - 5 cups oats - 2¹⁄₂ qts. cold water - 2¹⁄₂ tablespoons salt - 5 qts. boiling water - -Cook it in the same manner as cracked wheat. - -Serves forty or fifty persons. - - -Pettijohn’s Breakfast Food - - 7¹⁄₂ 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 - - 8¹⁄₂ 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 - ¹⁄₄ cup salt - 1¹⁄₂ qts. rice - -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 - 10 qts. water - 1¹⁄₂ teaspoons peppercorns - 1 teaspoon cloves - 3 bay leaves - 1 tablespoon chopped thyme - 1 tablespoon sweet marjoram - 3 tablespoons chopped parsley - 2 cups carrot - 2 cups turnip - 2 cups celery - 1 cup onion - ¹⁄₄ cup salt - -Make it as directed on page 60. - -Serves forty-five or fifty persons. - - -White Stock - - 10 lbs. knuckle of veal - 10 qts. water - ¹⁄₄ cup salt - 2 teaspoons peppercorns - ¹⁄₂ cup onion - 2 cups celery, or - 1 tablespoon celery seed - -Make it as directed on page 62. - -Serves forty-five or fifty persons. - - -Mutton Broth - - 15 lbs. neck of mutton - 10 qts. cold water - ¹⁄₄ cup salt - 1 teaspoon pepper - 1 cup rice, or - 1 cup barley - -Make it as directed on page 63. - -Serves forty-five or fifty persons. - - -Mock Turtle Soup - - 5 lambs’ livers - 5 calves’ hearts - 5 knuckles of veal - 10 qts. water - 2 cups onions - 2 cups turnip - 2 cups celery - 1 teaspoon cloves - 1¹⁄₂ tablespoons peppercorns - ¹⁄₄ cup salt - 5 bay leaves - 1¹⁄₂ doz. yolks of hard-cooked eggs - 2¹⁄₂ lemons - Madeira wine - -Make it as directed on page 66. - -Serves forty-five or fifty persons. - - -Creole Soup - - 6 qts. brown stock - 3 qts. tomatoes - 1 cup chopped green sweet pepper - ³⁄₄ cup chopped onion - 1¹⁄₂ cups butter - 2 cups flour - 1¹⁄₂ tablespoons salt - ¹⁄₄ teaspoon cayenne - ³⁄₄ cup grated horseradish - 2 tablespoons vinegar - 1¹⁄₂ cups macaroni rings - -Make it as directed on page 69. - -Serves forty or forty-five persons. - - -Cream of Celery Soup - - 3 qts. white stock - 4¹⁄₂ qts. celery, cut small - 1¹⁄₂ qts. water - 1¹⁄₂ cups sliced onion - ³⁄₄ cup butter - 1 cup flour - 3 qts. hot milk - 1¹⁄₂ qts. hot cream - 2 tablespoons salt - ³⁄₄ teaspoon pepper - -Make it as directed on page 68. - -Serves forty-five or fifty persons. - - -Asparagus Soup - - 5 qts. white stock, or - 5 qts. water in which asparagus has cooked - 7 cans asparagus, or - 7 pts. of cooked asparagus - 1³⁄₄ cups butter - 1³⁄₄ cups flour - 3¹⁄₄ qts. hot milk - 1 tablespoon salt - ³⁄₄ teaspoon white pepper - 1 large onion - -Make it as directed on page 68. - -Serves forty-five or fifty persons. - - -Macaroni Soup - - 10 qts. brown stock - 2¹⁄₂ cups macaroni rings - -Make it as directed on page 70. - -Serves forty-five or fifty persons. - - -Vegetable Soup with Stock - - 10 qts. brown stock - 2¹⁄₂ cups turnip - 2¹⁄₂ cups carrot - 2¹⁄₂ cups celery - 2¹⁄₂ cups cabbage - 1¹⁄₄ cups onion - 1 tablespoon salt - ²⁄₃ cup rice or barley - -Make it as directed on page 67. - -Serves forty-five or fifty persons. - - -Ox Tail Soup - - 6 ox tails - 9 qts. brown stock - 2 teaspoons salt - ¹⁄₄ teaspoon cayenne - ¹⁄₂ cup butter - 1¹⁄₂ cups Madeira wine - 2 tablespoons Worcestershire sauce - 2 tablespoons lemon juice - Flour - -Make it as directed on page 70. - -Serves forty or forty-five persons. - - -Julienne Soup - - 10 qts. brown stock - 2¹⁄₂ cups carrot - 2¹⁄₂ cups turnip - 1¹⁄₄ cups peas - 1¹⁄₄ cups string beans - 1 teaspoon salt - -Make it as directed on page 70. - -Serves forty-five or fifty persons. - - -Tomato Soup with Stock - - 5 qts. brown stock - 5 cans or 5 qts. tomatoes - 1 cup chopped onion - 1¹⁄₄ cups butter - 1²⁄₃ cups flour - 2¹⁄₂ tablespoons salt - -Make it as directed on page 69. - -Serves forty-five to fifty persons. - - -Vegetable Soup without Stock - - 2 cups carrots - 2 cups turnips - 3 cups celery - 3 cups onion - 2 qts. potatoes - 3 qts. tomatoes - 1 cup butter - ¹⁄₄ cup chopped parsley - ¹⁄₄ cup salt - 1¹⁄₂ teaspoons pepper - 6 qts. water - -Make it as directed on page 71. - -Serves forty-five or fifty persons. - - -Bean Soup - - 5 pts. beans - 10 qts. water or stock - 1 cup chopped onion - 2¹⁄₂ lbs. lean, raw beef, if stock is not used - 1 cup chopped celery - ²⁄₃ cup Chili sauce - ²⁄₃ cup butter - ²⁄₃ cup flour - ¹⁄₄ cup salt - 1¹⁄₄ teaspoons pepper - -Make it as directed on page 72. - -Serves fifty or fifty-five persons. - - -Black Bean Soup - - 2¹⁄₂ qts. black beans - 10 qts. water - 1 cup chopped onion - 1 cup chopped celery, or - 1¹⁄₄ teaspoons celery salt - ¹⁄₄ cup salt - ³⁄₄ teaspoon pepper - 1¹⁄₄ teaspoons mustard - ¹⁄₄ teaspoon cayenne - 1 cup butter - ¹⁄₂ cup flour - 10 hard-cooked eggs - 5 lemons - -Make it as directed on page 72. - -Serves fifty or fifty-five persons. - - -Tomato Soup - - 7 cans or quarts of tomatoes - 3¹⁄₂ qts. water - 1 tablespoon peppercorns - 4 large bay leaves - 2 teaspoons cloves - 2 large onions - ¹⁄₃ cup salt - 1 teaspoon soda - ¹⁄₃ cup sugar - ⁷⁄₈ cup butter - 1¹⁄₃ cups flour - -Make it as directed on page 73. - -Serves forty-five or fifty persons. - - -Potato Soup - - 24 medium-sized potatoes - 4 qts. milk - 4 qts. water - ³⁄₄ cup chopped onion - 2 cups butter - 1 cup flour - ¹⁄₄ cup salt - 2 teaspoons celery salt - 1 teaspoon pepper - ¹⁄₄ teaspoon cayenne - ¹⁄₄ cup chopped parsley - -Make it at directed on page 75. - -Serves forty-five or fifty persons. - - -Purée of Lima Beans - - 5 cups dried lima beans - 7¹⁄₂ qts. water - ¹⁄₂ cup chopped onion - ³⁄₄ cup chopped turnip - 5 cups cream or milk - 1¹⁄₄ cups butter - ²⁄₃ cup flour - ¹⁄₄ cup salt - 1¹⁄₄ teaspoons pepper - -Make it as directed on page 73. - -Serves forty-five or fifty persons. - - -Baked Bean Soup - - 3 qts. cold, baked beans - 6 qts. water - ¹⁄₂ cup chopped onion - 1 cup chopped celery - 1¹⁄₂ qts. tomatoes - ¹⁄₂ cup butter - ¹⁄₂ cup flour - ¹⁄₄ cup Chili sauce - 4 teaspoons salt - ¹⁄₂ teaspoon pepper - -Make it as directed on page 74. - -Serves forty-five or fifty persons. - - -Green Pea Soup - - 8 cans marrowfat peas, or - 4 qts. shelled peas - 5 tablespoons sugar - 4 qts. water - 4 qts. milk - ¹⁄₂ cup chopped onion - 1 cup butter - 1 cup flour - 3 tablespoons salt - 1¹⁄₃ teaspoons pepper - -Make it as directed on page 74. - -Serves forty-five or fifty persons. - - -Split-Pea Soup - - 2 qts. split peas - 8 lbs. soup bones, beef - 8 qts. water - ¹⁄₄ cup salt - 1 teaspoon pepper - -Make it as directed on page 77. - -Serves fifty persons. - - -Fish Chowder - - 12 lbs. cod or other firm, white fish - 3 qts. potatoes, in ³⁄₄-inch dice - ³⁄₄ cup sliced onion - ¹⁄₂ cup butter - 3 qts. scalded milk - ¹⁄₄ lb. fat salt pork - 3 tablespoons salt - ¹⁄₂ teaspoon white pepper - 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, substituting two quarts of -stewed fresh or canned tomatoes for the milk, which may be added to the -chowder before putting it into the cooker. - -Serves forty-five or fifty persons. - - -Creamed Salt Codfish - - 6 lbs. codfish - 12 qts. water - 1¹⁄₂ cups butter - 2 doz. eggs - 3 cups milk - ³⁄₄ 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, in small pieces - 4 qts. potatoes, in 1-inch pieces - About 12 qts. cold water - 8 eggs - ¹⁄₄ cup butter - 1 teaspoon pepper - -Cook it as directed on page 85. - -Serves forty or fifty persons. - - -Pot Roast - - 12 lbs. beef from round or rump - 1¹⁄₂ oz. beef drippings (3 tablespoons) - Flour - 1 tablespoon salt - ¹⁄₂ teaspoon pepper - 1 cup carrot - 1 