books



previous page: More Recipes For Fifty | by Frances Lowe Smith
  
page up: Cook Books and Recipes
  
next page: The Fireless Cook Book | by Margaret J. Mitchell

The Fireless Cooker | by Caroline B. Lovewell, Frances D. Whittemore, Hannah W. Lyon



How to make it, how to use it, what to cook

TitleThe Fireless Cooker
AuthorCaroline B. Lovewell, Frances D. Whittemore, Hannah W. Lyon
PublisherThe Home Publishing Co
Year1908
Copyright1908, Caroline B. Lovewell and Frances D. Whittemore
AmazonThe Fireless Cooker

By Caroline B. Lovewell

Frances D. Whittemore

Hannah W. Lyon

Build thee more stately mansions, O my soul,

As the swift seasons roll!

Leave thy low-baulted past! Let each new temple, nobler than the last, Shut thee from heaven with a dome more bast,

Till thou at length, art free, Leaving thine outgrown shell by life's unresting sea."

The Home Publishing Co.

Topeka, Kansas

1908

Copyright, 1908 By Caroline B. Lovewell and Frances D. Whittemore

H. M. Ives & Sons, Printers Topeka, Kansas

To The woman who would make the best use of all her time, who would secure the greatest results with the most economical outlay of energy, the moman who prepares the daily food; our sister, whoever and wherever she may be, this book is affectionately dedicated.

