books

previous page: The Fireless Cooker | by Caroline B. Lovewell, Frances D. Whittemore, Hannah W. Lyon
  
page up: Cook Books and Recipes
  
next page: Ye Kirke Cookerie | by Women's Union, First Methodist Church

The Fireless Cook Book | by Margaret J. Mitchell



A Manual of the Construction and Use of Appliances for Cooking by Retained Heat. 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.

TitleThe Fireless Cook Book
AuthorMargaret J. Mitchell
PublisherDoubleday, Page & Company
Year1909
Copyright1909, Doubleday, Page & Company
AmazonThe Fireless Cook Book
The Fireless Cook Book book cover
-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 met...
-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...
-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 co...
-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 se...
-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...
-Method Of Packing The Box. Continued
Sawdust 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 ...
-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...
-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, fasten...
-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 ...
-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 ...
-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...
-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 g...
-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 whic...
-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 mad...
-Soups Made With Meat Stock
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...
-Soups Made With Meat Stock. Continued
Consomme 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...
-Mock Turtle Soups
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 1 1/2 teaspoons salt 2 cups brown stock 1/4 cup bu...
-Soups Made Without Stock
Vegetable Soup 1/3 cup carrot 1/3 cup turnip 1/2 cup celery 1/2 cup onion 1 1/2 cups potato 1 pt. tomatoes 5 tablespoons butter 1/2 tablespoon parsley 2 teaspoons salt 1/4 teaspoon pepper 1 qt. ...
-Soups Made Without Stock. Continued
Split-Pea Soup 1 pt. split peas 1 soup bone (2 lbs.) 2 qts. cold water 2 3/4 teaspoons salt 1/4 teaspoon pepper Soak the peas over night and drain them. Wash the bone, boil it for ten minutes in ...
-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...
-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...
-Fish. Continued
Salt Fish Souffle 1 cup salt codfish 1 heaping pt. potatoes 3 qts. water 2 1/2 tablespoons butter 7/8 cup milk 1/8 teaspoon pepper 2 eggs Cook the fish and potatoes as for codfish balls. When ...
-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 ...
-Beef Menus
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...
-Beef Menus. Continued
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 stea...
-Beef Stew
Beef Stew A La Mode 1 1/2 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 nu...
-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 tha...
-Mutton Stews
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 1 1/2 cups water, or more 1/4 cup butter, lard or beef fat 1/3 c...
-XIV. 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...
-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 num...
-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 ...
-Poultry. Continued
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 D...
-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 v...
-Vegetables. Part 2
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. ...
-Vegetables. Part 3
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 cu...
-Vegetables. Part 4
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 ...
-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...
-Steamed Breads And Puddings. Part 2
Rich Plum Pudding 1/2 lb. raisins 1/2 lb. currants 2 oz. candied orange peel 2 oz. citron 1/4 lb. chopped suet 1/4 lb. stale, soft breadcrumbs (2 1/4 cups) 3/4 cup flour 1/4 lb. brown sugar 1/2 nu...
-Steamed Breads And Puddings. Part 3
Rice Pudding 1 qt. milk 1 tablespoon butter J 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....
-XIX. Fruits
Apple Sauce 1 1/2 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...
-Fruits. Continued
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 firs...
-Fruit Preserves
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 b...
-Fruit Stews
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 ...
-Fruit Jellies
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 t...
-XX. Miscellaneous Recipes
Buttered Crumbs 1 tablespoon butter 1 cup soft, stale breadcrumbs 1/2 teaspoon salt Few grains pepper Use bread that is at least one day old, and not sufficiently stale to be hard. Grate the bread...
-Miscellaneous Recipes. Continued
Cocoa 1 1/2 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 wat...
-Miscellaneous Sauces
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 t...
-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...
-Gruel
Farina Gruel 1 tablespoon farina 2 cups boiling water 1 tablespoon cold water 1 cup milk 1 egg 3/4 teaspoon salt Mix the farina and cold water, add them to the boiling, salted water and when bo...
-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,...
-Recipes For Cooking In Large Quantities. Part 2
Pettijohn's Breakfast Food 7 1/2 qts. water 4 tablespoons salt 3 qts. Pettijohn's Breakfast food Cook it as directed on page 50. Serves forty or fifty persons. Cream Of Wheat 8 1/2 qts. water 3...
-Recipes For Cooking In Large Quantities. Part 3
Veal Loaf 5 lbs. minced veal 10 eggs 11/4 cups melted butter 5 cups soft breadcrumbs 3/4 teaspoon pepper 2 1/2 tablespoons salt 5/8 cup chopped parsley 5/8 cup chopped onion 1/4 lb. fat salt ...
-Recipes For Cooking In Large Quantities. Part 4
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 1 1/2 teaspoons pepper ...
-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 Insulated Oven. Continued
Pastry For Two Crusts 1 1/4 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 i...
-Scalloped Dishes
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...
-Pies
Apple Pie Sour apples 1/2 cup sugar 1/4 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 en...
-Cakes
Cup Cake 1/2 cup butter 1 cup sugar 1 1/2 cups flour 2 eggs 1/2 cup milk 1/2 teaspoon nutmeg, or 1 teaspoon vanilla 1 1/2 teaspoons baking-powder 1/4 teaspoon salt Cream the butter, add the s...
-Roasts
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, pu...
-Baked Fruits
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 i...
-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 mana...
-To Insulate An Oven. Continued
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 t...
-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 d...
-Appendix. Fireless Cookery Principles
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 fittin...
-Fireless Cookery Principles. Part 2
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,...
-Fireless Cookery Principles. Part 3
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-...
-Fireless Cookery Principles. Part 4
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...







TOP
previous page: The Fireless Cooker | by Caroline B. Lovewell, Frances D. Whittemore, Hannah W. Lyon
  
page up: Cook Books and Recipes
  
next page: Ye Kirke Cookerie | by Women's Union, First Methodist Church