cup turnip - 1 cup onion - 1 cup celery - 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 of the liquor remove it and use it in making the sauce. - -Serves fifty persons. - - -Brown Sauce - - ¹⁄₂ cup butter or fat - ³⁄₄ cup flour - 2 teaspoons salt - ¹⁄₄ teaspoon pepper - 1 qt. stock or water - -Make it as directed on page 184. - -Serves sixteen or twenty persons. - - -Beef à la Mode - - 12 lbs. round of beef - ¹⁄₄ lb. fat salt pork - Flour - 3 tablespoons salt - 1 teaspoon pepper - 1 cup sliced onion - ¹⁄₂ teaspoon allspice - ¹⁄₂ teaspoon grated nutmeg - ¹⁄₂ teaspoon whole cloves - ¹⁄₃ 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 - 2¹⁄₂ qts. potatoes, in dice - 2¹⁄₂ cups turnips, in dice - 2¹⁄₂ cups carrots, sliced - 1¹⁄₂ cups onions, sliced - 2¹⁄₂ cups celery, in pieces - 3 tablespoons salt - 1 teaspoon pepper - 2¹⁄₂ cups flour - ¹⁄₄ cup clear fat - 4¹⁄₂ qts. water - -Cook it as directed on page 100. - -Serves forty or fifty persons. - - -Beef Stew à la Mode - - 10 lbs. beef brisket - Flour - 1 cup rendered fat - 1¹⁄₂ cups sliced onion - ¹⁄₃ cup salt - 1 teaspoon pepper - 1 teaspoon ground allspice - 1 teaspoon grated nutmeg - 1 teaspoon whole cloves - 1 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. - - -Boiled Dinner - - 8 lbs. lean, salt pork - ¹⁄₄ pk. turnips - ¹⁄₃ pk. beets - 1 qt. carrots - 5 heads cabbage - 1¹⁄₄ pks. potatoes - 2 teaspoons pepper - Water to cover - -Cook it as directed on page 96. - -Serves forty or fifty persons. - - -Cannelon of Beef - - 6 lbs. lean meat, chopped - Grated rind 1¹⁄₂ lemons - ¹⁄₃ cup chopped parsley - 1 doz. eggs - 2 tablespoons grated onion - ²⁄₃ cup clear fat or butter - ³⁄₄ teaspoon nutmeg - 3 tablespoons salt - ³⁄₄ teaspoon pepper - 1¹⁄₂ qts. soft breadcrumbs - -Cook it as directed on page 101. - -Serves forty or fifty persons. - - -Okra Stew - - 6 lbs. clear, lean mutton - ²⁄₃ cup clear beef fat - 1¹⁄₂ cups flour - 2 cups sliced onion - 3 qts. tomatoes - 3 qts. okra, in pieces - 3 tablespoons salt - 1 teaspoon pepper - 3 qts. water - -Cook it as directed on page 111. - -Serves forty or fifty persons. - - -Creamy Potatoes - - 1 pk. potatoes - 4 qts. milk - ¹⁄₃ cup salt - 1 tablespoon pepper - 1¹⁄₃ cups butter - -One peck of potatoes will make about ten quarts when prepared for creamy -potatoes. Melt the butter in the cooker-pail, add the milk, and, while -it is heating, slice the potatoes which have been pared and soaked, for -two hours or more, in cold water. As each quart of potatoes is sliced -put it into the hot milk. The potatoes will thus be heated to boiling -point, quart by quart. Add the seasoning. When boiling, after the last -quart of potatoes has been added, put all into the cooker for one hour -or more. - -Serves forty or fifty persons. - - -Veal Loaf - - 5 lbs. minced veal - 10 eggs - 1¹⁄₄ cups melted butter - 5 cups soft breadcrumbs - ³⁄₄ teaspoon pepper - 2¹⁄₂ tablespoons salt - ⁵⁄₈ cup chopped parsley - ⁵⁄₈ cup chopped onion - ¹⁄₄ lb. fat salt pork - 2¹⁄₂ teaspoons ground sage - -Cook it as directed on page 117. - -Serves forty or fifty persons. - - -Macaroni Italienne - - 2 qts. macaroni, in one-inch pieces - 4 qts. stewed and strained tomatoes - 2 qts. stock or water - 8 medium-sized onions - 32 cloves - 4 large bay leaves - 3 tablespoons salt - ¹⁄₃ cup sugar - 1 teaspoon pepper - 2 qts. grated or shaved cheese - -Cook it as directed on page 143. - -Serves forty or fifty persons. - - -Turkish Pilaf - - 1 qt. rice - 8 green sweet peppers (2 cups) - 3 qts. tomatoes - 2¹⁄₂ tablespoons salt - 2 tablespoons sugar - 1¹⁄₂ qts. water - ¹⁄₂ 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 - 1 tablespoon soda - 9 qts. water - 3 tablespoons salt - 2 lbs. salt pork - 1 cup molasses - 1 tablespoon mustard - ³⁄₄ 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 - - 2 qts. rye meal - 2 qts. granulated cornmeal - 2 qts. graham flour - ¹⁄₃ cup soda - ¹⁄₄ cup salt - 1¹⁄₂ qts. molasses - 4 qts. thick, sour milk, or 3¹⁄₂ qts. buttermilk - -Mix and cook it as directed on page 155. Put it into seven or eight -moulds. - -Serves fifty persons. - - -Suet Pudding - - 3 cups chopped suet - 3 cups molasses - 3 cups thick, sour milk - 2¹⁄₄ qts. flour - 1¹⁄₂ tablespoons soda - 1¹⁄₂ tablespoons salt - 1¹⁄₂ teaspoons ginger - 1¹⁄₂ teaspoons nutmeg - ³⁄₄ teaspoon cloves - 1 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 - 3 cups sugar - 1 teaspoon nutmeg - 1¹⁄₂ cups rice - ³⁄₄ teaspoon salt - ¹⁄₃ cup butter - -Cook it as directed on page 162, except that the outer pail of water may -be omitted. If served cold and not browned, omit the butter. - -Serves thirty or thirty-five persons. - - -Indian Pudding - - 3 qts. water - 4¹⁄₂ qts. milk (scalding hot) - 1 qt. cornmeal - 2 tablespoons salt - ¹⁄₄ cup ginger - 1¹⁄₂ 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. - - -Chocolate Bread Pudding - - 6 qts. milk - 3 qts. soft breadcrumbs - 1 tablespoon salt - 2 cups sugar - 18 eggs - ³⁄₄ lb. chocolate - 2 tablespoons vanilla - -Cook it as directed on page 164, in three pudding pans, set over -cooker-pails of water. - -Serves forty or fifty persons. - - -Stewed Apples - - 15 qts. prepared apples - ³⁄₄ teaspoon whole cloves - 7 lbs. sugar - 2 lemons - 1¹⁄₂ qts. water - -Cook them as directed on page 168. - -Serves thirty-five to forty-five persons. - - -Apple Sauce - - 1 pk. sour apples - 1¹⁄₂ 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 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 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 development of the fireless cooker. - -[Illustration: Insulated oven with stones and pan in place.] - -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 somewhat differently -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 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 for 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 dimension 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 bottom 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 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 packing 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 directly over -the flame, providing it is not burning 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 -puddings, 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, provided 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 soapstones or they may be buried -directly in the hot coals. In such a case it will probably be necessary -to have some device, perhaps ice-tongs, for removing the stones, as the -metal handles might in time become burned off, bent, or weakened 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 is very economical as a few minutes will reheat the -already warm stones. - -Lay one hot stone on the asbestos at the bottom of the oven with the -hotter side down; put a wire oven shelf on 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 cooking 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 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 baking 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. - 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 weighing 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 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, Worcestershire 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, 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 roast. Venison