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Table of Contents

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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

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

Steel Cut Oatmeal

Pettijohn’s Breakfast Food

SOUPS MADE WITHOUT STOCK

Creamed Salt Codfish No. 1

Creamed Salt Codfish No. 2

Salt Fish Soufflé

Casserole of Fish

Cape Cod Turkey

Creamed Oysters

Beef à la Mode

Beef Stew à la Mode

Stuffed Rolled Steak

Beef Stew with Dumplings

Dumplings for Stew

Cannelon of Beef

Crust for Meat Pie

Braised Beef’s Liver

XIII LAMB AND MUTTON

Boiled Leg or Shoulder of Mutton

Braised Leg or Shoulder of Mutton

Syrian Stew (Yakhni)

Syrian Stuffed Cabbage

Casserole of Rice and Meat

Ragout of Cold Mutton

Breaded Veal Cutlets

Plain Veal Cutlets

Creamed Sweetbreads

Calf’s Head à la Terrapin

Boiled Ham or Shoulder

Fresh Pork with Sauerkraut

Pickled Pigs’ Feet

Stuffing for Poultry

Chicken Fricassee

Curried Chicken

Creamed Chicken

Braised Chicken

Jellied Chicken

XVII VEGETABLES

GENERAL DIRECTIONS FOR COOKING VEGETABLES

Fresh Shelled Beans

Dried Lima Beans

Dried Navy Beans

Macaroni Italienne

Macaroni Milanaise

Creamed Mushrooms

Fricasseed Mushrooms

Boiled Potatoes

Creamy Potatoes

Stewed Potatoes

Samp (Coarse Hominy)

Stewed Tomatoes

Hubbard or Winter Squash

Creamed Turnips

Italian Chestnuts

Brussels Sprouts

XVIII STEAMED BREADS AND PUDDINGS

GENERAL DIRECTIONS

Boston Brown Bread

Steamed Apple or Berry Pudding

Rich Plum Pudding

Steamed Cranberry Pudding

St. James Pudding

Harvard Pudding

Tapioca or Rice Custard

Tapioca Fruit Pudding

Chocolate Bread Pudding

Queen of Puddings

Steamed Cup Custard

Compote of Rice and Fruit

Stewed Apples in Syrup

Blackberry and Apple Jelly

Stewed Blackberries

Cranberry Jelly

Cranberry Sauce

Orange Marmalade

Candied Orange or Grape-Fruit Peel

Preserved Quinces

Citron and Ginger Preserves

Wax for Sealing Bottles

Preserved Ginger

XX MISCELLANEOUS RECIPES

Sauce for Vegetables

Drawn Butter Sauce

Hollandaise Sauce

Buttered Crumbs

To Shell Italian Chestnuts

To Sterilize Jars or Cans

Boiled Dressing

Soft-Cooked Eggs, No. 1

Soft-Cooked Eggs, No. 2

Hard-Cooked Eggs

XXI RECIPES FOR THE SICK

Flaxseed Lemonade

Imperial Granum

Barley Flour Gruel

Arrowroot Gruel

Pasteurized Milk

Peptonized Beef Broth

Peptonized Milk

XXII RECIPES FOR COOKING IN LARGE QUANTITIES

Steel-cut Oatmeal

Pettijohn’s Breakfast Food

Mock Turtle Soup

Cream of Celery Soup

Vegetable Soup with Stock

Tomato Soup with Stock

Vegetable Soup without Stock

Black Bean Soup

Purée of Lima Beans

Baked Bean Soup

Connecticut Chowder

Creamed Salt Codfish

Beef à la Mode

Beef Stew à la Mode

Cannelon of Beef

Creamy Potatoes

Macaroni Italienne

Boston Brown Bread

Chocolate Bread Pudding

XXIII THE INSULATED OVEN

TO INSULATE AN OVEN

Roast Mutton or Lamb

Brown Gravy for Roasts

Roast Leg of Venison

Potato Stuffing

Roast Wild Duck

Macaroni and Ham

Scalloped Oysters

Macaroni and Cheese

Scalloped Chicken and Mushrooms

Scalloped Tomatoes

Scalloped Apples (Brown Betty)

Pastry for Two Crusts

Cherry or Plum Pie

Baked Spiced Apples

Baked Sweet Apples

Baking Powder Biscuits

Sour Cream Cake

Apple Sauce Cake

Rich Fruit Cake

SUPPERS OR LUNCHES

MIDNIGHT SUPPERS

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

2. Heat is carried from the pail partly by convection

3. Heat is also lost by radiation.

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

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

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

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.

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

Bacteriology of Insulating Boxes

10. Cooking temperatures of different starches.

11. Cooking temperatures of 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

The Fireless Cook Book

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