#aca ,transcriber's ,notes ,texts printed in italics have been transcribed between underscores1 bold face texts are represented between equal signs4 ,small capitals have been transcribed as ,,all ,,capitals4 ,more ,transcriber's ,notes may be found at the end of this text4 ,,the ,,fireless ,,cook ,,book ,the ,fireless ,cook ,book ,a ,manual of the ,construction and ,use of ,appliances for ,cooking by ,retained ,heat ,,with #bej ,,recipes ,by ,,margaret ,j4 ,,mitchell ,author of 8,cereal ,foods and ,their ,preparation02 formerly ,dietitian of ,manhattan ,state ,hospital1 ,new ,york2 ,director of ,domestic ,science in ,public ,schools1 ,bradford1 ,pa42 ,instructor in ,domestic ,science1 ,drexel ,institute1 ,philadelphia1 ,pa4 ,illustration ,,garden ,,city ,,new ,,york ,,doubleday1 ,,page ,,company #aiac ,,all ,,rights ,,reserved1 ,,including ,,that ,,of ,,translation ,,into ,,foreign ,,languages1 ,,including ,,the ,,scandinavian ,,copyright1 #aiji1 ,,by ,,doubleday1 ,,page ,,company ,,published1 ,,may1 #aiji ,assistance is gratefully acknowledged from ,mr4 ,abraham ,henwood1 ,professor of ,chemistry at ,drexel ,institute1 who supplied valuable information and revised the chemistry in the ,appendix4 ,thanks are also due to ,mrs4 ,runyon1 manager of the lunch room in the ,buffalo ,chamber of ,commerce1 and to ,miss ,armstrong1 director of the ,drexel ,institute ,lunch ,room1 for information furnished by them upon the subject of fireless cookery with large quantities2 and to many others who have aided the author by advice1 information1 and encouragement4 ,,preface ,the aim of this book is to present in a convenient form such directions for making and using fireless cookers and similar insulating boxes1 that those who are not experienced1 even in the ordinary methods of cookery1 may be able to follow them easily and with success4 ,the fact that their management has been so little understood has been the cause of failures among the adventurous women who1 attracted by their novelty1 have tried to experiment with them and have come to the mistaken conclusion that they are not practical1 have limited scope1 and are altogether a good deal of a disappointment4 ,such women have made the statement that they are not adapted to cooking starchy foods2 that they will not do for most vegetables2 that raised breads and puddings cannot be cooked in them1 and that there is little economy in using them6 ,it has invariably been found1 however1 that a better understanding of their management has resulted in complete success1 followed inevitably by enthusiasm4 ,the first few chapters of the book give directions for making and using a cooker1 methods of measuring1 and some tables for quick reference1 followed by a large number of frequently tested recipes1 some of which are entirely original1 but many of which are based on the well-tried recipes from such books as ,miss ,farmer's 8,boston ,cooking ,school ,cook ,book10 ,mrs4 ,lincoln's 8,boston ,cook ,book10 ,miss ,smedley's 8,institution ,recipes10 and ,miss ,ronald's 8,century ,cook ,book10 somewhat modified and adapted to hay-box cookery4 8,the ,fireless ,cooker10 by ,lovewell1 ,whittemore1 and ,lyon1 has furnished some excellent ideas1 such as the refrigerating box and home-made insulated oven and insulating pail1 which have been elaborated in this book4 ,miss ,huntington's bulletin1 8,the ,fireless ,cooker10 has also been suggestive of a number of experiments which are to be found in the ,appendix4 ,the chapter on 8,institution ,cookery0 was introduced in the hope that many small institutions1 boarding-house keepers1 and those who are managing lunch-rooms1 would be induced1 by finding recipes arranged in suitable quantities for them1 to introduce fireless cookers into their kitchens1 and benefit by the great saving in labour and expense which is specially necessary to those who are dependent upon their kitchens for support4 ,when a little experience is gained by using them1 it will be found that all the other recipes in the book can be enlarged without minute directions4 ,it will be noticed that nearly every recipe in the book states how many persons it will serve1 the idea being that1 in spite of the variable quantities which different people use1 this would act as a guide to those who wish to plan rather closely4 ,where two numbers are given the variation is in proportion to the difference between the amount eaten by men and by women4 ,the ,appendix describes or suggests a series of experiments illustrating the scientific as well as the practical side of fireless cookery4 ,many of them would be easy for the average housekeeper to carry out1 and would illuminate the subject to an extent which would repay her2 but they are specially planned for students of household economics who have time and opportunity for such work1 and who are supposed to know more than mere methods of housework1 and to require an explanation of the principles involved4 ,,contents ,,chapter ,,page ,i4 ,the ,fireless ,cooker #c ,,ii4 ,the ,portable ,insulating ,pail #cb ,,iii4 ,the ,refrigerating ,box #cf ,,iv4 ,cooking for ,two #dj ,v4 ,measuring #dc ,,vi4 ,tables of ,weights and ,measures #de ,,vii4 ,table of ,proportions #dg ,,viii4 ,seasoning and ,flavouring ,materials #di ,,ix4 ,breakfast ,cereals #eb ,x4 ,soups #eg ,,xi4 ,fish #ha ,,xii4 ,beef #hi ,,xiii4 ,lamb and ,mutton #ajf ,,xiv4 ,veal #aad ,,xv4 ,pork #abj ,,xvi4 ,poultry #abf ,,xvii4 ,vegetables #acf ,,xviii4 ,steamed ,breads and ,puddings #aed ,,xix4 ,fruits #afh ,,xx4 ,miscellaneous ,recipes #ahc ,,xxi4 ,recipes for the ,sick #aie ,,xxii4 ,recipes for ,cooking in ,large ,quantities #bjb ,,xxiii4 ,the ,insulated ,oven #bba ,,xxiv4 ,menus #bej ,appendix #beg ,additional ,recipes #bgg ,classified ,index of ,recipes4 #big ,alphabetical ,index of ,recipes4 #cjg ,,the ,,fireless ,,cook ,,book ,the ,fireless ,cook ,book ,i ,,the ,,fireless ,,cooker ,does the idea appeal to you of putting your dinner on to cook and then going visiting1 or to the theatre1 or sitting down to read1 write1 or sew1 with no further thought for your food until it is time to serve it8 ,it sounds like a fairy-tale to say that you can bring food to the boiling point1 put it into a box of hay1 and leave it for a few hours1 returning to find it cooked1 and often better cooked than in any other way6 ,yet it is true4 ,norwegian housewives have known this for many years2 and some other ,european nations have used the hay-box to a considerable extent1 although it is only recently that its wonders have become rather widely known and talked about in ,america4 ,the original box filled with hay has gone through a process of evolution1 and become the fireless cooker of varied form and adaptability4 ,just what can we expect the fireless cooker to do8 ,what foods will it cook to advantage8 ,almost all such dishes as are usually prepared by boiling or steaming1 as well as many that are baked--soups1 boiled or braised meats1 fish1 sauces1 fruits1 vegetables1 puddings1 eggs1 in fact1 almost everything that does not need to be crisp can be cooked in a simple hay-box4 ,if the composition of foods and the general principles of cookery are well understood1 but little special instruction will be needed to enable one to prepare such dishes with success2 though even a novice may use a fireless cooker if the general directions and explanations1 as well as the individual recipes1 are carefully read and followed4 ,while such dishes as toast1 pancakes1 roast or broiled meats1 baked bread and biscuits1 are impossible to cook in the simpler form of hay-box1 the insulated oven1 the latest development of the fireless cooker1 opens up possibilities that may lead to a much wider adaptation of home-made insulators to domestic purposes4 ,roast meats1 however1 may first be cooked in the oven and completed in the hay-box or cooker1 or they may be cooked in the hay-box till nearly done and then roasted for a short time to obtain the crispness which can be given only by cooking with great heat4 ,during ordinary cooking there is a great loss of heat1 due to radiation from the cooking utensil and escaping steam4 ,if1 however1 this heat could be retained1 the food would continue to cook in the absence of fire4 ,this is what occurs in the hay-box4 ,hay1 being a poor conductor of heat1 will1 if closely packed around a kettle of boiling food1 maintain1 for a number of hours1 a sufficiently high temperature to continue the cooking process4 ,the familiar practice of using newspapers or carpet in keeping ice from melting depends upon the same principle4 ,in both cases a material which is a poor conductor of heat1 when interposed between the surrounding air and articles which are either colder or hotter than the air1 being found to preserve their temperature4 ,other materials than hay or papers will act in the same way2 such1 for instance1 as excelsior1 sawdust1 wool1 mineral wool1 and others4 ,a vacuum will have the same effect as insulating materials4 ,the 8,thermos ,bottle0 and similar inventions1 which are glass bottles surrounded by a vacuum and contained in metal cases1 will keep foods hot or cold for many hours4 ,if heated with a little boiling water before boiling food is poured in they will even cook some foods satisfactorily4 ,a vacuum is expensive1 as it is difficult to obtain1 and therefore the ordinary fireless cooker is better suited to every-day use2 but if one of these bottles is at hand it may be utilized in cases of illness or on journeys or in other unusual circumstances1 when a cooker is not available4 ,the general trend of recent scientific investigation seems to indicate more and more clearly that the prevalent idea that all food must be cooked at a high temperature1 such as that of boiling water 7#bab degrees ,fahrenheit71 is a mistaken one4 ,experiments have shown that starches are made thoroughly digestible at temperatures varying from #adi degrees to #ahe degrees ,fahrenheit4 ,cellulose1 the woody fibre of vegetable foods1 becomes perfectly softened at a temperature considerably below #bab degrees1 while albuminous materials1 of which all animal and many vegetable foods are largely composed1 are not only well-cooked at a low temperature1 but are decidedly more easily digestible than when cooked at the higher temperatures of boiling or baking4 ,,special ,,advantages ,,of ,,the ,,fireless ,,cooker ,first1 its economy1 not only of fuel and of space on the stove1 but of effort1 of utensils1 and also of food materials and flavour4 ,it has been stated that #ij per cent4 of the fuel used in ordinary cooking will be saved by the hay-box4 ,this percentage will vary with different housekeepers1 as some understand the economy of fuel much better than others1 but there is no doubt that it is very great when the cooker is used4 ,this is especially true when the fuel is gas1 kerosene1 gasolene1 or denatured alcohol 7possibly the coming fuel for common use74 ,where a wood fire or1 particularly1 where a coal fire must be maintained1 the fuel saved by the cooker will manifestly be less than with such fuels as can be readily extinguished when their use is over1 but even in such cases there is some economy of fuel4 ,one must use the cooker to realize the saving in work that it means4 ,think what it is to have a method of cooking involving no necessity for remaining in the kitchen to keep up a fire or watch the food6 ,as most hay-box cooking takes a considerable length of time1 and many articles are not specially injured by overcooking1 this means that foods can often be placed in the box and left for hours1 while the housekeeper is enabled to go out for a day's work1 or to occupy her time in other ways1 with a mind free from all care of the meal that is cooking4 ,the user of a hay-box will soon find1 too1 that utensils are not so hard to wash after lying in hay as when food has been dried or burned on1 and as the scraping and scouring given to ordinary utensils wears them out very fast1 there is here also a considerable economy of utensils4 ,there is found to be a very great saving of food materials on account of 8left-over0 foods and others that might be utilized1 if the long cooking which they require to make them palatable did not involve such expense in the way of fuel as to offset the advantage of using them1 such as in the case of soup stock1 tougher cuts of meat1 etc4 ,special attention is paid in this book to the preparation of a variety of cheap foods and 8left-overs40 ,the absence of heat and odours in the kitchen is another of the advantages of this cookery4 ,on the hottest summer days a cooker will not increase the heat of the room1 while even in a living-room1 onions1 turnips1 cabbage1 and such ill-smelling foods could be cooked with no suspicion of the fact on the part of the family or visitors4 ,the fact that a cooker can also be made attractive in appearance1 and used in rooms not ordinarily used for cooking1 is of interest to some people who are not able to command even the ordinary amenities of housekeeping life4 ,in the matter of flavour there is a distinct gain in fireless cookery4 ,many are familiar1 by experience or hearsay1 with the specially delicious flavour of food cooked in primitive ways1 such as burying the saucepan in a hole in the ground1 of clambakes1 or of cooking food by dropping heated stones into the mixture1 in which cases the closely covered food is slowly cooked at a low temperature4 ,the praises given to such cookery are often ascribed to the 8hunger-sauce0 that usually accompanies outdoor cookery1 but not with entire justice1 for there is a real difference in flavour4 ,as it has been well proved that tasteless food is less easily or thoroughly digested than food which has a good flavour1 owing1 probably1 to the fact that high-flavoured food stimulates the flow of digestive juices1 the advantage lies in this respect also with hay-box food over much of the ordinary food served4 ,the bearing of fireless cookery upon the servant-problem might well fill a chapter by itself4 ,any woman who uses this device for a year can become eloquent upon this subject4 ,when cooking no longer ties one to the kitchen1 is no longer a labour that monopolizes one's time1 dishevels one's person1 and exasperates the temper1 the cook may go4 ,we shall save her wages1 her food1 her room1 and her waste1 and have more to spend in ways that bring a more satisfactory return4 ,,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 used1 or it may be a handsome hardwood chest1 or even an old trunk4 ,in selecting it1 choose one made of sufficiently heavy boards to admit of having hinges and a hasp put on it4 ,if it is to be used in a dining-room1 or where attractive appearance is to be desired1 it may be covered with chintz or denim1 or a coat of paint1 if not made of finished hard wood4 ,an old ice-box1 one that has a hinged lid at the top1 has been utilized for this purpose with success4 ,a barrel makes an excellent hay-box1 especially for very large kettles1 but the cover cannot easily be hinged and must1 therefore1 be weighted to hold it down tight4 ,in size the box should be from two to five inches larger in every dimension than the kettle it contains4 ,the kettle is1 therefore1 the first thing to be secured1 and full directions for choosing it are given on page #ac4 ,the next point to consider is the packing material4 ,when this has been chosen1 the directions for packing the box1 given on page #ae1 will tell how much space must be allowed for insulation and1 consequently1 of what size the box must be4 ,if it is so large as to admit of more insulation than that absolutely required1 there is no objection1 only a possible gain4 ,if it is intended to pack the box with more than one utensil this will also have a bearing upon its size4 ,allow nearly1 or quite1 double the insulation between the utensils that is provided on the other sides1 otherwise there may be difficulty in removing one utensil while the other is still cooking4 ,hinges and a hasp1 or some device to hold the cover of the box shut1 will be necessary1 as the packing should be such that there is a little upward pressure on the cover4 ,a cushion is desirable to cover each kettle used1 one which is thick enough to fill the hay-box after the kettle is in place4 ,for making these cushions use muslin1 denim1 or any thing of the kind that is at hand1 filling them1 generally1 with the same material as that used in packing the box4 ,shape them like a miniature mattress1 joining two pieces which are the dimensions of the top of the box with a strip which is from two and one-half inches to four or five inches wide1 the width depending upon the material with which the cushion is stuffed1 some materials requiring thicker insulation than others4 ,illustration3 ,,hay-,,box ,,with ,,two ,,compartments4 ,partly packed compartment of hay-box1 showing pail in place for packing4 ,cushion4 8,space adjuster40 ,small pail to fit in 8space adjuster40 ,finished compartment of hay-box4 ,cushion4 ,large ,pail4 ,pan and cover4 ,the packing material may be either hay1 straw1 paper1 wool1 mineral wool1 excelsior1 ground cork1 ,southern moss1 sawdust1 or any other non-conducting material that is adapted to filling the space between the kettle and the box4 ,if hay is used1 choose soft hay4 ,wool is1 perhaps1 the best heat retainer of those mentioned1 and it is easy and pleasant to handle4 ,clean1 soft wool may be purchased at woollen mills and elsewhere4 ,it should cost about thirty-five cents a pound1 but as it is very light it requires much less1 by weight1 than of some other cheaper materials4 ,mineral wool can be purchased at large hardware stores4 ,it costs about five cents a pound1 but about five times as many pounds are required as an equivalent for wool4 ,cheap cotton batting can be obtained at dry-goods stores2 ground cork from large grocers4 ,this is used by them as packing for grapes or other fancy fruits4 ,sawdust1 obtainable at sawmills1 and perhaps elsewhere1 must be well dried before using4 ,excelsior is used by many kinds of merchants1 and can be bought for about two cents a pound4 ,hay is plentiful in country places and can also be purchased at feed-stores in the cities4 ,southern moss1 easily procurable in the ,southern ,states1 can be found at many upholsterers' in the ,north as well4 ,newspapers and hair1 such as is used by plasterers1 are available in city and country4 ,the utensils4 ,perhaps the best shape for the cooking utensil1 that is1 one which will have the least possible radiating surface1 is a pail about the depth of its own diameter4 ,the sides should be straight and perpendicular to the bottom4 ,the cover should fit securely into place4 ,if a smaller utensil is to be used inside the large one1 which is often a great convenience1 it must not be so high that the cover of the larger pail will not go on4 ,a 8pudding pan0 may be used for the inside utensil1 resting on the rim of the pail2 but care must be taken1 with this arrangement1 that a cover is secured that will fit the pan closely4 ,to select the material best adapted for cooker utensils one must consider its wearing quality1 its heat-absorbing power1 to some extent1 and also the action upon it of the water1 acids1 salts1 etc41 which are found in the foods4 ,for instance1 iron utensils1 as well as most tinware that has been used for any length of time1 will rust with the long subjection to heat and moisture2 acids will make a disagreeable taste with iron or old tin utensils2 while acids in such long contact1 with even new tin might also form poisonous tin salts in sufficient quantity to be decidedly injurious4 ,earthenware would seem ideal except that it is likely to break when over the flame4 ,it is desirable that the covers be of the same material as the utensil1 or of some other rust-proof material4 ,it will pay to get the best1 when buying these kettles1 for they will last well1 with reasonable care1 and a poor utensil will soon be of no use whatever4 ,well-enameled iron1 except for its weight1 is good2 also the best quality of agate ware1 ordinary aluminum1 or1 perhaps best of all1 for very large utensils at least1 cast aluminum4 ,aluminum is expensive1 but its light weight1 excellently fitting parts1 and lasting qualities commend it above other materials1 and it will be found to pay in the end4 ,the size of the pails will depend to some extent upon the number of people to be served1 although there is a minimum size1 below which there is not a sufficient bulk of food to cook well4 ,under the heading 8,practical ,suggestions on the ,use of the ,fireless ,cooker10 this matter of quantity is more fully discussed4 ,for a family of five or six persons a six-quart pail with a pan to fit inside of it has been found satisfactory4 ,it will be convenient to have also a larger pail for large pieces of meat1 such as hams4 ,method of packing the box4 ,this will vary somewhat with the different insulating materials used4 ,these may be classified as3 ,those into which the cooking utensil may be set without any intervening covering1 among which are hay1 excelsior1 and paper4 ,those requiring a covering material to keep them in place and to protect them from contact with the utensil1 among which are wool1 mineral wool1 cork1 sawdust1 and cotton4 ,illustration3 ,figure ,no4 #a4 ,pasteboard cylinder to fit the pail4 ,boxes to be filled with the first class of insulating materials are packed in the following manner3 ,line the box and cover1 smoothly1 with one thickness of heavy paper1 or several thicknesses of newspaper4 ,this will prevent cold air from finding its way through the cracks1 and dust and pieces from sifting out4 ,asbestos sheeting also makes a good lining4 ,pack in the bottom of the box a firm layer of insulating material not less than three or four inches in depth4 ,this must raise the cooking pail to within from three to five inches of the top of the box4 ,set the utensil in the middle of the space allowed for it on this layer1 and pack around it1 very tightly1 until level with the top of the kettle4 ,when this is removed it will be found to have left a hole just large enough for it to slip into again4 ,a little manipulation will make the rim of this pocket less ragged than at first4 ,the cushion for boxes packed with excelsior or hay should be at least four inches thick4 ,in packing with paper1 lay first an even layer three or more inches thick of folded papers1 filling the space around the kettle with soft1 crumpled papers4 ,in place of the top cushion1 make a bundle of papers folded to just the right size4 ,this can only be done when perfectly flat pail covers are used1 unless a supplementary soft cushion be first laid over the pail4 ,the box is now ready for cooking1 but if1 after considerable use1 the material shrinks so that the whole space is not firmly filled1 a little more may be added4 ,there should always be at least a slight pressure when the cover is closed4 ,the paper lining described on page #bj1 while not necessary to this class of boxes1 is an improvement4 ,illustration3 ,figure ,no4 #b4 ,showing how to cut the cloth pieces for lining a home-made cooker4 ,illustration3 ,figure ,no4 #c4 ,showing the cloth lining just about to be placed in the box4 ,boxes to be filled with the second class of material are packed in the following manner3 ,line the box with a smooth covering of paper or asbestos1 tacked into place4 ,pack a layer of insulating material1 three inches or more in thickness1 in the bottom1 laying a piece of heavy paper on this4 ,sew two or three thicknesses of pliable cardboard into the form of a cylinder that will fit around the utensil loosely4 7,fig4 ,no4 #a47 ,it must be of the same height as the kettle4 ,set this cooker-pail1 surrounded by the cylinder1 on the layer in the box4 ,holding the kettle in place with one hand1 pack tightly around it1 to the level of the top of the pail4 7,see page #ab47 ,the efficiency of the box depends largely upon this packing4 ,cut a round hole1 the size of the cooker nest1 in a piece of heavy pasteboard1 to fit the top of the box4 ,lay this over the packing1 so that it will cover it completely4 ,the box is now ready for its cloth lining4 ,to make this1 cut three pieces of cloth2 one to be one-inch or more larger than the top of the box1 with a round hole cut in its centre1 one inch smaller than the diameter of the cooker-pail 7,fig4 ,no4 #b3a72 another to be a round piece one-inch larger than the diameter of the pail 7,fig4 ,no4 #b3b72 and the third to be a strip one-inch wider than the height of the pail1 and long enough to go around it with an inch to spare 7,fig4 ,no4 #b3c74 ,sew the ends of this strip together to make a cylinder4 ,into one end of this cylinder sew the round piece4 ,the other end is to be sewed into the large piece1 taking in each case a half-inch seam4 ,when this is put into the box it will line the nest for the kettle1 and cover the pasteboard which rests on top4 7,fig4 ,no4 #c47 ,remove the pail and tack this cloth lining in place1 turning in the edges where it is tacked to the box4 ,a paper lining may be substituted for cloth in the following manner3 ,illustration3 ,figure ,no4 #d4 ,showing the manner of cutting the paper covering for a fireless cooker4 ,take a sheet of very heavy paper1 at least one inch larger in every dimension than the top of the box4 ,draw a circle in the centre of it the size of the pail4 ,in the centre of this circle cut a small hole large enough to insert the blade of a pair of scissors4 ,from this hole1 cut to the circle1 so as to strike it at intervals of about one and one-half inches4 7,fig4 ,no4 #d47 ,fit the paper over the top of the packing in the box so that this circle will come just over the nest for the pail4 ,put the cooker-pail into the nest and it will crease the points down at exactly the right place4 ,figure ,no4 #e shows the cooker completed4 ,a paper lining is in some respects to be preferred to cloth4 ,it is easy and quick to make and can be readily replaced if it becomes soiled4 ,with either class of cooker more than one nest may be made4 ,it is well1 in that case1 to have a wooden partition put into the box before packing it1 although this is not strictly necessary4 ,each portion of the box can then be packed independently and for utensils of different sizes if desired4 ,illustration3 ,figure ,no4 #e4 ,showing the paper lining of a fireless cooker in place4 ,if possible1 when packing a box with mineral wool1 do the work out of doors1 wearing a pair of gloves1 as particles from it fly into the air and are extremely irritating to the throat and skin4 ,twenty-five pounds of mineral wool will pack a nine-quart pail in a box fifteen by fifteen inches and eleven inches high4 ,five pounds of wool will pack the same box for using a nine-quart pail4 ,if a smaller pail is used1 more wool or mineral wool will be required4 ,sawdust is one of the easiest materials to handle4 ,it packs easily and does not require a cloth covering1 heavy paper answering the purpose perfectly4 ,proceed with the packing as for wool or mineral wool and such other materials1 omitting the pasteboard top4 ,in place of this and the cloth covering use a paper lining4 ,illustration3 8,space adjuster0 before it is covered2 and small pad to fill the space below the pail4 ,the 8space adjuster0 is a padded cylinder which slips into a cooker pocket and makes a receiver for a smaller cooker-pail than that for which the cooker was packed4 ,it can be made by putting together two pasteboard cylinders of equal length1 one of which will fit rather loosely outside of the small pail1 and the other of which will slip easily into the cooker pocket and line it from top to bottom4 ,when the small cylinder is stood inside of the larger one the space between the two should be firmly packed1 preferably with a soft material such as cotton or wool4 ,to keep the filling in place while packing it the cylinder may be wound with twine1 as shown in the accompanying illustration4 ,it may then be covered with a fitted muslin cover4 ,sew two tabs on this cover1 with which to lift the space adjuster out4 ,when slipped into the cooker pocket1 and the small pail placed in the new pocket thus formed1 there will be found to be a space below the pail1 which may be filled by a round cushion made for the purpose4 ,illustration3 ,section view of 8space adjuster0 showing the pail and cushion in place4 ,ready-made hay-boxes and fireless cookers are to be found on the market1 some of which have advantages over the home-made article along with some disadvantages4 ,first of the disadvantages is1 perhaps1 the cost1 the expense being considerably greater than for the home-made box4 ,also the choice in the matter of shapes and material for the utensils cannot be as great as in home-made boxes1 and some of the cookers are unpractical in minor details4 ,on the other hand1 the commercial cookers are ready for use1 some of them being excellently adapted to their purpose1 and to many people this would offset the cost4 ,those that are made of metal1 on the plan of refrigerators1 perhaps not boxes at all1 would appeal to certain housekeepers as likely to be more cleanly than upholstered boxes4 ,but1 as food is always in tightly-covered vessels1 and as experience has shown that ordinary care will prevent anything from being spilled1 a hay-box having been kept sweet and clean without refilling for over a year1 the danger of uncleanliness is not so great as would at first appear4 ,doubtless where servants are entrusted with the use of the cooker there would usually be a greater necessity for guarding against untidiness4 ,in selecting a ready-made cooker certain points should be considered4 ,see that the parts fit closely together1 are simple and strong in construction2 that there are no seams or pockets in the kettles which would be difficult1 if not impossible1 to get clean2 that the kettles are a suitable size1 namely1 not too large1 if they are to cook food for a small family1 and not too small to ensure sufficient heat for proper cooking2 and that there is no air space over the cover that will not be filled when the cooker is closed4 ,in the case of the metal cookers a round cover with a single hinge is a point of weakness1 for the cover is not sufficiently supported to endure the strain of constant use4 ,many of the cookers also use tin very considerably1 which is objectionable4 ,doubtless there will be constant improvements in these inventions1 as there is a growing demand for them and an increasing intelligence as to their use4 ,,materials ,,needed ,,for ,a ,,home-,,made ,,fireless ,,cooker ,a box or barrel 7see page #i74 ,one pair of strong hinges4 ,a hasp4 ,material for stuffing 7see page #aa74 ,one or more large pails 7see page #ac74 ,one or more small pails or pans 7see page #ac74 ,muslin1 #a yards or more1 depending upon the size of the box4 ,a cooking thermometer4 ,heavy pasteboard4 ,pliable pasteboard4 ,brown paper4 ,tacks and screws4 ,,practical ,,suggestions ,,for ,,using ,a ,,fireless ,,cooker ,while success in using a cooker is reasonably sure if directions are clear and detailed1 and can be followed exactly1 yet it is well to understand1 in a general way1 the conditions of success in order that a deviation from directions1 if such should ever be found necessary1 will not mean failure4 ,as the cooking depends upon the retention of heat1 it stands to reason that there must be heat to retain4 ,a pint of food does not contain as much heat as a quart1 even though both be of the same temperature to begin with4 ,this can be demonstrated by setting a pint and a quart of boiling water side by side4 ,the pint will lose its small amount of heat and grow cold much sooner than the quart1 with its larger amount4 ,after an equal time eight quarts of food in the cooker have been found to register #ae degrees ,fahrenheit higher than one and one-half quarts1 other conditions being the same4 ,this explains the failures of some beginners which are due to the fact that such a small quantity of food was taken that there was not sufficient heat to begin with4 ,obviously this danger is less with foods requiring only a slight cooking1 since1 even with small quantities1 some time elapses before the food grows too cold to cook at all4 ,the total quantity of food is1 therefore1 seen to be an important factor in success4 ,the larger the amount of food1 the higher the temperature will be at the end of a given length of time4 ,where the amount is very large1 as in the case of hotel and institution cookery1 this gain is so great that the time required for cooking is materially reduced4 ,the proportion between the amount of food and the size of the utensil in which it is cooked is equally important4 ,experiments have shown that one and one-half quarts of water1 in a pail just large enough to hold it1 will register #ae degrees ,fahrenheit more than the same measure of water in a nine-quart pail at the end of an hour2 while at the end of twelve hours there is #bh degrees of difference4 ,it is thus seen that a well-filled kettle is more likely to cook successfully than one partially filled4 ,when it is impossible to cook in a smaller pail1 and thus avoid vacant space in the kettle1 the difficulty may1 to some extent1 be offset by using a pan for the food with sloping sides and broad rim1 such as a 8pudding pan10 which may be set into the cooker-pail and1 by resting upon its rim1 will be suspended in it4 ,this arrangement admits of filling the lower part of the pail with boiling water or with boiling food1 in case a second kind of food is to be cooked for the same length of time4 ,space between the pail and packing material is also likely to be disastrous1 so that it is not advisable to try to use a small pail in a 8nest0 made for a large one without the 8space adjuster0 described on page #bb4 ,even the space which results after a short use of a newly packed box will be sufficient for the escape of some heat and should always be filled in4 ,place the cooker near the stove1 since it is important to transfer the food very quickly from one to the other4 ,the cooker should be open1 the cushion removed and everything in readiness before the food is taken from the fire2 then1 before it has time to stop boiling1 it should be in place in the box4 ,loss of time at this juncture owing to uncertain movements is a fruitful source of failure among beginners4 ,keep the box tightly closed from the moment the food is put into it until it is entirely done1 as if for any reason the box is opened before the appointed time1 the contents must be reheated to boiling point before being replaced4 ,the time for cooking foods on the stove1 previous to putting them into the cooker1 is usually very short4 ,food in large1 solid masses1 as ham1 pot roasts1 moulds of bread1 etc41 must be boiled until thoroughly heated to the centre1 obviously requiring longer boiling the larger and denser the pieces are4 ,food that is broken and less compact will be readily penetrated by heat and will be boiling hot nearly or quite as soon as the surrounding water4 ,such foods need only a moment's brisk boiling before being put into the cooker4 ,cereals1 although in fine particles1 easily settle into a dense1 impenetrable mass during the long period of undisturbed cooking1 unless boiled until they are slightly thickened4 ,the length of time for cooking in the cooker depends upon several factors3 7#a7 the kind of cooker1 whether well or ill packed1 and whether good or poor insulating material is used2 7#b7 the skill of the cook in getting the kettle into the box quickly2 7#c7 the amount1 toughness1 density1 and size of the pieces2 7#d7 whether hard or soft water is used4 ,if hard water is used foods require more cooking to become tender than with soft water4 ,hard water may be softened1 however1 by the addition of a little baking soda4 ,the time given in this book is adapted to a home-made cooker1 well packed with any of the materials suggested in the section giving directions for packing the cookers4 ,with some commercial cookers a shorter time may be sufficient4 ,it is frequently stated that few foods are injured by overcooking1 but while this is true of a great many foods1 it has not proved to be the case with all4 ,potatoes1 rice1 custards1 raised mixtures1 such as dumplings1 suet pudding1 and brown bread1 as well as many other foods1 are decidedly injured by overcooking4 ,the recipes generally state the minimum and maximum time which each food should have4 ,this information will also be found easily accessible in the classified index4 ,there is danger in leaving meats or soup stock or even cereals in the cooker long after they have cooled down1 as they will be likely to spoil4 ,needless to say1 careful reading of all the directions given1 and following them in every particular1 will be necessary until one becomes well acquainted with this novel method of cookery4 ,mistakes in temperature tests1 in measuring1 in time1 and in other conditions1 may result in failures1 which must not be imputed to the cooker1 but to the cook4 ,it will probably not be long1 after the first experiment with a cooker1 before several compartments are fitted up2 in which case it is difficult to remember what food is in each and at what time it is to be removed1 since it is left for so many hours4 ,to meet this difficulty a slate1 hung in the kitchen near the box1 will be found a great convenience4 ,it may be permanently ruled and arranged in the form of a table1 to be filled out with pencil4 ,a good form to use is the one given below4 ,the compartments may be numbered or described4 ---------------------------------------- ------------------------ ,compartment ,food ,time put in ,time for removal ---------------------------------------- ------------------------ ---------------------------------------- ------------------------ ---------------------------------------- ------------------------ ,,ii ,,the ,,portable ,,insulating ,,pail ,a cheap1 portable retainer1 for keeping food hot or cold on picnics1 automobile trips1 and other outings1 will be found a great convenience and will fill a long-felt want4 ,tight-fitting covers1 fastened in place1 will be necessary to keep food from spilling2 and very cheap1 easily obtained insulating material should be used for these pails1 so that in case the packing becomes soiled it can be discarded without loss4 ,newspapers1 hay1 or excelsior are best for the purpose4 ,the object in using such pails is not to cook the food1 though this might be done if the inner pail were small enough or the outer pail large enough to allow of sufficient insulation1 but to keep food already cooked1 or nearly cooked1 at a temperature which will make it appetizing4 ,for this purpose a couple of inches of insulation1 with such materials as those suggested1 will answer very well4 ,if an ordinary fibre or wooden household pail is used1 this will carry two or three quarts of food4 ,take for the inner utensil one just large enough to hold the food1 and pack the outer pail to accommodate it1 like any hay-box or cooker4 ,if designed for frequent