should be served rare, with -Brown Gravy for Roasts, to one pint of which one-half tumbler of currant -jelly and two tablespoonfuls of sherry wine have been added. - - -Potato Stuffing - - 2 cups hot potato, mashed - 1 cup soft, stale breadcrumbs - ¹⁄₄ cup chopped salt pork - 2 tablespoons chopped onion - ¹⁄₄ cup melted butter - ¹⁄₃ cup milk - 2 teaspoons salt - 1 teaspoon powdered sage - 1 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 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 - ¹⁄₃ cup salt - ¹⁄₈ teaspoon cayenne pepper - ¹⁄₆ cup whole cloves - ¹⁄₆ cup peppercorns - ¹⁄₆ cup whole allspice - 1 onion, sliced - 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 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 - - 1 cup beans - 1 teaspoon salt - 1 teaspoon sugar - 1 teaspoon molasses - 1 tablespoon butter, or - ¹⁄₈ 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. - - -Macaroni and Ham - - 1 cup macaroni, in one-inch pieces - 1 small onion, grated - 1¹⁄₂ cups milk - 2 tablespoons butter - 1 tablespoon flour - ¹⁄₆ teaspoon pepper - ¹⁄₄ teaspoon salt - 1¹⁄₂ cups minced, cooked ham - 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 - - 1 pt. or 30 oysters - 3 cups buttered crumbs - ¹⁄₂ teaspoon salt - ¹⁄₄ cup oyster juice - 1 tablespoon finely chopped 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. - - -Macaroni and Cheese - - 1 cup macaroni in one-inch pieces - 1 cup grated or shaved cheese - ¹⁄₂ teaspoon salt - ¹⁄₈ teaspoon pepper - 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 - 1¹⁄₂ cups cold, cooked chicken or fowl - 1 cup White Sauce - ¹⁄₆ teaspoon celery salt - ¹⁄₂ 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 - - 1 can of whole tomatoes, or - 8 good-sized raw tomatoes - 3 cups soft breadcrumbs - 3 tablespoons butter - 1 tablespoon salt - ¹⁄₄ teaspoon pepper - 1 small onion - -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, shows a -light brown colour. - -Serves six or eight persons. - - -Scalloped Apples (Brown Betty) - - 3 cups chopped sour apples - 2 cups soft breadcrumbs - 4 tablespoons butter - ¹⁄₂ cup brown sugar - ¹⁄₄ teaspoon cinnamon - ¹⁄₄ teaspoon nutmeg - ¹⁄₂ lemon, juice and rind - ¹⁄₄ 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 buttered baking dish put one-fourth -of the crumbs. On this layer spread one-half the apples, then one-half -the sugar. Sprinkle half of the lemon juice and water over this. Repeat -these layers with one-fourth the crumbs and the remaining apple, sugar, -etc. Cover the top with the crumbs that are left. Bake it for one hour -and a 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 - - 1 qt. milk - ¹⁄₄ cup rice - ¹⁄₂ cup sugar - ¹⁄₈ teaspoon salt - ¹⁄₈ 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 - - 1¹⁄₄ cups pastry flour - ¹⁄₂ teaspoon baking-powder - ¹⁄₄ teaspoon salt - ¹⁄₃ or ¹⁄₂ 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 enough to -hold together, using a knife and cutting through the dough to mix it. -Roll half of it with as little pressure of the rolling-pin as possible, -until it is about one-eighth of an inch thick. If a two-crust pie is to -be made, lay this crust on the inside of an unbuttered pie plate, trim -the edge, and put the trimmings with the remaining paste and roll it out -for the upper crust. If a single under crust is to be used, as for lemon -pie, lay the paste on the outside 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 - ¹⁄₂ cup sugar - 1 lemon, juice and rind - ¹⁄₂ tablespoon butter - ¹⁄₈ 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 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 without 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 heaping full of berries, cover them with one-half -cupful or more of sugar mixed with one-fourth cupful of flour. Add the -upper crust, bind it, and bake it as apple pie. The amount of sugar will -depend upon the acidity of the fruit. - - -Cherry or Plum Pie - -Wash the fruit, remove the stones, and make the pie in the same manner -as berry pie. - - -Pumpkin Pie - - 1¹⁄₂ cups cooked pumpkin - 1 cup boiling milk - 1 egg - ¹⁄₂ cup sugar - ¹⁄₄ teaspoon salt - ¹⁄₃ 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 into a -cooker for one hour. Fill the baked crust with the mixture. Cover the -top thickly with whipped cream. - - -Lemon Pie - - ¹⁄₂ cup flour - 1 cup sugar, granulated - 1 cup boiling water - 3 tablespoons lemon juice - Rind of one lemon - 4 teaspoons butter - ¹⁄₄ cup powdered sugar - 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 -bottom of the dish, not over the apples. Pour in enough boiling water to -fill the dish one-fourth full. Bake them in an insulated oven for -one-half to three-quarters of an hour, depending upon the size and -ripeness of the apples. The stones should be heated until the paper test -shows a golden brown colour. - - -Baked Spiced Apples - - 6 apples - 30 cloves - 2 cups water - ²⁄₃ 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 -pudding dish, pour the syrup over them, and place a slice of lemon over -the top of each. Bake them in a slow insulated oven for one hour with -the stones heated until the paper test shows a light brown. - - -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 will depend upon the size and -ripeness of the fruit. It is usually cut in halves before baking. - - -Baked Sweet Apples - - 8 sweet apples - ¹⁄₃ cup sugar - 1 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 - - 1 pt. water or milk - 1 tablespoon butter or lard - 2 teaspoons salt - 2 teaspoons sugar - ¹⁄₄ cake compressed or ¹⁄₂ cake dry yeast and - ¹⁄₂ cup warm water, or - ¹⁄₂ cup liquid yeast - Flour to make a dough - -Soak the yeast for a few minutes in the half cupful of warm water. Scald -the milk or boil the water, add the fat, let it cool till lukewarm, then -add the remaining ingredients, except the flour. If compressed yeast is -used, add as much flour as is needed to make a dough that may be -kneaded. If dry yeast or liquid yeast is used, add only one and one-half -pints of flour; beat the mixture well, and let it rise till full of -bubbles, usually over night; then add the remaining flour. The rest of -the process is the same, no matter what yeast is used. Knead the dough -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 - 1 teaspoon soda and two teaspoons cream of tartar - 1 pt. flour - ¹⁄₂ teaspoon salt - 2 tablespoons butter or lard - ³⁄₄ to 1 cup milk or water - -Mix and sift the dry ingredients, work in the fat with the fingers, or -mash it in with a fork. Add the liquid, one-third at a time, mixing the -dough in three separate portions in the bowl. Cut through these three -masses until they are barely mixed, then roll the dough to about -one-half inch thickness; cut it into biscuits, lay them on a greased -pan, brush the tops with milk or melted butter, and bake them for -fifteen or twenty minutes in an insulated oven with stones heated so as -to turn the paper a rich, dark brown, as explained in the test on page -225. - - -Cup Cake - - ¹⁄₂ cup butter - 1 cup sugar - 1¹⁄₂ cups flour - 2 eggs - ¹⁄₂ cup milk - ¹⁄₂ teaspoon nutmeg, or - 1 teaspoon vanilla - 1¹⁄₂ teaspoons baking-powder - ¹⁄₄ 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 nuts. Or two ounces of chocolate may be -melted and added to the dough. - -If baked in layers or in gem pans the stones