The Fireless CookerThe Fireless Cooker 3
-Weights And Measures
2 cupfuls of granulated sugar.....1 pound 2 1/2 cupfuls of powdered sugar.....1 pound 2 rounded tablespoonf uls powdered sugar 1 ounce 1 heaping tablespoonf ul granulated sugar 1 ounce 1 heaping tab...
-The Fireless Cooker
A fireless cooker consists of a kettle or other vessel that can be heated, enclosed in a box or other outer shape, with enough insulating material between them to prevent the heat in the kettle from e...
-Cooking Utensils
The ingenious woman can adapt the utensils in her pantry to the new uses required by this method of cookery. Porcelain, granite-ware, aluminum, crockery, and stone-ware are all excellent. Tin rusts an...
-How To Use Fireless Cooker
While the Fireless Cooker does many wonderful and unexpected things, it will not generate its own heat. That must be supplied in abundance from other sources. When steaming or boiling it is essential ...
-The Insulated Oven
The methods of steaming and boiling by the plans which have been given, are so efficient that it would seem that no more could be desired. But there are some foods that can never be acceptable unless ...
-An Insulated Cold Box
A box used solely for preserving cold foods is a practical help in many homes. Stone jars make the best compartments, because they hold a given temperature remarkably well. Select large jars and pack ...
-An Insulated Pail
Your grocer will smile when you tell him your plan for his discarded candy pail. But you can accept his implied skepticism with equanimity, knowing that he laughs best who laughs last. This pail ma...
-Soups
When in culinary doubt, consult the French. Soups have much to recommend them. While their nutritive value is high, they may be made of the cheapest materials. The skill of the cook is shown in the...
-Soups. Part 2
White Stock White stock is made from chicken or veal or from both combined, following the directions given for unseasoned stock. It is usually used with celery or rice and for the more delicate soups...
-Soups. Part 3
Bean And Tomato Soup One pint of navy beans cooked in the cooking box. Mash to a pulp and press through a soup strainer. To the pulp add one quart of unseasoned soup stock, one pint of stewed or cann...
-Soups. Part 4
Mock Oyster Soup Cut up enough thoroughly ripe tomatoes to make one quart; add one and one-half pints of hot water, bring to boiling point, and place in the cooker one or two hours. A short time befo...
-Soups. Part 5
Tomato Bouillon Take two quarts of stock made in the cooker according to directions for unseasoned soup stock. Place in the cooker kettle with one medium sized onion, one and one-half cups of stewed ...
-Soups. Part 6
Vegetable Soup Have the butcher split a soup bone. Cut the meat on it into small pieces ; cover well with cold water and after it begins to boil skim it and set it in the cooker over night. In the mo...
-Soups. Part 7
Cream Of Asparagus Soup One large bunch or one can of asparagus. Cut the tips from the asparagus and lay them aside. Put the stalks in just enough boiling water to cover them. Boil over the flame fiv...
-Soups. Part 8
Cream Vegetable Cut fine one-eighth of a medium sized cabbage, one carrot, one potato, one-half turnip, one-half onion, and one-half cup of celery. Cover with two quarts of boiling water. Salt to tas...
-Soup Accompaniments
Cheese Fingers Trim the crusts from thin slices of light bread, butter them lightly and sprinkle with grated cheese. Then cut them into narrow strips and brown in the oven. Croutons Croutons are ...
-Fish
The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board. To Boil Fish To boil fresh fish, lay it on a wire basket, or confine in a bit of cheese...
-Fish. Continued
Stuffed Fish Take four pounds of nice fresh fish. Sprinkle salt inside and out. For the stuffing take one-half cup bacon, one cup bread crumbs, a tiny onion, salt, and pepper. Chop and mix well and p...
-Chicken
All that a woman has to do in this world, is contained within the duties of a daughter, a sister, a wife, and a mother. - Steele. Cracked Corn And Chicken Scald two cups of cracked corn or homin...
-Poultry
Young Duck Take a well cleaned young duck. Fill with a savory dressing. Truss and fit neatly into a small baking pan. Heat and place in an insulated oven one hour or longer if convenient. Mince the g...
-Game
Rabbit En Casserole Cut and slice the rabbit. Dip each piece into flour seasoned with salt and pepper. Fry in two ounces of butter until each piece is delicately browned but not cooked. Add a finely ...
-Beef
Yet come with me to the forest, you shall bring the hunting homeward. - Longfellow. Baked Beef Chop one pint of cold beef with a little ham; add one cup of bread or cracker crumbs, two beaten eg...
-Beef. Part 2
Mustard Sauce For The Above Into one-half cup of boiling water stir one teaspoonful each of butter and flour, creamed together. Mix smoothly two tablespoonfuls of mustard with a little vinegar and ad...