use it will pay to make a fitted cushion1 but for a single occasion it will not be worth while to take this trouble4 ,any small cushion or pillow can be used1 merely turning the corners under1 if it is square4 ,in order to protect it from danger of becoming soiled1 lay a number of thicknesses of newspaper over the inner pail before putting on the cushion4 ,be careful to pack it so that the cushion will fill the upper space completely4 ,a cover must be found for the outer pail1 and if a wooden cover is not at hand1 a round tray or large kettle cover that will fit it may be utilized4 ,a butter pail1 tin pail or candy pail will have its own cover4 ,to fasten the covers on1 tie a loose slip-knot in the middle of a piece of very strong twine 7,fig4 ,no4 #f3a72 before pulling it up tight1 slip the noose over the cover of the pail and draw the remainder of the knot out till it is loose enough to go around the pail4 ,if it is placed under the rim near the top of the utensil1 or under the fastenings of the handle1 it will be held by them from slipping off4 ,then draw the knot up tight1 and tie the two ends of twine over the top4 7,fig4 ,no4 #f3b47 ,for greater safety1 especially on the outer pail1 it will be well to use two such strings1 placing the loops at right angles to one another4 ,soft copper wire might be used for this purpose instead of twine4 ,when the food is in the inner pail1 tie on the cover1 put it again on the fire until it is boiling hot1 and place it quickly in the insulating pail4 ,more than one kettle of food may be placed in the pail if there is room4 ,food thus insulated will keep hot for hours1 even in cold weather4 ,illustration3 ,figure ,no4 #f4 #a4 ,method of tying slip-knot4 #b4 ,method of tying the cover on a pail4 ,obviously1 this arrangement will work equally well in keeping cold foods cool in summer1 such as ice water1 or cool drinks4 ,even frozen creams and ices1 if packed well in a mould1 covered tin pail or can1 sealed and surrounded with a small quantity of ice and salt1 and the whole thus insulated1 will keep for many hours4 ,to seal the mould1 dip a narrow strip of muslin in melted fat and lay it quickly over the crack between the cover and mould4 ,,iii ,,the ,,refrigerating ,,box ,as we have seen in the case of the insulating pail1 the principle involved in cooking by retained heat may be reversed1 and the heat may1 by similar means1 be excluded from foods which are to be kept cold4 ,ice-boxes and refrigerators are made with this end in view4 ,they are constructed with heavy walls1 usually1 if not always1 with an interlining of some non-conducting material1 to exclude the heat of the atmosphere4 ,where such an article is needed permanently1 or for large quantities of food1 the various refrigerators on the market are better adapted to the purpose than a home-made box4 ,but1 in cases of temporary necessity or to supplement a refrigerator1 the home-made refrigerating box will doubtless find a use4 ,ingenuity will suggest variations in the manner of applying the principle of insulation to keeping foods cold1 but by way of suggestion two forms of refrigerating boxes are described below4 ,illustration3 ,refrigerating box packed with three crocks4 ,take three or more stoneware crocks with well-fitting covers of the same material4 ,the size of the crocks must be determined by the quantity of food to be kept4 ,good results in the way of temperatures have been obtained with those holding a half gallon1 but the amount of food accommodated in them is1 of course1 small4 ,proceed exactly as for packing a cooker1 except that the crocks must be set in place so that all of them touch the central one1 which is to be filled with ice4 ,although any insulating material suitable for cookers will answer for a refrigerating box1 sawdust will be found the easiest to handle1 for the reason that its fine particles will more readily fill the acute angles between the crocks1 which must be carefully packed or the insulation is not complete4 ,it will be best to make one narrow cushion that may remain in place over the central crock1 except when the ice is to be renewed1 and two others1 each of which can be removed singly when the crock under it is to be opened4 ,put the food into dishes or pails that can be removed with it and washed4 ,this will obviate the necessity for taking out the crocks frequently and will mean a considerable saving of ice4 ,in lieu of one solid piece of ice1 broken pieces will be found to answer excellently4 ,fill the ice-crock as full as possible1 and do not open it until it needs refilling4 ,a little observation of your own individual box will be necessary to tell you just how long your crock of ice will last4 ,it will probably be safe1 in any case1 to leave it two full days after filling it before opening it4 ,if no foods that have not been reasonably cooled are put into the refrigerating box it is possible that the ice may last three or four days4 ,aside from the efficiency of the insulation1 the consumption of ice will depend largely upon the amount and temperature of the food in the other crocks and the frequency with which they are opened to the warm outside air2 therefore chose as cool a place as possible for the box to stand1 and open it only when necessary4 ,try to think of all the articles you want from it before taking off the cushion4 ,better results in the way of temperature can be obtained with these boxes than with many commercial refrigerators1 although the skill and care in using either will be a large factor in the economy of ice4 ,when it is necessary to open the box1 let it be for as brief a time as possible1 as every moment that it is open means an increase of temperature and1 consequently1 a loss of ice4 ,another variety of refrigerating box may be made by thoroughly insulating a tin pail partly filled with ice1 or a bread box1 containing a crock for ice4 ,allow the same amount of insulation as that called for with the various packing materials used for hay-boxes or cookers1 and pack them similarly4 ,it will not often be necessary to remove the inner box if care is taken in handling the dishes of food2 but when it is to be scalded1 take it out1 wash it well1 boil or scald it with soda and water1 and cool it again before replacing it in the packing4 ,,iv ,,cooking ,,for ,,two ,while the fireless cooker is1 perhaps1 especially adapted to families of average size1 or larger1 there is no reason why small quantities of food cannot be equally well cooked1 provided the cooker is properly made with that in view4 ,a large utensil will involve a great waste of gas and time1 for in every case it will be necessary to heat a considerable quantity of water which is only required to fill the utensil4 ,select1 instead1 a two-quart pail1 pack it very tightly in a moderately small box1 allowing1 however1 the requisite thickness of insulation 7see page #af74 ,this will be suitable for much of the cooking to be done1 such as vegetables1 steamed breads1 etc41 that are cooked in much water2 but for such articles as oatmeal1 stews1 puddings1 and some vegetables1 use a small pudding pan1 just fitting into the pail and resting on its rim1 with a cover that will closely fit the pan4 ,the pail must always be filled with boiling water or food to touch the upper pan1 and if these conditions are fulfilled and the food is put quickly1 and while boiling hard1 into a cooker which stands close to the range1 it will be found to cook as perfectly as larger amounts4 ,two kinds of food can thus be cooked at once1 but1 when only water is used in the lower pail1 it can be kept in the cooker during the meal1 and will be hot when the time comes for washing the dishes4 ,the fact that almost all the recipes in this book tell the number of persons which they will serve will make the quantity to be cooked easy to ascertain4 ,where articles are to be cooked in moulds1 as steamed breads1 puddings1 meat loaves1 etc41 one-half pound baking powder cans may be used4 ,it will be safer to test them to see whether or not they leak4 ,the only change in the method of cooking such dishes that will then be necessary is shortening the time of boiling previous to putting them into the cooker4 ,small cuts of meat will also require shorter preliminary boiling4 ,one-half the time given will be found sufficient4 ,the great majority of dishes may be cooked as directed in the full-sized recipes1 without any change on account of the small quantity4 ,for such purposes as preserving and baking 7see page #bbh71 a large pail will be needed1 even by a family of two1 and it is suggested that the cooker be packed first to accommodate such a pail1 and the box then be made to receive also the two-quart pail by means of the space-adjuster described on page #bb4 ,v ,,measuring ,all measurements given in this book are made in standard half-pint cups1 tablespoons1 teaspoons1 quarts1 pecks1 etc4 ,the dry materials are leveled even with the top of the cup1 spoon1 or other measure by filling it heaping full1 then pushing off with a knife that which lies above the top4 ,when held level with the eyes1 nothing should be seen above the cup or spoon1 and yet the receptacle should be completely filled4 ,where standard cups1 with divisions in thirds and quarters1 are not to be obtained1 it will be better to use a straight-sided glass if one can be found which holds an exact half-pint4 ,it will be easier to get an accurate half or third of a cupful in such a measure than in one which grows smaller at the bottom1 as most cups do4 ,a cupful or spoonful of liquid is all that they can be made to hold4 ,such materials as flour1 powdered sugar1 mustard1 meal1 and others1 that pack as they stand1 should first be sifted or stirred up1 and must have any lumps pressed out4 ,do not shake such materials to level them1 or they will settle and the measure will be incorrect4 ,half cupfuls or other fractions of a cupful of dry material1 fat1 etc41 may be leveled with the back of a tablespoon4 ,to measure fractions of a spoonful1 whether a teaspoon or a tablespoon1 fill the spoon1 level it1 then with a knife divide halves lengthwise of the spoon2 quarters crosswise of the halves2 eighths by dividing these in halves2 thirds crosswise2 and sixths by dividing the spoon first in halves1 then in thirds across the halves4 ,,vi ,,table ,,of ,,weights ,,and ,,measures #b ,cupfuls of granulated sugar equals #a pound #a ,tablespoonful granulated sugar equals ounce #b ,cupfuls of powdered sugar equals #a pound #b ,cupfuls of brown sugar equals #a pound #c ,cupfuls of bread flour not shaken down equals #a pound #a ,cupful of bread flour equals #e ounces #c ,tablespoonfuls flour equals #a ounce #a ,pint of milk or water equals #a pound #b ,cupfuls of solidly packed butter equals #a pound #b ,tablespoonfuls butter equals #a ounce #b ,cupfuls of solidly packed lard equals #a pound #b ,cupfuls of chopped meat equals #a pound #a ,cupfuls of rice equals #a pound #a ,cupful of rice equals #h ounces #a ,cupful of raisins equals #g ounces #b ,cupfuls of raisins equals #a pound #c ,cupfuls of currants equals #a pound #a ,cupful of currants equals #e ounces #b ,cupfuls of hominy grits equals #a pound #b ,cupfuls of samp equals #a pound #a ,cupful of split peas equals #h ounces #a ,cupful of dried beans equals #g ounces #a ,quart of bread crumbs equals #g ounces #a ,cupful peanuts1 chopped equals #e ounces #a ,cupful prunes equals #f ounces #a ,cupful dried apricots or peaches equals #f ounces #a ,cupful macaroni equals pound #a ,cupful oatmeal equals #d ounces #a ,cupful cornmeal equals #f ounces #h ,medium-sized eggs in shells equals #a pound #a ,medium-sized egg in shell equals #b ounces #aj ,medium-sized eggs 7broken7 equals #a pound #a ,cup almonds1 blanched and chopped equals #e ounces #a ,square ,baker's chocolate equals #a ounce #b ,tablespoons salt equals #a ounce #d ,tablespoons pepper equals #a ounce #b ,tablespoons ground ginger equals #a ounce #b ,tablespoons ground cinnamon equals #a ounce ,,vii ,,table ,,of ,,proportions ,batters2 #a cupful liquid to #a cupful flour4 ,muffin or cake dough2 #a cupful liquid to #b cupfuls flour4 ,dough to knead2 #a cupful liquid to #c cupfuls flour4 ,dough to roll out2 #a cupful liquid to #d cupfuls flour4 #f teaspoonfuls baking-powder to #a quart flour1 if no eggs are used2 or #a teaspoonfuls baking-powder to #a cupful flour4 teaspoonful soda and #a teaspoonful cream of tartar is about equivalent to #b teaspoonfuls baking-powder4 cup liquid yeast equals dry yeast cake1 and compressed yeast cake4 #a cupful liquid yeast1 #a dry yeast cake1 or compressed yeast cake to #a pint liquid if bread is raised during the day4 cupful liquid yeast1 dry yeast cake1 or compressed yeast cake to #a pint liquid if bread is raised over night4 #a teaspoonfuls soda to #a pint thick1 sour milk4 #a teaspoonfuls soda to #a pint molasses4 #a teaspoonful soda to #a cupfuls thick1 sour cream4 cupful corn-starch to #a quart milk for blanc-mange4 #a teaspoonful salt to #a quart soup stock1 sauces1 etc4 teaspoonful pepper to each teaspoonful salt4 #b to #d egg yolks to #a pint milk for soft custards4 #b or #c whole eggs to #a pint milk for cup custards4 #a teaspoonful salt to #a quart water for boiling vegetables1 meats1 etc4 #b tablespoonfuls flour to #a cup liquid for white sauces and gravies4 #c tablespoonfuls flour to #a cup liquid for brown sauces4 ,whites of #h eggs make #a cupful4 #c teaspoons equal #a tablespoon4 #af tablespoons equal #a cup4 #b cups equal #a pint4 ,,viii ,,seasoning ,,and ,,flavouring ,,materials ,having always to substitute a familiar and time-worn flavouring1 which is in the house1 for the newer and particular flavour called for and required to give the distinctive 8tang0 to a dish1 is what gives some people's cooking a monotony that is no easier or less expensive to produce than a variety1 if only the kitchen is as well supplied as it might be4 ,many different recipes can be made1 using the same ingredients as a basis1 by changing the flavouring1 as in stews1 cakes1 etc4 ,macaroni and rice admit of a wide range of variation4 ,for the housekeeper who does not want all her cooking to taste alike1 it will be found convenient to have always on hand a variety of flavouring and seasoning materials4 ,a list is given below of the ones frequently called upon in this book2 those which are commonly used in sweet dishes being grouped together1 and those used in savoury dishes1 such as soups1 stews1 etc41 although in some cases these are used interchangeably3 ,flavourings for ,sweet ,dishes ,vanilla bean or extract ,almond extract ,orange rind and juice ,lemon rind and juice ,cinnamon ,cloves ,nutmeg ,allspice ,ginger ,wine ,seasonings for ,savoury ,dishes ,pepper ,cayenne ,curry powder ,sage ,summer savoury ,sweet marjoram ,thyme ,bay leaves ,worcestershire sauce ,parsley ,celery seed ,celery leaves ,dried peppers ,many of these can be prepared at almost no cost1 and put away in tin cans or boxes1 either whole or powdered with a mortar and pestle4 ,the leaves of celery and parsley1 the herbs and peppers may be washed well and hung near the kitchen stove or in the sun1 if they can be kept free from dust and flies out of doors1 or put into a warming oven4 ,orange and lemon rind make good flavourings for puddings and cakes1 if correctly prepared1 to vary the monotony of perpetual vanilla4 ,the yellow part only of the rind should be grated1 for cakes1 or shaved off with a knife for custards and puddings1 which can be strained to take out the pieces4 ,caramel is easy to make1 and is useful in custards and creams4 ,to make caramel4 ,melt one cupful of sugar with one tablespoonful of water1 in a frying-pan4 ,stir it constantly until it is a golden brown colour1 add one-half cupful of water1 one-half at a time4 ,the sugar becomes very hot1 and1 if only a small amount of water is added1 it does not cool it enough and will be so quickly turned to steam as to have almost the effect of exploding4 ,if the sugar is allowed to become dark brown it will taste bitter4 ,such caramel is sometimes used to color gravies1 but is not sufficiently delicate in taste for flavouring purposes4 ,avoid using the same seasonings in every dish4 ,it is better to put only a few flavours together for each dish than to mingle a great many and be obliged always to use the same4 ,it is a good general principle1 where several flavours are combined1 to keep all somewhat equally balanced so that no one is conspicuously present4 ,public opinion seems to agree that the skilful cook is the one who makes something good1 8but you can't tell what's in it40 ,this is done chiefly by the careful selection and equalizing of flavouring ingredients4 ,,ix ,,breakfast ,,cereals ,that so cheap and easy a food to prepare as cereals should so often be unappetizing1 and even indigestible1 because of poor cooking1 is partly due to ignorance of the great improvement in flavour which long cooking gives them1 and partly to the difficulties attending such long cooking4 ,no one wants to rise two hours before breakfast to cook a cereal which is advertised on the package to cook in ten minutes or less1 and those who do not have coal fires burning through the night are somewhat at a loss to know how to keep cereals cooking over night4 ,the fireless cooker seems to fill a long-felt want in this direction4 ,at the cost of a fraction of a cent for fuel it accomplishes an all-night cooking without danger of scorching1 boiling dry1 or needing to be stirred4 ,the fallacious idea that boiling temperature is necessary for cooking starches and starchy foods has been proved false4 ,as a matter of fact1 a temperature of #afg degrees ,fahrenheit is sufficient for the starch grains of some cereals1 while long-continued cooking at much below boiling point will serve to soften and rupture the woody fibre which surrounds and entangles the starch and other nutrients4 ,the nitrogenous or tissue-forming substance is probably rendered less easily digestible by boiling1 and is perfectly cooked at a temperature which will cook the starches4 ,merely reaching these temperatures for a short time is not sufficient1 however1 to produce well-cooked cereals4 ,a further change affecting the flavour1 and perhaps the digestibility1 is accomplished by long cooking4 ,the length of time required depends upon the amount and character of the woody fibre1 whether the grains are left whole or ground fine1 and the degree of cooking they may have had in the course of manufacture4 ,rolled oats and wheat are steamed to some extent1 and do not1 therefore1 require as much cooking as whole or cracked wheat and oats4 ,preparations of corn1 having more woody fibre than any of the other cereals1 will1 unless cooked during manufacture1 require more cooking than equally finely ground preparations from other cereals4 ,rice requires the least cooking of all1 as it contains the least woody fibre4 ,rolled ,oats #b cups water #a teaspoon salt #a cup rolled oats ,look over the oats and remove any husks or pieces4 ,put water1 salt1 and oats in a pan1 or pail that fits into a cooker-pail1 boil them for five minutes1 or until slightly thickened1 stirring them frequently1 then put the pan over a cooker-pail of boiling water and put it into a cooker for from two to twelve hours4 ,although soft and digestible after two hours1 it is greatly improved in flavour by longer cooking4 ,if cooked over night it will need to be heated1 somewhat1 before serving4 ,this can be done by putting it over the fire while still in the cooker-pail of water4 ,when the water in the pail boils1 the oatmeal may be served4 ,serves four persons4 ,cornmeal ,mush #d cups boiling water #a teaspoon salt #a cup cornmeal cup cold water ,mix the meal with the cold water1 add it to the boiling salted water2 let it boil five minutes1 stirring it frequently1 then set it in a cooker-pail of boiling water and put it into a cooker for from five to ten hours4 ,if the mush is to be used for frying1 use two cupfuls of milk and two cupfuls of water1 reserving one-half cupful of the milk cold to mix with the cornmeal4 ,when cooked1 pour it into a wet bread pan1 and slice it when perfectly cold4 ,if coarsely ground meal is used1 sift it through a coarse sieve before cooking it1 to remove the largest particles of bran4 ,granulated meal will not require sifting4 ,serves six or eight persons4 ,hominy ,grits #e cups water #a teaspoons salt #a cup hominy grits ,add the hominy to the boiling salted water1 boil it for ten minutes1 and put it into a cooker for ten hours or more4 ,serves six or eight persons4 ,cracked ,wheat cup wheat #a cup cold water teaspoon salt #b cups boiling water ,soak the cracked wheat in the cold water for nine hours or more2 add the boiling water and salt1 and let all boil hard for ten minutes in an uncovered pan4 ,place the utensil in a cooker-pail of boiling water and put it into a cooker for ten hours4 ,reheat it to the boiling point and cook it again for ten hours4 ,serves four or five persons4 ,steel ,cut ,oatmeal cup oatmeal #a cup cold water teaspoon salt #b cups boiling water ,cook it in the same manner as cracked wheat4 ,serves four or five persons4 ,pettijohn's ,breakfast ,food #b cups water #a teaspoon salt #a cup ,pettijohn's ,breakfast ,food ,add the salt and cereal to the cold water1 stir until it boils1 boil it for five minutes1 or until it has thickened1 and put it into a cooker for from two to twelve hours4 ,it is improved by the longer cooking4 ,serves four or five persons4 ,cream of ,wheat #c cups boiling water #a teaspoon salt cup cream of wheat ,put all together1 stir until boiling1 and put it into a cooker for from one to twelve hours4 ,serves four or five persons4 ,wheatlet ,cook it in the same way as cream of wheat4 ,farina ,cook it in the same way as cream of wheat4 ,x ,,soups ,there are two classes of soup1 7#a7 those made with meat stock1 which is the water in which meat has been cooked1 sometimes in combination with other materials for seasoning purposes1 and 7#b7 those made without meat stock4 ,soups made with meat stock include3 ,bouillon1 made from lean beef1 always served clear2 or from clams4 ,brown stock1 made usually from beef1 preferably one-half lean and one-half bone and fat1 with seasonings of vegetables1 herbs1 and spices4 ,white stock1 made from chicken or veal4 ,consomm1 made from several kinds of meat1 seasoned highly with vegetables1 herbs1 and spices1 and always served clear4 ,broths or beef tea1 made usually from lean mutton1 lamb1 or beef1 and not clarified4 ,soups made without meat stock include3 ,cream soups1 made from vegetable or fish stock with milk or cream and somewhat thickened with flour or corn-starch4 ,pures1 made from vegetables or fish put through a strainer1 often with the addition of milk or cream4 ,they also are thickened with flour or corn-starch and are usually thicker than cream soups4 ,white stock also is sometimes used in pures4 ,bisques are made like purees1 except that pieces of vegetables1 fish1 meat1 or game are served in them in addition4 ,,soup ,,making ,to make stock4 ,wash and cut the meat into small pieces or gash it frequently2 crack the bone2 let meat and bone soak in the cold water while preparing the seasonings2 then add the seasonings1 boil the stock ten minutes and put it into a cooker for from nine to twelve hours4 ,when cooked1 pour it through a wire strainer and set it away to cool4 ,when cold1 it should be kept in a refrigerator or other cold place4 ,be careful that the pail is well filled1 or the soup will cool with the long cooking and may sour4 ,if too small a quantity is cooked to fill the pail or pan it should be set over hot water4 ,the cake of fat which forms on top when the stock is cold should not be removed until the soup is to be made1 as it seals the stock and keeps out air and germs1 thus helping to preserve it4 ,when soup is to be made1 the fat is taken off1 the stock heated1 and any desired seasonings or additions are put in4 ,to clear soup stock4 ,remove the fat1 taste the stock1 and if it needs more seasoning add it before the clearing4 ,put into each quart of the cold stock the slightly beaten white of one egg and one crushed egg-shell4 ,wash the egg before breaking it4 ,stir the stock constantly while heating it4 ,let it boil two minutes and set it in a cooker for one-half hour or more4 ,remove the scum and strain it through two thicknesses of cheese-cloth laid in a colander4 ,to remove fat from hot soup or broth4 ,skim off all that can be taken off with a spoon4 ,with a succession of small pieces of soft brown paper take off the rest as if you were using blotting paper on the surface of the soup4 ,when no spotted appearance is seen on the papers1 the fat is all removed4 ,to bind soups4 ,this name is given to the process of thickening cream soups and pures1 the liquid and solid part of which would separate unless bound together4 ,melt the butter1 and when it is liquid add usually an equal quantity of flour and rub them together till well blended4 ,they are then added to the soup and stirred constantly till perfectly mixed4 ,if the proportion of flour is greater than that of the butter it will be better to add a little of the soup to the flour and butter in a separate saucepan as for making white sauce1 and when enough has been added to make a smooth sauce1 it may be poured into the soup4 ,brown ,stock ,no4 #a #c lbs4 shin of beef #c qts4 cold water teaspoon peppercorns #f cloves bay leaf #c sprigs thyme #a sprig sweet marjoram #b sprigs parsley cup carrot cup turnip cup celery cup onion #a tablespoon salt ,prepare the meat as directed for making stock1 brown one-third of it in a frying pan with the fat4 ,wash the vegetables1 scrape or pare them1 and cut them in small pieces4 ,put all the ingredients together and bring them to a boil4 ,when they have boiled for ten minutes put them into a cooker for from nine to twelve hours4 ,unless there is a large quantity of soup it is not safe to leave it more than twelve hours1 lest it grow cold and sour2 but nine or more quarts may safely be left for fifteen hours or more1 provided the kettle is at least two-thirds full4 ,pour it through a wire strainer and cool it as rapidly as possible4 ,brown ,stock ,no4 #b #a lbs4 meat and bone1 raw or cooked #a qts4 water #f peppercorns #c cloves teaspoon shaved lemon rind #c sprigs parsley cup carrot cup turnip cup onion cup celery #a teaspoon salt ,do not use salt or smoked meats for soup stock1 or any parts of meat which have become charred or blackened in the cooking4 ,very little of these would be enough to destroy the good flavour of soup4 ,cut from the bones all the meat that is easy to get off4 ,tough ends from steak or roasts should be cut off before they are cooked1 and saved for soup or stews4 ,cut meat for making soup in small pieces4 ,separate the bones at the joints and crack them if they are large4 ,soak the meat in the water while preparing the seasoning4 ,put all the ingredients together and bring them to a boil4 ,boil them for ten minutes and put them into a cooker for from nine to twelve hours1 standing the pan or pail in a large pail of boiling water1 unless this recipe fills the cooker pail4 ,strain the stock through a wire strainer1 and cool it as rapidly as possible4 ,white ,stock ,no4 #a #a chicken or fowl ,water to cover the chicken ,salt 7#a teaspoon to #a qt4 water7 ,cook chicken or fowl according to the directions given on page #aca for stewed chicken4 ,the water in which the chicken was cooked makes white stock4 ,white ,stock ,no4 #b #b lbs4 knuckle of veal #b qts4 cold water #a tablespoon salt #ab peppercorns cup celery or #a teaspoon celery seed #a onion ,prepare the meat as directed for making stock4 ,pare and slice the onion2 cut the celery in pieces4 ,if celery cannot easily be obtained1 substitute dried celery leaves1 using three or four sprays1 or use celery seed4 ,put all the ingredients together1 let them boil for ten minutes1 and put them into a cooker for from nine to twelve hours4 ,set the pail or pan in a larger cooker-pail of boiling water unless the soup nearly fills the cooker-pail4 ,bouillon #c lbs4 lean beef from round or shoulder #b lbs4 marrow bone #c qts4 cold water #a teaspoon peppercorns #a tablespoon salt cup carrot cup onion cup turnip cup celery ,prepare the meat as directed for making brown stock4 ,use the marrow fat for browning the meat4 ,boil all together for ten minutes and put them into a cooker for from nine to twelve hours4 ,strain the stock through a wire strainer and cool it4 ,when cold1 remove the fat and clear the soup as directed on page #ei4 ,serve in bouillon cups with crisp crackers4 ,serves fifteen to twenty persons4 ,beef ,broth #a lb4 lean beef from round or shoulder #a pt4 cold water teaspoon salt ,wash and chop the meat fine1 removing any pieces of fat4 ,add the salt and let the meat soak for one hour in a cold place4 ,in a small cooker-pail or pan set over a larger cooker-pail of hot1 but not boiling water1 heat the broth till it registers #afe degrees ,fahrenheit4 ,slip the pails into a cooker for one-half hour4 ,strain the broth through a coarse wire strainer1 remove all fat by the directions on page #ei1 and serve it immediately in a heated cup2 or it may be chilled1 or frozen to the consistency of mush4 ,mutton ,broth #c lbs4 mutton 7from neck7 #b qts4 cold water #b teaspoons salt ,few grains pepper #c tablespoons rice or #c tablespoons barley ,wipe the meat1 remove carefully all skin and fat1 as these impart a rank flavour to mutton broth4 ,cut the meat into small pieces1 or put it through a food chopper4 ,cover the meat and bones with the water1 add the salt1 and when boiling put them into a cooker for from nine to twelve hours4 ,if barley is used1 soak it over night and cook it in a small pail or pan set into or over the broth in the same cooker-pail4 ,when broth and barley are both boiling1 put the pails together and slip them into the cooker4 ,rice would be over cooked if treated in this way1 and should be cooked in the strained broth1 or separately1 for one hour in the cooker4 ,when the broth is done1 strain it and remove every particle of fat as directed on page #ei4 ,consomm #c lbs4 lower part of round or shoulder of beef #a lb4 marrow bone #c lbs4 knuckle of veal #a qt4 chicken stock cup carrot cup turnip cup celery cup onion #b tablespoons butter #a tablespoon salt #a teaspoon peppercorns #a teaspoon shaved lemon rind #c sprigs thyme #a sprig marjoram #b sprigs parsley bay leaf #c qts4 cold water ,prepare the meat as directed for making brown stock1 using the marrow fat to brown half of the meat4 ,soak the raw meat and bone in the cold water while browning the remaining meat and preparing the vegetables and seasonings4 ,prepare the vegetables as directed for making soup stock1 and brown them in the butter4 ,bring all to a boil together1 reserving the chicken stock4 ,boil for ten minutes1 and put it into the cooker for from nine to twelve hours4 ,strain this stock through a wire strainer1 add the chicken stock1 and1 if it is not seasoned sufficiently1 add what seasoning it needs4 ,cool it as rapidly as possible1 and when cold1 clear it according to the directions on page #ei4 ,it is served1 usually1 with custard cut into fancy shapes2 or with noodles1 macaroni1 or other ,italian pastes1 which are first cooked as directed on page #adc2 or with delicate vegetables1 such as peas or string beans1 or other vegetables cut into fancy shapes2 or with cooked chicken1 cut in dice1 and green peas4 ,a poached egg is sometimes served in each plate of soup4 ,serves sixteen or twenty persons4 ,mock ,turtle ,soup ,no4 #a #a calf's head #f cloves #h peppercorns #f allspice berries #b sprigs thyme cup sliced onion cup carrot cut in dice #a teaspoons salt #b cups brown stock cup butter cup flour #a cup stewed tomatoes1 strained ,juice lemon ,madeira wine ,clean and wash the calf's head1 reserving the tongue and brains to use for some other dish4 ,soak it for one hour in enough cold water to cover it4 ,boil it in a covered pail for twenty minutes with three quarts of salted water and the vegetables and seasoning1 and put it into the cooker for from nine to twelve hours4 ,remove the head2 cut off the face meat and reserve it2 boil the stock until it is reduced to one quart4 ,strain and remove the fat from it as directed on page #ei2 or cool it1 and remove the hard fat4 ,melt the butter1 add the flour and stir it until it is well browned2 then add the brown stock1 one-half at a time1 stirring it constantly1 and allowing the mixture to boil before adding the second cupful of liquid4 ,to this add the head stock1 tomato1 one cupful of the face meat cut in dice1 and the lemon juice4 ,simmer for five minutes4 ,just before serving it add ,madeira wine to taste1 more salt and pepper1 if desirable1 custard cut in dice1 and egg balls or forcemeat balls4 ,if the soup is prepared1 as it may be1 some time before it is to be served1 slip the pail into the cooker until time for serving4 ,if kept many hours it will need to be reheated4 ,mock ,turtle ,soup ,no4 #b #a calf's or lamb's liver #a calf's heart #a knuckle of veal ,water to cover 7about #b qts47 cup onion cup turnip cup celery #d cloves #a teaspoon peppercorns #b teaspoons salt #a bay leaf #d yolks of hard-cooked eggs lemon ,madeira wine ,wash the meat1 cover it with cold water in a cooker-pail4 ,let it stand in a cold place while the vegetables are being prepared4 ,wash the vegetables and cut them in small pieces4 ,put them and the seasonings with the meat1 bring all to a boil1 and boil it for ten minutes4 ,put it into a cooker for nine hours or more4 ,strain it1 and add to it one cupful of the heart and liver meat cut into small dice4 ,pour it into a tureen in which the lemon and the egg yolks1 cut in quarters1 have been placed4 ,add ,madeira wine to taste4 ,the remaining heart and liver may be used for stew or hash4 ,serves ten or eleven persons4 ,vegetable ,soup with ,stock #b qts4 brown stock cup turnip cup carrot cup celery cup cabbage cup onion teaspoon salt #b tablespoons rice or barley ,wash and pare the vegetables4 ,put all but the celery through a coarse food chopper4 ,cut the celery in fine pieces4 ,boil all the ingredients together hard for one minute4 ,put them into a cooker for three hours or more4 ,if barley is used1 soak it over night in cold water and boil it till soft2 or cook it in the cooker with boiling salted water for five or six hours4 ,cream of ,celery ,soup #b cups white stock #c cups celery1 cut small #a cup water #a small onion1 sliced #b tablespoons butter #c tablespoons flour #b cups hot milk #a cup hot cream #a teaspoon salt teaspoon pepper ,cook the first four ingredients together in a cooker for three hours or more4 ,rub them through a sieve2 bind the soup with the butter and flour1 as directed on page #ei1 and add the milk1 cream1 and seasonings4 ,serves six or eight persons4 ,asparagus ,soup #c cups white stock1 or #c cups water in which asparagus has cooked #a can asparagus1 or #a pt4 cooked asparagus cup butter cup flour #b cups hot milk teaspoon salt teaspoon pepper #a slice onion ,if canned asparagus is used1 drain and rinse it4 ,cut off the tips about an inch long1 and reserve them4 ,put the stalks of asparagus1 stock or asparagus water and onion into a cooker-pail4 ,when boiling1 put them into a cooker for two and one-half hours or more4 ,rub through a sieve1 bind it with the butter and flour1 as directed on page #ei1 and add the remaining ingredients and the tips4 ,serves six or seven persons4 ,tomato ,soup with ,stock #a qt4 brown stock #a can or #a qt4 tomatoes #a onion #d tablespoons butter cup flour #a teaspoons salt ,cook the first three ingredients for one hour or more in the cooker4 ,rub through a strainer1 bind it with the butter and flour1 as directed on page #ei1 and add the salt4 ,or bind the soup before putting it into the cooker1 and strain it just before serving4 ,serves eight or ten persons4 ,creole ,soup #a qt4 brown stock #a pt4 tomatoes #c tablespoons chopped green sweet peppers #b tablespoons chopped onion cup butter cup flour teaspoon salt ,few grains of cayenne #b tablespoons grated horseradish #a teaspoon vinegar cup macaroni rings ,cook the pepper and onion in the butter for five minutes1 add the flour1 then the stock and tomatoes gradually1 and cook all in the cooker for one hour or more4 ,rub it through a sieve1 and add the remaining ingredients4 ,the macaroni rings are made by cutting cooked macaroni into very short lengths4 ,do not soak macaroni for making rings4 ,serves six or eight persons4 ,ox ,tail ,soup #a small ox tail #a qts4 brown stock teaspoon salt ,few grains of cayenne #b tablespoons butter cup ,madeira wine #a teaspoon ,worcestershire sauce #a teaspoon lemon juice ,flour ,cut the ox tail into small pieces1 wash it1 drain it1 and sprinkle it with the salt1 pepper1 and flour4 ,brown it in the butter4 ,add it to the stock with the vegetables1 which have been cut small or with ,french vegetable cutters4 ,put it into the cooker for two hours or more4 ,add the seasonings and lemon juice4 ,serves six or eight persons4 ,julienne ,soup #a qt4 brown stock cup carrot #b tablespoons peas #b tablespoons string beans cup turnip ,clarify the stock and add the cooked beans and peas and the carrot and turnip1 which have been cut into thin strips one and one-half inches long and cooked for two hours in the cooker4 ,when boiling hot1 serve it4 ,serves four or five persons4 ,macaroni ,soup #a qt4 brown stock cup macaroni rings ,cook the macaroni in boiling salted water for two hours in the cooker4 ,drain it in a colander4 ,cut it into very short lengths to make rings4 ,heat them in the stock4 ,,soups ,,made ,,without ,,stock ,vegetable ,soup cup carrot cup turnip cup celery cup onion #a cups potato #a pt4 tomatoes #e tablespoons butter tablespoon parsley #b teaspoons salt teaspoon pepper #a qt4 water ,wash the vegetables1 scrape the carrot1 pare the turnip1 potatoes1 and onions1 remove the leaves and strings from the celery1 and cut the vegetables in small pieces1 or put all except the potatoes and celery through a coarse food chopper4 ,measure the vegetables after they are prepared4 ,put them all1 except the potatoes and parsley1 into a frying pan with the butter1 and cook them for ten minutes2 add the potatoes and cook them for two minutes more1 then put all the ingredients1 except the parsley1 together in a cooker-pail1 and when they are boiling put them into a cooker for three hours or more4 ,add the parsley just before serving4 8,left-over0 vegetables1 in pieces1 may be added1 in place of an equal measure of any of the first five given4 ,serves six or eight persons4 ,bean ,soup #a pt4 beans #b qts4 water or stock #a onion lb4 lean1 raw beef1 if stock is not used #b tablespoons ,chili sauce #b tablespoons butter #b tablespoons flour #b teaspoons salt teaspoon pepper #b stalks celery ,wash and soak the beans over night1 cut the meat small1 and pan-broil the pieces in a dry1 hot frying pan till brown4 ,put all the ingredients except the butter and flour into a