[Gutenberg 60598] • The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes by Mitchell, Margaret Johnes -- Read -- Imperial Library of Trantor

Index

The Fireless Cook Book PREFACE CONTENTS I THE FIRELESS COOKER

SPECIAL ADVANTAGES OF THE FIRELESS COOKER DIRECTIONS FOR MAKING A HAY-BOX OR FIRELESS COOKER MATERIALS NEEDED FOR A HOME-MADE FIRELESS COOKER PRACTICAL SUGGESTIONS FOR USING A FIRELESS COOKER

II THE PORTABLE INSULATING PAIL III THE REFRIGERATING BOX IV COOKING FOR TWO V MEASURING VI TABLE OF WEIGHTS AND MEASURES VII TABLE OF PROPORTIONS VIII SEASONING AND FLAVOURING MATERIALS

Flavourings for Sweet Dishes Seasonings for Savoury Dishes

IX BREAKFAST CEREALS

Rolled Oats Cornmeal Mush Hominy Grits Cracked Wheat Steel Cut Oatmeal Pettijohn’s Breakfast Food Cream of Wheat Wheatlet Farina

X SOUPS

SOUP MAKING

Brown Stock No. 1 Brown Stock No. 2 White Stock No. 1 White Stock No. 2 Bouillon Beef Broth Mutton Broth Consommé Mock Turtle Soup No. 1 Mock Turtle Soup No. 2 Vegetable Soup with Stock Cream of Celery Soup Asparagus Soup Tomato Soup with Stock Creole Soup Ox Tail Soup Julienne Soup Macaroni Soup

SOUPS MADE WITHOUT STOCK

Vegetable Soup Bean Soup Black Bean Soup Tomato Soup Purée of Lima Beans Baked Bean Soup Green Pea Soup Potato Soup Fish Chowder Connecticut Chowder Clam Chowder Split-pea Soup Oyster or Clam Stew

SOUP GARNISHES

Noodles Egg Balls Forcemeat Balls Croûtons Soup Sticks Crisp Crackers

XI FISH

Boiled Fish Creamed Salt Codfish No. 1 Creamed Salt Codfish No. 2 Codfish Balls Salt Fish Soufflé Salmon Loaf Casserole of Fish Cape Cod Turkey Creamed Oysters

XII BEEF

Braised Beef Pot Roast Beef à la Mode Corned Beef Boiled Dinner Beef Stew à la Mode Stuffed Rolled Steak Beef Stew with Dumplings Dumplings for Stew Irish Stew Cannelon of Beef Meat Pie Crust for Meat Pie Braised Beef’s Liver Beef Kidney Stuffed Heart Corned Tongue Fresh Tongue

XIII LAMB AND MUTTON

Boiled Leg or Shoulder of Mutton Braised Leg or Shoulder of Mutton Mutton Stew Chestnut Stew Syrian Stew (Yakhni) Okra Stew Syrian Stuffed Cabbage Casserole of Rice and Meat Ragout of Cold Mutton

XIV VEAL

Breaded Veal Cutlets Plain Veal Cutlets Veal Loaf Sweetbreads Creamed Sweetbreads Calf’s Heart Calf’s Liver Veal Kidney Calf’s Head à la Terrapin

XV PORK

Boiled Ham or Shoulder Fresh Pork with Sauerkraut Head Cheese Souse Scrapple Pickled Pigs’ Feet

XVI POULTRY

Stuffing for Poultry Stewed Chicken Chicken Fricassee Chicken Pie Curried Chicken Creamed Chicken Braised Chicken Jellied Chicken Braised Duck Braised Goose Potted Pigeons

XVII VEGETABLES

GENERAL DIRECTIONS FOR COOKING VEGETABLES Asparagus Cabbage Cauliflower Carrots Corn Beets Fresh Shelled Beans String Beans Lima Beans Dried Lima Beans Dried Navy Beans Chard Spinach Beet Greens Stewed Celery Macaroni Macaroni Italienne Macaroni Milanaise Spaghetti Noodles Creamed Mushrooms Fricasseed Mushrooms Onions Boiled Potatoes Creamy Potatoes Stewed Potatoes Peas Rice, No. 1 Rice, No. 2 Savoury Rice Turkish Pilaf Samp (Coarse Hominy) Summer Squash Stewed Tomatoes Hubbard or Winter Squash Pumpkin Creamed Turnips Mashed Turnip Italian Chestnuts Brussels Sprouts

XVIII STEAMED BREADS AND PUDDINGS

GENERAL DIRECTIONS Boston Brown Bread Graham Pudding Steamed Apple or Berry Pudding Suet Pudding Rich Plum Pudding Steamed Cranberry Pudding Ginger Pudding St. James Pudding Harvard Pudding Swiss Pudding Rice Pudding Indian Pudding Tapioca or Rice Custard Tapioca Fruit Pudding Chocolate Bread Pudding Queen of Puddings Steamed Cup Custard Compote of Rice and Fruit