must be heated somewhat -hotter than for a loaf cake. Allow fifteen or twenty minutes in the -oven. - - -Sour Cream Cake - - 3 large eggs - 1 cup sugar - ³⁄₄ cup thick sour cream - ¹⁄₂ teaspoon soda - ¹⁄₂ teaspoon baking powder - 1¹⁄₂ cups flour - ¹⁄₄ teaspoon nutmeg - 1 cup raisins - -Beat the yolks of the eggs, add the sugar, then the cream. Mix and sift -the dry ingredients, add them to the liquid mixture, then add the -raisins, which have been floured with a little of the measured flour, -and, lastly, the stiffly beaten whites of eggs. Put it into a greased -pan and bake it for forty minutes in an insulated oven, heated for loaf -cake, as explained in the test on page 225. - - -Apple Sauce Cake - -(Made without butter, milk or eggs) - - ¹⁄₂ cup white veal or beef drippings - 1 cup sugar - 1 cup sour apple sauce - 1¹⁄₂ teaspoons cinnamon - ¹⁄₄ teaspoon cloves - 1 teaspoon nutmeg - 1 cup raisins - 1 teaspoon soda - 2 cups flour - -Mix the ingredients in the order given, beat the dough well, put it into -a greased pan, and bake it for forty minutes in an insulated oven, -heated for loaf cakes, as explained on page 225. - -This cake seems, when baked, very much like any spice cake. - - -Sponge Cake - - 6 eggs - 1 cup sugar - Juice and rind of ¹⁄₂ lemon - 1 cup flour - ¹⁄₄ teaspoon salt - -Beat the yolks of the eggs, add the sugar and lemon; beat the whites of -eggs till stiff, add them to the mixture, and when barely mixed add the -flour and salt, folding them in lightly. Put it into a bright, ungreased -tin, and bake it fifty minutes or an hour in an oven heated not quite so -hot as for butter cakes. The paper should turn light brown when tested -as explained on page 225. - -Let the cake stand five minutes before removing it from the pan. - - -Plum Cake - - ¹⁄₂ cup butter - 2 cups sugar - 4 eggs - ¹⁄₄ cup chopped nuts - ¹⁄₄ cup candied orange peel - 1 cup raisins - 1 cup currants - ⁵⁄₈ cup pickled fruit syrup or molasses - 2 cups flour - ¹⁄₂ teaspoon soda - ¹⁄₂ teaspoon cream of tartar - 2 teaspoons mixed spices - -Mix and sift the flour, soda, cream of tartar, and spices. Put all the -ingredients together in the order given, flouring the fruit with a -little of the measured flour. Put it into a greased pan and bake it for -one and one-quarter hours in an insulated oven, with stones heated as -explained on page 225, till the paper is a light brown. - - -Rich Fruit Cake - - ¹⁄₂ lb. butter (1 cup) - ¹⁄₂ lb. sugar (1 cup) - 6 eggs - ¹⁄₄ cup brandy - ¹⁄₄ cup lemon juice - Rind of 1 lemon, grated - 2 cups blanched, chopped almonds - ¹⁄₂ lb. citron - ¹⁄₄ lb. candied orange peel - 1 teaspoon nutmeg - ¹⁄₂ teaspoon cloves - 1 teaspoon cinnamon - ¹⁄₂ teaspoon allspice - 1 lb. raisins - 1 lb. currants - ¹⁄₂ lb. flour (1³⁄₄ 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 but little. Bake it for three hours or -more in a very moderate insulated oven. Test the stones as explained on -page 225, until the paper will barely change colour. If, at the end of -two hours, the cake is not browned at all, take out one or both of 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 injured. Test it with a steel knitting -needle or straw. The needle 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 comparative 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 obtain the freedom -from the kitchen that fireless 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. - -[Illustration] - -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 accommodate 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, 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. 1 - -All dishes cooked over night, or served cold. Ready to serve at once. - - Apple Sauce - Oatmeal - Beef or mutton stew - Postum - - -No. 2 - -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 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 convenient to have one or two dishes so -prepared, and the remainder served cold or cooked on the stove. - - -DINNERS - - -No. 1 - -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) - - -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 cooked through the afternoon. - - Consommé - Fricasseed chicken - Samp - Winter squash - Creamed turnips - Stewed figs with cream - - -SUPPERS OR LUNCHES - - -No. 1 - -Hot dishes in the cooker two hours. - - Breaded veal cutlets - Creamy potatoes - Stewed apricots - Cookies - Cocoa - - -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. 1 - - Stewed oysters - Saltines - Celery - Bonbons - - -No. 2 - - Cocoa - Salad - Bread and butter sandwiches - Olives - - - - -APPENDIX - - -Reading references and experiments illustrating the principles upon -which fireless cookery is based. - - -_1. A test of the insulating powers of different materials._ - - -_Apparatus:_ - - One or more boxes and fittings, described on pages 9 to 11. - - One or more pails of the same size, shape and material, preferably of - from two to four quarts’ capacity, with close fitting covers. - - Cooking thermometer - Wool - Mineral wool - Cotton batting or waste - Excelsior - Hay - Sawdust - Newspapers - Ground cork - Southern moss - Pencil - 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 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 cushion 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? - -Winkelmann,[4] Duff,[5] 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 -material used for packing a cooker will depend as much or more upon the -way it is packed as upon the material used. - - [4] “Handbuch der Physik.” - - [5] “Textbook of Physics.” - - -_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 conductivity 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 convection_, except where -solid insulating material, such as wood or indurated fibre, is used; -and that manner of packing which best entangles the air and prevents -air currents will, therefore, most increase the effectiveness of the -insulation. - - -_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 coloured 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 cooker-pail with -polished outside surface retains heat better than one with a dull -finish. In those cookers made with a metal outside retainer, the -surface should not be painted or roughened or dulled by any means. - - -_Experiment: Radiation._ - -Take two empty tin cans of the same size and shape. Wash off the paper -labels. Keep one of them bright and shining, but move the other through -a candle flame until the entire outer surface 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? - - -_4. The effect of different degrees or thicknesses of insulation._ - - -_Materials:_ - -The same as those used in the experiment, section 1, with the addition -of boxes of various sizes, some smaller, some larger, than the one used -in the first experiment. - -Pack the boxes with one or more of the various insulating materials used -in the first experiment, so as to allow varying thicknesses of -insulation around the cooker-pail. This should be the same or an exactly -similar pail in each case. Fill the pail for all tests with an equal -quantity of water, boil it for one minute, and leave it in the boxes for -an equal length of time. Record the temperature maintained in each test. -Keep the record in tabular 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 - Starch - Water - Salt - Cooking