cooker-pail1 and when they are boiling put them into a cooker for from nine to twelve hours4 ,rub the soup through a strainer1 and bind it4 ,serves eight or ten people4 ,black ,bean ,soup #a pt4 black beans #b qts4 water #a small onion #b stalks celery1 or teaspoon celery salt #b teaspoons salt teaspoon pepper teaspoon mustard ,cayenne #c tablespoons butter #a tablespoons flour #b hard-cooked eggs #a lemon ,soak the beans over night1 drain them and add the two quarts of water4 ,cook the onion in one-half of the butter2 add onion and celery to the beans1 and1 when boiling1 put them into a cooker for from eight to twelve hours4 ,rub the soup through a strainer1 add the seasonings1 bind it1 and when it has boiled for five minutes pour it over the sliced eggs and lemon in a soup tureen4 ,serves eight or ten persons4 ,tomato ,soup #a can tomatoes1 or #a qt4 raw tomatoes #a pt4 water #ab peppercorns #a small bay leaf #d cloves #a slice onion #b teaspoons salt teaspoon soda #b teaspoons sugar #b tablespoons butter #c tablespoons flour ,cook the first six ingredients together in a cooker for one hour or more4 ,strain1 add the salt and soda1 and bind it4 ,if it is not to be served at once it may stand in the cooker1 to keep hot1 for an indefinite period4 ,serves six or seven persons4 ,pure of ,lima ,beans #a cup dried lima beans #c pts4 water #b slices onion #b slices turnip #a cup cream or milk #d tablespoons butter #b tablespoons flour #b teaspoons salt teaspoon pepper ,wash the beans and soak them over night4 ,drain them1 and1 when boiling1 cook them with the prepared onion and turnip and the water in a cooker for four hours or more4 ,rub this through a strainer1 add the seasoning and cream or milk1 and bind it4 ,serves seven or nine persons4 ,baked ,bean ,soup #c cups cold baked beans #c pints water #b slices onion #b stalks celery #a cups tomato #b tablespoons butter #b tablespoons flour #a tablespoon ,chili sauce #a teaspoon salt teaspoon pepper ,cook the first five ingredients in a cooker for three hours or more1 rub them through a strainer1 bind this with the butter and flour1 as directed on page #ei1 and add the seasonings4 ,serves eight or ten persons4 ,green ,pea ,soup #a can marrowfat peas1 or #a pt4 shelled peas #b teaspoons sugar #a pt4 water #a pt4 milk #a slice onion #b tablespoons butter #b tablespoons flour #a teaspoon salt teaspoon pepper ,if fresh peas are used take those which are too old to be good to serve as a vegetable4 ,if canned peas are used1 drain and rinse them1 add the sugar1 water1 and onion1 and1 when boiling1 put them into a cooker for two hours or more4 ,rub them through a strainer1 add the hot milk and seasoning and bind the soup with the butter and flour1 as directed on page #ei4 ,bean and pea soups are very nourishing and should not be followed by a rich1 hearty meal4 ,serves five or six persons4 ,potato ,soup #c potatoes #a pt4 milk #a pt4 water #b slices onion #d tablespoons butter #b tablespoons flour #a teaspoons salt teaspoon celery salt teaspoon pepper ,cayenne #a teaspoon chopped parsley ,scrub and pare the potatoes and cut them into small pieces4 ,cook them in a cooker with the water and onion for one and one-half hours or more1 standing the pail or pan in a larger cooker-pail of boiling water4 ,rub the soup through a sieve1 bind it1 and add the seasoning4 ,serves five or six persons4 ,fish ,chowder #d lbs4 cod1 haddock1 or other firm white fish #d cups potatoes 7in inch dice7 #a onion1 sliced #d cups scalded milk #a inch cube fat salt pork #a tablespoon salt teaspoon pepper #c tablespoons butter cup oyster crackers ,skin the fish 7see page #hb71 cut the flesh into two-inch pieces1 put the head1 tail1 and bones into a small cooker-pail or pan1 add two cups of cold water and bring it to a boil4 ,set this into a larger cooker-pail of boiling water to which one teaspoonful of salt has been added for each quart of water4 ,put the potatoes in this lower pail and1 when boiling1 cook all in the cooker for one hour4 ,cut the pork into small pieces1 try out the fat in a frying-pan and fry the onion in it4 ,when the fish and potatoes are cooked1 drain off the fish-liquor1 add all the ingredients except the milk and crackers to it1 bring it to a boil and place it in the cooker for one-half hour4 ,add the milk and pour the chowder over the crackers in a tureen4 ,serves twelve or sixteen persons4 ,connecticut ,chowder ,make this in the same manner as fish chowder1 substituting two and one-half cups of stewed or canned tomatoes for the milk4 ,the tomatoes may be added to the other ingredients when they are put together4 ,if desired1 crumble the crackers and add them just before serving4 ,serves ten or twelve persons4 ,clam ,chowder pk4 clams in the shell or #a qt4 clams #a qt4 potatoes1 cut in inch dice #a cup water #a inch cube fat salt pork #a tablespoon salt teaspoon pepper #d tablespoons butter #a qt4 scalding hot milk1 or #f or #h soda crackers1 broken or crumbled #b cups stewed tomatoes ,wash the clams in a strainer1 pick them over1 to see that there are no bits of shell with them1 and cut off the soft parts4 ,chop the hard parts or cut them into small pieces4 ,cut the pork into pieces1 try out the fat1 and fry the onion in it4 ,put all the ingredients together1 except the crackers and the milk1 if that be used1 into a cooker-pail4 ,bring them to a boil and put them into the cooker for from one to two hours4 ,reheat the soup and add the milk and crackers4 ,serves ten to sixteen persons4 ,split-pea ,soup #a pt4 split peas #a soup bone 7#b lbs47 #b qts4 cold water #b teaspoons salt teaspoon pepper ,soak the peas over night and drain them4 ,wash the bone1 boil it for ten minutes in the water and skim it1 add the peas and seasoning1 bring all to a boil and put it into the cooker for four hours or more4 ,take out the bone and serve the soup without straining it4 ,the peas must be cooked until they fall to pieces easily when well beaten4 ,if desired1 the meat may be taken from the bone1 cut into small pieces and served in the soup4 ,oyster or ,clam ,stew #a qt4 oysters or clams #a qt4 milk cup butter #a tablespoons salt teaspoon pepper ,heat the milk till it boils4 ,heat the oysters or clams in their liquor which has been strained through cheese-cloth4 ,add the pepper and the hot milk and put the stew at once into a cooker for one-half hour or more4 ,oysters will keep for some hours without curdling if they do not boil after the milk is added and if the salt is put in just before serving4 ,it will be safer to keep the clams and milk separate while in the cooker and combine them just before serving4 ,less salt will be needed for clams than for oysters4 ,,soup ,,garnishes ,noodles #a egg teaspoon salt ,flour to make a stiff dough ,beat the egg until it is evenly mixed1 add a little flour1 through which the salt has been mixed4 ,gradually add more flour until a dough is made that can be rolled out very thin4 ,knead it a few minutes1 then roll it as thin as possible4 ,let it stand for fifteen or twenty minutes covered with a towel1 then roll it like jelly-roll and cut1 from the end of the roll1 very narrow slices4 ,unroll these strips and lay them on a board1 covered lightly with a towel or clean cloth1 to dry4 ,when perfectly dry they are ready to use1 or may be put away in covered cans or boxes and kept in a cool place4 ,if noodles are used as a vegetable they should be prepared as macaroni1 except that they must not be soaked before cooking4 ,egg ,balls #d eggs1 cooked #a egg1 raw teaspoon salt #a teaspoon butter teaspoon pepper ,put the eggs into enough cold water to more than cover them 7at least one quart for every four eggs71 bring this to a boil and put it into a cooker for twenty minutes4 ,drop the eggs into cold water1 take off the shells and when they are cold carefully remove the whites1 leaving the yolks whole4 ,these may be dropped into soup as they are1 or they may be mashed1 mixed with the butter and salt and enough egg yolk1 or egg white or whole egg1 beaten1 to moisten them1 so that they may be moulded into balls about the size of a hard-cooked yolk4 ,roll these in flour and saut them in butter4 ,forcemeat ,balls cup fine1 soft crumbs cup milk #a teaspoon salt #a egg cup raw fish or meat #a tablespoon flour #a tablespoon butter ,cook the bread and milk to a paste1 cool it1 add the beaten egg and fish or meat1 forced through a fine meat-chopper or chopped and then ground fine with a mortar and pestle4 ,mould it into balls1 lay them in a pan with the flour and shake it until the balls are floured2 then saut them with the butter1 shaking the pan carefully from time to time1 till the balls are browned on all sides4 ,or the balls may be dropped into boiling soup and put into the cooker for one-half hour4 ,crotons ,cut slices of bread one-half inch thick1 spread thinly with butter4 ,cut the slices into strips one-half inch wide1 and these into dice one-half inch thick4 ,put them into a baking-pan1 and brown them in a hot oven1 stirring them about frequently that they may be brown evenly4 ,add them to the soup just before serving1 or pass them after serving4 ,soup ,sticks ,prepare the bread exactly as for crotons1 except that the strips of bread are not cut into dice4 ,if desired the strips may be sprinkled with grated cheese after they are cut4 ,lay them side by side with enough space between them to allow them to brown on the sides4 ,serve them as an accompaniment to soup4 ,crisp ,crackers ,split plain1 thick crackers2 spread the rough sides slightly with butter1 and brown them delicately in a hot oven4 ,,xi ,,fish ,to tell fresh fish4 ,the flesh of fresh fish is firm1 and will rise quickly if pressed with the finger2 the eyes are bright1 and the gills red4 ,frozen fish may be kept for a long time1 but must be used at once when thawed1 as it spoils more quickly than fresh fish4 ,thaw frozen fish in cold water4 ,care of fish4 ,clean it and wipe it1 inside and out1 with a cloth dipped in strongly salted water4 ,do not put steaks or cutlets of fish into the water4 ,lay it on a plate on cracked ice1 or in a cool place4 ,it must not be kept in an ice-box unless wrapped in two thicknesses of brown paper1 or it will impart an odour to milk1 butter1 and other foods4 ,to clean a fish4 ,before opening it remove the scales by scraping slowly from the tail toward the head1 holding the knife nearly flat on the fish4 ,rinse the knife frequently in cold water4 ,open the fish on the under side1 cutting a slit from the gills half-way down the body4 ,remove the entrails clear to the backbone1 scraping the inside if necessary4 ,to skin a fish4 ,cut a slit down the back to the tail1 on both sides of the dorsal fins1 deep enough to take them out4 ,insert a sharp-pointed knife under the skin as near the gills as possible4 ,holding the head by the bony part near the gills1 work the knife down toward the tail4 ,cooking of fish4 ,fish is sufficiently cooked when the flesh will easily flake away from the bones4 ,if boiled too long1 it becomes soft and watery4 ,an acid flavour is palatable with fish1 and for this reason slices of lemon or an acid sauce are often served with it4 ,left-over boiled fish may be served in a variety of ways1 as creamed fish1 scalloped fish1 fish souffl1 croquettes1 casserole of fish1 etc4 ,,table ,,of ,,the ,,seasons1 ,,etc41 ,,of ,,fresh-,,water ,,fish ,,name ,,of ,,fish ,,weight ,,in ,,season ,salmon #e or #f lbs41 or more ,may to ,sept4 ,shad #c lbs41 or more ,jan4 to ,june ,white fish #d lbs4 ,winter ,bass #c to #h lbs4 ,always ,perch ,average #h to a lb4 ,summer ,pickerel #a to #d lbs4 ,always ,brook ,trout ,apr4 to ,aug4 ,lake ,trout #d to #i lbs4 ,apr4 to ,aug4 ,pike ,summer ,,table ,,of ,,seasons1 ,,etc41 ,,of ,,salt-,,water ,,fish ,,name ,,of ,,fish ,,weight ,,in ,,season ,cod #c to #bj lbs4 ,always ,haddock #e to #h lbs4 ,always ,black ,bass #c lbs4 ,aug4 to ,mar4 ,cusk #e to #h lbs4 ,winter ,halibut ,always ,flounders to #e lbs4 ,always ,red snapper #d lbs41 or more ,late winter ,bluefish #d to #h lbs4 ,june to ,oct4 ,tautog ,july to ,sept4 ,sturgeon ,summer ,swordfish ,july to ,sept4 ,weakfish #c to #e lbs4 ,winter ,mackerel to #b lbs4 ,may to ,sept4 ,turbot ,jan4 to ,mar4 ,herring #f or #h to a lb4 ,mar4 and ,apr4 ,smelts ,average #h to a lb4 ,sept4 to ,mar4 ,lobsters #a to #b lbs4 ,always ,oysters ,sept4 to ,may ,clams ,always ,crabs ,summer ,boiled ,fish ,put a three-pound fish1 or three pounds of small fish1 into four quarts of boiling water to which four teaspoonfuls of salt have been added4 ,set it at once into the cooker for one hour4 ,larger fish may be cooked in the same way if more water is used4 ,for instance1 a four-pound fish should be put into five or six quarts of water4 ,or1 with large fish1 put them into boiling water to cover them1 let them come to a boil1 and put them into the cooker for three-quarters of an hour or more1 according to the size of the fish4 ,fish when overcooked will be watery1 but will not break to pieces1 unless very much overdone1 if cooked in a hay-box or cooker4 ,creamed ,salt ,codfish ,no4 #a #a lb4 fish #c or #d qts4 water ,wash the fish and1 without shredding it1 put it into the cold water1 bring it to a boil1 and put it into a cooker for one and one-half hours4 ,drain1 pick into pieces1 and bring to a boil in one cup of white sauce1 omitting the salt4 ,it is improved by adding a beaten egg before serving4 ,serves six or seven persons4 ,creamed ,salt ,codfish ,no4 #b #a lb4 codfish #c or #d qts4 water cup butter #d eggs cup milk teaspoon pepper ,cook the fish as for creamed salt codfish ,no4 #a4 ,when picked to pieces1 put it into a double boiler with the butter4 ,when this is absorbed by the fish add the remaining ingredients beaten together4 ,cook1 stirring constantly1 until it thickens like custard4 ,serve at once or it will curdle4 ,serves six or eight persons4 ,codfish ,balls #a cup raw salt codfish1 in small pieces #a heaping pint potatoes in #a-;inch pieces #c qts4 cold water #a egg tablespoon butter teaspoon pepper ,bring the fish and potatoes to a boil in the water4 ,put them into a hay-box for one and one-half hours4 ,drain and shake them1 uncovered1 over the fire to dry them as boiled potatoes1 till white and mealy4 ,mash them thoroughly1 add the other ingredients1 and mix them together thoroughly4 ,if necessary1 add a little more salt4 ,take the mixture up by tablespoonfuls and1 without moulding them1 drop them into hot1 deep fat4 ,fry until they are a rich brown1 and drain them on brown paper4 ,to test the temperature of fat for fish balls1 drop a cube of stale bread into the fat4 ,if it grows a rich brown in forty seconds the fat is of the right temperature4 ,if fat is too hot1 fried food is injured in flavour and digestibility2 if not hot enough the food will be greasy4 ,if fish balls fall apart in the frying1 it is because the fish and potatoes were not well dried before adding the other ingredients4 ,serves four or six persons4 ,salt ,fish ,souffl #a cup salt codfish #a heaping pt4 potatoes #c qts4 water #b tablespoons butter cup milk teaspoon pepper #b eggs ,cook the fish and potatoes as for codfish balls4 ,when drained and dried1 add the butter1 milk1 pepper1 and yolks of eggs2 then the whites1 beaten stiff4 ,turn into a buttered baking-dish1 and bake until puffed and brown 7about one-half hour7 in an insulated oven1 the stones heated until the paper test shows a golden brown4 ,serves eight or ten persons4 ,salmon ,loaf #a can salmon cup butter 7melted7 #a cup soft breadcrumbs #d eggs teaspoon pepper #a teaspoons salt #b tablespoons chopped parsley #a small bay leaf ,if only hard1 dry crumbs can be obtained1 add one-fourth of a cup of water to the recipe1 mixing it with the eggs1 and soaking the crumbs one-half hour in the mixture4 ,rub the fish and butter together1 add the other ingredients1 and put all into a buttered one-quart bread-mould or water-tight empty coffee or baking-powder can4 ,set the mould in enough cold water to reach two-thirds of the way up its sides4 ,let this come to a boil1 boil fifteen minutes and put into the cooker for one hour4 ,it will not be injured by remaining in the hay-box two hours4 ,or set the mould into boiling water1 boil one-half hour1 and put into the cooker for an hour4 ,serves eight or ten persons4 ,casserole of ,fish #a cup cold flaked fish #a teaspoon salt #a cup mashed potatoes #b hard-cooked eggs teaspoon pepper ,butter a quart mould1 put into it alternate layers of fish1 potatoes1 and egg2 seasoning each layer4 ,stand the mould in a cooker-pail of boiling water to reach two-thirds of the way up its sides4 ,boil ten minutes and put it into the cooker for from three-quarters of an hour to two hours4 ,serves six persons4 ,cape ,cod ,turkey #a lb4 salt codfish #d qts4 cold water lb4 fat salt pork ,wash the fish and put it on the stove in the water4 ,when boiling1 put it into a cooker and let it cook from one and one-half to three hours4 ,while this is cooking cut the pork into one-fourth inch slices1 gash the slices occasionally1 nearly to the rind4 ,pour boiling water over it1 drain it1 and try it out in a frying-pan till brown and crisp4 ,when the codfish is done1 drain it and garnish it with a border of the hot1 crisp pork4 ,serve drawn-butter sauce and boiled potatoes with it4 ,serves six or eight persons4 ,creamed ,oysters #a qt4 oysters #b cups milk or cream cup butter cup flour teaspoon salt ,few grains of white pepper ,drain and wash the oysters4 ,strain the liquor through cheese-cloth4 ,heat the oysters in the liquor by themselves and scald the milk4 ,rub the butter and flour together1 add them to the hot milk or cream1 and let it boil4 ,put this mixture with the boiling oysters and set it in a cooker for one-half hour or more4 ,just before serving add the seasoning4 ,serve it on toast or crisped crackers1 or in croustades4 ,,xii ,,beef ,to select good beef4 7#a7 ,quality4 8,heavy0 beef1 that is1 taken from fat1 heavy animals1 is the best4 ,it should be mottled with fat all through the lean1 and the large masses of fat should be firm and of a creamy white colour4 ,the grain of tender meat is fine4 ,coarse-grained meat1 and meat streaked with connective tissue or gristle1 is sure to be tough4 7#b7 ,freshness4 ,fresh beef is a good red colour1 modified1 when it is very cold1 to a purplish shade4 ,if black or greenish in tint the meat is stale1 and its odour will be bad4 ,meat is flabby after it is killed1 but soon grows firm4 ,it is in suitable condition for cooking before this change takes place1 or some days after it4 ,illustration3 ,figure ,no4 #g4 ,diagram of the cuts of beef4 ,the double line shows the division between forequarter and hindquarter4 ,uses of the different cuts4 ,beef is cut variously in different parts of the country1 and the same cuts are not always similarly named4 ,merely to call the cuts by name would1 therefore1 make this chapter unintelligible to some readers2 but by consulting the accompanying chart the pieces can be selected without reference to their names1 according to the part of the animal adapted to each particular use4 ,those muscles which are much used and which have hard work to do will have the most juice and the best flavour1 though1 at the same time1 they will be the toughest4 ,for instance1 all cuts1 such as round1 shoulder1 shin1 and rump1 which come from the legs or parts by which the legs are connected with the body1 will be tough and high-flavoured4 ,the neck also1 and upper part of the shoulder1 by reason of the support they give to the weight of the head1 are tough1 although rich in flavour4 ,any cuts from these parts1 by whatever name they are called1 are not suitable for cooking with dry heat1 such as that of baking1 or broiling1 but will require long1 slow cooking with water to make them tender4 ,such pieces are the ones to buy for cooking in a hay-box4 ,they do not command the price of the tender cuts from the back of the animal1 and it is1 therefore1 a distinct economy to buy these cheap pieces and by skilful cooking make them digestible and palatable4 ,the parts numbered #a1 #b1 #g1 #h1 #i1 in ,fig4 #g are suitable for stews2 those marked #aa and #ab1 as well as all bones1 are suitable for soups4 ,numbers #b1 #e1 #f1 and #aj may be used for stews or broth1 but are adapted also to pot roasts1 rolled steaks1 cannelon1 ,hamburg steak1 etc41 while only numbers #c and #d are adapted to roasting or broiling4 ,other parts of beef used as food1 suitable for cooking in the hay-box or cooker1 are3 ,brains1 stewed or scalloped1 or for croquettes4 ,heart1 stuffed and braised4 ,liver1 braised4 ,tongue1 boiled2 fresh1 corned1 or pickled4 ,kidneys1 stewed4 ,tail1 soup4 ,,table ,,showing ,,some ,,of ,,the ,,names ,,given ,,to ,,cuts ,,of ,,beef ,,in ,,different ,,parts ,,of ,,the ,,country4 ,the numbers indicate the part from which the cuts are taken1 as shown on the chart 7,fig4 ,no4 #g74 #a4 ,neck1 part of the ,rattleran1 and ,sticking piece4 #b4 ,chuck1 part of ,rattleran4 #c4 ,chuck and ,rib roasts4 #d4 ,sirloin steak1 ,porter-house steak1 ,pinbone roast4 ,the latter includes also a part of ,number #g4 #e4 ,rump1 ,aitchbone4 #f4 ,round4 #g4 ,flank1 ,top of ,sirloin4 #h4 ,flank1 ,plate4 #i4 ,brisket1 ,navel4 #aj4 ,shoulder1 ,shoulder clod1 ,rattleran1 ,bolar1 ,cross ribs4 #aa4 and #ab4 ,fore and hind shin1 ,soup bones4 #ac4 ,vein1 ,veiny piece4 ,care of meat4 ,all meat should at once be removed from the wrapping paper when it comes from the store1 otherwise the paper absorbs the juices and sticks to the meat4 ,never put meat into water1 except it be such parts as kidney1 liver1 heart1 etc41 or the water will soak out the juice which is the part of meat that contains the flavour4 ,wipe it with a clean1 wet cloth1 and keep it in a cool place4 ,if it must be kept longer than is safe for raw meat1 it may be partially cooked1 cooled quickly1 and kept cold till time to complete the cooking4 ,cooking meat4 ,if meat is put into cold water and gradually heated to the boiling point1 a large proportion of the juice will be extracted4 ,the meat will thus be rendered tasteless and the water will contain the flavouring matter4 ,long cooking in water dissolves the gelatine of the bones and connective tissue4 ,these effects are desirable for soups and broths1 but undesirable when the meat itself is also to be used4 ,if meat is put into boiling water1 allowed to boil a few minutes1 and then cooked a long time at a lower temperature1 the albumen of the juice is hardened on the surface of the meat and the remaining juice is thus kept to a considerable extent4 ,the long cooking may then soften the tough tissue while the meat retains much of its flavour1 the water becoming also flavoured4 ,this is desirable for stews1 meat pies1 pot roasts1 poultry1 etc41 in which cases meat and liquor are both to be served4 ,braised ,beef ,wipe the beef with a wet cloth1 cut off any tough ends and bone if it will not mar the appearance of the meat1 as these parts will not become palatable in the length of time required for the remainder of the roast4 ,they will be found useful for soups1 stews1 cannelon of beef1 ,hamburg steak1 and such dishes4 ,roast the meat in a hot oven for half an hour1 transfer it quickly to a cooker utensil1 add enough boiling water to nearly cover it1 let the whole become very hot in the oven1 and place it quickly in the cooker4 ,the time that is required for completing the cooking will depend upon the size of the piece and the degree of cooking desired4 ,a five-pound roast may be cooked four hours1 and if not found done to taste1 it can be reheated to boiling point and cooked longer4 ,a larger roast will require more time in the cooker4 ,if preferred1 the meat may first be partially cooked in the hay-box and browned in the oven afterward4 ,it must then be boiled for half an hour1 cooked three or more hours in the cooker1 and then roasted4 ,lay a piece of raw fat on top of the roast1 or baste it with drippings to assist in the browning4 ,pot ,roast #c lbs4 beef rump #c cups boiling water #a bay leaf #a small onion ,salt and pepper #b small carrots #b sprigs parsley teaspoon celery seed1 or cup celery1 cut in pieces ,flour teaspoon ,worcestershire sauce ,have the butcher bone and roll the meat1 dredge it well with salt1 pepper1 and flour1 and brown it on all sides in a frying-pan with a little of the fat from the meat1 or one or two tablespoons of beef drippings or pork fat4 ,put all the ingredients together in a small cooker-pail1 let it simmer thirty minutes1 set it into a larger pail of boiling water and put into a cooker for nine hours or more4 ,reheat it to boiling point2 strain and thicken the liquor for gravy4 ,round of beef may be used for pot roast1 but it is drier than the rump1 which has some fat on it4 ,four or five pounds of rump will make three pounds when boned4 ,have the bone sent from the market to use for soup stock4 ,serves ten or twelve persons4 ,beef la ,mode #c lbs4 beef from the round #a oz4 fat1 salt pork #b teaspoons salt teaspoon pepper ,flour #a onion teaspoon allspice teaspoon nutmeg #f cloves #b tablespoons rendered beef fat ,water to nearly cover it ,wash the meat1 lard it with the pork cut into strips1 or gash it deeply and insert the pork in the gashes4 ,dredge it with the salt1 pepper1 and flour1 and fry it in the beef fat till well browned on all sides4 ,put the meat and other ingredients into a two or three quart cooker-pail or pan1 and nearly cover the meat with boiling water4 ,let it simmer for half an hour1 then stand the pail in a larger cooker-pail of boiling water and put it into a cooker for from nine to twelve hours4 ,unless several times this recipe is cooked at once1 do not allow the meat to cook more than twelve hours1 or it may ferment4 ,reheat it before serving4 ,strain and thicken the gravy4 ,serves ten or twelve persons4 ,corned ,beef ,order eight or ten pounds of rump of beef corned for four days4 ,put it into a large cooker-pail and fill the pail with cold water4 ,when it boils1 allow it to simmer for thirty or forty minutes1 then put it into a hay-box for ten or twelve hours4 ,reheat it before serving it4 ,if ordinary corned beef is used it will be more delicate if1 when it is allowed to come to a boil1 the water is changed and fresh boiling water added4 ,it may then be cooked as directed above for that specially corned4 ,serves twenty or twenty-five persons4 ,boiled ,dinner #b lbs4 lean1 salt pork #c turnips #d beets #b carrots #a head cabbage #ab potatoes teaspoon pepper ,water to cover ,wash the pork and gash it in slices2 wash and pare the vegetables4 ,if preferred1 the beets may be cooked separately1 without paring them4 ,put all1 except the potatoes1 into the cooker-pail and cover them with boiling water4 ,when boiling let them cook ten minutes on the stove1 then put the pail into the cooker for six hours or more4 ,add the potatoes1 reheat it to boiling point1 and replace it in the cooker for two hours4 ,if more salt or pepper is required add it when the potatoes are put in4 ,in order to save time the potatoes may be cooked separately1 drained and added to the dinner before bringing it to a boil for serving4 ,corned beef may be used in place of pork1 if preferred4 ,serves eight or ten persons4 ,beef ,stew la ,mode #a lbs4 beef brisket ,flour #d tablespoons rendered fat #a onion teaspoon pepper #f cloves #b teaspoons salt #b slices lemon teaspoon ground allspice teaspoon nutmeg ,water to cover 7about #a pt47 ,buy two and one-half or three pounds of brisket to get one and one-half pounds of clear1 lean meat4 ,cut the meat into one inch pieces1 roll them in flour1 and fry them in the fat till brown4 ,the onion may be sliced and added when the meat is nearly brown4 ,put the meat with the other ingredients into a small cooker-pail1 cover it with hot water1 boil for ten minutes1 and cook it in a hay-box for five hours or more4 ,if left for many hours the meat becomes a trifle dry1 but otherwise the stew is not injured by overcooking4 ,the gravy may be thickened1 if desired1 with flour and water mixed together in equal parts4 ,the bones may be put in with the stew during the cooking and removed before serving1 or they may be used to make soup stock4 ,serves five or six persons4 ,stuffed ,rolled ,steak #a flank steak #a cup soft breadcrumbs #a teaspoon salt teaspoon pepper #b tablespoons butter teaspoon thyme or summer savoury #a tablespoon chopped parsley ,wash the steak and remove the membrane that covers it1 unless that has been done at the market4 ,make a stuffing of the crumbs1 melting the butter and adding the crumbs and other ingredients to it4 ,if the steak is large enough1 use more stuffing than one cupful4 ,spread the stuffing over the meat to within two inches of the edge4 ,roll and skewer or tie it into shape4 ,brown it well on all sides in a dry frying-pan1 or dredge it with flour and fry it in rendered beef fat4 ,lay it in a small cooker-pail or pan4 ,make two cupfuls of ,brown ,sauce1 or enough to cover the roll4 ,boil the roll for two minutes and set the pail in a larger pail of boiling water4 ,put it for five or six hours into a cooker4 ,when it is to be served1 remove the string or skewers1 lay the roll on a platter1 and pour the gravy over it4 ,round steak1 cut about one-half inch thick1 may be used4 ,remove the bone before rolling it4 ,beef ,stew with ,dumplings #b cups cooked or raw beef #b cups raw or cooked potatoes cup tomato #a onion1 cut in slices #d tablespoons rendered fat or butter #a teaspoon salt teaspoon pepper cup flour #a tablespoon chopped parsley #a cups water1 or more ,if cooked meat and potatoes are used1 cut them in three-quarter-inch dice1 make a brown sauce of the fat1 flour1 seasoning1 and water1 add the vegetables and meat and enough water to just cover the stew4 ,place the dumplings on top1 boil it for five minutes1 and cook in a hay-box for one and one-quarter hours4 ,if the meat is tough it will be better to treat it like raw beef4 ,if raw beef is used1 cut it in pieces1 bring it to a boil with the water1 and put it into the cooker for three or four hours before adding the other ingredients4 ,dumplings for ,stew #b cups flour #b tablespoons lard or butter #d teaspoons baking powder teaspoon salt to #a cup water ,sift the flour1 salt1 and baking powder together1 work the fat into them with the fingers1 or cut it in with a knife4 ,add enough water to make a stiff dough4 ,drop it by tablespoonfuls on the top of the stew4 ,the dumplings should rest on the meat and vegetables1 as they will not be so light if submerged in the gravy4 ,serves six or seven persons4 ,irish ,stew #c cups meat #b cups potatoes cup turnip cup carrot cup onion cup celery #b teaspoons salt teaspoon pepper cup flour #d tablespoons rendered fat #c cups water ,wash and cut about two pounds of beef1 from the leg1 brisket or other cheap cuts1 into one-inch pieces4 ,remove most of the fat1 or all of it1 if desired4 ,wash and pare the turnip and carrot and cut them into small pieces4 ,pare the potatoes and cut them into one-inch cubes4 ,slice the onion and cut the celery into small pieces4 ,roll the meat in the flour and fry it till it is brown in the fat4 ,put all the ingredients1 except the remaining flour1 into a cooker-pail and1 when boiling1 put them into a cooker for five hours4 ,mix the remaining flour with an equal quantity of cold water4 ,stir it into the stew1 and when it has boiled it is ready to serve4 ,it will not be harmed by being kept hot in the cooker for another hour or more4 ,serves eight or ten persons4 ,cannelon of ,beef #a lb4 lean beef1 chopped ,grated rind lemon #a tablespoon chopped parsley #a cup soft breadcrumbs #a teaspoon scraped onion #b tablespoons butter or rendered fat beef tablespoon nutmeg tablespoon salt teaspoon pepper #b eggs ,mix in the order given1 add the eggs1 which have been slightly beaten1 put it into a well-greased one-quart brown bread mould or water-tight can4 ,stand the mould in a large pail of water1 arranged on a rack1 if necessary to raise the top of the mould to the level of the top of the pail4 ,fill the pail with boiling water1 to within one-third of the top of the mould4 ,boil it for one-half hour and put it into a cooker for four hours4 ,if several times this recipe is used1 and put into larger moulds1 it should be boiled a longer time4 ,it is good served hot1 with brown sauce1 or cold4 ,serves six or eight persons4 ,meat ,pie #b cups cooked or raw meat #b cups potatoes #a cup tomatoes #b sprigs parsley1 chopped teaspoon celery salt #b onions #a teaspoon salt teaspoon pepper cup flour #a bay leaf1 broken fine ,water 7about #a pt47 ,if cooked meat is used1 cut it into three-quarter-inch cubes4 ,cut the potatoes into similar pieces1 slice the onions1 put all the ingredients1 but the flour1 together in a cooker-pail or pan1 add the boiling water1 and1 when boiling1 add the flour mixed to a paste with an equal quantity of water4 ,boil five minutes and put it into a cooker for two hours or more4 ,raw meat will require five hours or more4 ,if the stewed mixture is not in a pan suitable for baking1 transfer it to a baking-pan or dish1 cover with a crust and bake for one-half hour4 ,crust for ,meat ,pie #a cups flour #c teaspoons baking powder teaspoon salt #a tablespoons butter cup water1 or more ,mix and sift the dry ingredients1 work in the fat1 and put in enough water to make a dough stiff enough to roll on a board4 ,roll it out to the dish and bake it4 ,an inverted cup in the centre of the pie1 under the crust1 will prevent the gravy from boiling over during the baking4 ,serves six or eight persons4 ,braised ,beef's ,liver #a liver lb4 fat salt pork #a onion ,flour ,fat #b teaspoons sage leaves #b teaspoons thyme #a teaspoon salt teaspoon pepper ,water to cover ,lard the liver with the pork4 ,dredge it with flour and brown it in a frying-pan1 with rendered beef or pork fat or butter4 ,put it into a cooker-pail or pan just large enough to hold it4 ,cover it with boiling water1 boil it for five minutes1 set the pail in a larger cooker-pail of boiling water1 and put it into a cooker for ten hours or more4 ,reheat it and serve it on a platter1 cutting it through1 but not separating the slices4 ,pour over it the gravy1 which has been strained and thickened with flour and water mixed to a paste4 ,the number of persons that it will serve depends upon the size of the liver4 ,allow one pound for three or four persons4 ,beef ,kidney ,wash and soak two kidneys in a large amount of water1 for several hours or over night1 changing the water at least once4 ,cut them open1 rinse them and put them on to boil in boiling salted water to barely cover them1 in a small cooker-pail4 ,let them boil five minutes1 set the pail in a larger pail of boiling water1 and cook them ten hours or more in a cooker4 ,when tender1 remove the tubes and membranes and slice the kidneys4 ,thicken as much of the gravy as you wish to use1 with one-fourth of a cupful of flour mixed with one-fourth of a cupful of water to each pint of gravy4 ,add the sliced kidneys and serve them when they are boiling hot4 ,stuffed ,heart #a heart cup crumbs #a tablespoon butter teaspoon salt teaspoon pepper #a small onion1 chopped teaspoon powdered thyme #a thick slice bacon ,flour ,wash the heart1 remove the arteries and veins and squeeze out any clots of blood that there may be4 ,stuff it with the soft bread crumbs to which the seasonings and melted butter have been added4 ,try out the fat from the slice of bacon1 dredge the heart with salt1 pepper and flour and brown it on all sides in the bacon fat4 ,put the heart and the crisp bacon into as small a cooker-pail as will hold it1 cover it with boiling water1 boil it for five minutes and put the pail into a larger cooker-pail with as much boiling water as it will hold when the small pail is in place4 ,put it into a cooker for ten hours1 or over night4 ,boil it again and cook it for three or four hours4 ,reheat it when ready to serve it1 thickening each pint of the gravy with one-fourth cup of flour and an equal quantity of water mixed to a smooth paste4 ,the heart will look more attractive if sliced and covered with gravy before serving4 ,beef or calf's heart may be cooked without a stuffing and served with caper sauce4 ,corned ,tongue ,wash the tongue1 put it into a cooker-pail of from four to six quarts capacity4 ,fill the pail with cold water1 bring the tongue to a boil and boil it for from twenty minutes to half an hour1 depending upon its size4 ,put it into a cooker for ten or twelve hours4 ,if not perfectly tender1 bring it again to a boil and cook it from two to four hours longer4 ,plunge it into cold water1 remove the skin1 and serve it cold1 cut in thin slices4 ,fresh ,tongue #a tongue #a onion #a bay leaf #a teaspoon peppercorns #h cloves ,salt ,wash the tongue1 put it into as small a cooker-pail as will easily hold it1 add the other ingredients and fill the pail with boiling water1 using one teaspoonful of salt to each quart of water4 ,let it boil for twenty minutes or half an hour1 depending upon the size of the tongue4 ,put it into a cooker for ten hours or more4 ,if not perfectly tender1 reheat it to boiling point and cook it for from two to four hours longer in the hay-box4 ,plunge it into cold water and remove the skin4 ,serve it hot with caper sauce1 using the liquor in which the tongue was boiled in place of water1 to make the sauce4 ,,xiii ,,lamb ,,and ,,mutton ,spring lamb is the meat of lambs from six weeks to three months old4 ,it is obtainable in ,march and throughout the spring4 ,yearling is lamb one year old4 ,the flesh of lamb is lighter in colour than that of mutton and the bones are pinker4 ,it may be distinguished from mutton1 also1 by the smaller size of the cuts1 which are otherwise the same in mutton and lamb4 ,mutton1 as all dark meats1 may be served rare2 but lamb1 being lighter1 is classed with white meats in this respect1 and should be thoroughly cooked4 ,the rank flavour of mutton is greatly reduced if the pink membrane1 which surrounds the animal1 is pulled off before cooking4 ,the fat of mutton has a strong1 disagreeable flavour1 and most of it should be removed4 ,it will not be good for any cooking purposes as veal1 beef1 and pork fat are4 ,cuts of ,mutton4 ,the favourite cuts are the rib and loin chops and the leg1 but as other parts of the sheep are much cheaper1 it is well to know their possibilities4 ,shoulder1 boned and tied into shape1 will1 when cooked in the hay-box or cooker1 make a very good substitute for the leg1 while shoulder of lamb makes a good roast for small families who grow tired of perpetual steak and chops4 ,illustration3 ,figure ,no4 #h4 ,diagram of the cuts of mutton and lamb4 ,,table ,,showing ,,the ,,ways ,,in ,,which ,,the ,,various ,,cuts ,,of ,,mutton ,,and ,,lamb ,,may ,,be ,,cooked ,,in ,,the ,,hay-,,box ,,or ,,cooker #a4 ,neck1 stews and broth4 #b4 ,chuck1 stews1 broth1 meat pie1 casserole of rice and meat1 hash4 #c4 ,shoulder1 braising1 plain or boned and stuffed1 casserole of rice and meat1 hash4 #d and #e4 ,loin chops1 cooked as veal cutlets1 breaded or plain4 #f4 ,flank1 soups1 stews4 #g4 ,leg1 braised or boiled4 ,,other ,,parts ,,of ,,the ,,animal1 ,,used ,,for ,,food1 ,,which ,,may ,,be ,,cooked ,,in ,,the ,,hay-,,box ,,or ,,cooker ,heart1 braised1 plain or stuffed4 ,liver1 braised1 or breaded as veal cutlets4 ,tongue1 boiled4 ,kidneys1 stewed4 ,in the chapter on the ,insulated ,oven directions are also given for roasting some cuts of mutton and lamb4 ,they are not included in this list1 since the oven is not an accompaniment of every cooker4 ,boiled ,leg or ,shoulder of ,mutton ,wipe the meat with a damp cloth1 put it into a cooker-pail with boiling salted water enough to cover it1 and to permit of at least three or four quarts of water being used1 the amount depending upon the size of the leg4 ,boil it for half an hour and cook it in the cooker for six hours or more4 ,the broth should be saved for soup stock and gravy4 ,serve it with brown gravy or with caper sauce4 ,shoulder will not require more than twenty minutes boiling1 but will take the full time in the cooker4 ,lamb may be treated in the same manner4 ,braised ,leg or ,shoulder of ,mutton ,wipe the meat with a damp cloth1 roast it in a hot oven till brown1 or dredge it with salt1 pepper1 and flour1 and brown it in a frying-pan2 put it1 while still hot1 into a cooker-pail with enough boiling water to half cover it1 or more4 ,bring it to a hard boil1 while tightly covered1 put it at once into a cooker for six hours or more4 ,serve it with brown gravy1 saving the remaining broth for soup stock4 ,lamb may be treated in the same manner4 ,mutton ,stew #b cups meat cup tomato #a onion #a tablespoon chopped parsley #b cups potatoes #a teaspoon salt teaspoon pepper #a cups water1 or more cup butter1 lard or beef fat cup flour ,wipe the meat with a damp cloth1 cut it into three-quarter-inch cubes1 put it into a cooker-pail with all the other ingredients1 except the fat and flour4 ,the potatoes should be pared and cut into one and one-half-inch cubes4 ,bring all to a boil1 boil it for five minutes and put it into a cooker for from four to six hours4 ,make a brown sauce1 using the fat1 flour1 and liquor from the stew4 ,heat the stew in this till boiling4 ,or the meat may be dredged with the flour and fried in the fat until meat and flour are brown1 before being put into the cooker4 ,if cooked meat is used1 one and one-half hours in the cooker will be enough1 unless the meat is very tough1 in which case it may be cooked as long as raw meat4 ,the addition of one green pepper makes a good variation of this stew4 ,serves five or six persons4 ,chestnut ,stew #b cups raw mutton #b onions #b tablespoons fat #c tablespoons flour #c cups blanched nuts #b teaspoons salt teaspoon pepper ,water ,wipe the meat with a damp cloth1 cut it into three-quarter-inch cubes2 peel and slice the onions4 ,dredge the meat with the flour1 brown it and the onions in a frying-pan with any fat suitable for cooking4 ,put all the ingredients into a cooker-pail1 barely cover them with boiling water1 and let the stew boil five minutes before putting it into a cooker for four hours or more4 ,serves six or eight persons4 ,syrian ,stew 7,yakhni7 #b cups raw mutton #b tablespoons fat #c tablespoons flour #b cups string beans #b onions #b cups tomatoes #a teaspoons salt teaspoon pepper ,water ,wipe the meat with a damp cloth1 cut it into cubes1 dredge it with the flour1 and brown it in the fat4 ,put all the ingredients together1 scraping from the frying-pan all of the flour and fat4 ,add enough water to barely cover them1 let them boil for five minutes1 and put them into the cooker for six hours or more1 depending upon the beans4 ,if they are old and tough they may require more than six hours to cook4 ,in ,syria this stew is always served with boiled or steamed rice4 ,serves six or eight persons4 ,okra ,stew #b cups raw mutton #b tablespoons fat cup flour #b onions #b cups tomatoes #b cups okra #a teaspoons salt teaspoon pepper ,water ,wipe the meat with a damp cloth1 cut it into cubes4 ,wash and cut the okra in pieces1 dredge it and the meat with the flour and fry them1 till brown1 in the fat4 ,put all the ingredients into a cooker-pail1 add enough water to barely cover them1 boil them for five minutes1 and put them into a cooker for four hours1 or more4 ,serves six or eight persons4 ,syrian ,stuffed ,cabbage #a cup raw chopped meat #b tablespoons fat cup raw rice #b teaspoons salt teaspoon pepper #a head cabbage lemon ,strip off the leaves from a head of cabbage1 throw them into boiling water1 and let them stand till they are wilted4 ,mix the remaining ingredients1 except the lemon1 using for the meat either mutton or beef4 ,lay a cabbage leaf on a plate1 remove the thickest part of the midrib1 so that it will roll4 ,spread on it a rounded teaspoonful of the mixture and roll it like a cigarette4 ,do the same with the other leaves1 packing each one1 as it is finished1 into a pan which will fit over a cooker-pail1 unless a pail is used which will be nearly filled by the cabbage4 ,the rolls must be carefully packed or they will float and unroll when the water is added4 ,cover them with boiling water1 bring all to a boil1 and boil it for five minutes1 then put it directly into a cooker1 if the pail is full1 or over boiling water if not1 and leave it for from four to six hours4 ,take the rolls out carefully with a cake turner or skimmer1 lay them in a platter1 and squeeze the juice of half a lemon over them4 ,they are usually served as the meat dish for luncheon4 ,serves six or eight persons4 ,casserole of ,rice and ,meat #d cups cooked rice 7#a cup raw7 #b cups cooked mutton #a teaspoon salt teaspoon pepper #a teaspoon grated onion #a tablespoon chopped parsley cup breadcrumbs #a egg ,stock or water ,line a greased mould of one and one-half quarts' capacity with three cups of the rice4 ,remove all the fat from the meat1 chop it fine1 and mix it with the other ingredients1 adding enough stock or water to barely keep it from crumbling4 ,pack the meat into the mould and cover it with the remaining cupful of rice4 ,grease the cover and put it on4 ,stand the mould in a large cooker-pail of water to two-thirds of its depth1 or1 if it is shallow1 prop it on a rack1 so that the water will reach half its depth2 boil it for fifteen minutes1 and cook it for one hour or more in the cooker4 ,turn it out carefully on to a hot platter1 and pour tomato sauce around1 but not over it4 ,serves six or eight persons4 ,ragout of ,cold ,mutton #b cups cold mutton #a onion1 sliced #a cup mutton stock #b tablespoons butter can peas #a teaspoon salt teaspoon pepper #a head of lettuce ,farina balls ,cut the mutton into one-inch cubes4 ,put all the ingredients except the lettuce and farina balls into a cooker-pail together1 cover it closely1 and when boiling put it into a cooker for one hour4 ,serve it on a platter garnished with lettuce leaves and farina balls4 ,serves four to six persons4 ,,xiv ,,veal ,illustration3 ,figure ,no4 #i4 ,diagram of the cuts of veal4 ,veal varies greatly with the age of the calf from which it is taken4 ,it should be pink1 with firm1 white fat4 ,pale1 flabby veal comes from calves which have been killed too young1 or bled before death1 and is likely to be tasteless and stringy when cooked4 ,the older veal grows1 the more like beef it appears4 ,the cuts are larger and the colour is darker and more like the red of beef4 ,veal can be purchased the year round1 but the best season for it is spring and summer4 ,almost all parts of the calf are tender1 but the cheaper cuts correspond with the cheaper cuts of beef1 except the cutlets or steaks1 which are taken from the same part of the animal as the round of beef1 and command a good price4 ,veal1 like other white meats1 should be thoroughly cooked4 ,its delicacy commends it for many purposes1 but it often requires the addition of pork1 or high seasoning1 to give it flavour4 ,,table ,,showing ,,the ,,ways ,,in ,,which ,,the ,,various ,,cuts ,,of ,,veal ,,may ,,be ,,cooked ,,in ,,the ,,hay-,,box ,,or ,,cooker4 #a4 ,head1 ,jelly1 soups1 and broths1 calf's head la terrapin4 #b4 ,neck1 ,stews1 soup1 veal pie4 #c4 ,chuck1 ,veal loaf1 stews1 soup1 veal pie4 #d4 ,shoulder1 ,braised1 stuffed and braised4 #e4 ,shanks1 ,soups4 #f4 ,ribs1 ,braised or breaded as veal cutlets4 #g4 ,breast1 ,soups1 stews1 veal loaf4 #h4 ,loin1 ,braised or breaded as veal cutlets4 #i4 ,flank1 ,soups or stews4 #aj4 ,leg1 ,breaded cutlets or plain cutlets4 ,,other ,,parts ,,of ,,the ,,calf1 ,,used ,,for ,,food1 ,,which ,,may ,,be ,,cooked ,,in ,,the ,,hay-,,box ,,or ,,cooker4 ,brains1 ,stewed and creamed4 ,heart1 ,braised1 plain or stuffed4 ,liver1 ,braised1 or stewed4 ,tongues1 ,boiled4 ,sweetbreads1 ,stewed or creamed4 ,kidneys1 ,stewed or creamed4 ,breaded ,veal ,cutlets #b lbs4 veal cutlets ,fine1 dry breadcrumbs ,salt ,pepper #a egg #a pt4 water or stock cup butter or drippings cup flour #a tablespoon chopped parsley teaspoon ,worcestershire ,sauce ,wipe the cutlets with a clean1 wet cloth4 ,cut them into pieces suitable for serving1 and sprinkle them with salt and pepper4 ,dip them into sifted crumbs1 then into the egg1 which has been beaten slightly and mixed with one tablespoonful of water4 ,dip the cutlets again into the crumbs and fry them until they are a rich brown1 in one-half the butter or drippings4 ,put them into a small cooker-pail or pan4 ,make ,brown ,sauce1 using the remaining ingredients4 ,pour the sauce over the cutlets and1 when boiling1 stand the pail in a large cooker-pail of boiling water4 ,put it into a cooker for from two to four hours1 depending upon the age and toughness of the veal4 ,reheat them before serving4 ,serves six or eight persons4 ,plain ,veal ,cutlets ,wipe the cutlets with a wet cloth1 trim off any tough membranes1 and cut them into pieces suitable for serving4 ,brown them in a very hot frying-pan with butter or rendered fat1 being careful not to let them scorch4 ,sprinkle them well with salt and pepper and put them into a small cooker-pail or pan4 ,pour a little boiling water into the frying-pan and1 when all the brown juice which has hardened on the pan has been dissolved1 pour this over the cutlets4 ,add enough boiling water to barely cover them and1 when boiling1 stand the pail or pan in a large cooker-pail of boiling water4 ,put it into the cooker for from two to four hours1 depending upon the age and toughness of the veal4 ,reheat them before serving1 if necessary4 ,veal ,loaf #b cups minced veal #b eggs cup melted butter #a cup soft bread crumbs teaspoon pepper #a teaspoons salt #b tablespoons chopped parsley #b tablespoons chopped onion inch slice fat salt pork teaspoon ground sage ,wipe meat from the cheaper cuts of veal1 remove the fat and toughest membranes1 and put it through a fine food-chopper4 ,mix the seasonings with the crumbs1 add the melted butter1 mix these with the veal1 add the pork and1 lastly1 the eggs4 ,put the mixture in a well-buttered one-quart brown bread mould or water-tight can4 ,spread it level but do not pack it in the mould4 ,stand it in a large cooker-pail with enough boiling water to come at least two-thirds of the way up the mould4 ,boil it for twenty minutes and put it into the cooker for four hours4 ,serve it either hot or cold4 ,serves eight or ten persons4 ,sweetbreads ,wash and soak the sweetbreads in cold water for one hour4 ,plunge them into boiling salted water 7one teaspoonful of salt for each quart of water74 ,boil them two minutes and put them into the cooker for two hours4 ,plunge them into cold water1 remove the membrane which covers them1 and they are then ready to be broken in pieces for creamed sweetbreads or rolled in crumbs and egg and fried4 ,creamed ,sweetbreads ,make a white sauce1 using part milk and part cream1 if desired4 ,to each cupful of sauce add two cupfuls of prepared sweetbreads broken into small pieces1 let them come to a boil and serve them at once1 or put them into a cooker to keep warm until they are needed4 ,calf's ,heart ,calf's heart may be cooked as beef's heart1 except that it will not require so long to cook4 ,ten minutes is sufficient to allow for cooking over the flame1 and ten hours in the hay-box4 ,calf's ,liver ,prepare and cook it in the same manner as beef's liver1 allowing only four hours for it to cook in the hay-box4 ,veal ,kidney ,these are almost as delicate as sweetbreads4 ,they may be cooked for two hours in the same manner as beef kidney1 or creamed or fried as sweetbreads4 ,calf's ,head la ,terrapin #a calf's head ,salt ,water #b tablespoons butter #b tablespoons flour teaspoon pepper cup cream #d egg yolks ,madeira ,wine ,carefully clean a calf's head and put it into a cooker-pail4 ,cover it with boiling water1 add one teaspoonful of salt to each quart of water and let it boil for twenty minutes4 ,put it into a cooker for nine hours or more4 ,cool it and cut the face meat into small dice4 ,make a cupful of sauce using the butter1 flour1 pepper1 one-half teaspoonful of salt and one cupful of the water in which the head was boiled4 ,add the cream and1 when boiling1 the raw yolks of two eggs which have been slightly beaten4 ,stir it constantly for about two minutes until the eggs have cooked4 ,then add two tablespoonfuls of ,madeira wine and the yolks of two hard-cooked eggs cut into quarters4 ,serves five or six persons4 ,,xv ,,pork ,whatever may be true of the extent to which pork and pork products are wholesome for particular individuals1 there can be no doubt that its delicious flavour will insure its being eaten by a large number of people who either do not know or do not care whether it agrees with them or not4 ,experiments undertaken under the management of the ,department of ,agriculture#a have resulted in the conclusion that pork is as thoroughly and easily digested1 under normal conditions of health1 as any meat1 although personal experience would indicate that pork does not agree with some people as well as other kinds of meat4 ,it is specially important1 however1 that pork be very well cooked or well cured1 in order to insure against the danger from trichinosis4 ,we are told by ,b4 ,h4 ,ransom#b that it is only by eating raw or insufficiently cooked or cured pork that there is thought to be any danger of this disease4 ,curing is the process of smoking1 salting1 or combined salting and smoking of meat1 which acts as a preservative for it4 ,we thus see that1 not only because it is a white meat1 as mentioned in the chapter on veal1 pork and pork products should be cooked until very well done4 #a ,office of ,experiment ,stations1 ,bulletin #aic1 #aijg4 #b ,u4 ,s4 ,dept4 of ,agriculture1 ,bureau of ,animal ,industry1 ,circular #ajh1 #aijg4 ,as pork is the fattest of all meats1 it is suitable for a cold-weather diet and will probably be found to agree better at that season4 ,for whatever reason it may be1 fresh pork seems to be less wholesome than when cured1 bacon having the reputation of being one of the most easily digested of all fats4 ,young pigs 7four weeks old7 are frequently dressed and roasted whole4 ,illustration3 ,figure ,no4 #aj4 ,diagram of the cuts of pork4 ,pork is usually cut for market in the manner illustrated in figure ,no4 #aj4 ,the back is fat and is used for salt pork or lard4 ,the ribs are used for spare-ribs1 and the loin or chine1 which is the backbone with its adhering meat1 is used for roasts or chops4 ,the legs are roasted1 if fresh1 or they are cured1 by salting and smoking1 for hams1 sugar being used in the salting process1 which gives the name 8sugar-cured hams02 the shoulders are treated in the same way and may be used very much as hams1 although the flesh is not so thick and the proportion of bone is greater4 ,the belly is cured for bacon1 the head and feet are soused or pickled1 and the trimmings of fat and lean are chopped1 highly seasoned1 and used for sausage1 or combined with meal and made into scrapple4 ,to select fresh pork4 ,the meat should be firm and of a pale red colour1 the fat hard and white and the skin white and clear4 ,yellowish fat1 with kernels in it1 and soft1 flabby flesh are an indication of inferior pork4 ,boiled ,ham or ,shoulder ,put a ham or shoulder in a large enough cooker-pail to allow of its being covered with eight or ten quarts of water4 ,a special oblong or extra deep utensil may be required for cooking hams and such very large cuts of meat4 ,put in the ham1 add cold water to fill the utensil1 and bring it to a boil4 ,this will serve to draw out a good deal of the salt from the meat and will not extract much of the meat flavour1 if the ham be whole4 ,a cut ham may be covered with boiling water which will seal the pores on the surface of the meat and help to retain its juices4 ,allow the ham to simmer for twenty minutes1 or1 if very large1 for one-half hour1 then put it into a cooker for seven hours or more4 ,the larger the ham the greater the quantity of water must be1 a fifteen-pound ham taking as much as fifteen quarts of water4 ,success in cooking large cuts of meat will depend to a great extent upon using sufficient water4 ,fresh ,pork with ,sauerkraut ,wash and gash a two-pound piece of fresh1 lean pork into slices4 ,put it with one quart of sauerkraut into a cooker-pail of boiling salted water4 ,let it boil for fifteen minutes1 tightly covered4 ,place it in a cooker for eight or ten hours4 ,reheat till boiling1 drain it1 and serve the pork in a platter1 with the sauerkraut arranged as a border2 or put the sauerkraut into a vegetable dish4 ,it grows cold quickly and must be served promptly and on hot dishes4 ,serves six or eight persons4 ,head ,cheese ,cut a hog's head into four pieces4 ,remove the brain1 ears1 skin1 snout1 and eyes4 ,cut off the fat to try out for lard4 ,put the lean and bony parts to soak in cold water over night to extract the blood4 ,clean the head thoroughly1 put it into a cooker-pail1 cover it with cold water1 boil it for fifteen minutes and put it into the cooker for ten hours or more4 ,if the meat will not then slip readily from the bones1 bring it again to a boil and put it into the cooker until it will 7perhaps six hours more74 ,remove the bones and hard gristle1 drain off the liquor1 reserving it for future use4 ,put the meat through a food-chopper1 return it to the cooker-pail with enough of the liquor to cover it1 and salt1 pepper1 and powdered sage to taste4 ,let it boil1 put it into a cooker for an hour or more1 then pour it into a shallow pan or dish2 cover it with cheese-cloth and a board with a weight1 to hold it in place4 ,when cold it will be solid1 and is ready to serve1 thinly sliced4 ,souse ,treat a hog's head in the same manner as for head cheese1 adding a little vinegar with the other seasonings4 ,scrapple ,treat a hog's head in the same manner as for head cheese1 up to the point where the liquor is added to the chopped meat4 ,the heart and liver may also be cooked with the head1 and any scraps or bloody parts of the meat may be soaked and cooked with it4 ,when the meat is freed from bone1 gristle1 and skin1 and chopped finely1 and all the liquor is added to it1 it is seasoned with salt1 pepper1 sage1 thyme or marjoram1 and brought to a boil4 ,enough corn-meal1 or corn-meal and buckwheat flour in the proportion of one-third cupful of buckwheat to two-thirds of a cupful of corn-meal1 is added1 to make the mixture of the consistency of corn-meal mush4 ,about one cupful of the two combined will be required for each three pints of the pork mixture4 ,let this come to a boil1 stirring it constantly2 boil it five minutes1 and put it into a cooker for four hours or more4 ,pour it into a mould or bread pan and1 when cold1 slice and fry it like sausage4 ,pickled ,pigs' ,feet ,wash the pigs' feet1 soak them in warm water for one-half hour1 then scrub and scrape them well2 soak them again for twelve hours in cold1 salted water1 and clean them again4 ,if necessary1 singe them2 remove the toes1 and bring them to a boil in salted water to more than cover them4 ,boil them five minutes1 and cook them for ten hours or more in a cooker4 ,if not tender1 reheat them till boiling1 and cook them again4 ,remove them from the water1 split them with a cleaver1 unless this is done before cooking1 pack them in a jar1 and cover them with hot1 spiced vinegar1 preferably made from white wine4 ,they are eaten cold1 or dipped in batter and fried4 ,,xvi ,,poultry ,in buying poultry select that which has clean1 unbroken skin and is as fat as possible4 ,young chickens have often a darker appearance than old1 owing to the fact that there is less fat under the skin or that the skin is thinner4 ,they have few hairs1 many pin-feathers1 and the end of the breast-bone1 toward the tail1 is limber and cartilaginous4 ,in old chickens 7fowl7 this bone is stiff1 there are many hairs1 few pin-feathers1 and the scales on the legs are hard and horny4 ,the wing joint is firm in old chickens1 but is sometimes broken by poultry dealers in order to make the purchaser think the poultry younger than it is4 ,chickens are frequently kept in cold storage for months1 or even years1 and they undergo decided changes during these periods4 ,the effect of eating such storage poultry is still under debate2 but1 while there is uncertainty as to whether they may not be responsible for some obscure intestinal disorders or other disturbances1 it is well to know how to tell them from fresh-killed birds4 ,in an article entitled 8,changes ,taking ,place in ,chickens in ,cold ,storage10 in the ,yearbook of the ,department of ,agriculture1 for #aijg1 we read that the fresh chicken is a pale1 soft yellow1 without any tinge or suggestion of green in the colour of the skin1 while there is enough translucency to show through it the delicate pink of the muscles underneath4 ,it can be plainly seen that the pink tint is not of the skin itself4 ,while the skin is perfectly flexible1 and is not adherent over any part of the body1 it is well filled by the tissues below1 so that areas distended by either fluids or gases are wanting4 ,the feather papill are perfectly distinct1 and1 though of the same tint as the skin1 are plainly visible because of their elevation4 ,in those regions where the papill are most numerous1 or support heavier feathers1 they lend a much brighter yellow hue to the skin4 ,the neck is smooth and well rounded1 the comb and gills red1 and the eye full4 ,with storage birds the skin becomes somewhat dried1 and finally quite leathery and stretched in appearance2 is less translucent than that of the fresh1 and the feather papill tend to flatten and disappear4 ,in time the colour of the skin alters in places to browns1 reds1 purples1 or greenish tints4 ,care of poultry4 ,poultry should be drawn as soon as purchased1 if it has not been already done2 it should be wiped out with a dry cloth1 if not to be cooked immediately1 and kept in a cold place4 ,old chickens can be made as tender as young chickens in a cooker1 and will have more flavour4 ,to draw poultry4 ,cut off the head1 turn back the skin of the neck and cut off the neck close to the body4 ,if the crop has food in it1 remove it from the neck1 otherwise it will come out with the other organs4 ,cut off the windpipe4 ,make an opening above the vent with a small sharp knife1 cut around the vent1 being careful not to cut into the intestine4 ,put the hand just inside the wall of the body and work it carefully over the whole inner surface of the body1 detaching the organs in one mass4 ,when the hand can pass freely all around them1 draw them all out together4 ,the lungs and kidneys1 imbedded in the bones1 will remain behind and must be removed separately4 ,cut out the little oil bag on the back of the tail4 ,singe the chicken1 and wash it well inside and outside4 ,the heart1 liver1 and gizzard are the giblets1 and are boiled and often used in the gravy4 ,to cut up a chicken4 ,after it is drawn1 a chicken may be cut for stew or fricassee1 into thirteen pieces4 ,first remove the neck1 then the legs1 by cutting the skin1 etc41 that holds them to the body2 then cut on either side down to the joint which lies almost at the back4 ,bend the leg out from the body and this will break the ligaments that hold it4 ,separate the two joints of the leg in large chickens4 ,remove the wings by cutting around the joints and bending them out as the leg was done4 ,next cut off the wishbone by placing the knife across the breast and cutting close to the end of the breast-bone toward the neck4 ,if desired1 remove the meat from the breast in two fillets1 beginning to cut at the top and following the bone closely1 separating the meat from the breast-bone and sides of the chicken4 ,next cut from the back to the front1 through the ribs4 ,separate the 8side bone0 from one side1 and break the back in two where the ribs end4 ,illustration3 ,figure ,no4 #aa4 ,method of cutting chicken for stew or fricassee4 ,to truss poultry4 ,stuff the poultry two-thirds full1 from the tail opening4 ,it may be skewered into shape1 but the quickest and easiest way is to tie it4 ,the slight mark left by the string on the breast may be covered with a garnish of parsley or fine celery leaves4 ,fold the neck skin under the body1 putting the loop end of a doubled piece of string under it2 bring the ends of string up and cross them over the breast so as to hold the wings in place2 carry the string down over the thighs to the under side of the tail to hold the thighs in place1 and bring it up around the tail and the ends of the drumsticks1 and tie it securely4 ,this will hold the leg bones down to the tail4 ,if this is not sufficient to hold in the stuffing1 close the opening with a skewer1 or sew it with heavy thread before trussing the bird4 ,old chickens1 turkeys1 and tough ducks or geese can be stuffed1 trussed1 and cooked for some hours in a cooker1 then be removed and browned in an oven4 ,illustration3 ,figure ,no4 #ab4 ,chicken1 trussed for roasting or braising4 ,stuffing for ,poultry #a cup soft breadcrumbs #a tablespoon butter #a teaspoon salt teaspoon pepper #a teaspoon powdered thyme or sage #a teaspoon grated onion #b tablespoons water ,stewed ,chicken ,draw and cut up a fowl4 ,put it1 with the giblets1 in enough boiling salted water 7one teaspoonful of salt to each quart of water7 to cover it4 ,let it boil for ten minutes and put it into a cooker for ten hours or more4 ,if not quite tender1 bring it again to a boil and cook it for from six to eight hours1 depending upon its toughness4 ,skim off as much as possible of the fat from the liquor1 pour off some of the liquor and save it to use as soup or stock1 and thicken the remainder with two tablespoonfuls of flour for each cup of liquid1 mixed to a paste with an equal quantity of water4 ,a beaten egg or two1 stirred into the gravy just before serving1 improves it4 ,add pepper and salt to taste1 and serve the chicken on a hot platter with the gravy poured around it4 ,the platter may be garnished with boiled rice piled about the chicken4 ,chicken ,fricassee ,draw a fowl and cut it in pieces1 cook it as directed for stewed chicken1 dredge the cooked pieces with salt and pepper1 roll them in flour and saut them in fat taken from the stewed chicken4 ,when richly browned1 place the pieces on a hot platter and pour around them a brown sauce1 made with the fat and the stock from the stewed chicken4 ,chicken fricassee is often served on a platter of hot toast4 ,chicken ,pie ,prepare and cook the chicken as for stewed chicken2 cut the meat from the bones1 put it into a baking-dish1 cover it with chicken gravy1 and put over the top a crust made as directed for meat pie on page #ajb4 ,bake this for thirty minutes in a moderate oven4 ,curried ,chicken ,prepare and cook one fowl as for stewed chicken1 adding two onions1 pared and cut into slices4 ,add one tablespoonful of curry powder to the flour when thickening the gravy4 ,or the chicken may be rolled in flour and browned in butter1 and the curry powder added before putting it into the cooker4 ,it is served with a border of boiled rice4 ,creamed ,chicken ,prepare and cook a fowl as directed for stewed chicken4 ,make ,white ,sauce1 using half chicken stock and half cream for the liquid4 ,a little grated onion and one-fourth can of mushrooms may be added4 ,braised ,chicken ,draw1 stuff1 truss and roast a young chicken in a hot oven until it is brown2 put it into a hot cooker-pail with water about one inch deep in the pan4 ,cover it quickly1 bring it to a boil1 and put it into a cooker for two and one-half hours or more4 ,make a brown sauce of the liquor in the pan4 ,the giblets may be added when the chicken is put into the water1 and may be chopped and added to the gravy4 ,only young1 tender chicken can be treated in this way4 ,a tough bird may be trussed and cooked in water to half cover it for ten or twelve hours before it is stuffed and browned4 ,baste it when in the oven with fat taken from the broth4 ,jellied ,chicken ,draw1 clean1 and cut up a fowl of about four or five pounds4 ,put it into a cooker-pail1 add one teaspoonful of salt1 two or three slices of onion1 and cover the fowl with boiling water4 ,boil it for ten minutes1 then put it in the cooker for ten or twelve hours4 ,boil it up again and replace it in the cooker for six hours or more4 ,repeat this if the meat is not found to be tender enough to fall readily from the bones4 ,remove the meat from the bones2 take off the skin and season the meat with salt and pepper4 ,skim off all possible fat from the liquor and boil it down to about one cupful2 strain it1 and take off the remaining fat4 ,decorate the bottom of a mould or bread pan with parsley and slices of hard-cooked egg1 pack in the meat and pour over it the stock4 ,place the meat under a weight1 and leave it in a cold place till firm4 ,braised ,duck ,prepare and cook the duck in the same manner as braised chicken4 ,if the duck is tough it may be cooked for eight or more hours in water in the cooker1 then stuffed and browned in the oven1 basting it with fat from the broth4 ,braised ,goose ,prepare it as braised chicken2 or1 if it is tough1 cook it in water in a cooker as old braised chicken1 until it is nearly tender4 ,remove it1 stuff it1 and brown it in a hot oven1 basting it with fat from the broth4 ,potted ,pigeons ,clean1 stuff1 and truss six pigeons1 place them upright in a cooker-pail and pour over them one quart of water in which celery has been cooked4 ,if the water was not salted for the celery1 add one teaspoonful of salt4 ,cover the pail1 boil the birds for five minutes1 and put them into a cooker for five or six hours1 or till tender4 ,remove them from the water1 sprinkle them with salt and pepper1 dredge them with flour1 and brown the entire surface in pork fat4 ,make two cups of ,brown ,sauce1 using butter and stock from the pigeons2 heat the birds in this1 place each one on a piece of dry toast1 and pour the gravy over it4 ,garnish it with parsley4 ,,xvii ,,vegetables ,,general ,,directions ,,for ,,cooking ,,vegetables ,the flavour of vegetables is best preserved if they are put on to cook in boiling water4 ,for cooking in a fireless cooker the water must be salted when the vegetables are started4 ,the expression 8salted water10 as used in this book1 means water to each quart of which one teaspoonful of salt has been added4 ,such vegetables as asparagus1 peas1 lima beans1 etc41 which have a delicate flavour1 must be cooked with very little water2 usually in a smaller pail or pan set into a larger cooker-pail of water4 ,all vegetables should be washed before cooking1 and such as potatoes1 beets1 turnips1 etc41 should be scrubbed with a small scrubbing-brush1 kept for that purpose4 ,few vegetables are injured by overcooking in a fireless cooker4 ,asparagus ,wash1 and if desired1 break into two-inch pieces1 as much of the asparagus as will snap easily4 ,that which will not snap1 if fresh1 will be too tough to eat4 ,cook it in enough salted water to barely cover the asparagus1 setting the pan in a large cooker-pail of boiling water4 ,it may be tender in one hour4 ,cabbage ,cut a head of cabbage into two pieces2 soak it in a large bowl of salted water for one-half hour or more4 ,cut it in quarters or smaller pieces1 discarding the tough central stalk and any leaves which may not be perfect4 ,put it into four quarts of salted water to which one-fourth of a teaspoonful of baking soda has been added4 ,bring it to a boil and put it into a hay-box for from one and one-half to twelve hours4 ,winter cabbage will require three or four hours of cooking at the least4 ,drain it into a colander and serve it with ,white ,sauce or with butter1 pepper1 and salt to taste4 ,if cooked many hours1 reheat it before serving4 ,cauliflower ,soak the whole head in a large bowl of salted water for one-half hour or more4 ,if insects are in it this will cause them to crawl out4 ,bring it to a boil in four quarts of boiling salted water and cook it in a hay-box from one and one-quarter to four hours4 ,if much overcooked it will be difficult to remove the head whole4 ,take it out with a skimmer and serve it on a platter1 pouring over it one cupful of ,white ,sauce4 ,a large head will require more sauce4 ,cauliflower la ,hollandaise is prepared in the same way1 substituting ,hollandaise ,sauce for ,white ,sauce4 ,cauliflower au ,gratin is prepared by removing the cooked head to a baking dish1 covering it with buttered crumbs and baking it until the crumbs are brown1 or by covering it with grated cheese before the crumbs are added4 ,carrots ,scrub and scrape carrots4 7,very young carrots need not be scraped47 ,cover them with boiling salted water1 bring them to a boil and put them into a cooker for from one to three hours1 according to the age and condition of the carrots4 ,they will not be injured by cooking twelve hours4 ,if old and wilted they should be soaked several hours in cold water before being prepared for cooking4 ,when done1 cut young carrots in rounds or strips1 or serve them whole4 ,old carrots may be cut into slices before cooking4 ,drain away most of the water and make ,sauce for ,vegetables1 using the remainder of the water4 ,or all the water may be drained off and the carrots served with butter1 salt1 and pepper to taste4 ,corn ,husk fresh green corn1 using a clean whisk-broom to remove the silk that clings to the ear4 ,put it into a cooker-pail1 cover it with salted water1 bring it to a boil and put it into the cooker for from fifty minutes to two hours4 ,drain it and serve it on a hot platter1 covering it with a napkin4 ,beets ,scrub new beets1 that is1 those freshly pulled4 ,cut off the stalks three inches from the beets1 put them into four quarts or more of boiling1 salted water1 boil five minutes1 and put them into a cooker for five hours or more4 ,old beets1 if wilted1 should be soaked till firm1 and cooked as new beets4 ,they will require six or more hours according to their age and condition4 ,when sufficiently cooked the skin of beets will easily slip off4 ,remove them from the water one by one1 peel and slice them4 ,serve them with butter1 pepper1 and salt4 ,if they cool while slicing them1 reheat them before serving4 ,fresh ,shelled ,beans ,wash from one pint to one quart of fresh shelled beans1 put them into three quarts of boiling salted water1 to which one-fourth teaspoonful of soda has been added1 boil1 and put them into a hay-box for two and one-half hours4 ,they are not injured by several hours' cooking4 ,drain them and add salt1 pepper1 and butter to taste4 ,the exact quantity of water in which the beans are cooked is not material4 ,they will bear a large amount1 as their flavour is strong4 ,string ,beans #b qts4 string beans #c qts4 water #c teaspoons salt teaspoon baking soda ,wash the beans1 cut them into small pieces1 and put them on to boil with the water1 salt1 and soda4 ,put them into a cooker for six hours4 ,they will not be injured by cooking for ten or twelve hours4 ,if fewer beans are to be cooked1 the water must not be decreased1 unless the pail of beans is full or set into a larger pail of boiling water4 ,serves six or eight persons4 ,lima ,beans ,wash the beans and put them on to cook in boiling salted water1 to each quart of which one-eighth of a teaspoonful of soda has been added4 ,if the quantity is small1 put them into a small pail set into a larger pail of water4 ,if the whole will fill a two-quart cooker-pail it will cook without the larger pail4 ,put them into a cooker for one and one-half hours or more4 ,dried ,lima ,beans ,soak the beans over night1 put them to boil in at least twice their bulk of salted water4 ,add one-fourth teaspoonful of soda to each quart of water4 ,boil1 and put them into a cooker for three or four hours or more4 ,drain1 add butter1 pepper1 and salt1 and reheat them before serving1 if necessary4 ,dried ,navy ,beans ,soak one cupful of beans over night4 ,in the morning drain off the water1 add three quarts of boiling salted water and one teaspoonful of soda4 ,boil1 and put them into the cooker for eight hours or more4 ,when soft1 drain them and add butter1 pepper1 and salt to taste4 ,or make pork and beans of them4 ,serves five or six persons4 ,chard ,put a pint of water and a teaspoonful of salt into a cooker-pail4 ,when boiling add1 little by little1 the well-washed chard4 ,if1 after boiling two or three minutes1 there is not enough water to cover the chard1 add more boiling water4 ,if a small amount of chard is cooked the pail or pan must be set into a cooker-pail of boiling water4 ,put it into a cooker for three hours or more4 ,drain in a colander and add salt1 pepper1 and butter to taste4 ,serve with slices of hard-cooked eggs as a garnish4 ,one dozen stalks and leaves serve four or five persons4 ,many persons cook the stalks separately and serve them with a white sauce1 using only the leaves for greens4 ,spinach ,cook in the same manner as chard1 allowing two hours or more in the cooker4 ,one peck serves six or eight persons4 ,beet ,greens ,cook in the same manner as chard1 allowing two and one-half hours or more in the cooker4 ,do not remove the little beets4 ,when cooked1 cut through the greens frequently with a knife1 to make them less awkward for serving4 ,stewed ,celery #c cups prepared celery #a teaspoon salt #a qt4 water ,scrub the celery with a small brush1 remove the strings1 cut it in one-half-inch pieces and drop it into the boiling salted water4 ,when it is boiling1 set the pail or pan into a cooker-pail of boiling water and put it into the cooker for from two to four hours or longer1 depending upon the toughness of the stalks4 ,it will not be injured by long cooking4 ,when tender1 drain it1 saving one-half cupful of the water to use in making the sauce4 ,serve with one cupful of ,sauce for ,vegetables4 ,serves six or eight persons4 ,macaroni lb4 macaroni 7#a cup broken in pieces7 #a qt4 water #a teaspoon salt ,break the macaroni into one-inch pieces4 ,soak it in cold water for one hour1 then drain it2 or cook it without soaking4 ,drop it into the boiling water1 let it boil1 and put it into the hay-box for one and one-half hours if soaked1 or two hours if not soaked4 ,stand the