-Beef. Part 3
Beef And Hominy Cut one pound of beef into cubes and put it into a jar with one pint of cracked corn which has been soaked over night in enough water to cover it. Slice in one small onion. Salt and p...
-Beef. Part 4
Beef Roll Make a biscuit dough and roll thin. Spread with Hamburg steak, season with salt, pepper, chopped celery, and chopped parsley. Roll like jelly cake. Lay in a mold above boiling water. Cover ...
-Lamb
Lamb With Celery Take breast of lamb, two pounds. Rub over with flour, salt, and pepper. Brown in mixed fats. Add one cup of cream, and one cup of chopped celery. Heat through and place in cooker two...
-Pork
Pork Chops Brown both sides of each chop over a flame in a granite sauce pan. Set the pan, all thoroughly heated, in a dry hot kettle with hot stones directly below and above it. Heat again and set i...
-Ham
Ham A La Venison Spread thin slices of cold boiled ham with a little made mustard and a dash of cayenne pepper. Melt over hot water a tablespoon of butter and half of a small tumbler of currant jelly...
-Veal
The veal of calves from four to six weeks old is the best. The meat should be clear and firm, and the fat white. The hindquarter is the choicest joint, and is divided into the loin and leg. The neck o...
-Veal. Continued
Veal Mold Two cups of finely chopped cooked veal. A tablespoon of minced celery. Salt and pepper to taste. One cup of fine bread crumbs. Enough gravy or stock to moisten. One beaten egg. Mix very tho...
-Potatoes
Boiled Potatoes Pare potatoes of uniform size. Let them stand awhile in cold water. Put them into a wire basket and plunge them into boiling salted soft water in a cooker kettle. When the water boils...
-Vegetables
I've nothing to say agin' her piety, my dear; but I know very well I shouldn't like her to cook my victual. When a man comes in hungry and tired, piety won't feed him, I reckon. Hard carrots 'ull lie...
-Vegetables. Part 2
Boiled Cabbage Cut the cabbage into quarters and soak for half an hour in cold water, adding a tablespoonful of salt. Drain from the water and cut into slices. Put it into the cooker kettle nearly fi...
-Vegetables. Part 3
Hominy Fried Run a pint of cooked hominy samp through a fine meat grinder. Stir in a beaten egg and a tablespoon of butter blended with a tablespoon of flour, a bit of onion, salt, and pepper. Shape ...
-Vegetables. Part 4
Radishes Pare and slice fifteen or twenty large white radishes. Cover with water and boil three minutes. Set in the cooker one hour. Take out and drain. Season with salt, two tablespoons of melted bu...
-Beans
Boston Baked Beans Wash and cover with cold water, one pint of navy beans, adding one-half teaspoon of soda. If the beans are to be used for Saturday night supper, put them into cold water Friday mor...
-Dried Legumes
For a good dinner and a gentle wife, you can afford to wait. - Danish. Lentils Soak over night in plenty of fresh water. Cook in the same water. Heat on the stove and set in the cooker five hou...
-Escalloped Foods
The true essentials of a feast are fun and feed.-O. W. Holmes. Heat all escalloped dishes over a fire to the boiling point. Complete the cooking in double boiler fashion in the cooker. Take out, se...
-Escalloped Foods. Continued
Hominy And Cheese One pint of hominy samp, scalded and soaked in water all night, one pound of chopped veal, half a can of tomatoes, half a cup of grated cheese, pepper, and salt. Boil ten minutes ov...
-Eggs
There is a best way of doing everything, even to poaching an egg. - Emerson. Baked Eggs Slightly warm a shallow dish, butter generously, and then break the number of eggs desired. Season with sa...
-Salads
I warrant there's vinegar and pepper in't. - Shakespeare. Bean And Pea Salad One cup each of cold cooked peas and beans, one cold diced potato, and three or four chopped radishes. Toss about in ...
-Salads. Part 2
Ruth's Salad Dressing Three large tablespoons butter. Put in a pan and melt. Add enough flour to take up all the butter and put over fire. Add hot water, a little at a time until of proper consistenc...
-Salads. Part 3
Tomato Salad Select tomatoes of even size, remove the skins in boiling water. Cut off the stem end and scoop out the soft pulp. Sprinkle them inside with salt. Invert them on a plate to drain one hou...
-Cereals
I sing the sweets I know, the charms I feel, My morning incense and my evening meal. The sweets of Hasty Pudding. - Barlow. Breakfast Hominy One cupful of flaked breakfast hominy and one quart ...
-Bread
And I will fetch a morsel of bread and comfort ye your hearts. - Genesis xxviii, 5. Alice's Brown Bread Two cups of sweet milk, two-thirds of a cup of New Orleans molasses, one-half cup each of ...
-Bread. Part 2
Dutch Oven Bread Two quarts of Indian meal scalded by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly wit...