XIX FRUITS

Apple Sauce Stewed Apples in Syrup Apple Jelly Blackberry and Apple Jelly Stewed Blackberries Currant Jelly Cranberry Jelly Cranberry Sauce Dried Fruits Stewed Rhubarb Stewed Figs Sweet Pickles

Peaches: Pears: Crab Apples: Watermelon Rind or Citron: Prunes: Plums: Quinces:

Orange Marmalade Candied Orange or Grape-Fruit Peel Canned Quinces Preserved Quinces Citron and Ginger Preserves Grape Jam Grape Juice Wax for Sealing Bottles Preserved Ginger

XX MISCELLANEOUS RECIPES

White Sauce Sauce for Vegetables Brown Sauce Drawn Butter Sauce Caper Sauce Egg Sauce Sauce for Fish Hollandaise Sauce Tomato Sauce Hard Sauce Fruit Sauce Brandy Sauce Vanilla Sauce Nutmeg Sauce Buttered Crumbs Salted Nuts To Blanch Nuts To Shell Italian Chestnuts To Sterilize Jars or Cans Boiled Dressing Soft-Cooked Eggs, No. 1 Soft-Cooked Eggs, No. 2 Hard-Cooked Eggs Chocolate Cocoa Cocoa Shells Coffee Cereal Coffee Croustades Farina Balls

XXI RECIPES FOR THE SICK

Flaxseed Lemonade Farina Gruel Imperial Granum Cracker Gruel Oatmeal Gruel Barley Flour Gruel Indian Gruel Arrowroot Gruel Pasteurized Milk Rice and Milk Peptonized Beef Broth Peptonized Milk Apple Water Barley Water

XXII RECIPES FOR COOKING IN LARGE QUANTITIES

Rolled Oats Cornmeal Mush Hominy Grits Samp Cracked Wheat Steel-cut Oatmeal Pettijohn’s Breakfast Food Cream of Wheat Wheatlet Farina Rice Brown Stock White Stock Mutton Broth Mock Turtle Soup Creole Soup Cream of Celery Soup Asparagus Soup Macaroni Soup Vegetable Soup with Stock Ox Tail Soup Julienne Soup Tomato Soup with Stock Vegetable Soup without Stock Bean Soup Black Bean Soup Tomato Soup Potato Soup Purée of Lima Beans Baked Bean Soup Green Pea Soup Split-Pea Soup Fish Chowder Connecticut Chowder Creamed Salt Codfish Codfish Balls Pot Roast Brown Sauce Beef à la Mode Irish Stew Beef Stew à la Mode Boiled Dinner Cannelon of Beef Okra Stew Creamy Potatoes Veal Loaf Macaroni Italienne Turkish Pilaf Pork and Beans Boston Brown Bread Suet Pudding Rice Pudding Indian Pudding Chocolate Bread Pudding Stewed Apples Apple Sauce

XXIII THE INSULATED OVEN

TO INSULATE AN OVEN Roast Beef Roast Mutton or Lamb Roast Veal Spareribs Brown Gravy for Roasts Roast Chicken Roast Goose Roast Leg of Venison Potato Stuffing Roast Wild Duck Grouse Roast Quail Roast Plover Potted Fish Pork and Beans Baked Potatoes Macaroni and Ham Scalloped Oysters Macaroni and Cheese Scalloped Chicken and Mushrooms Scalloped Tomatoes Scalloped Apples (Brown Betty) Rice Pudding Pastry for Two Crusts Apple Pie Berry Pie Cherry or Plum Pie Pumpkin Pie Lemon Pie Baked Apples Baked Spiced Apples Baked Pears Baked Quinces Baked Sweet Apples Bread Rolls Baking Powder Biscuits Cup Cake Sour Cream Cake Apple Sauce Cake Sponge Cake Plum Cake Rich Fruit Cake

XXIV MENUS

BREAKFASTS

No. 1 No. 2 No. 3

DINNERS

No. 1 No. 2 No. 3 No. 4

SUPPERS OR LUNCHES

No. 1 No. 2

MIDNIGHT SUPPERS

No. 1 No. 2

APPENDIX

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

Apparatus: Experiment: Conductivity of different materials.

2. Heat is carried from the pail partly by convection

Experiment: Convection.

3. Heat is also lost by radiation.

Experiment: Radiation.

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

Materials:

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

Materials:

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

Materials:

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.

Detection of poisonous metals that may be dissolved from the cooker utensils.

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

Materials:

Bacteriology of Insulating Boxes

9. Temperatures which kill disease and putrefactive germs, or check their growth.

10. Cooking temperatures of different starches.

Experiment: Cooking starch.

11. Cooking temperatures of proteids.

Egg Albumen Cereal Proteids Meat Proteids

ADDITIONAL RECIPES CLASSIFIED INDEX OF RECIPES AND TIME TABLE FOR THE FIRELESS COOKER

CEREALS SOUPS FISH VEGETABLES BEEF MUTTON AND LAMB VEAL PORK POULTRY STEAMED BREADS AND PUDDINGS FRUITS MISCELLANEOUS RECIPES FOR THE SICK RECIPES FOR THE INSULATED OVEN

ALPHABETICAL INDEX Transcriber’s Notes

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