pail or pan in a cooker-pail of boiling water while in the hay-box4 ,macaroni will break to pieces if cooked too long4 ,when tender1 drain it in a colander and serve it plain1 seasoned to taste with salt and pepper1 or make it into ,macaroni and ,cheese or ,macaroni and ,ham4 ,serves five or six persons4 ,macaroni ,italienne #a cup macaroni in one-inch pieces #a pt4 stewed and strained tomatoes #a cup stock or water #a medium-sized onion #d cloves #a small bay leaf #a teaspoon salt #b teaspoons sugar teaspoon pepper #a cup cheese1 grated or shaved ,soak the macaroni in cold water for one hour2 stick the cloves into the onion4 ,drain the macaroni1 put it into a pan or pail1 add the other ingredients1 except the cheese1 and1 when boiling1 set the pan or pail into a cooker-pail of boiling water and put it into a cooker for two hours4 ,remove the onion and bay leaf and add the cheese4 ,if it cannot be served as soon as the cheese is melted1 slip the pail back into the cooker4 ,serves five or six persons4 ,macaroni ,milanaise #a cup macaroni #a small onion #b cloves #a pt4 tomatoes1 stewed and strained #a cup water #a tablespoon butter cup grated cheese #f sliced mushrooms cup smoked tongue or ham1 cut in strips ,break the macaroni1 soak it for one hour1 then drain it1 and put it1 with the other ingredients1 except the last three1 into a pan or pail4 ,when boiling1 set the pan into a cooker-pail of boiling water and put it into a cooker for two hours4 ,remove the onion and cloves1 add the last three ingredients1 and when the cheese is melted it is ready to serve4 ,if it cannot be served at once replace it in the cooker4 ,serves six or seven persons4 ,spaghetti ,spaghetti may be treated in the same way as macaroni4 ,it is a similar paste moulded into a different form4 ,vermicelli is also the same paste1 moulded into still finer threads4 ,it is frequently used in soups1 and should be broken into short pieces and added not more than two hours before it is served1 or it will become so soft as to break to pieces and lose its attractive appearance4 ,noodles ,noodles are made from a richer paste than macaroni1 having eggs in place of water to supply the moisture4 ,they may be used exactly as macaroni and similar pastes4 ,they should not be soaked before cooking4 ,creamed ,mushrooms ,wash the mushrooms1 cut them in slices if they are large1 bring them to a boil in enough salted water to nearly cover them4 ,it should take about a pint for each quart of mushrooms4 ,set the pan or pail in a cooker-pail of boiling water and put it into the cooker for from two to six hours4 ,when it is nearly time to serve them1 drain the water off1 reserving three-fourths of a cupful to use in making one and one-half cupfuls of ,sauce for ,vegetables1 or ,white ,sauce4 ,fricasseed ,mushrooms ,wash the mushrooms and dry them thoroughly on a towel4 ,let them stand on the towel some time before cooking them1 so that they may drain dry4 ,fry them in butter till they are brown in a cooker-pail or pan1 and make one and one-half cupfuls of ,brown ,sauce for each quart of mushrooms1 using any liquor that may have come from them1 and water for the liquid of the sauce4 ,pour this sauce over the mushrooms4 ,if a small quantity of mushrooms is being cooked1 stand the pail or pan in a large cooker-pail of boiling water4 ,put them into a cooker for two hours or more4 ,onions ,pare onions under water1 to avoid their irritating effect on the eyes4 ,they are so strong in flavour that they will bear an excess of water in cooking4 ,salt the water as directed in the ,general ,directions for ,cooking ,vegetables4 ,four quarts of water may be used for cooking one quart of onions4 ,bring them to a boil in a cooker-pail1 and put them into a hay-box for from two hours1 for very tender1 fresh onions1 to eight hours or more4 ,when done1 drain them dry and add butter1 pepper1 and salt to taste and1 if desired1 a little cream of milk4 ,if the onions are very large let them boil five minutes before putting them into the hay-box4 ,boiled ,potatoes ,scrub potatoes well with a small scrubbing-brush4 ,pare them1 and if they are inclined to be black when cooked1 let them stand an hour or more in cold water before cooking them4 ,cook them in a large amount of boiling salted water in a cooker-pail4 ,when they have boiled one minute put them into the cooker for from one and one-half to three hours1 depending upon their quantity1 size1 and age4 ,new potatoes will not require so long to cook as old4 ,large potatoes cut into pieces will cook in one hour4 ,creamy ,potatoes #a qt4 sliced potatoes #b tablespoons butter #b teaspoons salt teaspoon pepper pt4 milk ,wash and pare the potatoes and cut them into thin slices4 ,four medium-sized potatoes will make a quart when sliced4 ,put all the ingredients together in a small cooker-pail or pan1 set this in a large cooker-pail of boiling water1 and when it is steaming hot1 put the small utensil directly over the heat until it boils4 ,replace it in the pail of boiling water and set it in the cooker for one hour4 ,serves four or five persons4 ,stewed ,potatoes #a qt4 cold1 diced potatoes #b cups milk #d tablespoons butter #b tablespoons flour #b teaspoons salt teaspoon pepper #b tablespoons chopped parsley ,melt the butter in a small cooker-pail or pan1 add the flour and blend the two evenly1 then add the milk1 one-third at a time2 when it boils1 put in the salt1 pepper1 and potatoes4 ,let the whole reach boiling point and set it in a large cooker-pail of boiling water1 unless it fills a small pail full1 in which case it can be placed directly in a cooker nest which exactly fits it1 and left for one hour or more4 ,serves six or eight persons4 ,peas ,shell young1 green peas and bring them to a boil1 using about one cupful of salted water for each quart of shelled peas4 ,put the pail or pan inside of another cooker-pail of boiling water and set all in a cooker for from one to two hours or more4 ,old peas may be left all night or all day in the cooker4 ,rice1 ,no4 #a #a cup rice #c qts4 water #c teaspoons salt ,look over the rice and remove any husks or undesirable substances4 ,wash it by allowing cold water to run through a strainer containing the rice4 ,sprinkle it1 gradually1 into the boiling salted water in a cooker-pail4 ,when it is boiling put it into a hay-box for one hour4 ,there is a considerable difference in rice1 and the time for cooking it will vary2 but one hour will usually be found sufficient4 ,rice is injured by overcooking4 ,when the rice is soft1 drain it in a colander and set this in the oven1 with the door open1 for five minutes4 ,serve at once4 ,rice1 when cooked1 swells to four times its original bulk4 ,serves six or eight persons4 ,rice1 ,no4 #b #a cup rice #b to #b cups water #a teaspoon salt ,look over and wash the rice as directed in the recipe for ,rice1 ,no4 #a4 ,bring it to a boil in the salted water1 and put it into a hay-box for one hour4 ,serves six or eight persons4 ,savoury ,rice #a cup rice #d cups highly seasoned stock #b tablespoons butter ,look over and wash rice as directed in the previous recipes1 bring it to a boil in the stock1 with the butter1 and cook it in a hay-box for one hour1 standing the pail or pan that contains it in a larger pail of water1 unless more than one cupful of rice is being cooked and the cooker-pail would be at least two-thirds full4 ,serve with a border of salted peanuts4 ,the rice should be moist but not sticky when cooked4 ,serves eight or ten persons4 ,turkish ,pilaf cup rice #b tablespoons chopped green sweet pepper or onion #a cup tomatoes #a teaspoon sugar #a cups stock or water #a tablespoon butter #a teaspoon salt ,pick over and wash the rice1 as directed in the recipe for boiled rice1 ,no4 #a4 ,chop the onion or pepper1 discarding the seeds1 and1 if raw tomatoes are used1 remove the skins and cut the tomatoes in pieces before measuring them4 ,put all the ingredients together in a small cooker-pail or pan1 and1 when boiling1 set it in a larger cooker-pail of boiling water4 ,put it into a cooker for one hour4 ,when ready to serve it1 stir it lightly with a fork till all the ingredients are evenly mixed4 ,pilaf is injured by much overcooking4 ,serves five or six persons4 ,samp 7,coarse ,hominy7 cup samp #a cup cold water #a teaspoon salt #c cups boiling water ,soak the samp in the cold water for eight hours or more4 ,add the salt and boiling water2 boil it hard for one hour1 and put it into a cooker for from six to twelve hours4 ,it is improved by the longer cooking4 ,the pail or pan in which it is cooked should be stood in a large cooker-pail of boiling water4 ,a tablespoonful of butter may be added before serving if it is used as a vegetable4 ,serves five or six persons4 ,summer ,squash ,scrub young1 tender summer squashes and cook them whole1 in the cooker1 with enough salted boiling water to fully cover them1 for from one to three hours4 ,if they are not young enough to have a soft rind1 they must be pared and the seeds removed4 ,it will then be better to cook them as winter squash4 ,when they are tender1 drain off the water and mash the squashes in a colander4 ,this will allow a little of the juice to drain away and leave the squashes drier4 ,season them highly with salt and pepper1 and add two tablespoonfuls of butter to each pint of squash4 ,if not very hot when mashed1 reheat before serving4 ,stewed ,tomatoes #a qt4 tomatoes #b teaspoons salt teaspoon pepper #a onion1 sliced cup buttered crumbs #b teaspoons sugar ,scald and peel the tomatoes1 remove the cores1 and cut them into pieces before measuring them4 ,add the other ingredients1 omitting the sugar and crumbs1 if preferred2 bring all to a boil1 and put them into a cooker for from one to two hours or more4 ,they will not be injured by indefinite cooking4 ,serves five or six persons4 ,hubbard or ,winter ,squash ,scrub1 pare and cut the squash into pieces1 removing the seeds4 ,put it into a strainer that will fit into the cooker-pail1 placing a rack under it to raise it above the water in the pail4 ,fill the pail below the strainer with boiling water4 ,steam the squash directly over the fire for ten minutes1 then put it into the cooker for from five to eight hours1 depending upon the age of the squash and the amount cooked4 ,a pail of not less than six quarts' capacity should be used1 so that there may be at least three quarts of water under the squash4 ,when tender1 mash it through the strainer1 or drain it in a cheese cloth1 squeezing it as dry as possible4 ,if it is to be served as a vegetable1 season it highly with salt and pepper1 and add two or three tablespoonfuls of butter to each pint of squash4 ,if it is to be made into pies1 omit these ingredients4 ,pumpkin ,select a pumpkin with a soft rind1 if possible4 ,prepare and cook it in the same manner as winter squash4 ,it may be used as a vegetable or made into pies4 ,creamed ,turnips ,scrub1 pare1 and cut turnips into half-inch dice4 ,cook each pint of prepared turnips with at least one quart of boiling salted water1 in the cooker1 for from one and one-half to three hours or more4 ,when tender1 drain them1 reserving enough of the water to make one cupful of ,sauce for ,vegetables for each pint of turnips4 ,mashed ,turnip ,scrub and pare the turnips and cut them into pieces4 ,cook each pint of turnip with at least one quart of boiling salted water in the cooker for from one and one-half hours to three hours or more4 ,when tender1 drain and mash them in a colander and add to each pint one teaspoonful of salt1 one-fourth teaspoonful of pepper1 and two tablespoonfuls or more of butter4 ,serve very hot4 ,italian ,chestnuts #a qt4 chestnuts #a qts4 water #b teaspoons salt ,shell and blanch the nuts by the directions given on page #ahi4 ,bring them to a boil with salted water1 put them in a cooker for from two to four hours4 ,press them through a potato ricer or serve them whole1 adding a little butter if desired4 ,one quart of nuts will make about one pint when shelled and blanched4 ,serves four or five persons4 ,brussels ,sprouts #a qt4 sprouts #b or more qts4 water ,salt ,pepper ,butter ,wash the sprouts1 bring them to a boil in salted water2 put them into the cooker for from one to two hours1 drain them and add salt1 pepper1 and butter to taste4 ,serves six or seven persons4 ,,xviii ,,steamed ,,breads ,,and ,,puddings ,,general ,,directions ,a deep mould is best for cooking steamed breads and raised puddings1 since there will be less risk of the water's boiling over into the food1 and a larger amount may be used4 ,it is important to have one that is the right size for the recipe1 for if it is filled too full1 the mixture might rise and push off the cover or be heavy from its pressure1 and if not sufficiently full1 it would be unsteady in the water4 ,the water in the pail should come to two-thirds of the height of the mould4 ,the mould should be not less than half-full of dough1 and1 generally not more than two-thirds full4 ,if a small mould or a number of small moulds are to be used in a large cooker-pail1 stand them upon a rack or similar device to raise them until there may be no difficulty in filling the cooker-pail at least two-thirds full of water4 ,the cover as well as the mould should be greased on the inside with the same fat as that used in the dough or with butter4 ,if a bread mould is not available1 an empty baking-powder can1 coffee can1 or any tin can or box with straight sides which has a tight-fitting cover may be used1 providing it is found by trial to be water-tight4 ,if it leaks1 it may be soldered at small expense1 and may then be kept for cooking purposes only4 ,where a tightly covered can or box cannot be procured1 an uncovered utensil could be used by tying on securely a cover of heavy1 well-greased paper4 ,boston ,brown ,bread #a cup rye meal #a cup graham flour #a cup corn-meal #a teaspoon salt tablespoon soda cup molasses #b cups sour milk or #a cups sweet milk or buttermilk ,mix and sift the dry ingredients together4 ,mix the liquid ingredients and add them1 gradually1 to the dry mixture4 ,put the dough into a well-buttered1 one-quart brown bread mould or water-tight can of the same capacity4 ,stand the mould in a six-quart cooker-pail in enough warm water to come two-thirds of the way up the mould4 ,bring it quickly to a boil and boil it half an hour4 ,put it into a hay-box for five hours4 ,it will not be spoiled by six hours in the cooker1 but will not have quite such a dry crust4 ,if sweet milk is used add one tablespoonful of cream of tartar2 or omit the soda and use1 instead1 two tablespoonfuls of baking powder4 ,serves six or eight persons4 ,graham ,pudding cup butter cup molasses cup sweet milk #a egg #a cups graham flour teaspoon baking-powder teaspoon soda #a teaspoon salt #a cup raisins1 seeded and cut in pieces ,melt the butter1 add the egg1 well beaten1 molasses and milk4 ,mix the dry ingredients and add to them the liquid mixture4 ,pour it into a well-buttered1 one-quart mould or into several smaller moulds4 ,do not fill them more than two-thirds full4 ,place the moulds on a rack in a six-quart cooker-pail of warm water1 bring quickly to a boil and boil thirty minutes if the larger cans are used2 fifteen minutes1 if the small cans are used4 ,put it into the cooker for five hours4 ,if sour milk is available1 omit the baking powder and add an extra one-fourth teaspoonful of soda4 ,serves six persons4 ,steamed ,apple or ,berry ,pudding #a cup flour #b teaspoons baking powder teaspoon salt #a tablespoon butter cup milk 7sweet7 #d apples cut in eighths #b tablespoons sugar ,mix and sift the dry ingredients1 cut the butter into them1 or rub it in with the fingers1 add the milk1 cutting it in1 lightly1 with a knife4 ,when the dough is barely mixed1 so that no loose flour is left1 toss it on a floured board and pat or roll it lightly till one-half inch thick4 ,spread the apples on it and roll it like a jelly roll4 ,carefully place it in a well-buttered1 one-quart bread mould or water-tight can4 ,cover it tightly and stand it in at least a six-quart cooker-pail with enough warm water to come two-thirds of the way up its sides4 ,bring it quickly to a boil1 boil thirty minutes and place it in a cooker for three hours4 ,serve immediately with warm apple sauce and ,hard ,sauce4 ,if berries are used add one cupful to the dough1 serve with berry sauce and omit the apple-sauce4 ,serves five or six persons4 ,suet ,pudding cup chopped suet cup molasses cup sour milk #a cups flour teaspoon soda teaspoon salt teaspoon ginger teaspoon grated nutmeg teaspoon ground cloves teaspoon ground cinnamon ,mix and sift the dry ingredients and add the suet4 ,mix the milk and molasses and add them to the dry mixture4 ,put the dough into a buttered1 one-quart bread mould or water-tight covered can1 and stand it in a six-quart cooker-pail of warm water which reaches two-thirds of the way up the can4 ,boil it one-half hour and put into the cooker for five hours4 ,serves six or eight persons4 ,rich ,plum ,pudding lb4 raisins lb4 currants #b oz4 candied orange peel #b oz4 citron lb4 chopped suet #a lb4 stale1 soft breadcrumbs 7#b cups7 cup flour lb4 brown sugar nutmeg1 grated tablespoon powdered cinnamon teaspoon ground allspice pint brandy #d eggs ,wash and seed the raisins2 rub the currants with a little flour1 then sift out the flour and allow water to run over the currants in the sieve until they are clean4 ,spread them on a towel and remove any stems1 stones1 etc41 that may be among them4 ,let them stand1 covered with a towel to keep out dust1 until they are dry4 ,cut the orange peel and citron very fine1 or put them through a food-chopper4 ,chop the suet or put it and the raisins through a coarse food-chopper2 a trifle of the flour may be mixed with the suet before it is chopped to help to keep it from sticking to the chopping-knife4 ,beat the eggs till blended4 ,mix all the dry ingredients very thoroughly1 add the eggs and then the brandy4 ,put the pudding into a covered1 greased mould1 chopping down through it a few times with the end of a knife1 to be sure that it fills the mould without hollow spaces1 and to avoid packing it firmly4 ,stand it in at least three quarts of warm water1 in a cooker-pail4 ,heat it slowly but steadily till the water boils2 let it boil one hour if the pudding is in one mould1 or one-half hour if it is in two smaller moulds4 ,put it into the cooker for five hours4 ,remove it at once from the mould4 ,if it is not to be used when first made1 it may be kept several weeks1 replaced in the mould and reheated before serving1 by putting it in warm water1 heating it to the boiling point and boiling it one-half hour or more4 ,serve it with brandy sauce4 ,serves ten or twelve persons4 ,steamed ,cranberry ,pudding cup butter cup sugar #b eggs #b cups flour #a tablespoon baking powder cup milk #a cup berries ,rub the butter till it is soft and add the sugar gradually4 ,separate the eggs and add the beaten yolks to the butter and sugar4 ,mix and sift the baking powder and flour together and add a little flour1 alternately with a part of the milk1 to the dough4 ,when all is in1 add the stiffly beaten whites and the berries4 ,put the mixture into a buttered1 one-quart mould1 stand it in hot water and bring it1 gradually1 but steadily1 to a boil4 ,let it boil one-half hour and put it into a cooker for five hours4 ,serve it with sweetened cream or hard sauce4 ,serves six or eight persons4 ,ginger ,pudding cup butter cup sugar #a egg #b cups flour #c teaspoons baking powder teaspoon salt #b teaspoons ginger #a cup milk ,cream the butter1 add the sugar gradually1 and the well-beaten egg4 ,mix and sift the dry ingredients and add a little of the mixture alternately with part of the milk4 ,when all is in1 put the dough into a buttered mould1 cover it1 and boil it one-half hour in a large cooker-pail of water1 then put it into a cooker for five hours4 ,serve it with ,vanilla ,sauce or ,nutmeg ,sauce4 ,serves six or eight persons4 ,st4 ,james ,pudding #c tablespoons butter cup molasses cup thick1 sour milk #a cups flour teaspoon soda teaspoon salt teaspoon cloves teaspoon allspice teaspoon nutmeg lb4 dates1 stoned and cut in pieces ,mix the molasses1 melted butter1 and milk and add them to the dry ingredients1 which have been mixed and sifted4 ,add the dates and turn the dough into a buttered1 one-quart mould4 ,boil it in a large cooker-pail of water for one-half hour and put it into a cooker for five hours4 ,serve with ,hard ,sauce4 ,serves five or six persons4 ,harvard ,pudding cup butter cup sugar #a egg #c teaspoons baking powder teaspoon salt #b cups flour #a cup milk ,mix the butter and sugar1 add the egg1 then the dry ingredients1 previously mixed and sifted together1 alternating part of the dry ingredients and the milk until all are in4 ,turn it into a buttered1 one-quart mould1 boil in a large cooker pail of water for one-half hour and put it into a cooker for five hours4 ,serve it with warm apple sauce and ,hard ,sauce4 ,serves six or eight persons4 ,swiss ,pudding cup butter cup flour #b cups milk ,grated rind of one lemon #e eggs cup powdered sugar ,cream the butter1 add the flour1 gradually2 scald the milk with the lemon rind1 add it to the first mixture and cook it five minutes over hot water4 ,beat the yolks of eggs until they are thick1 add the sugar1 gradually1 and combine these with the cooked mixture2 cool it and cut and fold in the stiffly beaten whites of eggs4 ,turn it into a buttered1 one-quart mould1 boil it in a large cooker-pail of water for twenty minutes1 then put it into a cooker for three hours4 ,serves six or seven persons4 ,rice ,pudding #a qt4 milk #a tablespoon butter cup rice teaspoon grated nutmeg teaspoon salt cup sugar ,heat the milk and other ingredients in a pudding pan over a cooker-pail of water4 ,when the water boils1 remove the pan and bring the pudding also to a boil4 ,when it is boiling replace the pudding in the large pail of boiling water1 cover and put it into the cooker for three or four hours4 ,it may then be put into the oven for fifteen minutes and browned1 although this is not necessary4 ,this pudding may be cooked all night1 but if cooked more than four hours it is not quite so creamy4 ,serve either hot or cold4 ,one-half cupful of small1 unbroken seedless raisins may be added to this recipe4 ,serves six or eight persons4 ,indian ,pudding #b cups water #a cup molasses #a teaspoon salt #b teaspoons ginger cup corn-meal #c cups milk ,boil the water1 molasses1 salt1 ginger1 and meal together for ten minutes in a pail or pudding pan4 ,add the scalding milk4 ,bring it to a boil and set the pan in a cooker-pail of boiling water4 ,put it into a cooker for twelve hours4 ,when done1 brown in a hot oven4 ,serve with plain or whipped cream4 ,if fresh ground or coarse ,southern corn-meal is used it may first be sifted with a coarse sieve to remove the largest particles1 which will not grow soft with this amount of cooking4 ,granulated corn-meal will not require sifting4 ,serves eight or ten persons4 ,tapioca or ,rice ,custard cup pearl tapioca cup water #c cups milk teaspoon salt #b eggs #a tablespoon butter cup sugar teaspoon vanilla ,soak the tapioca in the water for one hour4 ,add the milk1 sugar1 butter1 and salt4 ,set the pan in a cooker-pail of boiling water4 ,when the milk is scalding remove the pan and let the pudding come to a boil4 ,replace it in the boiling water and put it into the cooker for one and one-half hours4 ,take it from the cooker1 add the beaten eggs1 replace it in the pail of hot water and stir it over the fire till it registers #afe degrees ,fahrenheit1 using a dairy or chemist's thermometer4 ,put it again into the cooker for one hour4 ,when cold1 add the vanilla4 ,rice may be used instead of tapioca4 ,serves six or eight persons4 ,tapioca ,fruit ,pudding cup pearl tapioca #a qt4 water #f apples1 pared and cored cup sugar teaspoon salt #b tablespoons butter ,soak the tapioca one hour1 bring it to a boil with the other ingredients in a two-quart pail1 if that will fill the cooker 8nest10 or in a pudding pan to be set over boiling water4 ,put it into a cooker for one hour4 ,serve cold with cream4 ,if it is preferred to serve the pudding warm1 use only three cups of water4 ,serves six or eight persons4 ,chocolate ,bread ,pudding #a qt4 milk #a pt4 soft breadcrumbs #b oz4 or squares chocolate cup granulated sugar #b or #c eggs teaspoon salt #a teaspoon vanilla #b tablespoons powdered sugar ,scald the milk1 add the crumbs1 and soak them for one-half hour4 ,separate the eggs1 reserving two of the whites for a meringue4 ,beat the three yolks and one white of egg together and mix them with half the granulated sugar4 ,melt the chocolate in a pudding pan set in a cooker-pail of boiling water1 add the remaining half of the granulated sugar1 and1 gradually1 the bread and milk1 stirring it in well while still over the boiling water4 ,then add the yolks of eggs1 salt1 and vanilla4 ,stir it constantly1 and cook it over the water until the pudding is #afj degrees ,fahrenheit4 ,set the pail containing the pudding pan in a cooker for from one to two hours4 ,when done1 put it into a baking-dish suitable for serving1 and cover the top with a meringue made by beating the whites of eggs till stiff1 and adding the powdered sugar4 ,brown the meringue in a very hot oven1 watching it carefully that it may not scorch4 ,serve warm1 with cream4 ,if preferred1 two whole eggs may be used in the pudding1 and in place of the meringue use sweetened1 whipped cream4 ,serves six or eight persons4 ,queen of ,puddings #a qt4 hot milk #a pt4 soft breadcrumbs cup sugar cup melted butter #c eggs teaspoon salt #a teaspoon vanilla1 or teaspoon spice glass jelly ,melt the butter in the milk2 soak the crumbs in the milk for one-half hour2 beat the yolks of three eggs and the white of one till mixed1 add the sugar1 salt1 and spice to them4 ,mix all together and pour it into a pudding pan to fit in a cooker-pail of boiling water4 ,stir it till the pudding is #afj degrees ,fahrenheit1 then cover it and put it into a cooker for from one to two hours4 ,make a meringue as directed in the recipe for chocolate bread pudding1 using the whites of two eggs and two tablespoonfuls of powdered sugar4 ,pour the pudding into a baking-dish for serving1 spread the jelly on top and the meringue over this1 and brown it in a hot oven4 ,serves six or eight persons4 ,steamed ,cup ,custard #a qt4 milk #d eggs cup sugar teaspoon vanilla1 or teaspoon grated nutmeg ,heat the milk1 beat the eggs1 add the sugar and flavouring4 ,strain the mixture into hot custard cups1 set them on a wire rack or inverted strainer or perforated pan1 which is arranged in a large cooker-pail of rapidly boiling water in such a way that several quarts of water may be below the custards but not touch the cups4 ,cover tightly at once and set it into a cooker for one-half hour4 ,serves six or eight persons4 ,compote of ,rice and ,fruit cup rice #c cups milk #c tablespoons sugar teaspoon salt ,heat all together in a pan which is set into a cooker-pail of boiling water4 ,when the water in the kettle boils1 take out the pan and bring the mixture in it to a boil4 ,replace it in the pail and put it into the cooker for from one to three hours4 ,put it into a mould1 and1 when shaped1 but while still warm1 turn it out on to a serving dish4 ,put stewed or canned fruit on top1 and pour the juice around it4 ,serves six or eight persons4 ,illustration3 ,figure ,no4 #ac4 ,wire rack arranged for steaming1 with perforated tin can as a stand to raise it above the water4 ,,xix ,,fruits ,apple ,sauce #a qts4 sour apples #a pt4 water #a cup sugar ,wash1 pare1 core1 and cut the apples into pieces1 add the water and sugar and bring them to a boil4 ,put them into the cooker for from one to three hours or more1 depending upon the ripeness of the apples4 ,if they are not very tart or high-flavoured the juice of half a lemon will improve them4 ,apple sauce will not be harmed by indefinite cooking in the cooker4 ,beat it well when cooked1 or1 if preferred1 it may be strained4 ,serves six or eight persons4 ,stewed ,apples in ,syrup #a qt4 water lemon #aj cups sugar #ah cloves #aj qts4 prepared apples ,pare1 core1 and cut tart apples in halves1 unless they are small4 ,crab-apples may be used1 but should not be pared nor cored4 ,wash and slice the lemon4 ,put all the ingredients into a cooker-pail and let them come to a boil4 ,put them into a cooker for three hours4 ,if the apples are not very ripe they may cook as long as twelve hours without becoming too soft4 ,serves twenty-five to thirty persons4 ,apple ,jelly #f quarts prepared apples #g cups water ,wash the apples carefully1 cut them into small pieces and remove any decayed parts4 ,put the apples and water into a cooker-pail and let them come to a boil1 then set them in a cooker for four hours or more4 ,when very soft1 pour them into a jelly bag and hang this over a large bowl for several hours or over night4 ,measure the juice1 boil it for fifteen minutes1 add three quarters as much sugar as the measure of juice1 boil the mixture for five minutes more1 or until a drop will jelly on a cold plate if left for a few minutes4 ,skim the jelly carefully while it is boiling4 ,fruit that is slightly under-ripe is best for jelly4 ,when cold1 seal it in the following manner3 ,for each glass cut a small piece of white paper to fit inside it1 lying on the jelly4 ,this is to be dipped into alcohol or brandy and laid in place4 ,cover the top of the glass with another paper cut three-fourths of an inch larger than the top of the glass1 and paste it down on the sides of the glass1 using white of egg or any paste without a strong odor4 ,or seal jelly glasses with melted paraffin poured over the top until the jelly is completely covered4 ,do not let the paraffin get very hot or it may give a bad flavour to the jelly4 ,blackberry and ,apple ,jelly #e qts4 blackberries #b cups water ,apple juice ,look over the berries carefully2 put them1 with the water1 into a cooker-pail and let them come to a boil4 ,put them in a cooker for three hours or more1 then pour them into a jelly bag and let them drip for a least six hours4 ,to each cupful of juice add half a cupful of apple juice prepared as for apple jelly4 ,boil these juices for fifteen minutes1 then add five cups of sugar to each six cups of juice and boil it for five minutes longer or until a drop will jelly on a cold plate if left for a few minutes4 ,pour it into glasses and seal it when cold1 as directed for apple jelly4 ,stewed ,blackberries ,pick over two quarts of berries1 put them1 with one cupful of sugar1 into a cooker-pail and let them slowly come to a boil1 stirring them occasionally as they are likely to scorch if cooked over a flame or very hot fire4 ,when boiling1 put them into a cooker for two hours or more4 ,if cooked a very long time the juice comes out and leaves the berries rather small and seedy1 but otherwise no amount of cooking hurts them4 ,serves twelve or fifteen persons4 ,currant ,jelly ,wash twelve quarts of currants1 add one cupful of water and put them on to boil4 ,stir them occasionally so that they will not scorch4 ,when boiling1 put them into a cooker for four hours or more4 ,pour them into a jelly bag and let them drip for at least six hours4 ,measure the juice1 and when it has boiled fifteen minutes add an equal measure of sugar4 ,boil the mixture for five minutes1 or until a few drops will jelly on a cold plate if allowed to stand a few minutes4 ,skim the jelly several times during the boiling4 ,when it is done1 pour it into glasses1 and seal it1 when cold1 as directed for apple jelly4 ,cranberry ,jelly #a qts4 berries #a cup water ,sugar ,wash the berries and remove any soft and decayed ones4 ,bring them to a boil with the water and put them into a cooker for one or two hours or more4 ,mash them through a fine strainer or sieve1 measure the pulp and add equal parts or three-quarters of the amount in sugar4 ,boil five minutes1 or till a few drops will jelly on a cold plate4 ,pour it into moulds which have been wet with cold water4 ,when cold1 it is ready to serve4 ,serves eight or ten persons4 ,cranberry ,sauce #a qts4 cranberries #b cups sugar #a cup water ,wash the berries and remove any that are soft and decayed4 ,put the berries1 water1 and sugar into a cooker-pail and bring them to a boil1 stirring them frequently4 ,when boiling1 place the pail in a cooker for two and one-half hours or more4 ,serve cold4 ,serves eight or ten persons4 ,dried ,fruits ,wash the fruit very thoroughly4 ,if it is first soaked for five minutes and then washed1 it will clean more thoroughly4 ,to each cupful of fruit add two cupfuls of water and let it soak for at least six hours4 ,it is better if soaked ten hours4 ,add the sugar and bring all to a boil4 ,put it into a cooker for from two to twelve hours1 depending upon the fruit4 ,prunes are improved by long cooking1 apples are not injured by it1 but peaches or apricots1 which are more attractive if they are not broken to pieces1 will be better if removed as soon as they are perfectly soft4 ,the amount of sugar varies for different fruits2 apricots1 prunelles1 and such sour fruits requiring about one cupful of sugar for each pint of dried fruit2 prunes1 peaches1 and apples requiring from one-fourth to one-half as much4 ,stewed ,rhubarb #a qts4 prepared rhubarb cup water #b cups sugar ,wash the stalks1 pare them if old1 cut them into one-inch pieces and put them1 with the sugar and water1 into a two quart cooker-pail4 ,when boiling1 set the pail in a cooker for from one to three hours or more1 depending upon the character of the rhubarb4 ,some people prefer to use brown sugar with rhubarb4 ,serves eight or ten persons4 ,stewed ,figs #a lb4 figs #a cups sugar ,juice of one lemon ,water to cover figs ,use pulled figs2 those which come in boxes crack open when they are pressed and are not so attractive when stewed4 ,the natural form is preserved in pulled figs1 and they have1 besides1 the advantage of being cheaper4 ,wash the figs and put them1 with the other ingredients1 into a pan which fits the cooker-pail4 ,boil them1 set the pan in the pail of boiling water and put it into a cooker for seven hours or more4 ,when cold1 serve the figs with whipped cream4 ,serves eight or ten persons4 ,sweet ,pickles #h lbs4 fruit 7prepared7 #e lbs4 brown sugar #a qt4 vinegar cup stick cinnamon cup whole allspice cup cloves ,prepare the fruit as directed below4 ,tie the spices in several cheese-cloth bags1 and bring them to the boiling point in a cooker-pail1 with the sugar and vinegar4 ,add the fruit1 let it barely come to a boil1 stirring it carefully1 so that it will not break to pieces4 ,set it in a cooker for the time directed below for each particular kind of fruit4 ,when it is sufficiently cooked1 remove it from the syrup and put it into cans or crocks4 ,boil the syrup until it loses its thin1 watery consistency1 and pour it over the fruit4 ,if this occupies more than one receptacle1 put one spice bag in each4 ,cover or seal the cans while still hot4 ,sweet pickles should not be eaten until they have stood for several weeks4 ,peaches3 ,select firm1 ripe peaches1 rub them well with a woolen cloth1 but do not pare them4 ,cook them whole1 as directed above1 for from one to two hours or more1 depending upon the hardness and size of the peaches4 ,pears3 ,wash1 pare and1 if desired1 cut the pears in half1 removing the cores4 ,cook them1 as directed above1 for from one to two hours or more1 depending upon the hardness and size of the pears4 ,crab ,apples3 ,wash and dry the apples and cut out the blossom4 ,drop them into the syrup as soon as the sugar is dissolved4 ,let them boil and cook them1 as directed above1 for from two to three hours4 ,watermelon ,rind or ,citron3 ,pare the rind and cut it into pieces4 ,put it into a cooker-pail of boiling salt and water1 mixed in the proportion of one-half cup of salt to one gallon of water4 ,slip the pail at once into a cooker for ten hours or over night4 ,when the rind is soft drain it and wash it in cold water4 ,drain it in a colander and add it to the syrup1 prepared as directed above1 and cook it1 as other sweet pickles1 for from four to six hours4 ,the fruit shrinks to about one-half its bulk after cooking in the brine4 ,prunes3 ,soak the prunes for five minutes1 wash them well1 then soak them for six hours in enough water to cover them4 ,remove the pits1 crack them1 and chop the kernels4 ,cook the prunes and kernels in spiced syrup as directed above for ten hours or over night4 ,weigh the fruit after it has been soaked in order to estimate the amount of syrup needed4 ,plums3 ,wipe the fruit1 prick it and put it into the syrup1 bring it slowly to a boil and cook it as directed above1 for from one to two hours4 ,if each plum is pricked once with a sharp-pointed fork or nut-pick it will not burst4 ,quinces3 ,wash the fruit and wipe it4 ,peel1 quarter1 and core it and bring it to a boil in enough water to half cover it2 cook it in a cooker for ten hours or over night or steam it in a wire rack over boiling water for ten minutes and place it in a cooker for three hours2 put it over the fire and bring it again to a hard boil and replace it in the cooker for another three hours4 ,the quinces1 unless very hard1 will then be ready to cook in the syrup as directed above1 for ten hours or over night4 ,if they are first cooked in water instead of by steaming1 the water may be used for making a syrup to use as a pudding sauce or for other purposes4 ,orange ,marmalade #a large grape-fruit #b large oranges #a large lemon ,sugar ,water ,wash the fruit with a brush1 wipe it dry and cut it1 in very thin slices1 removing only the seeds4 ,discard the first and last slices1 which consist of nothing but skin4 ,measure the sliced fruit1 and to every quart of fruit add three cups of water4 ,bring it to a boil and put it into a cooker for ten hours or over night4 ,bring it again to a boil and cook it again for ten hours4 ,add the equivalent measure of both fruit and water in sugar1 bring it to a boil1 and put it again into the cooker for ten hours or more4 ,if it is not sufficiently thick in consistency1 boil it slowly until a drop will jelly slightly if put on a cold plate and left a few minutes4 ,as marmalade is not usually sealed with air-tight covers it will evaporate somewhat1 and become thicker by long standing1 and will therefore not need to be boiled until very stiff4 ,the longer it is boiled the less delicate the flavour becomes4 ,this recipe should make five pints or more of marmalade4 ,candied ,orange or ,grape-,fruit ,peel ,peel of #f oranges or #b grape-fruit #c cups sugar #a cups water in which peel was cooked ,carefully scrub the fruit till very clean1 remove the peel in quarters and soak it in water for a few hours4 ,if it is to be used as candy1 scrape away a little of the white part1 and cut it into very narrow strips4 ,if to be used for cooking purposes1 it need not be scraped or cut small4 ,put it into a cooker-pail and cover it with boiling