-Bread. Part 3
Corn Cakes One-half cup of butter, one-half cup of sugar, two cups of flour, two cups of corn meal, three eggs, two teaspoons of baking powder and one-half pint of milk. Mix and bake like cake. Co...
-Tea Biscuit
One-half scant cup of butter, two eggs, one-half cup of sugar, one cup of sweet milk, two teaspoons of baking powder sifted in two and one-half cups of flour. Separate the eggs, beat yolks and sugar t...
-Pies
Thy life be as sweet as its last sunset sky Golden-tinted and fair as thine own Pumpkin pie! - Whittier. Pie Crust One scant cup of flour, one-fourth teaspoon of salt, two level tablespoons eac...
-Pies. Continued
Lemon Pie One large lemon, one cup of sugar, two eggs, one tablespoon of corn starch. Grate the yellow rind from the lemon and squeeze all the juice out. Mix the corn starch with a little cold water ...
-Puddings
We'll crown the plum pudding with bunches of bay, And roast all the chestnuts that come in our way. Apple Pudding Separate and beat two salted eggs. Add two large tablespoons of sugar to the yol...
-Puddings. Part 2
Cake Pudding Crumble enough stale white cake to make two generous cupfuls. Add this to two cupfuls of milk, one-half a cupful of sugar, a pinch of salt, and two eggs well beaten. Season with grated n...
-Puddings. Part 3
Cottage Pudding Two tablespoons of butter, one-half cup of sugar, two eggs, one cup of milk, and two teaspoons baking powder sifted in two and one-half cups of flour. Mix butter and sugar, add eggs, ...
-Puddings. Part 4
Gingerbread Pudding One cup of sugar, one cup of sweet milk, one cup of molasses, one cup of butter, and four and one-half cups of flour. Spices, ginger, cloves, cinnamon to taste. Sift in the flour ...
-Puddings. Part 5
Baked Indian Pudding Put four cups of milk over a fire. While it is heating mix three tablespoons of molasses with one teacupful of corn meal. Rub together until perfectly blended, and scald with the...
-Puddings. Part 6
A Suggestion For Serving A Christmas Plum Pudding One cup dark brown sugar, one of white sugar, mixed; cover with water and boil until it hardens when trying it in cold water. Then add two tablespoon...
-Puddings. Part 7
Sauce Cream one cup of pulverized sugar with one-third cup of butter. Whip the white of egg light, and beat all together until creamy. Put it into a small dish for serving and leave it in the cold bo...
-Cold Desserts
I always thought cold victual nice; My choice would be vanilla ice. - Holmes. Charlotte Russe Take one pint of cream, four tablespoons of white sugar and two teaspoons of vanilla. Set on ice un...
-Cold Desserts. Continued
Biscuit Glace One and one-half cups of cream, four ounces of macaroons, six ounces of white sugar, the yellow rind of one orange and the juice of two. Whip the cream a little, then add the sugar, ora...
-Custards
Perhaps you like custards, or maybe a tart, To either you're welcome, with all my whole heart.' Caramel Custard One quart of fresh milk, six eggs, one cup of sugar. Take two large tablespoons of...
-Cakes
Breathes there a man with soul so dead, Who loves not new-baked ginger bread? Who, slipping through the kitchen door, On baking day, sees goodly store Of fragrant, umber-shadowed cake, And half-uncon...
-Cakes. Part 2
Emergency Cake Break one or two eggs in a cup. Fill the cup with cream. Beat together with one cup of sugar and vanilla. Beat all hard. Add a scant cup and a half of flour and a teaspoon of baking po...
-Cakes. Part 3
Mocha Tart One cup of sugar beaten with the yolks of five eggs until light. One and a half tablespoonfuls of Mocha extract, one cup of well sifted flour, with one even teaspoon of baking powder. Sift...
-Cakes. Part 4
Sunshine Icing One-half a cup of milk, one cup of sugar, one tablespoon of butter, and one-fourth teaspoon of cream of tartar. Boil all ingredients together from three to five minutes, then set in pa...
-Fruits
Bring me berries or such cooling fruit as the kind, hospitable woods provide. - Cowper. Any fresh fruit may be cooked in the fireless cooker. Boil it over the fire a few minutes and let stand in th...
-Fruits. Continued
To Can Peaches Pare the peaches and put in glass preserve jars. Use one tablespoonful of sugar to every two peaches. Pack the jars full. Blanch two peach kernels and place on top. Put on the covers, ...
-Pickles
People who love downy peaches are not apt to think of the stone, and sometimes jar their teeth terribly against it. Our Favorite Catsup Peel and cut into small pieces twelve large ripe tomatoes....
-Beverages. Hot And Cold
Eat ye every one of his vine, and every one of his fig tree, and drink ye every one the waters of his own cistern.-Isaiah, XXXVI: 16. Ambrosia Put left over fruit juices, fruit sauces, and good ...







TOP
previous page: More Recipes For Fifty | by Frances Lowe Smith
  
page up: Cook Books and Recipes
  
next page: The Fireless Cook Book | by Margaret J. Mitchell