thermometer - Scales - Litre or quart measure - 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, 10, and 20 per cent. mixtures of -starch with water. Record the temperatures in tabular form, and compare -the results. What would you gather to be the effect of density upon the -temperatures maintained? - - -_6. The effect on temperature of filling the cooker-pails one-fourth, -one-half, three-quarters, and entirely full._ - - -_Materials:_ - - Cooker or hay-box pail of eight quarts’ capacity - Pail of two quarts’ capacity - “Space adjuster” - Water - 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 utensils made of tin, or aluminum, when used in a -cooker or hay-box._ - -The amount of tin dissolved by foods is indicated by the corrosion of -the utensil, which can often be seen by the naked eye to be altered in -appearance. The exact quantity of tin salts or other tin compounds which -may be formed can only be determined by careful chemical analysis. It -has been found that many canned goods supposed to be inert, such as -squash and pumpkin, have a marked effect upon tin. Crude tests with a -number of different foods can be made with tin, iron, aluminum, and -copper 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.[6] - - [6] See “Food Inspection and Analysis,” by Leach, published by John - Wiley Sons, New York, 1904, page 694. - -Tin utensils rust badly after short use in a cooker, and thus affect the -flavour of food cooked 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 off, the iron is left exposed to the action of -water, etc. - -Soda dissolves aluminum, and leaves a black surface on aluminum -utensils. This black substance is iron, which is present with the -aluminum in the utensils. To remove the black appearance, 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 metals that may be dissolved from the cooker -utensils.= - - -_Experiment A. Tin._ In a tin cooker-pail boil such foods as apple -sauce, tomatoes, squash, 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 -porcelain dish until charred and brittle. Pulverize this charred mass, -and extract it with hydrochloric acid. Filter and wash it. Saturate the -filtrate with hydrogen sulphide gas; add a saturated 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 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 precipitate 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 cold._ - - -_Materials:_ - - One box fitted as for fireless cooking, with two or three covered - crocks of at least one-half gallon capacity, packed as directed 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 quantity of ice. Fill one or both -of the other crocks with water at room temperature. Cover the crocks -and close the box. Record the temperature of the water at the end of -six, twelve, twenty-four, and forty-eight hours. - -Make repeated observations of the temperatures found in ordinary -household refrigerators, cellars, cold storage rooms, and any other -places used for keeping foods cold. Compare these with the temperatures -obtained with a home-made refrigerating box. Is there any economy in -using these boxes? - - -=Bacteriology of Insulating Boxes= - - -_9. Temperatures which kill disease and putrefactive 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 -bacteriology. It will be recalled that bacteria are a vegetable form of -life; that, like all plants, they have, under certain conditions, the -power of growth which is shown, largely, by their reproduction; and that -under other conditions they are killed. When their growth is merely -checked, they are in a dormant state, or perhaps form spores, in either -of which 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 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, 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 comparatively 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, must be -boiled for a considerable time before being put into the cooker. Heat -will not penetrate at once to 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 conducive 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 Bacteriology,” -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 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 different starches and the temperatures at which they -gelatinize. - -In a bulletin entitled “Digestibility of Starch of Different Sorts as -Affected by Cooking,” by Edna D. Day, Ph.D. (U. S. Dept, of Agriculture, -Office 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. Long 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. - - -_11. 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 statement is made that “egg white begins -to coagulate at 134 degrees Fahrenheit. White fibres appear which become -more numerous until at about 160 degrees Fahrenheit the whole mass is -coagulated, the white almost opaque, yet it is tender and jelly-like. If -the temperature is raised to 212 degrees Fahrenheit, and continued, the -coagulated albumen becomes much harder and eventually more or less tough -and horn-like; it also undergoes shrinkage. It has been found 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 temperatures. - - -_Materials:_ - - Test-tube and holder - Beaker or saucepan of water - Thermometer - 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 temperature at which the first -change in the egg albumen takes place. Notice also the temperature of -the water at this point. Continue the experiment until the water in the -outer vessel has boiled ten or twenty minutes, noting the temperatures -at which the various changes occur. - - -_Experiment B:_ To show the temperatures obtained in the proper cooking -of eggs. - - -_Materials:_ - - Fireless cooker - Eggs - Water - Thermometer - -Cook eggs as directed for soft-cooked eggs on page 190, observing the -temperature of the water after the eggs are added to it, and when they -are removed from the cooker; also the condition, flavour, etc., of the -eggs. - - -=Cereal Proteids= - -Professor Harcourt, in his bulletin, “Breakfast Foods,” published by the -Ontario Department of Agriculture, pp. 20 and 29, says that long cooking -of cereals renders the protein more digestible. The cooking which he -describes was carried on in a double boiler, and, therefore, below -boiling temperature, and in this respect is similar to fireless cookery. -He says that while short cooking, which was done at boiling temperature, -seemed to make cereal proteids less digestible, the long cooking at -below boiling temperature, which followed, somewhat changed them and -made them more digestible. - -While little study appears to have been made of the digestibility of -cereal proteids when cooked for a long time at a low temperature, it is -probably fair, in the absence of further definite information, to assume -that, like animal proteids, it is better to cook them at a low -temperature such as that of the fireless cooker, than at the temperature -of boiling water or higher. - - -=Meat Proteids= - -In the bulletin entitled “A Precise Method of Roasting Meat,” by -Elizabeth A. Sprague and H. S. Grindley, published by the University of -Illinois, a study is made of the temperatures at which the changes take -place from raw meat to “rare”; from “rare” to “medium rare,” and from -this to “well done” meat. The authors found that if the centre