Bread And Biscuits

In baking bread or biscuits the fireless cooker is a pronounced success, as it browns the crusts and bakes thoroughly without burning. The cooker is also an excellent place to set the sponge to rise, for the temperature is always the same, and no matter what condition the kitchen may be in over night, the sponge will be kept perfectly warm.

Use two radiators for baking bread, biscuits, cakes and pies, placing one radiator below bread or pastry rack and one above, and have only one pan of bread, cake or pie in the rack at a time. After the pastry has been in the cooker ten or fifteen minutes, open and close quickly the top of the cooker and let the steam escape. Do not open again until the full cooking time has elapsed. Opening the cooker and letting out the steam prevents the bread and pastry from becoming soggy and permits it to brown.

The regular recipes can be used, but several are here given. A few experiments will enable one to make a satisfactory time schedule.


4 potatoes

1 quart water

2 tablespoons salt 4 teaspoons sugar

1 cake compressed yeast

1 tablespoon lukewarm water 3 quarts flour

2 tablespoons lard

Boil the potatoes in the water. When thoroughly done, mash; add salt and sugar. Dissolve the yeast cake in lukewarm water; mix potato water and yeast together; place this in small aluminum dish and leave over night in the cooker, so as to keep it warm and out of drafts. In the morning rub the lard into the flour; add the yeast; mix down, adding enough flour to make it stiff; place this in large aluminum pail and put it into the cooker to rise. When light, cut into loaves; work down smooth and put in the large aluminum vessel. Have the radiators hot and use them just the same as when roasting beef.

Tea Biscuits

Follow the usual recipe and bake with two very hot radiators.

Boston Brown Bread No. 1

2 cups yellow corn meal 2 cups graham flour 1 cup wheat 'flour 1 teaspoon salt

1 heaping teaspoon baking soda

1 cup hot water

1 cup New Orleans molasses

1 quart buttermilk

2 teaspoons melted lard or butter

Mix the corn meal, graham flour, wheat flour and salt thoroughly together. Dissolve the soda in the hot water. Whip all the liquids together; turn into the mixed flour; beat well and add the melted lard or butter. Bake in the cooker, using two very hot radiators, for about an hour and a half.

Brown Bread No. 2

1 quart buttermilk or sour milk

1 tablespoon melted butter

1 tablespoon soda

1 tablespoon salt

1 cup New Orleans molasses

4 cups coarse graham flour

2 cups yellow corn meal cup currants or raisins 1 teaspoon cinnamon teaspoon allspice teaspoon nutmeg teaspoon ginger

Mix the first five ingredients thoroughly; add the flour and meal; mix well; add the fruit and spices. Bake for three hours, using two radiators.

The fruit and spices may be omitted if desired.

Steamed Graham Bread

3 cups graham flour 1 teaspoon salt 1 cup molasses

1 cup white flour 3 teaspoons soda 2 cups sour milk

Mix and cook the same as Boston Brown Bread, using one radiator.