water4 ,let it boil and set it in a cooker for ten hours or more4 ,reheat it to boiling point and cook it again for ten hours or more4 ,this will be enough for grape-fruit1 but orange-peel may require one more such period of cooking4 ,when soft and nearly transparent1 drain the peel1 saving one and one-half cups of the water4 ,add to it three cups of sugar1 and1 when this is dissolved1 the peel4 ,boil it1 slowly toward the last1 until most of the water has boiled away4 ,remove the strips and lay them in a bed of granulated sugar1 covering them also with sugar4 ,let them stand until cold1 then shake off the loose sugar1 which can be used for cooking purposes1 and put the candied peel into covered boxes or cans4 ,canned ,quinces #f qts4 quinces 7prepared7 #f qts4 water #d lbs4 sugar ,wash1 peel1 quarter1 and core the quinces before measuring them4 ,bring them to the boiling point with the water in a cooker-pail4 ,when they are boiling hard put them into a cooker for ten hours or more4 ,if they are not then very soft to the centre of the pieces1 bring them again to a boil and cook them for from six to ten or more hours1 according to their condition4 ,when perfectly tender add the sugar and bring all again to the boiling point4 ,set them in a cooker for four hours or more4 ,bring them to a boil and put them at once into clean1 sterilized cans4 ,when overflowing full1 seal the cans at once4 ,this recipe makes about eleven quarts4 ,preserved ,quinces #h lbs4 prepared quinces #h lbs4 sugar #b qts4 water ,wash1 peel1 quarter1 and core the quinces before measuring them4 ,put them into a cooker-pail1 add the water1 and when they are boiling hard1 put them into a cooker for ten hours or more4 ,if not perfectly tender1 heat them again to the boiling point and set them in the cooker for as many more hours as they require1 depending upon their ripeness4 ,thoroughly ripe quinces will probably not require this second period of cooking4 ,add the sugar1 bring them to a boil1 and set them in the cooker for four hours or more4 ,if they are not rich enough1 boil them slowly1 uncovered1 until they are of the desired consistency4 ,long1 slow boiling is what gives quinces the red colour so much admired4 ,citron and ,ginger ,preserves #f lbs4 fruit 7prepared7 #d lemons lb4 green ginger #a qts4 water #f lbs4 sugar ,pare the citron and cut it into thick slices4 ,remove the seeds1 cut the slices across into cubes1 strips1 or fancy shapes1 and weigh them4 ,wash the lemons1 slice them and remove the seeds4 ,wash and peel the ginger4 ,put the citron1 lemon1 ginger1 and water into a cooker-pail4 ,bring them to a boil and put them into a cooker for eight hours or more1 depending upon the hardness of the citron4 ,when this is soft and nearly transparent1 add the sugar1 boil it1 and cook again for four hours or more4 ,remove the fruit1 put it into cans or jars1 and boil down the syrup until it will just cover the fruit4 ,pour it at once over the fruit and close the cans when cooled4 ,cover them with a clean towel while cooling4 ,watermelon rind may be preserved in the same manner4 ,grape ,jam ,remove the grapes from the stems1 wash them in a colander1 then press the pulp from the skins4 ,boil the pulp for a few minutes1 until it will easily separate from the seeds4 ,rub it through a sieve1 add the skins1 and weigh or measure the mixture4 ,add an equal quantity of sugar1 heat it over a moderate fire until it is simmering1 stirring it frequently4 ,do not let it boil hard or the skins will be toughened4 ,set it in a cooker for three hours or more4 ,put it into sterilized glasses or jars1 cover it with a towel until it is cold1 and seal it as directed for apple jelly on page #afi4 ,grape ,juice ,remove ripe ,concord grapes from the stems1 wash them in a colander1 bring them just to the boiling point over a moderate fire1 stirring them frequently4 ,put them into a cooker for five hours or more4 ,drain them in a jelly bag for at least eight hours4 ,each quart of loose grapes should yield about one pint of juice4 ,add one cup of sugar to every quart of juice2 bring it just to the boiling point and pour it at once into sterilized bottles1 not filling the bottles quite full4 ,cork them at once4 ,when cold1 press the corks down more firmly1 cut them off level with the top of the bottle1 and dip the inverted bottles1 for an instant1 into ,wax for ,sealing4 ,if bubbles appear in the wax around or over the cork1 break them and dip the bottle again4 ,wax for ,sealing ,bottles ,melt together equal parts of beeswax and rosin4 ,as soon as it is liquid it should be used or drawn back on the stove where it will not burn4 ,it will keep indefinitely4 ,preserved ,ginger ,buy fresh1 green ginger1 of good size and quality4 ,peel or scrape it and cut it into lengths for serving4 ,cook it in a cooker for ten hours or more in boiling salted water 7one-half cupful of salt to one gallon of water74 ,drain away the brine and add fresh boiling water to more than cover it4 ,when boiling put it again into the cooker for ten hours or more4 ,change the water and cook it again1 repeating this process until the ginger is very tender4 ,it may take several days4 ,make a syrup1 using two cupfuls of sugar to each cupful of water1 bring the ginger to a boil in this syrup1 set it in a cooker for five or six hours2 remove the ginger1 boil the syrup down to a rich consistency1 and pour it over the ginger4 ,,xx ,,miscellaneous ,,recipes ,white ,sauce #b tablespoons butter #b tablespoons flour #a cup milk teaspoon salt ,few grains of white pepper ,melt the butter over moderate heat1 add the flour1 and blend the two thoroughly4 ,heat the milk over hot water1 add it1 one-third at a time1 to the butter and flour1 stirring constantly and allowing the mixture to become perfectly smooth and glossy before adding more milk4 ,season it and allow it to come to the boiling point4 ,if it is not to be served immediately1 cover it and slip it into the cooker to keep hot4 ,sauce for ,vegetables #b tablespoons butter #b tablespoons flour cup of vegetable stock cup milk teaspoon salt ,few grains of white pepper ,make the sauce in the same manner as white sauce1 blending the milk and water in which the vegetables were cooked1 which is called vegetable stock4 ,brown ,sauce #b tablespoons butter or clarified fat #c tablespoons flour #a cup brown stock teaspoon salt teaspoon pepper ,brown the butter slightly1 add the flour and stir constantly until the flour is a rich brown4 ,add the seasoning and stock1 one-third at a time1 stirring it until smooth4 ,if butter is not used1 add the flour as soon as the fat is melted1 as other fats will acquire a strong flavour if allowed to brown before the flour is added4 ,mutton or lamb fat1 or that from smoked or salted meats1 is not suitable for brown sauce4 ,drawn ,butter ,sauce cup butter #b tablespoons flour #a cup boiling water teaspoon salt teaspoon white pepper ,melt the butter1 add the flour and seasoning1 and mix them well4 ,add the water1 one-third at a time1 stirring until the sauce grows smooth4 ,when it has come to the boiling point it is done4 ,caper ,sauce ,drain one-half cup of capers1 and add them to one cupful of drawn-butter sauce4 ,egg ,sauce ,to one cupful of drawn-butter sauce add two hard-cooked eggs1 cut in one-fourth-inch dice4 ,sauce for ,fish ,to one cupful of drawn-butter sauce add one-half tablespoonful of lemon juice and one-half tablespoonful of chopped parsley4 ,hollandaise ,sauce cup butter ,yolks of two eggs #a tablespoon lemon juice teaspoon salt ,cayenne pepper cup boiling water ,rub the butter until soft and creamy1 add the egg yolks1 lemon juice1 and seasoning1 and rub them till blended1 then pour on the boiling water and stand the covered bowl1 containing the sauce1 on a rack over a cooker pail of boiling water and put it into a cooker for three minutes2 or cook it on the stove over hot water as soft custard1 stirring it constantly4 ,tomato ,sauce can tomatoes1 or #b cups raw tomatoes #a slice onion bay leaf #a teaspoon salt teaspoon pepper #c tablespoons butter #c tablespoons flour cup water or stock ,cook all the ingredients but the butter and flour in a cooker for one hour or more4 ,rub them through a strainer and add this1 gradually1 to the blended butter and flour4 ,hard ,sauce cup butter #a cup powdered sugar ,nutmeg ,rub the butter till soft and creamy1 add the sugar gradually4 ,when perfectly blended1 pile the sauce on a small dish or plate and put it into a refrigerating box or other cold place till time for serving1 then grate nutmeg over the top4 ,fruit ,sauce #a glass of jelly1 or pint grape juice cup boiling water ,sugar to taste ,cut the jelly into small pieces1 add the water1 and bring the mixture to a boil4 ,let it stand in a cooker for one-half hour or more1 or leave it on the stove till melted4 ,if very sour jelly is used1 some sugar may be required to make it sweet enough4 ,with grape juice about one-half cupful of sugar may be used4 ,the sugar and water should be brought to a boil1 the grape juice added1 and the sauce immediately set aside to cool4 ,brandy ,sauce cup butter #a cup sugar ,yolks of two eggs #b tablespoons brandy cup milk or cream ,whites of #b eggs ,warm the butter to soften1 but not melt it2 add the sugar gradually1 and rub the two together2 add the beaten yolks and1 when mixed1 the brandy and the milk or cream4 ,heat the sauce over warm water in a cooker-pail until it registers #afj degrees ,fahrenheit1 stirring it constantly4 ,cover it1 and set the pail into a cooker for twenty minutes4 ,when it is nearly ready1 beat the whites of eggs stiff and pour the hot sauce over them1 beating it until it is smooth4 ,serve immediately4 ,serves six or eight persons4 ,vanilla ,sauce #b tablespoons butter #a tablespoon flour #a cup boiling water cup sugar #a teaspoon vanilla ,rub together the butter and flour in a saucepan1 add the water and cook until it thickens4 ,add the sugar1 and1 when dissolved1 the vanilla4 ,serve hot4 ,nutmeg ,sauce ,make it in the same way as vanilla sauce1 substituting brown sugar for white1 and using one-eighth teaspoonful of grated nutmeg in place of the vanilla4 ,buttered ,crumbs #a tablespoon butter #a cup soft1 stale breadcrumbs teaspoon salt ,few grains pepper ,use bread that is at least one day old1 and not sufficiently stale to be hard4 ,grate the bread1 or crumble it in the fingers2 or cut it into one-inch slices1 and these into quarters1 and rub two quarters together4 ,if any large pieces break off1 crumble them fine with the fingers4 ,if bread is being crumbled for scalloped dishes1 it should be carefully done2 if for stuffing1 bread puddings1 and such uses where it becomes moistened and softened it may be cut into very thin slices1 then across into strips and small dice one-eighth inch in size4 ,mix the seasoning with the crumbs1 then add them to the melted butter4 ,when first mixed a few crumbs absorb all of the butter1 but if lightly stirred with a fork for several minutes they will become evenly buttered4 ,if richer crumbs are needed1 the quantity of butter may be doubled4 ,salted ,nuts #a pt4 water cup salt #a cup blanched nuts #a teaspoon butter ,blanch the nuts according to directions given below4 ,boil them in the salt and water for eight minutes1 drain them and put them into a roasting-pan or pie plate with the butter4 ,when warm1 stir them well that the butter may coat each nut4 ,bake them in a moderate oven until they are a very light brown1 stirring them frequently4 ,when they are done1 spread them out to cool and allow them to stand until crisp before putting them into a covered receptacle4 ,if peanuts are used1 take raw nuts4 ,to ,blanch ,nuts ,pour boiling water on to shelled nuts1 let them stand two or three minutes1 drain them and pour cold water over them4 ,press them from their skins4 ,to ,shell ,italian ,chestnuts ,cut a slit in each nut with a sharp knife2 put them into a frying or roasting pan with one teaspoonful of butter for each pint of nuts4 ,shake them over moderate heat until the butter is melted1 and put them into a moderate oven for five minutes2 or continue to shake them over the fire for that length of time4 ,this loosens the shell so that it may be removed with a knife4 ,to ,sterilize ,jars or ,cans ,wash cans1 jars or bottles and their covers and put them into a large pan of cold or tepid water1 which is deep enough to fill and cover them4 ,bring the water to a boil over moderate heat1 unless a rack in the pan prevents contact of the glassware with the bottom of the pan1 in which case a hot fire may be used4 ,let them boil for five minutes or more1 and remove them1 one by one1 as they are to be filled4 ,a clean stick or long wooden spoon-handle thrust into them may be used to take them out4 ,rubbers for cans should not be sterilized1 as the heat will injure them4 ,corks may be dipped into boiling water or allowed to remain in it for a minute2 but unless very stiff and shrunken1 they will swell too much to fit the bottles if left long in the water4 ,boiled ,dressing #a teaspoon salt teaspoon mustard ,cayenne #b teaspoons butter #a teaspoon sugar #a egg cup milk cup vinegar ,mix the dry ingredients1 add the beaten egg and milk2 heat them over a cooker-pail of warm water until #afj degrees ,fahrenheit1 stirring it constantly4 ,put it into a cooker for twenty minutes4 ,add the vinegar when it is cold1 unless it is to be used for cole-slaw1 in which case the hot vinegar is added at once and the dressing poured over the cut cabbage4 ,soft-,cooked ,eggs1 ,no4 #a ,into a cooker-pail put as many eggs as are to be cooked4 ,pour over them one pint of boiling water for one egg and one cup extra for each additional egg4 ,without heating it further1 put the pail into the cooker for ten minutes4 ,remove them promptly at the end of that time and place them in a folded napkin to keep warm4 ,soft-,cooked ,eggs1 ,no4 #b ,put the eggs and cold water to more than cover them into a cooker-pail4 ,heat them over the fire until #afe degrees ,fahrenheit1 then put them into a cooker for ten minutes4 ,remove them immediately and serve them in a folded napkin4 ,hard-,cooked ,eggs ,put the eggs and enough cold water to more than cover them into a cooker-pail4 ,heat them till simmering1 then put them into a cooker for twenty or thirty minutes1 depending upon their size4 ,chocolate #b squares chocolate cup sugar #a cup hot water #c cups hot milk teaspoon vanilla ,melt the chocolate in a pan to fit over a cooker-pail of boiling water2 add the salt and sugar and1 when mixed1 the water4 ,remove the pan from the pail and let the chocolate cook directly on the stove until it has thickened1 add the milk1 gradually1 and when scalding hot1 but not boiling1 put the pan back into the cooker-pail of boiling water4 ,set all in a cooker and leave it until it is to be served4 ,just before serving beat it well with an egg-beater and add the vanilla4 ,it will keep hot without injury for a number of hours and makes a good drink for a late evening supper4 ,it can be prepared before going out and on returning from concert1 theatre1 or other entertainment1 will be found ready to serve4 ,a tablespoonful or two of cream improves it4 ,serves four or five persons4 ,cocoa #a tablespoons cocoa #b tablespoons sugar #b cups boiling water #b cups hot milk ,few grains salt ,mix the cocoa1 sugar and salt4 ,mix it to a paste with boiling water1 add to the remaining water1 and let it boil one minute4 ,add the scalding milk and beat it well with an egg-beater and serve it2 or put it into a cooker to keep warm until it is to be used4 ,it will keep for several hours and should be beaten upon removal4 ,reception cocoa is generally made with double the quantity of cocoa and is served with a spoonful of whipped cream laid on top4 ,serves four or five persons4 ,for reception serves eight persons4 ,cocoa ,shells #a cups shells #c cups water #c cups milk ,sugar to taste ,bring the shells and water to a boil1 put them into a cooker for eight hours or more4 ,add the hot milk1 strain the liquid off1 pressing the shells with a spoon to squeeze it out4 ,add the sugar and heat all until boiling4 ,by adding one-third of a cup of cocoa nibs a more satisfactory drink is obtained4 ,this recipe makes one quart4 ,serves four or five persons4 ,coffee cup coffee egg ,cold water #a qt4 boiling water ,mix the coffee1 egg and washed shell with enough water to moisten it1 in a cooker-pail or pan4 ,add the boiling water and let it just come to a boil4 ,put the pail or pan into a large pail of boiling water and set it in a cooker for one hour or more4 ,if a larger quantity of coffee is made and it will nearly fill the cooker-pail1 the outside pail of water may be omitted4 ,cereal ,coffee cup cereal coffee #a qts4 water ,put the coffee into a cheese-cloth bag and drop it into cold water4 ,bring it to a boil and put it into a cooker for five hours or more4 ,it is best cooked over night and is a different thing from ordinary cereal coffee prepared by boiling4 ,all brands of cereal coffee may be treated in this way4 ,serve1 if possible1 with cream4 ,croustades ,cut stale bread into slices one and one-half or two inches thick4 ,cut off the crusts1 making rectangular blocks of the bread1 or cutting it with a large biscuit cutter1 into rounds4 ,with a fork1 carefully scoop out the centres1 leaving cases with walls about one-fourth of an inch thick4 ,brush them lightly with melted butter and brown them in a moderate oven4 ,creamed oysters1 lobster1 fish or meat and some vegetables are served in croustades4 ,farina ,balls cup farina #b cups milk teaspoon salt ,dash of cayenne #e drops of lemon juice ,yolk of one egg ,cook the milk and farina in a cooker for two hours or more1 over boiling water1 until all the liquid has been absorbed1 then add the other ingredients while still over the water1 and when well mixed remove it and spread it on a dish to cool4 ,when cold1 roll it into balls one inch in diameter1 roll them in sifted crumbs1 then in egg to which one tablespoon of water has been added and slightly beaten1 and again in crumbs1 and fry them in hot1 deep fat until a golden brown4 ,drain them on soft brown paper laid on a plate in the open door of an oven4 ,any cold cereals may be used in this way4 ,,xxi ,,recipes ,,for ,,the ,,sick ,flaxseed ,lemonade #b tablespoons whole flaxseed #a qt4 boiling water cup lemon juice cup sugar ,a little grated lemon rind ,pick over and wash the flaxseed in a strainer1 put it into a cooker-pail and add the boiling water4 ,when it boils put it into a cooker for from two to two and one-half hours4 ,strain it and add the sugar and lemon4 ,farina ,gruel #a tablespoon farina #b cups boiling water #a tablespoon cold water #a cup milk #a egg teaspoons salt ,mix the farina and cold water1 add them to the boiling1 salted water and when boiling set it in the cooker1 over boiling water1 for one and one-half hours4 ,then scald the milk in a double boiler and add it and the beaten egg to the cooked farina4 ,the egg may be omitted1 in which case only one cup of water should be used4 ,imperial ,granum #a tablespoon ,imperial ,granum #a tablespoon cold water cup boiling water teaspoon salt cup milk ,mix the ,imperial ,granum with the cold water1 add it to the boiling water4 ,add the salt and milk and cook it in a small cooker-pail or pan over the fire until it boils1 stirring occasionally4 ,then put it into a pail of water and set it in a cooker for one hour or more4 ,if preferred1 more milk may be added4 ,cracker ,gruel #a tablespoon plain cracker crumbs #a cup milk teaspoon salt ,scald the milk in a small double cooker-pail1 with boiling water in the under pail4 ,add the cracker1 and put it into a cooker for one hour or more4 ,add the salt just before serving4 ,it is often convenient to keep such gruels hot for use in the night1 being improved rather than harmed by the long cooking4 ,care must then be taken that they are hot1 not merely warm4 ,milk is considered scalding hot when a thick skin forms on the top and bubbles appear next the pan1 or when it registers #ahj degrees ,fahrenheit4 ,oatmeal ,gruel cup rolled oats #c cups boiling water #a teaspoon salt ,milk to taste ,put the oatmeal1 salt and water into a cooker-pan1 boil it five minutes and set it in a cooker for eight or ten hours over a cooker-pail of boiling water4 ,rub it through a strainer1 dilute it with hot milk and pour it again through a strainer4 ,barley ,flour ,gruel #a cup water #c tablespoons barley flour #c tablespoons cold water cup milk teaspoon salt ,mix the barley and cold water to a paste1 add the boiling water and salt1 bring it to a boil and cook it over boiling water for one hour or more in a cooker4 ,strain it1 dilute it with the milk and heat it over hot water4 ,indian ,gruel #b tablespoons meal #a tablespoon flour teaspoon salt #b tablespoons cold water #c cups boiling water ,milk or cream ,mix the flour and meal1 add the cold water and add this mixture to the boiling1 salted water4 ,boil it and let it cook over boiling water in a cooker for ten hours2 strain it1 add the milk or cream1 heat it over hot water and serve it4 ,or less water may be used for the long cooking and more milk or cream be added before serving4 ,arrowroot ,gruel #a cup boiling water #b teaspoons ,bermuda arrowroot #a tablespoon cold water teaspoon salt ,mix the arrowroot and cold water1 add them to the boiling1 salted water1 let the mixture boil and cook it over boiling water in a cooker for one hour or more4 ,pasteurized ,milk ,there is a certain degree of heat which1 if maintained for a sufficient period of time1 will destroy disease germs and certain other harmful germs which tend to spoil milk1 while at the same time it is not high enough to cause the delicate flavour of raw milk to disappear4 ,bringing milk to this exact condition is called 8pasteurizing0 it4 ,into feeding bottles put the amount of milk that is to be used at one time4 ,plug them with sterilized 7baked7 cotton4 ,stand them on a rack in a cooker-pail1 surrounded1 to the depth of the milk1 with warm water4 ,gradually raise the temperature till the milk in the bottles registers #aej degrees ,fahrenheit4 ,cover the pail1 and set it in a cooker for from twenty minutes to half an hour or more4 ,remove the bottles1 cool quickly and keep the milk in a cold place1 but not freezing1 till needed4 ,do not remove the milk from the bottles if it is used for feeding infants4 ,if used for adults do not remove it until it is to be used4 ,pasteurized milk will keep for a long time without souring1 but is dangerous unless continuously kept very cold4 ,milk to be kept hot in a cooker for use in the night1 should be put in while scalding hot1 not merely pasteurized1 since 8any device for keeping milk merely warm should never be used40#c #c 8,bacteria in ,milk10 by ,l4 ,a4 ,rogers4 ,yearbook of the ,department of ,agriculture1 #aijg1 p4 #aid4 ,rice and ,milk cup rice #a cups milk teaspoon salt ,bring the ingredients to a boil in a cooker-pan1 set it over boiling water and put it into a cooker for one hour or more4 ,peptonized ,beef ,broth lb4 lean beef #a cup water tube ,fairchild's peptogenic powder ,remove all fat from the meat1 chop it fine and heat it with the water until it boils1 stirring it constantly4 ,drain off the liquid and grind the meat to a paste with a mortar and pestle4 ,put it1 with the liquid and ,fairchild's powder1 or its equivalent1 into a sterilized glass can1 close it and shake all together vigorously till it is well mixed4 ,stand the jar with the cover laid on it1 but not fastened securely1 on a low rack in a cooker-pail of warm water4 ,place it over moderate heat until the water is #aae degrees ,fahrenheit4 ,cover it and put it into a cooker for three hours4 ,warm the cooker-nest1 previously1 with a pail of boiling water set into it for half an hour4 ,take out the broth1 put it into a saucepan and quickly bring it to a boil4 ,if it is for a very sick patient it should be strained4 ,keep it cold unless it is used immediately4 ,add one-fourth teaspoonful of salt before serving it4 ,peptonized ,milk pt4 fresh milk cup water tube ,fairchild's peptogenic powder ,put the powder with the water1 which has been boiled and cooled1 into a sterilized pint glass can1 and shake them until the powder is dissolved4 ,add the milk and shake it slightly again4 ,put the can into a cooker-pail of warm water and heat it over a moderate fire until the water is #aae degrees ,fahrenheit4 ,set it into a previously warmed cooker for from ten to thirty minutes4 ,if it remains too long it will develop an unpleasant flavour4 ,when done1 remove it to a saucepan and bring it quickly to a boil4 ,keep it in a cold place if it is not used immediately4 ,apple ,water #a large sour apple #b teaspoons sugar #a cup boiling water ,wash the apple thoroughly2 cut it into pieces1 removing the core but not the skin4 ,bring it to a boil in the water2 cook it over boiling water in a cooker for two hours or more4 ,strain it through a wire strainer and add the sugar4 ,serve it cold4 ,barley ,water #c tablespoons barley #b cups cold water ,salt ,lemon juice ,sugar ,pick over the barley and soak it over night or for several hours4 ,bring it to a boil and put it into a cooker for eight hours4 ,strain it1 add salt1 sugar and lemon juice to taste4 ,serve it hot4 ,,xxii ,,recipes ,,for ,,cooking ,,in ,,large ,,quantities ,fireless cookers are specially adapted to use on a large scale1 as it is in cases where cooking is done on a business basis that economy in fuel1 range space1 and labour form such an important factor1 and because there some intelligent person will generally oversee the work of the ignorant and careless4 ,in their present form they are not1 perhaps1 adapted to very large institutions1 where many hundreds of persons are fed1 since there is a limit to the size of utensils which can be lifted in and out of the insulating box4 ,but for small institutions1 hotels1 boarding-houses1 restaurants1 and lunch rooms the fireless cooker will1 inevitably1 become indispensable as soon as it is understood4 ,the ,united ,states ,army has used the fireless cooker and1 owing partly to its demand1 some of the manufacturers of commercial cookers make them in sizes appropriate for use on a large scale4 ,for those who wish to try them without an initial outlay of much money the home-made cooker will be found in every way satisfactory4 ,as an encouragement to those who wish to use them for such purposes1 it may be said that there is less chance of failure in cooking large quantities of food than with small4 ,in the main1 the directions for making and using cookers are the same no matter what the size1 but a few points may be suggested as more necessary for large than small cookers4 ,in many kitchens there will be no space near the range for a cooker or a number of cookers1 and it will be a matter of necessity to have one which can easily be moved4 ,instead of ordinary castors1 use1 for these1 such small iron wheels as are put on hand trucks4 ,they will be found to run more easily and to injure a floor much less4 ,select a box which will fit under a table1 when loaded1 and then it will not seem to make the kitchen any fuller than before4 ,fit it with two strong handles1 preferably on the front of the box1 so that it may be guided when pulled out from under the table4 ,the portable insulating pail may be found useful for transporting hot food from a central kitchen to outlying dining-rooms1 as is so often done in large institutions1 aluminum utensils and the lightest packing material that is practicable being advisable for these4 ,the temperature maintained by a large mass of food in a well-made box1 will result in more rapid cooking than with small quantities1 and this must be taken into account with foods1 such as potatoes1 which are easily overcooked4 ,there is always a difficulty in stating the number of persons that may be served by any recipe1 since the amount served to each varies to such an extent with circumstances4 ,the number indicated in this book is a mean between the small table d'hte and the large la carte portions1 and is based upon the amount served at an ordinary family table4 ,three-quarters of a cupful is allowed for each portion of soup4 ,rolled ,oats #g qts4 water #d tablespoons salt #c qts4 rolled oats ,boil the water1 add the salt and sprinkle in the oats gradually4 ,when boiling put it into a cooker for two hours or more4 ,it is improved by twelve hours' cooking4 ,serves forty or fifty persons4 ,cornmeal ,mush #h qts4 water #b tablespoons salt #g cups cornmeal ,mix the meal with one quart of the water1 bring the remainder to a boil1 add the salt and stir in the meal paste4 ,let it boil four minutes and put it into the cooker for five hours or more4 ,serves thirty-five or forty persons4 ,hominy ,grits #g qts4 water #c tablespoons salt #a qts4 hominy grits ,add the hominy to the boiling1 salted water2 let it boil for ten minutes and put it into the cooker for eight hours or more4 ,serves forty or fifty persons4 ,samp #a qt4 samp #b qts4 cold water #c tablespoons salt #f qts4 boiling water ,soak the samp in the cold water for eight hours or more4 ,add it to the boiling water and salt1 let it boil uncovered for one hour and put it into a cooker for six hours or more4 ,a little butter added before serving improves it1 if it is used as a vegetable4 ,serves forty or fifty persons4 ,cracked ,wheat #e cups wheat #b qts4 cold water #b tablespoons salt #e qts4 boiling water ,soak the cracked wheat in the cold water for nine hours or more4 ,add it to the boiling water and salt1 let it boil for ten minutes and put it into a cooker for at least nine hours2 reheat it to the boiling point and cook it again for nine hours or more4 ,serves forty or fifty persons4 ,steel-cut ,oatmeal #e cups oats #b qts4 cold water #b tablespoons salt #e qts4 boiling water ,cook it in the same manner as cracked wheat4 ,serves forty or fifty persons4 ,pettijohn's ,breakfast ,food #g qts4 water #d tablespoons salt #c qts4 ,pettijohn's ,breakfast food ,cook it as directed on page #ef4 ,serves forty or fifty persons4 ,cream of ,wheat #h qts4 water #c tablespoons salt #e cups cream of wheat ,cook it as directed on page #ef4 ,serves forty or fifty persons4 ,wheatlet ,cook it in the same way as cream of wheat4 ,farina ,cook it in the same way as cream of wheat4 ,rice #c to #e qts4 water cup salt #a qts4 rice ,wash the rice1 add it to the boiling salted water2 let it boil and put it into a cooker for one hour4 ,serves forty or fifty persons4 ,brown ,stock #aj lbs4 meat and bone #aj qts4 water #a teaspoons peppercorns #a teaspoon cloves #c bay leaves #a tablespoon chopped thyme #a tablespoon sweet marjoram #c tablespoons chopped parsley #b cups carrot #b cups turnip #b cups celery #a cup onion cup salt ,make it as directed on page #fj4 ,serves forty-five or fifty persons4 ,white ,stock #aj lbs4 knuckle of veal #aj qts4 water cup salt #b teaspoons peppercorns cup onion #b cups celery1 or #a tablespoon celery seed ,make it as directed on page #fb4 ,serves forty-five or fifty persons4 ,mutton ,broth #ae lbs4 neck of mutton #aj qts4 cold water cup salt #a teaspoon pepper #a cup rice1 or #a cup barley ,make it as directed on page #fc4 ,serves forty-five or fifty persons4 ,mock ,turtle ,soup #e lambs' livers #e calves' hearts #e knuckles of veal #aj qts4 water #b cups onions #b cups turnip #b cups celery #a teaspoon cloves #a tablespoons peppercorns cup salt #e bay leaves #a doz4 yolks of hard-cooked eggs #b lemons ,madeira wine ,make it as directed on page #ff4 ,serves forty-five or fifty persons4 ,creole ,soup #f qts4 brown stock #c qts4 tomatoes #a cup chopped green sweet pepper cup chopped onion #a cups butter #b cups flour #a tablespoons salt teaspoon cayenne cup grated horseradish #b tablespoons vinegar #a cups macaroni rings ,make it as directed on page #fi4 ,serves forty or forty-five persons4 ,cream of ,celery ,soup #c qts4 white stock #d qts4 celery1 cut small #a qts4 water #a cups sliced onion cup butter #a cup flour #c qts4 hot milk #a qts4 hot cream #b tablespoons salt teaspoon pepper ,make it as directed on page #fh4 ,serves forty-five or fifty persons4 ,asparagus ,soup #e qts4 white stock1 or #e qts4 water in which asparagus has cooked #g cans asparagus1 or #g pts4 of cooked asparagus #a cups butter #a cups flour #c qts4 hot milk #a tablespoon salt teaspoon white pepper #a large onion ,make it as directed on page #fh4 ,serves forty-five or fifty persons4 ,macaroni ,soup #aj qts4 brown stock #b cups macaroni rings ,make it as directed on page #gj4 ,serves forty-five or fifty persons4 ,vegetable ,soup with ,stock #aj qts4 brown stock #b cups turnip #b cups carrot #b cups celery #b cups cabbage #a cups onion #a tablespoon salt cup rice or barley ,make it as directed on page #fg4 ,serves forty-five or fifty persons4 ,ox ,tail ,soup #f ox tails #i qts4 brown stock #b teaspoons salt teaspoon cayenne cup butter #a cups ,madeira wine #b tablespoons ,worcestershire sauce #b tablespoons lemon juice ,flour ,make it as directed on page #gj4 ,serves forty or forty-five persons4 ,julienne ,soup #aj qts4 brown stock #b cups carrot #b cups turnip #a cups peas #a cups string beans #a teaspoon salt ,make it as directed on page #gj4 ,serves forty-five or fifty persons4 ,tomato ,soup with ,stock #e qts4 brown stock #e cans or #e qts4 tomatoes #a cup chopped onion #a cups butter #a cups flour #b tablespoons salt ,make it as directed on page #fi4 ,serves forty-five to fifty persons4 ,vegetable ,soup without ,stock #b cups carrots #b cups turnips #c cups celery #c cups onion #b qts4 potatoes #c qts4 tomatoes #a cup butter cup chopped parsley cup salt #a teaspoons pepper #f qts4 water ,make it as directed on page #ga4 ,serves forty-five or fifty persons4 ,bean ,soup #e pts4 beans #aj qts4 water or stock #a cup chopped onion #b lbs4 lean1 raw beef1 if stock is not used #a cup chopped celery cup ,chili sauce cup butter cup flour cup salt #a teaspoons pepper ,make it as directed on page #gb4 ,serves fifty or fifty-five persons4 ,black ,bean ,soup #b qts4 black beans #aj qts4 water #a cup chopped onion #a cup chopped celery1 or #a teaspoons celery salt cup salt teaspoon pepper #a teaspoons mustard teaspoon cayenne #a cup butter cup flour #aj hard-cooked eggs #e lemons ,make it as directed on page #gb4 ,serves fifty or fifty-five persons4 ,tomato ,soup #g cans or quarts of tomatoes #c qts4 water #a tablespoon peppercorns #d large bay leaves #b teaspoons cloves #b large onions cup salt #a teaspoon soda cup sugar cup butter #a cups flour ,make it as directed on page #gc4 ,serves forty-five or fifty persons4 ,potato ,soup #bd medium-sized potatoes #d qts4 milk #d qts4 water cup chopped onion #b cups butter #a cup flour cup salt #b teaspoons celery salt #a teaspoon pepper teaspoon cayenne cup chopped parsley ,make it at directed on page #ge4 ,serves forty-five or fifty persons4 ,pure of ,lima ,beans #e cups dried lima beans #g qts4 water cup chopped onion cup chopped turnip #e cups cream or milk #a cups butter cup flour cup salt #a teaspoons pepper ,make it as directed on page #gc4 ,serves forty-five or fifty persons4 ,baked ,bean ,soup #c qts4 cold1 baked beans #f qts4 water cup chopped onion #a cup chopped celery #a qts4 tomatoes cup butter cup flour cup ,chili sauce #d teaspoons salt teaspoon pepper ,make it as directed on page #gd4 ,serves forty-five or fifty persons4 ,green ,pea ,soup #h cans marrowfat peas1 or #d qts4 shelled peas #e tablespoons sugar #d qts4 water #d qts4 milk cup chopped onion #a cup butter #a cup flour #c tablespoons salt #a teaspoons pepper ,make it as directed on page #gd4 ,serves forty-five or fifty persons4 ,split-,pea ,soup #b qts4 split peas #h lbs4 soup bones1 beef #h qts4 water cup salt #a teaspoon pepper ,make it as directed on page #gg4 ,serves fifty persons4 ,fish ,chowder #ab lbs4 cod or other firm1 white fish #c qts4 potatoes1 in -inch dice cup sliced onion cup butter #c qts4 scalded milk lb4 fat salt pork #c tablespoons salt teaspoon white pepper #b cups oyster crackers ,make it as directed on page #ge4 ,serves forty-five or fifty persons4 ,connecticut ,chowder ,make this as directed for fish chowder1 substituting two quarts of stewed fresh or canned tomatoes for the milk1 which may be added to the chowder before putting it into the cooker4 ,serves forty-five or fifty persons4 ,creamed ,salt ,codfish #f lbs4 codfish #ab qts4 water #a cups butter #b doz4 eggs #c cups milk teaspoon pepper ,cook it as directed for ,creamed ,salt ,codfish1 ,no4 #b on page #hd4 ,serves forty or fifty persons4 ,codfish ,balls #b qts4 raw1 salt codfish1 in small pieces #d qts4 potatoes1 in #a-;inch pieces ,about #ab qts4 cold water #h eggs cup butter #a teaspoon pepper ,cook it as directed on page #he4 ,serves forty or fifty persons4 ,pot ,roast #ab lbs4 beef from round or rump #a oz4 beef drippings 7#c tablespoons7 ,flour #a tablespoon salt teaspoon pepper #a cup carrot #a cup turnip #a cup onion #a cup celery #d bay leaves #c qts4 water ,have the butcher bone and roll the meat1 if it is from the rump4 ,wipe it with a damp cloth1 dredge it with flour and brown it on all sides in the drippings4 ,wash1 pare1 and cut the vegetables into pieces4 ,put all the ingredients with the hot1 browned meat1 into a cooker-pail1 add the water1 boiling hot1 let it boil for thirty minutes and put it into a cooker for nine hours or more4 ,before serving bring the meat to a boil1 remove it1 put it in a warm place1 and make three quarts of brown sauce4 ,strain the liquor in the pail and use it for the sauce4 ,if there is fat on the top of the liquor remove it and use it in making the sauce4 ,serves fifty persons4 ,brown ,sauce cup butter or fat cup flour #b teaspoons salt teaspoon pepper #a qt4 stock or water ,make it as directed on page #ahd4 ,serves sixteen or twenty persons4 ,beef la ,mode #ab lbs4 round of beef lb4 fat salt pork ,flour #c tablespoons salt #a teaspoon pepper #a cup sliced onion teaspoon allspice teaspoon grated nutmeg teaspoon whole cloves cup rendered beef fat ,about #c qts4 water ,cook it as directed on page #ie1 except that there need not be an outer pail of boiling water4 ,serves fifty persons4 ,irish ,stew #e lbs4 clear meat #b qts4 potatoes1 in dice #b cups turnips1 in dice #b cups carrots1 sliced #a cups onions1 sliced #b cups celery1 in pieces #c tablespoons salt #a teaspoon pepper #b cups flour cup clear fat #d qts4 water ,cook it as directed on page #ajj4 ,serves forty or fifty persons4 ,beef ,stew la ,mode #aj lbs4 beef brisket ,flour #a cup rendered fat #a cups sliced onion cup salt #a teaspoon pepper #a teaspoon ground allspice #a teaspoon grated nutmeg #a teaspoon whole cloves #a lemon1 sliced ,water to cover ,buy twenty-five or thirty pounds of brisket to get ten pounds of clear1 lean meat4 ,cook it as directed on page #ig4 ,serves forty or fifty persons4 ,boiled ,dinner #h lbs4 lean1 salt pork pk4 turnips pk4 beets #a qt4 carrots #e heads cabbage #a pks4 potatoes #b teaspoons pepper ,water to cover ,cook it as directed on page #if4 ,serves forty or fifty persons4 ,cannelon of ,beef #f lbs4 lean meat1 chopped ,grated rind #a lemons cup chopped parsley #a doz4 eggs #b tablespoons grated onion cup clear fat or butter teaspoon nutmeg #c tablespoons salt teaspoon pepper #a qts4 soft breadcrumbs ,cook it as directed on page #aja4 ,serves forty or fifty persons4 ,okra ,stew #f lbs4 clear1 lean mutton cup clear beef fat #a cups flour #b cups sliced onion #c qts4 tomatoes #c qts4 okra1 in pieces #c tablespoons salt #a teaspoon pepper #c qts4 water ,cook it as directed on page #aaa4 ,serves forty or fifty persons4 ,creamy ,potatoes #a pk4 potatoes #d qts4 milk cup salt #a tablespoon pepper #a cups butter ,one peck of potatoes will make about ten quarts when prepared for creamy potatoes4 ,melt the butter in the cooker-pail1 add the milk1 and1 while it is heating1 slice the potatoes which have been pared and soaked1 for two hours or more1 in cold water4 ,as each quart of potatoes is sliced put it into the hot milk4 ,the potatoes will thus be heated to boiling point1 quart by quart4 ,add the seasoning4 ,when boiling1 after the last quart of potatoes has been added1 put all into the cooker for one hour or more4 ,serves forty or fifty persons4 ,veal ,loaf #e lbs4 minced veal #aj eggs #a cups melted butter #e cups soft breadcrumbs teaspoon pepper #b tablespoons salt cup chopped parsley cup chopped onion lb4 fat salt pork #b teaspoons ground sage ,cook it as directed on page #aag4 ,serves forty or fifty persons4 ,macaroni ,italienne #b qts4 macaroni1 in one-inch pieces #d qts4 stewed and strained tomatoes #b qts4 stock or water #h medium-sized onions #cb cloves #d large bay leaves #c tablespoons salt cup sugar #a teaspoon pepper #b qts4 grated or shaved cheese ,cook it as directed on page #adc4 ,serves forty or fifty persons4 ,turkish ,pilaf #a qt4 rice #h green sweet peppers 7#b cups7 #c qts4 tomatoes #b tablespoons salt #b tablespoons sugar #a qts4 water cup butter ,cook it as directed on page #adi1 without the lower pail of water4 ,serves forty-five or fifty persons4 ,pork and ,beans #b qts4 dried beans #a tablespoon soda #i qts4 water #c tablespoons salt #b lbs4 salt pork #a cup molasses #a tablespoon mustard teaspoon pepper ,water to half cover ,soak the beans1 drain them1 cook them for seven hours or more1 as directed on page #ada1 with the nine quarts of water1 soda1 and salt4 ,drain them1 add the other ingredients1 and bake them till browned4 ,serves forty-five or fifty persons4 ,boston ,brown ,bread #b qts4 rye meal #b qts4 granulated cornmeal #b qts4 graham flour cup soda cup salt #a qts4 molasses #d qts4 thick1 sour milk1 or #c qts4 buttermilk ,mix and cook it as directed on page #aee4 ,put it into seven or eight moulds4 ,serves fifty persons4 ,suet ,pudding #c cups chopped suet #c cups molasses #c cups thick1 sour milk #b qts4 flour #a tablespoons soda #a tablespoons salt #a teaspoons ginger #a teaspoons nutmeg teaspoon cloves #a tablespoon cinnamon ,mix and cook it as directed on page #aeg4 ,put the pudding into six moulds4 ,serve it with a liquid sauce4 ,serves forty or fifty persons4 ,rice ,pudding #f qts4 milk #c cups sugar #a teaspoon nutmeg #a cups rice teaspoon salt cup butter ,cook it as directed on page #afb1 except that the outer pail of water may be omitted4 ,if served cold and not browned1 omit the butter4 ,serves thirty or thirty-five persons4 ,indian ,pudding #c qts4 water #d qts4 milk 7scalding hot7 #a qt4 cornmeal #b tablespoons salt cup ginger #a qts4 molasses ,mix the dry ingredients with one pint of the water1 add them to the boiling water and molasses1 add the milk4 ,let all come to a boil and put it into a cooker for ten hours or more4 ,put it into baking dishes and brown it1 or serve it without browning1 either plain or with cream4 ,serves forty or fifty persons4 ,chocolate ,bread ,pudding #f qts4 milk #c qts4 soft breadcrumbs #a tablespoon salt #b cups sugar #ah eggs lb4 chocolate #b tablespoons vanilla ,cook it as directed on page #afd1 in three pudding pans1 set over cooker-pails of water4 ,serves forty or fifty persons4 ,stewed ,apples #ae qts4 prepared apples teaspoon whole cloves #g lbs4 sugar #b lemons #a qts4 water ,cook them as directed on page #afh4 ,serves thirty-five to forty-five persons4 ,apple ,sauce #a pk4 sour apples #a qts4 water #c lbs4 sugar ,cook it as directed on page #afh4 ,serves forty-five to fifty persons4 ,,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 fire1 but our great-grandmothers were well aware that foods continued to cook in the brick ovens long after the fire in them had burned out or was raked out4 ,the insulated oven represents an adaptation of old-fashioned ideas to new and modern conditions4 ,although we cannot go back to the days of brick ovens1 superior as they were1 in certain respects1 to the portable range with its quickly fluctuating heat and great waste from radiation1 yet the insulated oven will not be found impossible or very difficult to set up1 and the adventurous woman will1 perhaps1 not be content until she has tried this development of the fireless cooker4 ,illustration3 ,insulated oven with stones and pan in place4 ,the advantages of an insulated oven lie in the even brown and thorough baking which it gives2 the development and retention of flavours1 which is greater than with ordinary baking2 the economy in fuel where food requires long cooking2 the absence of heat in the kitchen2 and the possibility of baking where only a camp-fire is obtainable4 ,the principle is the same whether a portable oven is insulated or a cooker-pail is utilized4 ,there must be hot stone slabs1 iron plates1 fire-brick1 or some such heat-radiators1 which can be made very hot and which will retain their heat well4 ,stones or fire-brick are preferable to iron in this respect4 ,there must be insulation for the oven or utensil1 and cooking will then proceed1 although somewhat differently from the familiar method of baking with a fire4 ,,to ,,insulate ,,an ,,oven ,choose as small a portable oven as will hold the food to be cooked1 since the larger the oven the larger or more numerous the stones must be to heat it4 ,very large stones are heavy and awkward to manage1 and with their number the cost of using the oven increases4 ,a portable oven is on the market which is about thirteen inches in each dimension4 ,this is a good size for a family of four or five4 ,cut six pieces of heavy sheet asbestos1 fitting one to each surface of the oven1 except the door1 and two to the bottom4 ,one of the two pieces for the bottom is to go inside the oven4 ,place the asbestos so that it entirely covers the oven4 ,these pieces may be tied on temporarily to hold them in place during packing4 ,select a box which is at least two or three inches larger in every dimension than the corresponding dimension of the oven4 ,it should be fitted with cover and hasp just as any cooker4 ,lay it1 while packing1 with the cover opening upward4 ,pack in the bottom a sufficient layer of insulating material1 such as is used for other cookers1 to raise the oven to within a couple of inches of the top4 ,place the oven1 lying upon its back1 on this layer with the door uppermost1 and opening in the same direction as the cover of the box4 ,pack on all sides around it till level with the door4 ,if desired1 a facing may be made to cover the packing material1 from a piece of cloth cut a few inches larger1 in each direction1 than the top of the box4 ,draw on it a square the size of the oven4 ,in the centre of this cut a small hole to insert the blade of scissors4 ,from this hole cut diagonally to the corners of the square4 ,when the cloth is put in place over the packing the triangular flaps thus made may be tucked between the asbestos and the packing1 while the edges of the cloth may be tucked between the packing and the sides of the box4 ,fit a cushion that will fill the space left at the top and nail it to the cover of the box4 ,face this with a piece of the sheet asbestos nailed into place4 ,it will be well to reinforce the nail-heads with little rounds of tin1 in order to prevent them from pushing through the soft asbestos4 ,the box is then ready for use and should be stood up on end so that the cover will open like a door1 and the oven will be right side up4 ,the extra piece of asbestos may be laid in the bottom1 the stones heated1 and the food put in to cook4 ,method of using the oven4 ,heat the slabs very gradually the first time that they are used4 ,it will be best to put an asbestos mat or piece of the sheet asbestos between a hot gas flame and the stones for a few minutes1 not turning the gas on full force for the first five minutes4 ,after the first using it will be safe to heat the stones directly over the flame1 providing it is not burning with full force for the first few minutes4 ,the degree of heat in the stones will regulate the heat of the oven4 ,for most baking1 the centre of the top side of the stones should be about as hot as a flatiron for ironing4 ,this will mean that the side toward the flame is very much hotter1 perhaps red hot4 ,another and better test is the browning of a piece of white tissue paper laid on the centre of the stones when they are put on to heat4 ,when this grows a shade darker than manila paper1 or a golden brown1 the stones are right for loaf cakes1 pastry1 apples1 potatoes1 beans1 scalloped dishes1 most puddings1 and bread4 ,for a hot oven the paper should be a rich brown4 ,this is suitable for biscuits1 small cakes1 roasting meat1 etc4 ,although gas is the fuel here mentioned any other fuel will serve to heat the stones1 provided a hot enough flame can be procured4 ,the stones may1 when warmed1 be set directly on a hot coal or wood fire to complete the heating1 and1 for out-of-doors use1 a crude fireplace might be built up of rough stones to support the soapstones or they may be buried directly in the hot coals4 ,in such a case it will probably be necessary to have some device1 perhaps ice-tongs1 for removing the stones1 as the metal handles might in time become burned off1 bent1 or weakened so as to be unsafe4 ,small soapstone griddles or foot-warmers make excellent slabs for the home-made insulated oven4 ,griddles are on the market that are as small as twelve inches in diameter1 and foot-warmers come in many sizes4 ,those measuring eight by ten inches will be about as large as most women can easily handle1 since they are thicker than the griddles1 and are very heavy for their size4 ,it will not be difficult to get an extra handle fitted to these1 which will make them less awkward to manage4 ,for baking many loaves of bread and cake1 and for foods to cook over night1 or for many hours1 more than two stones may be necessary to maintain enough heat4 ,the oven should not be opened during the baking1 but if the food is not found to be cooked when it is opened1 it may be quickly closed again1 and left till the food is done4 ,a succession of articles may be baked in an already heated oven by quickly removing the finished article and one or two stones to be reheated and tested1 and slipped again into place4 ,in this case the door of the oven should be instantly closed after removing anything from it4 ,this method of baking a number of things in quick succession is very economical as a few minutes will reheat the already warm stones4 ,lay one hot stone on the asbestos at the bottom of the oven with the hotter side down2 put a wire oven shelf on this1 and the food on the wire shelf4 ,if the food will not rise higher than the top of the pan1 a hot stone may be laid directly across the pan1 but if this is not possible place the second wire shelf as close over the food as the cleats at the side of the oven will permit1 and the stone on this shelf1 also with the hot side down4 ,in case more than one pan is to go in at once1 and two stones will not supply enough heat1 hot flatirons or stove lids may be used to supplement them4 ,it is often convenient1 when the oven is heated for baking one article1 to put other things in to cook at the same time1 even though they may not require browning4 ,for instance3 ,a chicken or roast may be cooking between two stones1 while on top of the upper stone the giblets may be stewing in water1 or some vegetables be boiling4 ,it will be best in such cases to heat these foods till boiling before putting them in the oven1 or they will cool it too much4 ,such foods1 as do not require browning1 will not need another stone on top4 ,it may not be wise to put so much watery food in the oven when baking anything so critical as bread or loaves of cake1 as it cools the oven to some extent4 ,no matter how carefully the directions are given and followed some experimentation will probably be required before a novice1 or even an experienced cook1 will feel at ease with this new method of cookery1 since the conditions may be so variable4 ,but there is no reason why a careful observation of results and their causes should not soon lead one to become mistress of her own insulated oven1 and it is likely that she will then become sufficiently attached to it to justify her perseverance4 ,in case a cooker-pail is to be utilized for baking it will be well to surround it1 on top1 bottom1 and sides1 with the heavy sheet asbestos described for insulating the oven4 ,a wire rack will be needed for separating the food from too direct contact with the hot stones1 and some device1 such1 perhaps1 as an inverted wire frying-basket for supporting the upper stone4 ,,list ,,of ,,articles ,,required ,,for ,,making ,,and ,,using ,,an ,,insulated ,,oven ,box4 ,hinges4 ,hasp4 ,packing material1 hay1 excelsior1 etc4 ,portable oven4 ,two or more stone slabs1 or iron plates4 ,cooking utensils1 baking pans1 etc4 ,cloth for facing and cushion4 ,nails and screws4 ,one dozen small rounds of tin about one inch in diameter4 ,one and one-quarter yards sheet asbestos 7price about #bj cents a yard74 ,roast ,beef ,weigh the meat1 trim off all parts which will not be good to serve1 and save them for soups or stews4 ,wipe the meat clean with a damp cloth4 ,dredge it well with salt1 pepper1 and flour1 put it into a dripping pan1 and cook it in an insulated oven heated as directed for roasts of meat on page #bbe4 ,heat the pan and meat a little before putting them into the oven4 ,the time for roasting beef depends upon the size and shape of the roasts4 ,thick pieces weighing under ten pounds will roast rare in twelve minutes to a pound1 medium rare in from fifteen to eighteen minutes1 and well done in twenty-five or thirty minutes a pound4 ,thin pieces will take a few minutes less to each pound4 ,roast ,mutton or ,lamb ,prepare the meat for roasting as directed for roast beef4 ,cook it in an insulated oven heated as directed for roasts on page #bbe1 allowing twenty-five minutes to each pound for lamb1 and from fifteen to eighteen minutes for mutton4 ,roast ,veal ,prepare the meat for roasting as directed for roast beef4 ,cook it in an insulated oven1 heated as for roast beef1 allowing from twenty-five to thirty minutes for each pound4 ,spareribs ,wipe the meat clean with a damp cloth2 sprinkle it with pepper and salt1 put it in a pan1 and roast it in an insulated oven1 heated as directed for roasts on page #bbe1 allowing twenty minutes or more to each pound4 ,heat the pan and meat a little before putting it in the oven4 ,brown ,gravy for ,roasts ,drain away all fat from the pan1 leaving the brown sediment4 ,add to this enough water to make the desired amount of gravy4 ,using this in the place of stock or water make ,brown ,sauce1 using a measured quantity of the fat from the roast4 ,various seasonings may be added to this sauce to make a variety4 ,wine1 ,worcestershire sauce1 ketchup1 currant jelly1 etc41 are used in this way4 ,roast ,chicken ,draw1 stuff1 and truss a chicken as directed on page #acj4 ,put it on its back in a baking-pan1 lay strips of fat salt pork on the breast1 or rub breast1 legs1 and wings with butter or clarified veal fat4 ,dredge it well with salt and pepper4 ,heat the pan and chicken over the fire for a few minutes1 and put it into an insulated oven heated as directed for roasts on page #bbe4 ,allow twenty-five minutes a pound for roasting chicken4 ,remove the string and skewers and serve it with ,brown ,gravy for ,roasts to which the chopped giblets have been added4 ,the giblets may be cooked1 with salted water to cover them1 in the insulated oven at the same time that the chicken is roasting2 but in this case the stones should be hotter than otherwise4 ,roast ,goose ,singe and remove the pin-feathers from a goose4 ,wash it in hot1 soapy water4 ,draw it and rinse it in cold water4 ,fill it two-thirds full with ,stuffing for ,poultry1 or ,potato ,stuffing4 ,truss it1 and rub the surface with butter1 or lay fat salt pork on the breast4 ,dredge it with salt and pepper1 heat it to warm the pan1 and roast it in an insulated oven heated as directed for roasts on page #bbe1 allowing fifteen or twenty minutes a pound4 ,roast ,leg of ,venison ,prepare and cook it as roast mutton1 allowing from twelve to fifteen minutes a pound for it to roast4 ,venison should be served rare1 with ,brown ,gravy for ,roasts1 to one pint of which one-half tumbler of currant jelly and two tablespoonfuls of sherry wine have been added4 ,potato ,stuffing #b cups hot potato1 mashed #a cup soft1 stale breadcrumbs cup chopped salt pork #b tablespoons chopped onion cup melted butter cup milk #b teaspoons salt #a teaspoon powdered sage #a egg ,mix the ingredients in the order given4 ,roast ,wild ,duck ,draw1 clean1 and truss a wild duck in the same manner as a goose4 ,if it is to be stuffed1 use ,stuffing for ,poultry1 omitting the herbs2 or merely fill the cavity with pared and quartered apples1 or pared1 whole onions4 ,these should be removed before serving1 but ,stuffing for ,poultry should be served with the duck4 ,roast it for from twenty to thirty minutes in an insulated oven1 the stones heated a little hotter than for other roast meats4 ,serve it with mashed potato and currant jelly4 ,grouse ,draw and clean a grouse1 remove the feathers and the tough skin of the breast4 ,lard the breast and legs4 ,truss it1 and lay fat salt pork on the breast4 ,dredge it with salt and flour1 put it into the roasting-pan with scraps of fat salt pork4 ,roast it for twenty or twenty-five minutes in an insulated oven heated as for wild duck4 ,remove the strings or skewers1 sprinkle it with browned breadcrumbs1 and garnish it with parsley4 ,roast ,quail ,prepare the quail in the same way as grouse4 ,roast it for fifteen or twenty minutes in an insulated oven heated as for duck4 ,roast ,plover ,prepare and cook it the same as quail4 ,potted ,fish #c shad or #f small mackerel cup salt teaspoon cayenne pepper cup whole cloves cup peppercorns cup whole allspice #a onion1 sliced ,vinegar to cover ,clean the fish1 remove the head1 tail1 fins1 skin1 and large bones4 ,the small bones will be dissolved in the vinegar4 ,cut the fish into pieces for serving4 ,mix the salt1 pepper1 and spices4 ,pack the fish in layers in a small stone crock or deep agate-ware utensil1 sprinkling the salt and adding pieces of onion between the layers4 ,pour over it vinegar to completely cover it4 ,in the absence of a tight-fitting cover1 use heavy1 buttered paper tied on4 ,bake it for five or six hours in an insulated oven1 the stones heated until the paper test shows a delicate brown4 ,potted fish will keep well if put into a cold place and kept covered with vinegar4 ,it makes a good relish for lunch or tea4 ,pork and ,beans #a cup beans #a teaspoon salt #a teaspoon sugar #a teaspoon molasses #a tablespoon butter1 or lb4 salt pork ,water to cover ,cook the beans for four or more hours1 as directed in the recipe for dried navy beans4 ,put them into a baking-dish1 add the other ingredients1 gashing the pork frequently and laying it on top4 ,put it into an insulated oven with stones that will turn white tissue paper a golden brown4 ,bake them for eight hours or more4 ,baked ,potatoes ,select potatoes of equal size1 so that they will all bake in the same length of time2 wash them and bake them in an insulated oven with the stones heated till the paper is a golden brown as explained in the test on page #bbe4 ,good-sized potatoes 7eight ounces7 should bake about forty-five minutes4 ,lay them on a rack to prevent them from touching the hot stone4 ,they will bake better than in an ordinary oven4 ,macaroni and ,ham #a cup macaroni1 in one-inch pieces #a small onion1 grated #a cups milk #b tablespoons butter #a tablespoon flour teaspoon pepper teaspoon salt #a cups minced1 cooked ham #b cups buttered crumbs ,cook the macaroni as directed in the recipe for macaroni4 ,make white sauce of the milk1 butter1 flour1 and seasoning1 add the onion1 ham1 and macaroni4 ,put it into a buttered baking-dish1 cover the top with the crumbs1 and bake it until the crumbs are brown1 heating the stones until the paper test shows a golden brown4 ,serves six or eight persons4 ,scalloped ,oysters #a pt4 or #cj oysters #c cups buttered crumbs teaspoon salt cup oyster juice #a tablespoon finely chopped celery leaves ,few grains pepper ,wash the oysters1 strain the juice through cheese-cloth4 ,put one-fourth of the crumbs in the bottom of a baking dish1 add half the oysters1 half the salt and pepper and celery leaves2 repeat these layers1 pour over it the oyster juice1 and put the remaining crumbs on top4 ,bake it in an insulated oven till brown1 as directed for scalloped dishes1 page #bbe4 ,if double this recipe is used allow three-quarters of an hour for the baking1 and do not heat the stones quite so hot4 ,macaroni and ,cheese #a cup macaroni in one-inch pieces #a cup grated or shaved cheese teaspoon salt teaspoon pepper #b cups buttered crumbs ,cook the macaroni in salted water as directed in the recipe for macaroni4 ,when tender1 drain it and add the salt1 pepper1 and cheese4 ,turn it into a buttered baking-dish and cover the top with the crumbs4 ,bake it until the crumbs are brown1 heating the stones until the paper test shows a golden brown4 ,serves six or seven persons4 ,scalloped ,chicken and ,mushrooms #b cups buttered crumbs #a cups cold1 cooked chicken or fowl #a cup ,white ,sauce teaspoon celery salt cup mushrooms ,cut the chicken in small pieces1 slice or cut the mushrooms small4 ,put one-fourth of the crumbs into a buttered baking-dish4 ,mix the other ingredients and pour them into the dish4 ,spread the remaining crumbs on top and bake it in an insulated oven till brown1 as directed for scalloped dishes1 page #bbe4 ,scalloped ,tomatoes #a can of whole tomatoes1 or #h good-sized raw tomatoes #c cups soft breadcrumbs #c tablespoons butter #a tablespoon salt teaspoon pepper #a small onion ,if canned tomatoes are used1 drain away the liquid from them1 using only the solid tomatoes4 ,if raw tomatoes are used1 scald them in boiling water and remove the skins and hard core4 ,melt the butter1 add the crumbs1 and stir them lightly until they are evenly buttered4 ,put one cupful in the bottom of a baking dish1 lay the tomatoes over them1 sprinkle the salt1 pepper and grated onion over these and cover the top with the remaining crumbs4 ,bake them for one hour in an insulated oven1 heating the stones until the paper test1 given on page #bbe1 shows a light brown colour4 ,serves six or eight persons4 ,scalloped ,apples 7,brown ,betty7 #c cups chopped sour apples #b cups soft breadcrumbs #d tablespoons butter cup brown sugar teaspoon cinnamon teaspoon nutmeg lemon1 juice and rind cup water ,melt the butter1 add the crumbs1 and stir them till they are evenly buttered4 ,mix the spice and grated rind with the sugar4 ,divide the buttered crumbs in quarters4 ,into a buttered baking dish put one-fourth of the crumbs4 ,on this layer spread one-half the apples1 then one-half the sugar4 ,sprinkle half of the lemon juice and water over this4 ,repeat these layers with one-fourth the crumbs and the remaining apple1 sugar1 etc4 ,cover the top with the crumbs that are left4 ,bake it for one hour and a half in an insulated oven4 ,the stones should be heated till the test given on page #bbe will show the papers a delicate brown colour4 ,look at the apples at the end of one hour1 closing the oven after a quick glance1 and alter the heat of the oven1 if necessary4 ,serve it with ,hard ,sauce4 ,serves five or six persons4 ,rice ,pudding #a qt4 milk cup rice cup sugar teaspoon salt teaspoon nutmeg ,put all the ingredients together in a baking-dish4 ,bake it for three hours in an insulated oven4 ,the stones should be heated until the paper test1 given on page #bbe1 will show a light brown shade4 ,the pudding1 if correctly baked1 will be creamy1 with a golden brown1 soft crust on top4 ,serves five or six persons4 ,pastry for ,two ,crusts #a cups pastry flour teaspoon baking-powder teaspoon salt or cup butter or lard ,water ,mix and sift the dry ingredients together2 cut the butter or lard in with a fork4 ,add enough water to make a paste barely moist enough to hold together1 using a knife and cutting through the dough to mix it4 ,roll half of it with as little pressure of the rolling-pin as possible1 until it is about one-eighth of an inch thick4 ,if a two-crust pie is to be made1 lay this crust on the inside of an unbuttered pie plate1 trim the edge1 and put the trimmings with the remaining paste and roll it out for the upper crust4 ,if a single under crust is to be used1 as for lemon pie1 lay the paste on the outside of a pie plate1 trim the edge and prick through the crust in several places4 ,bake it for about fifteen minutes in a moderate insulated oven1 with the pie plate upside down in the oven4 ,remove the baked crust and fill it4 ,apple ,pie ,sour apples cup sugar #a lemon1 juice and rind tablespoon butter teaspoon cinnamon ,make pie crust by the preceding recipe1 put half of it in the bottom of the plate4 ,pare enough apples to fill the pie heaping full1 when cored and cut into eighths4 ,fill the pie with the apples1 spread the sugar and cinnamon and grated rind over them4 ,roll out the upper crust1 cut several gashes in it to allow steam to escape2 lay it over the pie1 trim the edges and press them together with a fork4 ,bind the edge of the pie by laying around it a wet strip of cloth about one inch wide4 ,bake it for one-half hour in an insulated oven with the stones heated until the paper test shows a golden brown colour4 ,apple and berry pies are better made without an under crust in an extra deep pie plate4 ,berry ,pie ,pick over the berries4 ,line a deep plate with crust1 or omit the lower crust2 fill the pie heaping full of berries1 cover them with one-half cupful or more of sugar mixed with one-fourth cupful of flour4 ,add the upper crust1 bind it1 and bake it as apple pie4 ,the amount of sugar will depend upon the acidity of the fruit4 ,cherry or ,plum ,pie ,wash the fruit1 remove the stones1 and make the pie in the same manner as berry pie4 ,pumpkin ,pie #a cups cooked pumpkin #a cup boiling milk #a egg cup sugar teaspoon salt teaspoon cinnamon ,cook the pumpkin as directed on page #aeb4 ,put it into a cloth and press it with the back of a strong spoon to squeeze out the water4 ,mix all the ingredients1 put it into a pan set over a cooker-pail of boiling water2 stir it until it is #afe degrees ,fahrenheit1 then put the whole into a cooker for one hour4 ,fill the baked crust with the mixture4 ,cover the top thickly with whipped cream4 ,lemon ,pie cup flour #a cup sugar1 granulated #a cup boiling water #c tablespoons lemon juice ,rind of one lemon #d teaspoons butter cup powdered sugar #b eggs ,mix the sugar and flour together1 add the boiling water slowly1 stirring it all the time4 ,boil it gently for twenty minutes1 stirring it frequently4 ,mix the lemon with the yolks1 pour the hot mixture slowly on the yolks1 return it to the fire and cook it below boiling point until the eggs have thickened2 then add the butter4 ,cool the filling a little before putting it into a baked crust4 ,beat the whites of eggs until very stiff1 add the sugar1 and when barely mixed with the whites1 spread it over the pie for a meringue2 bake it till a delicate brown in a very hot oven1 or put it for a few minutes into an insulated oven with one very hot stone close over the pie4 ,serve it warm1 but not hot4 ,serves five or six persons4 ,baked ,apples ,wash and core sour apples of uniform size4 ,put them into a pudding dish1 fill the cores with sugar1 and if more is desired put it into the bottom of the dish1 not over the apples4 ,pour in enough boiling water to fill the dish one-fourth full4 ,bake them in an insulated oven for one-half to three-quarters of an hour1 depending upon the size and ripeness of the apples4 ,the stones should be heated until the paper test shows a golden brown colour4 ,baked ,spiced ,apples #f apples #cj cloves #b cups water cup sugar #f slices lemon ,pare the apples1 remove the cores and stick five whole cloves into each apple4 ,make a syrup of the water and sugar4 ,put the apples into a pudding dish1 pour the syrup over them1 and place a slice of lemon over the top of each4 ,bake them in a slow insulated oven for one hour with the stones heated until the paper test shows a light brown4 ,baked ,pears ,prepare and cook the pears as directed for baked sweet apples4 ,if desired1 a bit of butter the size of a bean may be put on each pear before baking4 ,baked ,quinces ,prepare and cook the quinces as directed in the recipe for baked sweet apples4 ,twice as much sugar and water will be required for quinces1 and1 perhaps1 more time for baking4 ,this will depend upon the size and ripeness of the fruit4 ,it is usually cut in halves before baking4 ,baked ,sweet ,apples #h sweet apples cup sugar #a cup boiling water ,prepare the apples as for baked apples4 ,cook them in a slow insulated oven1 for about three hours4 ,the stones should be heated until the paper barely changes colour1 as explained in the test given on page #bbe4 ,bread #a pt4 water or milk #a tablespoon butter or lard #b teaspoons salt #b teaspoons sugar cake compressed or cake dry yeast and cup warm water1 or cup liquid yeast ,flour to make a dough ,soak the yeast for a few minutes in the half cupful of warm water4 ,scald the milk or boil the water1 add the fat1 let it cool till lukewarm1 then add the remaining ingredients1 except the flour4 ,if compressed yeast is used1 add as much flour as is needed to make a dough that may be kneaded4 ,if dry yeast or liquid yeast is used1 add only one and one-half pints of flour2 beat the mixture well1 and let it rise till full of bubbles1 usually over night2 then add the remaining flour4 ,the rest of the process is the same1 no matter what yeast is used4 ,knead the dough until it is smooth and elastic1 return it to the bowl1 set it in a warm place to rise until it has doubled in size4 ,knead it again until all large bubbles are pressed out1 mould it into two loaves1 put it into greased pans and let it again rise until it has doubled in size4 ,heat the insulated oven stones until the paper test1 given on page #bbe1 shows a golden brown4 ,put the bread in and bake it from fifty minutes to one hour4 ,if two stones will not make a hot oven for a large amount of bread to be baked1 use hot flatirons or stove lids to supplement them4 ,rolls ,add one tablespoon of butter to the recipe for bread1 or knead the butter into the dough just before moulding it4 ,shape it into rolls1 put them into a buttered pan1 and when risen to a little more than double their size1 bake them for twenty minutes in an insulated oven with stones that will turn the paper a rich brown1 as explained in the test on page #bbe4 ,baking ,powder ,biscuits #d teaspoons baking-powder1 or #a teaspoon soda and two teaspoons cream of tartar #a pt4 flour teaspoon salt #b tablespoons butter or lard to #a cup milk or water ,mix and sift the dry ingredients1 work in the fat with the fingers1 or mash it in with a fork4 ,add the liquid1 one-third at a time1 mixing the dough in three separate portions in the bowl4 ,cut through these three masses until they are barely mixed1 then roll the dough to about one-half inch thickness2 cut it into biscuits1 lay them on a greased pan1 brush the tops with milk or melted butter1 and bake them for fifteen or twenty minutes in an insulated oven with stones heated so as to turn the paper a rich1 dark brown1 as explained in the test on page #bbe4 ,cup ,cake cup butter #a cup sugar #a cups flour #b eggs cup milk teaspoon nutmeg1 or #a teaspoon vanilla #a teaspoons baking-powder teaspoon salt ,cream the butter1 add the sugar1 then the beaten yolks of eggs4 ,mix and sift the dry ingredients1 add them1 one-third at a time1 to the butter mixture1 alternating with the milk4 ,beat the whites till stiff1 add them and the vanilla1 beat the dough till barely mixed1 and pour it into a greased pan4 ,the dough should not much more than half fill the pan4 ,bake it for forty minutes in an insulated oven1 tested as explained on page #bbe1 for loaves of cake4 ,this recipe may be varied by adding one-half cupful of raisins1 currants1 chopped citron or nuts4 ,or two ounces of chocolate may be melted and added to the dough4 ,if baked in layers or in gem pans the stones must be heated somewhat hotter than for a loaf cake4 ,allow fifteen or twenty minutes in the oven4 ,sour ,cream ,cake #c large eggs #a cup sugar cup thick sour cream teaspoon soda teaspoon baking powder #a cups flour teaspoon nutmeg #a cup raisins ,beat the yolks of the eggs1 add the sugar1 then the cream4 ,mix and sift the dry ingredients1 add them to the liquid mixture1 then add the raisins1 which have been floured with a little of the measured flour1 and1 lastly1 the stiffly beaten whites of eggs4 ,put it into a greased pan and bake it for forty minutes in an insulated oven1 heated for loaf cake1 as explained in the test on page #bbe4 ,apple ,sauce ,cake 7,made without butter1 milk or eggs7 cup white veal or beef drippings #a cup sugar #a cup sour apple sauce #a teaspoons cinnamon teaspoon cloves #a teaspoon nutmeg #a cup raisins #a teaspoon soda #b cups flour ,mix the ingredients in the order given1 beat the dough well1 put it into a greased pan1 and bake it for forty minutes in an insulated oven1 heated for loaf cakes1 as explained on page #bbe4 ,this cake seems1 when baked1 very much like any spice cake4 ,sponge ,cake #f eggs #a cup sugar ,juice and rind of lemon #a cup flour teaspoon salt ,beat the yolks of the eggs1 add the sugar and lemon2 beat the whites of eggs till stiff1 add them to the mixture1 and when barely mixed add the flour and salt1 folding them in lightly4 ,put it into a bright1 ungreased tin1 and bake it fifty minutes or an hour in an oven heated not quite so hot as for butter cakes4 ,the paper should turn light brown when tested as explained on page #bbe4 ,let the cake stand five minutes before removing it from the pan4 ,plum ,cake cup butter #b cups sugar #d eggs cup chopped nuts cup candied orange peel #a cup raisins #a cup currants cup pickled fruit syrup or molasses #b cups flour teaspoon soda teaspoon cream of tartar #b teaspoons mixed spices ,mix and sift the flour1 soda1 cream of tartar1 and spices4 ,put all the ingredients together in the order given1 flouring the fruit with a little of the measured flour4 ,put it into a greased pan and bake it for one and one-quarter hours in an insulated oven1 with stones heated as explained on page #bbe1 till the paper is a light brown4 ,rich ,fruit ,cake lb4 butter 7#a cup7 lb4 sugar 7#a cup7 #f eggs cup brandy cup lemon juice ,rind of #a lemon1 grated #b cups blanched1 chopped almonds lb4 citron lb4 candied orange peel #a teaspoon nutmeg teaspoon cloves #a teaspoon cinnamon teaspoon allspice #a lb4 raisins #a lb4 currants lb4 flour 7#a cups7 ,line the pan with three thicknesses of paper1 buttering the top layer4 ,mix the flour and spices4 ,flour all the fruit except the citron4 ,mix the ingredients in the order in which they are given4 ,the pan may be filled nearly full1 as this cake rises but little4 ,bake it for three hours or more in a very moderate insulated oven4 ,test the stones as explained on page #bbe1 until the paper will barely change colour4 ,if1 at the end of two hours1 the cake is not browned at all1 take out one or both of the stones very quickly and heat them again till they will slightly brown the tissue paper4 ,the oven must be promptly closed when the stones are removed1 or the cake will be injured4 ,test it with a steel knitting needle or straw4 ,the needle will come out only a little greasy when the cake is done4 ,let the cake stand at least five minutes after removing it from the oven before taking out of the pans1 or it is likely to break4 ,fruit cake should be kept for at least a week in a tightly covered tin box or a crock1 before it is ready for use4 ,it will keep for months1 and improves with time4 ,,xxiv ,,menus ,the planning of a menu is an art in itself4 ,only a knowledge of the food value of different dishes1 combined with a good sense of taste and fitness1 and some idea of the comparative wholesomeness of different methods of cooking1 can produce a meal that is scientifically correct as well as pleasing to the palate4 ,and now the conditions under which menus must be planned will be further modified in order to obtain the freedom from the kitchen that fireless cookery makes possible4 ,it is thought that a classified time-table of the various dishes given in the book1 giving the length of time which they require or may be allowed to cook1 will be of assistance in grouping dishes that can be started at one time1 put on to cook1 perhaps1 in one cooker1 and left for the same period of time4 ,illustration ,the illustration at the head of this chapter1 shows a cooker-pail so arranged as to cook more than one article at once4 ,with this arrangement a cooker with several compartments would accommodate a number of different foods at one time4 ,the fireless cooker makes it possible to plan a breakfast which would be ready to serve at once1 or would take only a few minutes to prepare4 ,if started in the evening1 cereals may cook all night1 and be entirely ready in the morning2 some meat dishes may cook all night4 ,coffee1 although better when made fresh1 may be put into the cooker over night1 cereal coffees being at their best after all-night cooking4 ,with these for a basis1 the menu may be varied by dishes which would cook quickly1 such as eggs2 or which might cook through the night and be completed in a few minutes in the morning1 such as creamed codfish2 or which might be cooked the day before1 if served cold1 such as stewed fruits2 or by fresh fruits4 ,but little of the precious early morning time would thus be required4 ,,breakfasts ,no4 #a ,all dishes cooked over night1 or served cold4 ,ready to serve at once4 ,apple ,sauce ,oatmeal ,beef or mutton stew ,postum ,no4 #b ,ready to serve in fifteen minutes4 ,stewed rhubarb 7served cold7 ,cream of ,wheat 7cooked all night7 ,soft-cooked eggs 7cooked in the morning in the already warm water over which the cereal was cooked7 ,coffee 7cooked in the morning or over night7 ,no4 #c ,ready to serve