of the -meat is between 130 degrees and 148 degrees Fahrenheit (55 degrees and -65 degrees Centigrade), it is rare; if it is between 148 degrees and 158 -degrees Fahrenheit (65 degrees and 70 degrees Centigrade), it is medium -rare; and if it is between 158 degrees and 176 degrees Fahrenheit (70 -degrees and 80 degrees Centigrade), it is well done. They found no -advantage in cooking meat in a very hot oven (385 degrees Fahrenheit, or -195 degrees Centigrade), but rather a difficulty to keep it from -burning; that in an oven which was about 350 degrees Fahrenheit (175 -degrees Centigrade), the meat cooked better; and that in an Aladdin oven -which kept the meat at about 212 degrees Fahrenheit (100 degrees -Centigrade), it cooked best of all; that is, it was of more uniform -character all through, more juicy, and more high flavoured. This seems -to point to an advantage in fireless cookery for meats, and practical -experience bears it out. - -The initial heat of the insulated oven serves to sear and brown the -meat, and when this heat is reduced by the cooling of the stones, the -low temperature found to be best for completing the roasting is -obtained. With regard to meats cooked in water in the cooker, experience -has shown that they become well done and are more tender than when -boiled, showing that the temperatures necessary to reach that degree of -cooking are obtained even in the centre of a large piece of meat, -without toughening or hardening the outside of the meat, as is done when -more intense heat is applied. - -The hardening effect of long cooking at a high temperature on meat -proteids can be demonstrated by broiling a tender piece of steak until -it is rare, cutting off a small piece, continuing the broiling for a few -minutes, cutting off another piece and comparing these pieces with the -remainder, which should be broiled until very well done. - - - - -ADDITIONAL RECIPES - - - - -CLASSIFIED INDEX OF RECIPES - -AND TIME TABLE FOR THE FIRELESS COOKER - - -CEREALS - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - 5 Rolled Oats 2-12 54, 204 - 5 Corn-Meal Mush 5-10 or more 54, 204 - 10 Hominy Grits 10 or more 55, 205 - 60 Samp 6-12 150, 205 - 10 Cracked Wheat 20 55, 205 - 10 Steel-cut Oats 20 56, 206 - 5 Pettijohn’s Breakfast Food 2-12 56, 206 - Boil Cream of Wheat 1-12 56, 206 - Boil Wheatlet 1-12 56, 206 - Boil Farina 1-12 56, 206 - Boil Rice 1-2 149, 206 - - -SOUPS - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - 10 White Stock 9-12 62, 207 - 2 To Clear Stock ¹⁄₂ or more 59 - 10 Brown Stock, No. 1 9-12 60, 207 - 10 Brown Stock, No. 2 9-12 61 - 10 Bouillon 9-12 62 - Warm Beef Broth ¹⁄₂ 63 - Boil Mutton Broth 9-12 63, 207 - 10 Consommé 9-12 64 - 20 and 5 Mock-Turtle Soup No. 1 9-12 65 - 10 Mock-Turtle Soup No. 2 9 or more 66, 208 - 1 Vegetable Soup with Stock 3 or more 67, 209 - Boil Cream of Celery Soup 3 or more 68, 208 - Boil Asparagus Soup 2¹⁄₂ or more 68, 209 - Boil Tomato Soup with Stock 1 or more 69, 210 - Boil Creole Soup 1 or more 69, 208 - Boil Ox Tail Soup 2 or more 70, 209 - Boil Julienne Soup 2 or more 70, 210 - Boil Macaroni Soup 2 70, 209 - 2 Vegetable Soup 3 or more 71, 210 - Boil Bean Soup 9-12 72, 210 - Boil Black Bean Soup 8-12 72, 211 - Boil Tomato Soup 1 or more 73, 211 - Boil Purée of Lima Beans 4 or more 73 - Boil Baked Bean Soup 3 or more 74, 212 - Boil Pea Soup 2 or more 74, 212 - 10 Split-Pea Soup 5 77, 212 - Boil Potato Soup 1¹⁄₂ or more 75, 211 - Boil Fish Chowder 1 and ¹⁄₂ 75, 213 - Boil Clam Chowder 1-2 76 - Boil Connecticut Chowder 1 and ¹⁄₂ 76, 213 - Boil Oyster Stew ¹⁄₂ or more 77 - Boil Clam Stew ¹⁄₂ or more 77 - - -FISH - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - Boil Boiled Fish 1 83 - Boil Creamed Salt Codfish No. 1 1¹⁄₂ or more 84 - Boil Creamed Salt Codfish No. 2 1¹⁄₂ or more 84, 213 - Boil Codfish Balls 1¹⁄₂ 85, 213 - Boil Salt Fish Soufflé 1¹⁄₂ 86 - 15 Salmon Loaf 1-2 86 - 10 Casserole of Fish ³⁄₄-2 87 - Boil Cape Cod Turkey 1¹⁄₂-3 87 - Boil Creamed Oysters ¹⁄₂ or more 88 - 5 Lobster 3 83 - 5 Crabs 1-3 83 - - -VEGETABLES - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - Boil Asparagus ¹⁄₂ 136 - Boil Cabbage, Summer 1¹⁄₂-12 137 - Boil Cabbage, Winter 3 or 4-12 137 - Boil Cauliflower 1¹⁄₄-3 137 - Boil Carrots 1-3 or more 138 - Boil Corn ³⁄₄-2 139 - 5 Beets, new 5-6 or more 139 - 5 Beets, old 6 or more 139 - Boil Fresh Shelled Beans 2¹⁄₂ or more 139 - Boil String Beans 6-12 140 - Boil Lima Beans 1¹⁄₂ or more 140 - Boil Dried Lima Beans 3 or more 140 - Boil Dried Navy Beans 8 or more 141 - Boil Chard 3 or more 141 - Boil Spinach 2 or more 142 - Boil Beet Greens 2¹⁄₂ or more 142 - Boil Stewed Celery 2-4 142 - Boil Macaroni, soaked 1¹⁄₂, or 2 if not soaked 143 - Boil Macaroni and Cheese, soaked 1¹⁄₂, or 2 if not soaked 236 - Boil Macaroni and Ham, soaked 1¹⁄₂, or 2 if not soaked 235 - Boil Macaroni Italienne, soaked 1¹⁄₂, or 2 if not soaked 143 - Boil Macaroni Milanaise, soaked 1¹⁄₂, or 2 if not soaked 144 - Boil Spaghetti, soaked 1¹⁄₂, or 2 if not soaked 144 - Boil Noodles 2 78, 145 - Boil Creamed Mushrooms 2-6 145 - Boil Fricasseed Mushrooms 2-6 145 - Boil Onions 2-8 146 - 1 Potatoes 1¹⁄₂-3 146 - Boil Creamy Potatoes 1-3¹⁄₂ 147, 216 - Boil Stewed Potatoes 1-3 147 - Boil Peas 1-2 or more 148 - Boil Old Peas 2-12 148 - Boil Rice, No. 1 1 148 - Boil Rice, No. 2 1 149, 206 - Boil Savoury Rice 1 149 - Boil Pilaf 1 149, 218 - 60 Samp 6 or more 150, 205 - Boil Summer Squash 1-3 150 - Boil Tomatoes 1 or more 151 - 10 Hubbard or Winter Squash 5-8 151 - 10 Pumpkin 5-8 152 - 10 Creamed Turnips 1¹⁄₂-3 or more 152 - 10 Mashed Turnips 1¹⁄₂-3 or more 153 - Boil Chestnuts 2-4 153 - Boil Brussels Sprouts 1-2 153 - - -BEEF - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - 30 Roast Beef 2 or more 229 - 30 Pot Roast 9 or more 94, 214 - 30 Beef à la Mode 9-12 95, 215 - 30-40 Corned Beef 10-12 96 - 10 Boiled Dinner 6 or more 96, 216 - 10 Beef Stew à la Mode 5 or more 97, 215 - 2 Stuffed Rolled Steak 5 or 6 98 - 5 Beef Stew with Dumplings 1¹⁄₄ 99 - Boil Irish Stew 5 or more 100, 215 - 30 Cannelon of Beef 4 101, 216 - 5 Meat Pie 2 or more 101 - 5 Braised Beef Liver 10 or more 102 - 5 Beef Kidney 10 or more 103 - 5 Stuffed Heart 10 or more 104 - 20-30 Corned Tongue 10-12 105 - 20-30 Fresh Tongue 10 or more 105 - 30 Braised Beef 4 or more 93 - - -MUTTON AND LAMB - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - 20-30 Boiled Leg or Shoulder 6 or more 108 - 20-30 Braised Mutton 6 or more 108 - 5 Stew 4 or more 109 - 5 Chestnut Stew 4 or more 109 - 5 Syrian Stew 4 or more 110 - 5 Syrian Stuffed Cabbage 5-6 111 - 15 Casserole of Rice and Meat 1 to 3 112 - 5 Okra Stew 4 or more 111, 216 - Boil Ragout of Boiled Mutton 1 or more 113 - - -VEAL - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - Boil Breaded Cutlets 2-4 116 - Boil Plain Cutlets 2-4 116 - 20 Veal Loaf 4 117, 217 - 2 Sweetbreads 2 118 - 10 Calf’s Heart 10 or more 118 - 10 Calf’s Liver 4 or more 118 - Boil Veal Kidney 2 or more 119 - 20 Calf’s Head à la Terrapin 9 or more 119 - - -PORK - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - 20-30 Boiled Ham or Shoulder 7 or more 122 - 15 Fresh Pork with Sauerkraut 8-10 or more 123 - 15 Headcheese 10 and 1 or more 123 - 15 and 5 Scrapple 10 and 4 or more 124 - 15 Souse 10 and 1 or more 124 - 5 Pickled Pigs’ Feet 10 or more 125 - - -POULTRY - - Boil on Stove In Cooker - _Minutes_ _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 - 30 in oven Braised Chicken 2¹⁄₂ or more 133 - 10 Jellied Chicken 10 and 6 or more 133 - 30 in oven Braised Duck 2¹⁄₂ or more 134 - 30 in oven Braised Goose 2¹⁄₂ or more 134 - 5 Potted Pigeons 5-6 134 - - -STEAMED BREADS AND PUDDINGS - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - 30 Boston Brown Bread 5-6 155, 218 - 15-30 Graham Pudding 5 156 - 30 Apple or Berry Pudding 3 156 - 30 Suet Pudding 5-6 157, 219 - 30-60 Rich Plum Pudding 5 158 - 30 Cranberry Pudding 5 159 - 30 Ginger Pudding 5 160 - 30 St. James Pudding 5 160 - 30 Harvard Pudding 5 161 - 20 Swiss Pudding 3 161 - Boil Rice Pudding 3-4 or more 162, 219 - 10 Indian Pudding 12 162, 219 - Boil Tapioca Custard 1¹⁄₂ and 1 163 - Boil Rice Custard 1¹⁄₂ and 1 163 - Boil Tapioca Fruit Pudding 1-2 164 - Warm Chocolate Bread Pudding 1-2 164, 220 - Warm Queen of Puddings 1-2 165 - Steamed Cup Custard ¹⁄₂ 166 - Boil Compote of Rice and Fruit 1-3 166 - - -FRUITS - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - Boil Apple Sauce 1-3 or more 168, 220 - Boil Stewed Apple in Syrup 3-12 168, 220 - Boil Apple Jelly 4 or more 169 - Boil Blackberry and Apple Jelly 3 or more 170 - Boil Stewed Blackberries 2-3 170 - Boil Currant Jelly 4 or more 171 - Boil Cranberry Jelly 1 or 2 or more 171 - Boil Cranberry Sauce 2¹⁄₂ or more 172 - Boil Dried Fruits (soaked) 2-12 172 - Boil Rhubarb 1-3 or more 173 - Boil Stewed Figs 7 or more 173 - Boil Sweet Pickled Peaches 1-2 or more 174 - Boil Sweet Pickled Pears 1-2 or more 174 - Boil Sweet Pickled Crab Apples 2-3 175 - Boil Sweet Pickled Melon Rind 4-6 175 - Boil Sweet Pickled Plums 1-2 176 - 10 Sweet Pickled Quinces 12 or more 176 - Boil Orange Marmalade 30 or more 176 - About 30 Candied Orange Peel 20 or more 177 - Boil Canned Quinces 20 or more 178 - Boil Preserved Quinces 20 or more 179 - Boil Citron and Ginger Preserve 12 or more 179 - 5 or more Grape Jam 3 or more 180 - Boil Grape Juice 5 or more 181 - Boil Preserved Ginger Several days 181 - - -MISCELLANEOUS - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - 8 Hollandaise Sauce ¹⁄₂ 185 - Boil Tomato Sauce 1 or more 185 - Boil Fruit Sauce ¹⁄₂ or more 186 - Warm Brandy Sauce 20 minutes 186 - Warm Soft-Cooked Eggs 10 minutes 190 - Boil Hard-Cooked Eggs 20 minutes 191 - Boil Chocolate 5 min. to 5 hrs. 191 - Boil Cocoa 5 min. to 5 hrs. 192 - Boil Shells 8 or more 192 - Boil Coffee 1-3 193 - Boil Cereal Coffee 5-10 or more 193 - Boil Farina Balls 2 or more 194 - - -RECIPES FOR THE SICK - - Boil on Stove In Cooker - _Minutes_ _Hours_ PAGE - Boil Flaxseed Lemonade 2-2¹⁄₂ 195 - Boil Farina Gruel 1-1¹⁄₂ or more 195 - Boil Imperial Granum 1 or more 196 - Scald Cracker Gruel 1 or more 196 - 5 Oatmeal Gruel 8-10 196 - Boil Barley Flour Gruel 1 or more 197 - Boil Indian Gruel 10 or more 197 - Boil Arrowroot Gruel 1 or more 197 - Warm Pasteurized Milk 20-30 minutes 198 - Boil Rice and Milk 1-3 199 - Boil Peptonized Beef Broth 3 199 - Boil Peptonized Milk 10-30 minutes 200 - - -RECIPES FOR THE INSULATED OVEN - - In the Oven - _Minutes_ PAGE - 12 to 30 min. per pound Roast Beef 229 - 12 to 25 min. per pound Roast Mutton or Lamb 229 - 25 to 30 min. per pound Roast Veal 230 - 20 min. per pound Spareribs 230 - Brown Gravy for Roasts 230 - 15 min. per pound Roast Chicken 230 - 15 to 20 min. per pound Roast Goose 231 - Potato Stuffing 232 - 12 to 18 min. per pound Roast Leg of Venison 231 - 20 to 30 minutes Roast Wild Duck 232 - 20 to 25 min Grouse 232 - 15 to 20 minutes Roast Quail 233 - 15 to 20 minutes Roast Plover 233 - 5 or 6 hours Potted Fish 233 - 8 hours or more Pork and Beans 234 - 45 minutes Baked Potatoes 234 - 30 minutes Macaroni and Ham 235 - 30 minutes Macaroni and Cheese 236 - 30 minutes Scalloped Chicken and Mushrooms 236 - 30 to 45 minutes Scalloped Oysters 235 - 1 hour Scalloped Tomatoes 236 - 1¹⁄₂ hours Scalloped Apple 237 - 3 hours Rice Pudding 238 - 15 minutes Pastry 238 - 30 minutes Apple Pie 239 - 30 minutes Berry Pie 240 - 30 minutes Cherry or Plum Pie 240 - 1 hour Pumpkin Pie 240 - Lemon Pie 241 - 30 to 45 minutes Baked Apples 241 - 1 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 - 1¹⁄₄ hours Plum Cake 247 - 3 hours or more Rich Fruit Cake 248 - - - - -ALPHABETICAL INDEX - - - Advantages of Fireless Cooker, 6 to 9. - Albumen, Temperature of Cooking, 272. - Aluminum, Detection of, 266. - Utensils, 14. - Appendix, 257 to 276. - Apple Jelly, 169. - or Berry Pudding Steamed, 156. - Pie, 239. - Sauce, 168, 220. - Cake, 246. - Water, 200. - Apples, Baked, 241. - Scalloped, 237. - Stewed, 168, 220. - Articles Required for Making Insulated 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 Gruel, 197. - Water, 201. - Barrel Used for a Cooker, 10. - Beans, Dried Lima, 140. - Navy, 141. - Fresh Shelled, 139. - Lima, 140. - Purée 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 à 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. - Bouillon, 57, 62. - 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, 206. - 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. - Stuffed, Syrian, 111. - Cake, Apple Sauce, 246. - Cup, 245. - Plum, 247. - Rich Fruit, 248. - Sour Cream, 246. - Sponge, 247. - Calf’s Head à 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. - à la Hollandaise, 138. - 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 Preserve, 179. - Sweet Pickle, 175. - Clam Chowder, 76. - or Oyster Stew, 77. - Cloth Lining for Cooker, 18. - Cocoa, 192. - Shells, 192. - Codfish Balls, 85, 213. - Creamed, Salt, No. 1, 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. - Consommé, 57, 64. - Convection, 259. - Cooking Temperatures, 6. - of Starches, 6, 270. - of Proteids, 272. - Cereal, 274. - Egg, 272. - Meat, 274. - Cooking for Two, 40. - Corn, 139. - Corned Beef, 96. - Tongue, 105. - Corn Meal Mush, 54, 204. - Covers Fastened on Utensils, 33. - Crab Apple Sweet Pickle, 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. 2, 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, 208. - Crisp Crackers, 80. - Crocks for Refrigerating Box, 37. - Croustades, 193. - Croûtons, 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. - Lamb or Mutton, 107. - Pork, 121. - To Cut up a Chicken, 129. - To Truss a Chicken, 131. - Digestibility of Fireless Cooking, 9. - Dinner, Boiled, 96, 216. - Directions 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. 1, 190. - Soft-Cooked, No. 2, 190. - Excelsior, 5. - Experiment on Bacteriology of Fireless 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 Temperature, 263. - Efficiency of Refrigerating Boxes, 266. - Insulation, 257, 261. - Radiation, 260. - - Farina, 56, 206. - Balls, 194. - Gruel, 195. - 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, 81. - Balls, Codfish, 85, 213. - Boiled, 83. - Care of, 81. - Casserole of, 87. - Chowder, 75, 213. - Cooking of, 82. - Salt Cod, Creamed, No. 1, 84. - Creamed, No. 2, 84, 213. - Sauce for, 185. - Seasons, etc. - Fresh Water, 82. - Salt Water, 83. - Soufflé, Salt, 86. - To Clean, 81. - To Skin, 82. - To Tell Fresh, 81. - Flavouring Materials, 49-51. - 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. - Dried, 172. - - Garnishes, Soup, 78. - Ginger, Preserved, 181. - Pudding, 160. - Goose, Braised, 134. - Roast, 231. - 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, 195. - Indian Meal, 197. - Oatmeal, 196. - - Ham or Shoulder, Boiled, 122. - Hard-Cooked Eggs, 191. - Hard Sauce, 185. - Harvard Pudding, 161. - Hasp, 11. - Hay, 6. - Hay-Box, 3. - Head-Cheese, 123. - Heart, Beef’s Stuffed, 104. - Calf’s, 118. - Hinges, 11. - Hollandaise Sauce, 185. - Hominy Grits, 55, 205. - Hubbard Squash, 151. - - Ice Cream, to Keep, 35. - Imperial Granum, 196. - Indian Gruel, 197. - Pudding, 162, 219. - Insulate an Oven, To, 222. - Insulated Oven, The, 221. - Insulation, Experiments, - Effect of Different Thicknesses, 261. - Test of Materials for, 257. - Irish Stew, 100, 215. - - Jam, Grape, 180. - Jars, to Sterilize, 189. - Jellied Chicken, 133. - Jelly, Apple, 169. - Blackberry and Apple, 170. - 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, 108. - Braised, 108. - Lemonade, Flaxseed, 195. - Lemon Pie, 241. - Lima Beans, 140. - Dried, 140. - Purée of, 73, 212. - Liver, Braised Beef’s, 102. - Calf’s, 118. - Loaf, Salmon, 86. - Veal, 117, 217. - Lobster, 298. - - 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, 11, 257. - for Utensils, 14. - Needed for Home-made Cookers, 25. - Measures, Table of Weights and, 45. - Measuring, 43. - Meat Pie, 101. - Crust for, 102. - Menus, 250-255. - Method of Packing a Hay-Box, 15. - Using the Oven, 224. - Milk, Pasteurized, 198. - Peptonized, 200. - Rice and, 199. - Mineral Wool, 5, 11, 21. - Mock Turtle Soup, No. 1, 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, Candied, 177. - Oven, Articles Required for Making, 228. - Method of Using, 224. - The Insulated, 221. - To Insulate, 222. - Ox-Tail Soup, 70, 209. - Oysters, Creamed, 88. - Scalloped, 235. - Stew, 77. - - Packing Materials, 5, 11. - Pail, Portable Insulating, 32. - Pails, 13. - Paper Insulation, 5, 11. - Lining for Cooker, 19. - Test for Oven, 225. - Pasteurized Milk, 198. - Pastry for Two Crusts, 238. - Peaches, Sweet Pickled, 174. - Pears, Baked, 242. - Sweet Pickled, 174. - Peas, 148. - Pea Soup, Green, 74, 212. - 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, 101. - 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, 216. - Soup, 75, 211. - Stewed, 147. - Stuffing, 232. - Pot Roast, 94, 214. - Potted Fish, 233. - Pigeons, 134. - Poultry, 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, 160. - Suet, 157, 219. - Swiss, 161. - Tapioca Fruit, 164. - Puddings, Steamed Breads and, 154. - Pumpkin, 152. - Pie, 240. - Purées, 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, 260. - Ragout of Cold Mutton, 113. - Ready-made Cookers, 23. - To Select, 24. - Recipes for Large Quantities, 202. - For the Sick, 195. - Refrigerating Box, 36. - 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. - Plover, 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 Soufflé, 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. - Hollandaise, 185. - Nutmeg, 187. - 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. - Soufflé, 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. 1, 65. - No. 2, 66, 208. - Ox-Tail, 70, 209. - Potato, 75, 211. - Split Pea, 77, 212. - Sticks, 80. - Stock, Brown, 57. - Brown, No. 1, 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. - Souse, 124. - Space Adjuster, 22. - Spaghetti, 144. - Spare Ribs, 230. - Spiced Apples, Baked, 242. - Spinach, 142. - Split-Pea Soup, 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, 154. - General Directions, 154. - Steamed Apple or Berry Pudding, 156. - Cranberry Pudding, 159. - Cup Custard, 166. - Steel Cut Oatmeal, 50, 206. - Sterilize Jars or Cans, To, 189. - Stew, Beef, à la Mode, 97, 215. - Beef, with Dumplings, 99. - Chestnut, 109. - Irish, 100, 215. - Mutton, 109. - Okra, 111, 216. - Oyster or Clam, 77. - Syrian (Yakhni), 110. - 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, 111. - Heart, 104. - Rolled Steak, 98. - Stuffing for Poultry, 131. - Potato, 232. - Suet Pudding, 157, 219. - Suggestions for Using a Fireless Cooker, 25. - Summer Squash, 150. - Sweet Apples, Baked, 243. - Sweetbreads, 118. - Creamed, 118. - Sweet Pickles, 174. - Crabapples, 175. - Peaches, 174. - Pears, 174. - Plums, 176. - Prunes, 175. - Quinces, 176. - Watermelon Rind, or Citron, 175. - Swiss Pudding, 161. - Syrian Stew (Yakhni), 110. - Syrian Stuffed Cabbage, 111. - - Table of Cuts of Beef, 91. - Mutton and Lamb, 107. - Veal, 115. - Flavourings for Sweet Dishes, 50. - 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. - Eggs, 272. - Terrapin, Calf’s Head à la, 119. - Time for Cooking in Cooker, 29, 41. - On Stove, 28. - Tin, Detection of, 265. - Thermos Bottle, 5, 260. - To Insulate an Oven, 222. - Tomatoes, Scalloped, 236. - Stewed, 151. - Tomato Sauce, 185. - Soup, with Stock, 69, 210. - Without Stock, 73, 211. - Tongue, Corned, 105. - Fresh, 105. - To Tie Cover on Utensil, 33. - To Truss a Chicken, 130. - Turkish Pilaf, 149, 218. - Turnips, Creamed, 152. - Mashed, 153. - Turtle Soup, Mock, No. 1, 65. - No. 2, 66, 208. - - Using Insulated Oven, Method of, 224. - Utensils, Material for, 14. - Shape, 13. - Size, 14, 40. - - Vacuum Insulation, 5. - Vanilla Sauce, 187. - Veal, 114. - Age, 114. - Cooking of, 115. - Cutlets, Breaded, 116. - Plain, 116. - Diagram of Cuts, 115. - Kidney, 119. - Loaf, 117, 217. - Roast, 230. - Season for, 114. - Table of Cuts, 115. - Other Parts used, 115. - Vegetables, 136. - Directions for Cooking, 136. - Sauce for, 183. - Vegetable Soup with Stock, 67, 209. - without Stock, 71, 210. - Venison, Roast Leg of, 231. - - Water, Apple, 200. - Barley, 201. - Watermelon Rind Sweet Pickle, 175. - Wax for Sealing Bottles, 181. - Wheat, Cracked, 55, 205. - Cream of, 56, 206. - Wheatlet, 56, 206. - White Sauce, 183. - Stock, No. 1, 61. - No. 2, 62, 207. - Wild Duck, Roast, 232. - Winter Squash, 151. - Wool, 5, 11, 21. - Mineral, 5, 11, 21. - - -[Illustration] - - THE COUNTRY LIFE PRESS - GARDEN CITY, N. Y. - - - - -Transcriber’s Notes - - - The language of the original publication has been retained, including - inconsistent spelling and hyphenation, except as listed below. - - Depending on the hard- and software used and their settings, not all - elements may display as intended. - - Hyperlinks to recipes have not been provided where there was no clear, - unambiguous reference to a single recipe or group of recipes. - - Page 101, butter or rendered fat beef: possibly an error for butter or - rendered beef fat. - - Pages 277 through 296 were deliberately left blank in the source - document for the user’s own additional recipes. - - - Changes made: - - Footnotes and illustrations have been moved out of text paragraphs. - - Some obvious minor misprints and typographical errors have been - corrected silently. - - Page 66: No. 2 added to second Mock Turtle Soup recipe - - Page 259: Winkelman changed to Winkelmann - - Page 270: commas inserted in Bacteria, Yeasts, and Molds in the Home - cf. original book title - - Page 299: page number 148 inserted (entry Old Peas) - - Page 304: column header Boil on Stove inserted cf. other recipes. - - - - - -End of Project Gutenberg's The Fireless Cook Book, by Margaret Johnes Mitchell - -*** END OF THIS PROJECT GUTENBERG EBOOK THE FIRELESS COOK BOOK *** - -***** This file should be named 60598-0.txt or 60598-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/0/5/9/60598/ - -Produced by MWS, Harry Lamé - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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