in ten minutes4 ,stewed prunes 7served cold7 ,cornmeal mush 7cooked all night7 ,stewed kidney 7cooked all night1 finished in the morning7 ,cocoa 7cooked in the morning or all night7 ,for a midday dinner the cooker may often be filled in the morning1 after breakfast1 with foods requiring about three or four hours to cook1 such as vegetable soup1 beef stew1 spinach1 etc4 ,where a late dinner is served1 it may be filled in the morning and allowed to stand all day1 provided foods are chosen that need or will not be harmed by the long cooking2 or it may be partly filled after breakfast and other dishes be added after lunch4 ,even where the entire meal is not cooked in a fireless cooker1 it may be convenient to have one or two dishes so prepared1 and the remainder served cold or cooked on the stove4 ,,dinners ,no4 #a ,to be left in the cooker three or four hours4 ,creole soup ,veal cutlets ,mashed potatoes ,carrots ,stewed celery ,rice pudding ,no4 #b ,put into the cooker in the morning and cooked all day4 ,cream of celery soup ,pot roast ,beets ,dried lima beans ,tapioca fruit pudding 7previously cooked and served cold7 ,no4 #c ,put into the cooker in the morning and cooked all day4 ,mutton broth ,stuffed heart ,cabbage ,string beans ,compote of rice and fruit 7previously cooked and served cold7 ,no4 #d ,part cooked all day1 and part cooked through the afternoon4 ,consomm ,fricasseed chicken ,samp ,winter squash ,creamed turnips ,stewed figs with cream ,,suppers ,,or ,,lunches ,no4 #a ,hot dishes in the cooker two hours4 ,breaded veal cutlets ,creamy potatoes ,stewed apricots ,cookies ,cocoa ,no4 #b ,hot dishes requiring only one hour to cook4 ,turkish pilaf ,salmon loaf ,lettuce salad ,canned quinces ,cake ,tea ,,midnight ,,suppers ,served after theatre or entertainment1 the hot dish to be put into the cooker before going out4 ,ready to serve at once4 ,no4 #a ,stewed oysters ,saltines ,celery ,bonbons ,no4 #b ,cocoa ,salad ,bread and butter sandwiches ,olives ,,appendix ,reading references and experiments illustrating the principles upon which fireless cookery is based4 #a4 ,a test of the insulating powers of different materials4 ,apparatus3 ,one or more boxes and fittings1 described on pages #i to #aa4 ,one or more pails of the same size1 shape and material1 preferably of from two to four quarts' capacity1 with close fitting covers4 ,cooking thermometer ,wool ,mineral wool ,cotton batting or waste ,excelsior ,hay ,sawdust ,newspapers ,ground cork ,southern moss ,pencil ,notebook ,pack the box successively with as many of the different packing materials given above as are to be tested1 following the directions given on page #ae2 or have several exactly similar boxes packed at the same time4 ,for all tests fill the cooker-pail with water1 bring it to the boiling point1 let it boil one minute1 to permit all parts of the utensil and its contents to reach the same temperature2 then put it at once into the cooker-box and leave it for an equal length of time1 not less than one hour4 ,record the temperature of the contents of the pail at the expiration of this period4 ,in order to get a full record and a fair comparison it would be well to repeat this experiment with varying periods of time1 taking the temperature1 for instance1 at the end of one1 three1 six1 nine1 and twelve hours4 ,in taking temperatures do not wholly remove the cushion and cover of the pail1 but slip them to one side1 enough to insert the thermometer4 ,this is1 of course1 a crude method of taking temperatures1 but answers for purposes of comparison4 ,if it is desired to make more accurate records this can be done by boring the cover of the box1 the cushion and the pail cover1 and inserting a thermometer through corks which are used to close the bored holes4 ,the temperature can then be read while the apparatus is closed4 ,however1 the first method1 if carefully done1 will give probably within one degree of the correct temperature4 ,record the results in tabular form4 ,which material do you find gives the best insulation8 ,winkelmann1#d ,duff1#e and other writers on physics give tables of the conductivity of felt1 asbestos paper1 paper1 cotton1 flannel1 and other materials2 but as different figures are shown1 from different sources1 for the same material1 it is likely that the insulating power of any material used for packing a cooker will depend as much or more upon the way it is packed as upon the material used4 #d 8,handbuch der ,physik40 #e 8,textbook of ,physics40 ,experiment3 ,conductivity of different materials4 ,take a piece of copper wire about six inches long in one hand1 and a piece of steel wire of the same length and thickness in the other4 ,put one end of each piece in a flame1 holding the wire by the extreme end4 ,notice which first becomes too hot to hold at the end farthest from the flame4 ,this illustrates the different conductivity of the two materials1 steel and copper4 ,there is not a great deal of difference in the conductivity of different materials1 but metals are relatively good conductors1 and air is a very poor conductor4 #b4 ,heat is carried from the pail partly by convection1 except where solid insulating material1 such as wood or indurated fibre1 is used2 and that manner of packing which best entangles the air and prevents air currents will1 therefore1 most increase the effectiveness of the insulation4 ,experiment3 ,convection4 ,into a glass flask of cold water drop a few crystals of potassium permanganate1 being careful not to agitate the flask4 ,apply a flame to the bottom of the flask4 ,as the water becomes heated its density is reduced and it rises1 forming convection currents which are coloured by the permanganate and may be distinctly seen4 ,convection currents may be formed in any liquid or gas2 for instance1 air4 ,by means of them heat will be carried from one part of the liquid or gas to another4 ,thus air heated by contact with a kettle of food will1 if allowed to flow freely1 carry the heat away from the food4 #c4 ,heat is also lost by radiation4 ,this takes place less rapidly from a bright1 highly polished surface1 and for this reason 8,thermos0 and similar bottles are encased in polished nickle4 ,a cooker-pail with polished outside surface retains heat better than one with a dull finish4 ,in those cookers made with a metal outside retainer1 the surface should not be painted or roughened or dulled by any means4 ,experiment3 ,radiation4 ,take two empty tin cans of the same size and shape4 ,wash off the paper labels4 ,keep one of them bright and shining1 but move the other through a candle flame until the entire outer surface is smoked4 ,into each pour exactly the same quantity of water at the same temperature4 ,note carefully the temperature and the time4 ,at the end of any given period1 say one hour1 again take the temperature of each4 ,which has lost the most heat1 that in the bright can or that in the dull can8 #d4 ,the effect of different degrees or thicknesses of insulation4 ,materials3 ,the same as those used in the experiment1 section #a1 with the addition of boxes of various sizes1 some smaller1 some larger1 than the one used in the first experiment4 ,pack the boxes with one or more of the various insulating materials used in the first experiment1 so as to allow varying thicknesses of insulation around the cooker-pail4 ,this should be the same or an exactly similar pail in each case4 ,fill the pail for all tests with an equal quantity of water1 boil it for one minute1 and leave it in the boxes for an equal length of time4 ,record the temperature maintained in each test4 ,keep the record in tabular form4 ,what thickness of insulation do you find gives the best result with the materials used in your experiment8 ,is it necessary to assume that the same thickness will be required with all insulating materials8 #e4 ,the effect of the density of foods upon the temperature maintained4 ,materials3 ,one cooker or hay-box ,starch ,water ,salt ,cooking thermometer ,scales ,litre or quart measure ,notebook and pencil ,bring one or more litres or quarts of water to a boil1 boil it for one minute1 and put it into the cooker for one hour or more4 ,repeat the test1 using1 successively1 five grams of salt to each litre1 or one teaspoonful to each quart1 and #e1 #aj1 and #bj per cent4 mixtures of starch with water4 ,record the temperatures in tabular form1 and compare the results4 ,what would you gather to be the effect of density upon the temperatures maintained8 #f4 ,the effect on temperature of filling the cooker-pails one-fourth1 one-half1 three-quarters1 and entirely full4 ,materials3 ,cooker or hay-box pail of eight quarts' capacity ,pail of two quarts' capacity 8,space adjuster0 ,water ,thermometer ,notebook and pencil ,fill the large cooker-pail one-fourth full of water4 ,bring it to a boil and put it into the cooker for a definite period of time1 not less than one hour4 ,record the resulting temperature4 ,if desired to make the test more comprehensive1 leave the water in the cooker for six1 nine1 or twelve hours1 being careful to allow the cooker to become cold between each test4 ,perform the same experiment with the same pail one-half full1 again when it is three-fourths full1 and again when entirely full4 ,record the results in tabular form and compare them4 ,repeat these tests with a pail of two quarts' capacity4 ,what is the influence on temperature of having pails partially1 or completely1 filled8 ,the explanation is that evaporation takes place in partially filled pails4 #g4 ,chemistry of the action of food materials 7salt1 soda1 acids1 water1 etc47 upon cooking utensils made of tin1 or aluminum1 when used in a cooker or hay-box4 ,the amount of tin dissolved by foods is indicated by the corrosion of the utensil1 which can often be seen by the naked eye to be altered in appearance4 ,the exact quantity of tin salts or other tin compounds which may be formed can only be determined by careful chemical analysis4 ,it has been found that many canned goods supposed to be inert1 such as squash and pumpkin1 have a marked effect upon tin4 ,crude tests with a number of different foods can be made with tin1 iron1 aluminum1 and copper utensils1 as in many cases there is evidence to the eye of action upon the metals4 ,it must be borne in mind1 however1 that such tests are crude and not decisive of the fact of there being no action in case no action is plainly visible4 ,only chemical analysis can prove this4 ,the action of foods upon tin cans bears a close relation to their action upon the utensils when used in fireless cookery1 since there is time with the long cooking involved for similar reactions to take place in the cooker4#f #f ,see 8,food ,inspection and ,analysis10 by ,leach1 published by ,john ,wiley ,sons1 ,new ,york1 #aijd1 page #fid4 ,tin utensils rust badly after short use in a cooker1 and thus affect the flavour of food cooked in them4 ,this is due to the action of acids and water on the iron which forms the basis of sheet tin4 ,when the thin plating of tin is worn off1 the iron is left exposed to the action of water1 etc4 ,soda dissolves aluminum1 and leaves a black surface on aluminum utensils4 ,this black substance is iron1 which is present with the aluminum in the utensils4 ,to remove the black appearance1 clean the utensil with acid4 ,do not try to remove it by scouring1 as this will not do the work well1 and is laborious and injurious to the pail4 ,detection of poisonous metals that may be dissolved from the cooker utensils4 ,experiment ,a4 ,tin4 ,in a tin cooker-pail boil such foods as apple sauce1 tomatoes1 squash1 or others that act on tin1 and put them into a cooker for twelve hours4 ,transfer them to an agate ware or porcelain utensil1 evaporate them over steam until they may be burned in a porcelain dish until charred and brittle4 ,pulverize this charred mass1 and extract it with hydrochloric acid4 ,filter and wash it4 ,saturate the filtrate with hydrogen sulphide gas2 add a saturated solution of potassium acetate to neutralize the hydrochloric acid present and assist in the coagulation of sulphide of tin4 ,warm it slightly1 filter and wash out the stannic sulphide1 dry it and weight it as stannic oxide1 from which the tin dissolved may be calculated4 ,experiment ,b4 ,aluminum4 ,to simplify the experiment a weak solution of malic acid may be used 7seven grams per litre being about the average amount found in apples74 ,bring this to a boil in an aluminum cooker-pail and put it into a cooker for twelve hours4 ,transfer it to a porcelain vessel and add ammonia to precipitate the alumina4 ,filter and wash this1 dry and weigh the aluminum oxide4 ,it is probable that a smaller quantity of aluminum would be dissolved by foods of a mushy consistency than would be found in this clear solution4 #h4 ,the efficiency of home-made refrigerating boxes compared with other means of keeping foods cold4 ,materials3 ,one box fitted as for fireless cooking1 with two or three covered crocks of at least one-half gallon capacity1 packed as directed on page #cg1 with either sawdust1 hay1 straw1 excelsior or paper4 ,sawdust is specially recommended4 ,thermometer ,ice ,notebook and pencil ,fill the central crock with a weighed quantity of ice4 ,fill one or both of the other crocks with water at room temperature4 ,cover the crocks and close the box4 ,record the temperature of the water at the end of six1 twelve1 twenty-four1 and forty-eight hours4 ,make repeated observations of the temperatures found in ordinary household refrigerators1 cellars1 cold storage rooms1 and any other places used for keeping foods cold4 ,compare these with the temperatures obtained with a home-made refrigerating box4 ,is there any economy in using these boxes8 ,bacteriology of ,insulating ,boxes #i4 ,temperatures which kill disease and putrefactive germs1 or check their growth4 ,it is taken for granted that the student of this subject will be more or less familiar with the nature of bacteria and the elements of bacteriology4 ,it will be recalled that bacteria are a vegetable form of life2 that1 like all plants1 they have1 under certain conditions1 the power of growth which is shown1 largely1 by their reproduction2 and that under other conditions they are killed4 ,when their growth is merely checked1 they are in a dormant state1 or perhaps form spores1 in either of which cases they are ready to develop as soon as their environment permits4 ,temperature has much to do with the state of bacteria4 ,if the temperature and other conditions are such that they are in an active or growing state1 they will multiply with enormous rapidity4 ,when in food stuffs they effect certain changes by reason of the products which they form as a result of their life processes1 or of the alteration in the food materials1 owing to their abstraction of some chemical elements or compounds used for their nutrition4 ,when bacteria form unpleasant smelling or tasting substances we speak of them as 8putrefactive bacteria40 ,those which1 if introduced into the bodies of humans or animals1 will cause diseases1 are called 8disease bacteria40 ,foods are liable to contain both kinds2 and1 therefore1 it is1 obviously1 wise to do all that is possible to kill them or prevent their growth4 ,most forms occurring in foods grow best at from #hj degrees to #ih degrees ,fahrenheit4 ,few bacteria grow at above #ajj degrees1 and1 if kept at #abe degrees1 the weaker ones soon die4 ,after subjection to a temperature of #aej degrees to #afj degrees ,fahrenheit1 for ten minutes1 if water is present1 almost all kinds are killed unless they are in the spore state4 ,prolonged boiling will often be resisted by spores4 ,dry heat is not as effective in killing bacteria as moist1 and a higher temperature must1 therefore1 be reached to effect this end4 ,below #gj degrees ,fahrenheit the growth of bacteria is more and more retarded1 but not entirely checked until freezing point is reached4 ,the popular idea that freezing may be relied upon to destroy bacteria is not true4 ,the bearing of these facts upon the subject of bacteria in foods cooked in insulating boxes is evident4 ,whether foods are cooked or kept cold1 care must be taken that such a temperature is reached that bacteria may not grow4 ,in application of these principles we see that foods must be heated sufficiently to kill bacteria before it will be safe to subject them to the comparatively low temperature of the cooker for the long period necessary4 ,this is one reason why foods in large pieces1 such as roasts of meat1 whole vegetables1 and moulds containing a mass of food1 must be boiled for a considerable time before being put into the cooker4 ,heat will not penetrate at once to the centre of such foods1 and they would be likely to ferment or putrefy unless boiled long enough to heat the centre beyond the point where bacteria thrive4 ,the fact that meats1 cereals1 and other foods have been known to sour or ferment1 even after such boiling1 if left in the cooker for a very long time1 may be explained by the fact that1 though all growing bacteria were killed1 spores1 which resisted the boiling1 might have been present in the food1 and when it cooled to a point conducive to the germination of these spores1 and remained at this temperature for long1 they might have developed1 become active1 and produced the objectionable changes characteristic of their kind4 ,in the case of foods to be kept in refrigerating boxes1 a temperature considerably below #gj degrees ,fahrenheit must be maintained4 #ej degrees ,fahrenheit1 or lower1 will be found an excellent preventive of germ growth4 ,mr4 ,l4 ,a4 ,rogers has written a clear and concise description of the nature1 growth1 and conditions necessary to combat bacteria such as are found in food1 in his paper entitled 8,bacteria in ,milk10 published in the ,yearbook of the ,department of ,agriculture1 #aijg1 pages #ahj to #aif4 ,other books which give information on this subject are 8,bacteria1 ,yeasts1 and ,molds in the ,home10 by ,conn1 and 8,household ,bacteriology10 by ,s4 ,maria ,elliott4 ,yeasts and moulds also may take part in the changes which spoil foods2 but the temperature conditions which control bacteria would be practically the same for them4 #aj4 ,cooking temperatures of different starches4 ,experiment3 ,cooking starch4 ,pare and grate one or more potatoes4 ,wash the gratings by placing them in a cheesecloth bag and immersing them in cold water4 ,squeeze and press the contents of the bag until no more starch seems to pass through the cloth4 ,let it settle1 pour off the water2 add clear water and let the starch settle again4 ,pour off the second water4 ,take one tablespoonful of the starch1 mix it with one cupful of cold water4 ,heat it slowly over a moderate fire1 stirring it constantly1 and recording the temperature at which the mixture becomes noticeably clearer and thickens4 ,repeat this experiment with corn-starch2 wheat starch1 washed from wheat flour1 as is done with the grated potato2 with starch washed from rye flour2 and1 if desired1 with rice1 bean1 pea1 oat and tapioca starches1 also4 8,food and the ,principles of ,dietetics10 by ,hutchison1 gives1 on page #cgh1 a list of different starches and the temperatures at which they gelatinize4 ,in a bulletin entitled 8,digestibility of ,starch of ,different ,sorts as ,affected by ,cooking10 by ,edna ,d4 ,day1 ,ph4,d4 7,u4 ,s4 ,dept1 of ,agriculture1 ,office of ,experiment ,stations1 ,bulletin ,no4 #bjb1 page #dj71 we read that starch takes up water at #fj degrees to #hj degrees ,centigrade 7#adj degrees to #agf degrees ,fahrenheit7 and forms a sticky1 colloidal substance known as starch paste1 in which form it is very easily digested4 ,long boiling1 at least to the extent of three hours1 does not make it more quickly digestible4 ,there is something to be considered besides the mere starch in cooking starchy foods1 and the fact that potato starch will form paste at #adi degrees while rice starch requires #agf degrees does not mean that less cooking will be needed for potatoes than for rice4 ,the woody fibre or other constituents of foods1 as well as their density and difference in size1 must be taken into account4 #aa4 ,cooking temperatures of proteids4 ,egg ,albumen ,in the bulletin entitled 8,eggs and ,their ,uses as ,food10 by ,c4 ,f4 ,langworthy1 ,ph4,d41 published as ,farmers' ,bulletin1 ,no4 #abh1 by the ,u4 ,s4 ,department of ,agriculture1 the statement is made that 8egg white begins to coagulate at #acd degrees ,fahrenheit4 ,white fibres appear which become more numerous until at about #afj degrees ,fahrenheit the whole mass is coagulated1 the white almost opaque1 yet it is tender and jelly-like4 ,if the temperature is raised to #bab degrees ,fahrenheit1 and continued1 the coagulated albumen becomes much harder and eventually more or less tough and horn-like2 it also undergoes shrinkage4 ,it has been found by experiment that the yolk of egg coagulates firmly at a lower temperature than the white40 ,it also says that these changes in the albumen suggest the idea that it is not advisable to cook eggs in boiling water in order to secure the most desirable result4 ,experiment ,a3 ,to show the changes that take place in egg white at various temperatures4 ,materials3 ,test-tube and holder ,beaker or saucepan of water ,thermometer ,egg white ,put the white of egg into the test-tube4 ,insert the thermometer4 ,hold the test-tube in the pan of cold water to the depth of the egg white4 ,gradually heat the water and observe the temperature at which the first change in the egg albumen takes place4 ,notice also the temperature of the water at this point4 ,continue the experiment until the water in the outer vessel has boiled ten or twenty minutes1 noting the temperatures at which the various changes occur4 ,experiment ,b3 ,to show the temperatures obtained in the proper cooking of eggs4 ,materials3 ,fireless cooker ,eggs ,water ,thermometer ,cook eggs as directed for soft-cooked eggs on page #aij1 observing the temperature of the water after the eggs are added to it1 and when they are removed from the cooker2 also the condition1 flavour1 etc41 of the eggs4 ,cereal ,proteids ,professor ,harcourt1 in his bulletin1 8,breakfast ,foods10 published by the ,ontario ,department of ,agriculture1 pp4 #bj and #bi1 says that long cooking of cereals renders the protein more digestible4 ,the cooking which he describes was carried on in a double boiler1 and1 therefore1 below boiling temperature1 and in this respect is similar to fireless cookery4 ,he says that while short cooking1 which was done at boiling temperature1 seemed to make cereal proteids less digestible1 the long cooking at below boiling temperature1 which followed1 somewhat changed them and made them more digestible4 ,while little study appears to have been made of the digestibility of cereal proteids when cooked for a long time at a low temperature1 it is probably fair1 in the absence of further definite information1 to assume that1 like animal proteids1 it is better to cook them at a low temperature such as that of the fireless cooker1 than at the temperature of boiling water or higher4 ,meat ,proteids ,in the bulletin entitled 8,a ,precise ,method of ,roasting ,meat10 by ,elizabeth ,a4 ,sprague and ,h4 ,s4 ,grindley1 published by the ,university of ,illinois1 a study is made of the temperatures at which the changes take place from raw meat to 8rare02 from 8rare0 to 8medium rare10 and from this to 8well done0 meat4 ,the authors found that if the centre of the meat is between #acj degrees and #adh degrees ,fahrenheit 7#ee degrees and #fe degrees ,centigrade71 it is rare2 if it is between #adh degrees and #aeh degrees ,fahrenheit 7#fe degrees and #gj degrees ,centigrade71 it is medium rare2 and if it is between #aeh degrees and #agf degrees ,fahrenheit 7#gj degrees and #hj degrees ,centigrade71 it is well done4 ,they found no advantage in cooking meat in a very hot oven 7#che degrees ,fahrenheit1 or #aie degrees ,centigrade71 but rather a difficulty to keep it from burning2 that in an oven which was about #cej degrees ,fahrenheit 7#age degrees ,centigrade71 the meat cooked better2 and that in an ,aladdin oven which kept the meat at about #bab degrees ,fahrenheit 7#ajj degrees ,centigrade71 it cooked best of all2 that is1 it was of more uniform character all through1 more juicy1 and more high flavoured4 ,this seems to point to an advantage in fireless cookery for meats1 and practical experience bears it out4 ,the initial heat of the insulated oven serves to sear and brown the meat1 and when this heat is reduced by the cooling of the stones1 the low temperature found to be best for completing the roasting is obtained4 ,with regard to meats cooked in water in the cooker1 experience has shown that they become well done and are more tender than when boiled1 showing that the temperatures necessary to reach that degree of cooking are obtained even in the centre of a large piece of meat1 without toughening or hardening the outside of the meat1 as is done when more intense heat is applied4 ,the hardening effect of long cooking at a high temperature on meat proteids can be demonstrated by broiling a tender piece of steak until it is rare1 cutting off a small piece1 continuing the broiling for a few minutes1 cutting off another piece and comparing these pieces with the remainder1 which should be broiled until very well done4 ,,additional ,,recipes ,,classified ,,index ,,of ,,recipes ,,and ,,time ,,table ,,for ,,the ,,fireless ,,cooker ,,cereals ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page #e ,rolled ,oats #b-ab #ed1 #bjd #e ,corn-,meal ,mush #e-aj or more #ed1 #bjd #aj ,hominy ,grits #aj or more #ee1 #bje #fj ,samp #f-ab #aej1 #bje #aj ,cracked ,wheat #bj #ee1 #bje #aj ,steel-cut ,oats #bj #ef1 #bjf #e ,pettijohn's ,breakfast ,food #b-ab #ef1 #bjf ,boil ,cream of ,wheat #a-ab #ef1 #bjf ,boil ,wheatlet #a-ab #ef1 #bjf ,boil ,farina #a-ab #ef1 #bjf ,boil ,rice #a-b #adi1 #bjf ,,soups ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page #aj ,white ,stock #i-ab #fb1 #bjg #b ,to ,clear ,stock or more #ei #aj ,brown ,stock1 ,no4 #a #i-ab #fj1 #bjg #aj ,brown ,stock1 ,no4 #b #i-ab #fa #aj ,bouillon #i-ab #fb ,warm ,beef ,broth #fc ,boil ,mutton ,broth #i-ab #fc1 #bjg #aj ,consomm #i-ab #fd #bj and #e ,mock-,turtle ,soup ,no4 #a #i-ab #fe #aj ,mock-,turtle ,soup ,no4 #b #i or more #ff1 #bjh #a ,vegetable ,soup with ,stock #c or more #fg1 #bji ,boil ,cream of ,celery ,soup #c or more #fh1 #bjh ,boil ,asparagus ,soup #b or more #fh1 #bji ,boil ,tomato ,soup with ,stock #a or more #fi1 #baj ,boil ,creole ,soup #a or more #fi1 #bjh ,boil ,ox ,tail ,soup #b or more #gj1 #bji ,boil ,julienne ,soup #b or more #gj1 #baj ,boil ,macaroni ,soup #b #gj1 #bji #b ,vegetable ,soup #c or more #ga1 #baj ,boil ,bean ,soup #i-ab #gb1 #baj ,boil ,black ,bean ,soup #h-ab #gb1 #baa ,boil ,tomato ,soup #a or more #gc1 #baa ,boil ,pure of ,lima ,beans #d or more #gc ,boil ,baked ,bean ,soup #c or more #gd1 #bab ,boil ,pea ,soup #b or more #gd1 #bab #aj ,split-,pea ,soup #e #gg1 #bab ,boil ,potato ,soup #a or more #ge1 #baa ,boil ,fish ,chowder #a and #ge1 #bac ,boil ,clam ,chowder #a-b #gf ,boil ,connecticut ,chowder #a and #gf1 #bac ,boil ,oyster ,stew or more #gg ,boil ,clam ,stew or more #gg ,,fish ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page ,boil ,boiled ,fish #a #hc ,boil ,creamed ,salt ,codfish ,no4 #a #a or more #hd ,boil ,creamed ,salt ,codfish ,no4 #b #a or more #hd1 #bac ,boil ,codfish ,balls #a #he1 #bac ,boil ,salt ,fish ,souffl #a #hf #ae ,salmon ,loaf #a-b #hf #aj ,casserole of ,fish -#b #hg ,boil ,cape ,cod ,turkey #a-c #hg ,boil ,creamed ,oysters or more #hh #e ,lobster #c #hc #e ,crabs #a-c #hc ,,vegetables ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page ,boil ,asparagus #acf ,boil ,cabbage1 ,summer #a-ab #acg ,boil ,cabbage1 ,winter #c or #d-ab #acg ,boil ,cauliflower #a-c #acg ,boil ,carrots #a-c or more #ach ,boil ,corn -#b #aci #e ,beets1 new #e-f or more #aci #e ,beets1 old #f or more #aci ,boil ,fresh ,shelled ,beans #b or more #aci ,boil ,string ,beans #f-ab #adj ,boil ,lima ,beans #a or more #adj ,boil ,dried ,lima ,beans #c or more #adj ,boil ,dried ,navy ,beans #h or more #ada ,boil ,chard #c or more #ada ,boil ,spinach #b or more #adb ,boil ,beet ,greens #b or more #adb ,boil ,stewed ,celery #b-d #adb ,boil ,macaroni1 soaked #a1 or #b if not soaked #adc ,boil ,macaroni and ,cheese1 soaked #a1 or #b if not soaked #bcf ,boil ,macaroni and ,ham1 soaked #a1 or #b if not soaked #bce ,boil ,macaroni ,italienne1 soaked #a1 or #b if not soaked #adc ,boil ,macaroni ,milanaise1 soaked #a1 or #b if not soaked #add ,boil ,spaghetti1 soaked #a1 or #b if not soaked #add ,boil ,noodles #b #gh1 #ade ,boil ,creamed ,mushrooms #b-f #ade ,boil ,fricasseed ,mushrooms #b-f #ade ,boil ,onions #b-h #adf #a ,potatoes #a-c #adf ,boil ,creamy ,potatoes #a-c #adg1 #baf ,boil ,stewed ,potatoes #a-c #adg ,boil ,peas #a-b or more #adh ,boil ,old ,peas #b-ab #adh ,boil ,rice1 ,no4 #a #a #adh ,boil ,rice1 ,no4 #b #a #adi1 #bjf ,boil ,savoury ,rice #a #adi ,boil ,pilaf #a #adi1 #bah #fj ,samp #f or more #aej1 #bje ,boil ,summer ,squash #a-c #aej ,boil ,tomatoes #a or more #aea #aj ,hubbard or ,winter ,squash #e-h #aea #aj ,pumpkin #e-h #aeb #aj ,creamed ,turnips #a-c or more #aeb #aj ,mashed ,turnips #a-c or more #aec ,boil ,chestnuts #b-d #aec ,boil ,brussels ,sprouts #a-b #aec ,,beef ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page #cj ,roast ,beef #b or more #bbi #cj ,pot ,roast #i or more #id1 #bad #cj ,beef la ,mode #i-ab #ie1 #bae #cj-dj ,corned ,beef #aj-ab #if #aj ,boiled ,dinner #f or more #if1 #baf #aj ,beef ,stew la ,mode #e or more #ig1 #bae #b ,stuffed ,rolled ,steak #e or #f #ih #e ,beef ,stew with ,dumplings #a #ii ,boil ,irish ,stew #e or more #ajj1 #bae #cj ,cannelon of ,beef #d #aja1 #baf #e ,meat ,pie #b or more #aja #e ,braised ,beef ,liver #aj or more #ajb #e ,beef ,kidney #aj or more #ajc #e ,stuffed ,heart #aj or more #ajd #bj-cj ,corned ,tongue #aj-ab #aje #bj-cj ,fresh ,tongue #aj or more #aje #cj ,braised ,beef #d or more #ic ,,mutton ,,and ,,lamb ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page #bj-cj ,boiled ,leg or ,shoulder #f or more #ajh #bj-cj ,braised ,mutton #f or more #ajh #e ,stew #d or more #aji #e ,chestnut ,stew #d or more #aji #e ,syrian ,stew #d or more #aaj #e ,syrian ,stuffed ,cabbage #e-f #aaa #ae ,casserole of ,rice and ,meat #a to #c #aab #e ,okra ,stew #d or more #aaa1 #baf ,boil ,ragout of ,boiled ,mutton #a or more #aac ,,veal ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page ,boil ,breaded ,cutlets #b-d #aaf ,boil ,plain ,cutlets #b-d #aaf #bj ,veal ,loaf #d #aag1 #bag #b ,sweetbreads #b #aah #aj ,calf's ,heart #aj or more #aah #aj ,calf's ,liver #d or more #aah ,boil ,veal ,kidney #b or more #aai #bj ,calf's ,head la ,terrapin #i or more #aai ,,pork ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page #bj-cj ,boiled ,ham or ,shoulder #g or more #abb #ae ,fresh ,pork with ,sauerkraut #h-aj or more #abc #ae ,headcheese #aj and #a or more #abc #ae and #e ,scrapple #aj and #d or more #abd #ae ,souse #aj and #a or more #abd #e ,pickled ,pigs' ,feet #aj or more #abe ,,poultry ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page #aj ,stewed ,chicken #aj or more #aca #aj ,fricasseed ,chicken #aj or more #aca #aj ,chicken ,pie #aj or more #acb #aj ,curried ,chicken #aj or more #acb #aj ,creamed ,chicken #e-aj or more #acb #cj in oven ,braised ,chicken #b or more #acc #aj ,jellied ,chicken #aj and #f or more #acc #cj in oven ,braised ,duck #b or more #acd #cj in oven ,braised ,goose #b or more #acd #e ,potted ,pigeons #e-f #acd ,,steamed ,,breads ,,and ,,puddings ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page #cj ,boston ,brown ,bread #e-f #aee1 #bah #ae-cj ,graham ,pudding #e #aef #cj ,apple or ,berry ,pudding #c #aef #cj ,suet ,pudding #e-f #aeg1 #bai #cj-fj ,rich ,plum ,pudding #e #aeh #cj ,cranberry ,pudding #e #aei #cj ,ginger ,pudding #e #afj #cj ,st4 ,james ,pudding #e #afj #cj ,harvard ,pudding #e #afa #bj ,swiss ,pudding #c #afa ,boil ,rice ,pudding #c-d or more #afb1 #bai #aj ,indian ,pudding #ab #afb1 #bai ,boil ,tapioca ,custard #a and #a #afc ,boil ,rice ,custard #a and #a #afc ,boil ,tapioca ,fruit ,pudding #a-b #afd ,warm ,chocolate ,bread ,pudding #a-b #afd1 #bbj ,warm ,queen of ,puddings #a-b #afe ,steamed ,cup ,custard #aff ,boil ,compote of ,rice and ,fruit #a-c #aff ,,fruits ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page ,boil ,apple ,sauce #a-c or more #afh1 #bbj ,boil ,stewed ,apple in ,syrup #c-ab #afh1 #bbj ,boil ,apple ,jelly #d or more #afi ,boil ,blackberry and ,apple ,jelly #c or more #agj ,boil ,stewed ,blackberries #b-c #agj ,boil ,currant ,jelly #d or more #aga ,boil ,cranberry ,jelly #a or #b or more #aga ,boil ,cranberry ,sauce #b or more #agb ,boil ,dried ,fruits 7soaked7 #b-ab #agb ,boil ,rhubarb #a-c or more #agc ,boil ,stewed ,figs #g or more #agc ,boil ,sweet ,pickled ,peaches #a-b or more #agd ,boil ,sweet ,pickled ,pears #a-b or more #agd ,boil ,sweet ,pickled ,crab ,apples #b-c #age ,boil ,sweet ,pickled ,melon ,rind #d-f #age ,boil ,sweet ,pickled ,plums #a-b #agf #aj ,sweet ,pickled ,quinces #ab or more #agf ,boil ,orange ,marmalade #cj or more #agf ,about #cj ,candied ,orange ,peel #bj or more #agg ,boil ,canned ,quinces #bj or more #agh ,boil ,preserved ,quinces #bj or more #agi ,boil ,citron and ,ginger ,preserve #ab or more #agi #e or more ,grape ,jam #c or more #ahj ,boil ,grape ,juice #e or more #aha ,boil ,preserved ,ginger ,several days #aha ,,miscellaneous ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page #h ,hollandaise ,sauce #ahe ,boil ,tomato ,sauce #a or more #ahe ,boil ,fruit ,sauce or more #ahf ,warm ,brandy ,sauce #bj minutes #ahf ,warm ,soft-,cooked ,eggs #aj minutes #aij ,boil ,hard-,cooked ,eggs #bj minutes #aia ,boil ,chocolate #e min4 to #e hrs4 #aia ,boil ,cocoa #e min4 to #e hrs4 #aib ,boil ,shells #h or more #aib ,boil ,coffee #a-c #aic ,boil ,cereal ,coffee #e-aj or more #aic ,boil ,farina ,balls #b or more #aid ,,recipes ,,for ,,the ,,sick ,boil on ,stove ,in ,cooker ,minutes ,hours ,,page ,boil ,flaxseed ,lemonade #b-b #aie ,boil ,farina ,gruel #a-a or more #aie ,boil ,imperial ,granum #a or more #aif ,scald ,cracker ,gruel #a or more #aif #e ,oatmeal ,gruel #h-aj #aif ,boil ,barley ,flour ,gruel #a or more #aig ,boil ,indian ,gruel #aj or more #aig ,boil ,arrowroot ,gruel #a or more #aig ,warm ,pasteurized ,milk #bj-cj minutes #aih ,boil ,rice and ,milk #a-c #aii ,boil ,peptonized ,beef ,broth #c #aii ,boil ,peptonized ,milk #aj-cj minutes #bjj ,,recipes ,,for ,,the ,,insulated ,,oven ,in the ,oven ,minutes ,,page #ab to #cj min4 per pound ,roast ,beef #bbi #ab to #be min4 per pound ,roast ,mutton or ,lamb #bbi #be to #cj min4 per pound ,roast ,veal #bcj #bj min4 per pound ,spareribs #bcj ,brown ,gravy for ,roasts #bcj #ae min4 per pound ,roast ,chicken #bcj #ae to #bj min4 per pound ,roast ,goose #bca ,potato ,stuffing #bcb #ab to #ah min4 per pound ,roast ,leg of ,venison #bca #bj to #cj minutes ,roast ,wild ,duck #bcb #bj to #be min ,grouse #bcb #ae to #bj minutes ,roast ,quail #bcc #ae to #bj minutes ,roast ,plover #bcc #e or #f hours ,potted ,fish #bcc #h hours or more ,pork and ,beans #bcd #de minutes ,baked ,potatoes #bcd #cj minutes ,macaroni and ,ham #bce #cj minutes ,macaroni and ,cheese #bcf #cj minutes ,scalloped ,chicken and ,mushrooms #bcf #cj to #de minutes ,scalloped ,oysters #bce #a hour ,scalloped ,tomatoes #bcf #a hours ,scalloped ,apple #bcg #c hours ,rice ,pudding #bch #ae minutes ,pastry #bch #cj minutes ,apple ,pie #bci #cj minutes ,berry ,pie #bdj #cj minutes ,cherry or ,plum ,pie #bdj #a hour ,pumpkin ,pie #bdj ,lemon ,pie #bda #cj to #de minutes ,baked ,apples #bda #a hour ,baked ,spiced ,apples #bdb #c hours ,baked ,sweet ,apples #bdc #c hours ,baked ,pears #bdb #c hours or more ,baked ,quinces #bdb #ej to #fj minutes ,bread #bdc #bj minutes ,rolls #bdd #ae to #bj minutes ,baking-,powder ,biscuits #bdd #dj minutes ,cup ,cake1 loaf #bde #ae to #bj minutes ,cup ,cake1 layers #bde #dj minutes ,sour-,cream ,cake #bdf #dj minutes ,apple-,sauce ,cake #bdf #ej to #fj minutes ,sponge ,cake #bdg #a hours ,plum ,cake #bdg #c hours or more ,rich ,fruit ,cake #bdh ,,alphabetical ,,index ,advantages of ,fireless ,cooker1 #f to #i4 ,albumen1 ,temperature of ,cooking1 #bgb4 ,aluminum1 ,detection of1 #bff4 ,utensils1 #ad4 ,appendix1 #beg to #bgf4 ,apple ,jelly1 #afi4 or ,berry ,pudding ,steamed1 #aef4 ,pie1 #bci4 ,sauce1 #afh1 #bbj4 ,cake1 #bdf4 ,water1 #bjj4 ,apples1 ,baked1 #bda4 ,scalloped1 #bcg4 ,stewed1 #afh1 #bbj4 ,articles ,required for ,making ,insulated ,oven1 #bbh4 ,arrowroot ,gruel1 #aig4 ,asparagus1 #acf4 ,soup1 #fh1 #bji4 ,bacteriology of ,insulating ,boxes1 #bfg4 ,baked ,apples1 #bda4 ,spiced1 #bdb4 ,sweet1 #bdc4 ,bean ,soup1 #gd4 ,pears1 #bdb4 ,potatoes1 #bcd4 ,quinces1 #bdb4 ,baking ,powder ,biscuits1 #bdd4 ,balls1 ,codfish1 #he1 #bac4 ,egg4 #gi4 ,farina1 #aid4 ,forcemeat1 #gi4 ,barley ,flour ,gruel1 #aig4 ,water1 #bja4 ,barrel ,used for a ,cooker1 #aj4 ,beans1 ,dried ,lima1 #adj4 ,navy1 #ada4 ,fresh ,shelled1 #aci4 ,lima1 #adj4 ,pure of ,lima1 #gc4 ,string1 #adj4 ,bean ,soup1 #gb1 #baj4 ,soup1 ,black1 #gb1 #baa4 ,soup1 ,baked1 #gd4 ,beef1 #hi4 ,a la ,mode1 #ie1 #bae4 ,broth1 #fc4 ,broth1 ,peptonized1 #aii4 ,braised1 #ic4 ,care of1 #ib4 ,cannelon of1 #aja1 #baf4 ,cooking1 #ib4 ,corned1 #if4 ,cuts of1 #ia4 ,diagram of ,cuts1 #ij4 ,kidney1 #ajc4 ,liver1 ,braised1 #ajb4 ,other ,parts ,used for ,food1 #ia4 ,roast1 #bbi4 ,stew la ,mode1 #ig1 #bae4 ,stew with ,dumplings1 #ii4 ,to ,select1 #hi4 ,uses of ,different ,cuts1 #hi4 ,beet ,greens1 #adb4 ,beets1 #aci4 ,berry ,pie1 #bdj4 ,pudding1 ,steamed ,apple or1 #aef4 ,bind ,soup1 ,to1 #ei4 ,biscuits1 ,baking ,powder1 #bdd4 ,bisques1 #eh4 ,blackberries1 ,stewed1 #agj4 ,blackberry and ,apple ,jelly1 #agj4 ,black ,bean ,soup1 #gd4 ,blanch ,nuts1 ,to1 #ahh4 ,boiled ,dinner1 #if1 #baf4 ,dressing1 #aij4 ,fish1 #hc4 ,bouillon1 #eg1 #fb4 ,boston ,brown ,bread1 #aee1 #bah4 ,box for ,making ,cookers1 #i4 ,braised ,beef1 #ic4 ,beef's ,liver1 #ajb4 ,chicken1 #acc4 ,duck1 #acd4 ,goose1 #acd4 ,brandy ,sauce1 #ahf4 ,bread1 #bdc4 ,boston ,brown1 #aee1 #bah4 ,breads and ,puddings1 ,steamed1 #aed4 ,breakfast ,cereals1 #eb4 ,breakfast ,food1 ,pettijohn's1 #ef1 #bjf4 ,broth1 ,beef1 #fc4 ,peptonized1 #aii4 ,mutton1 #fc1 #bjg4 ,broths1 #eg4 ,brown ,betty1 #bcg4 ,bread1 ,boston1 #aee1 #bah4 ,gravy for ,roasts1 #bcj4 ,sauce1 #ahd1 #bad4 ,stock1 #eg1 #fj1 #bjg4 ,brussels ,sprouts1 #aec4 ,buttered ,crumbs1 #ahg4 ,cabbage1 #acg4 ,stuffed1 ,syrian1 #aaa4 ,cake1 ,apple ,sauce1 #bdf4 ,cup1 #bde4 ,plum1 #bdg4 ,rich ,fruit1 #bdh4 ,sour ,cream1 #bdf4 ,sponge1 #bdg4 ,calf's ,head la ,terrapin1 #aai4 ,heart1 #aah4 ,liver1 #aah4 ,candied ,orange or ,grape ,fruit ,peel1 #agg4 ,canned ,quinces1 #agh4 ,cannelon of ,beef1 #aja1 #baf4 ,cans1 to ,sterilize1 #ahi4 ,cape ,cod ,turkey1 #hg4 ,caper ,sauce1 #ahd4 ,caramel1 #ea4 ,carrots1 #ach4 ,care of ,poultry1 #abh4 ,casserole of ,fish1 #hg4 of ,rice and ,meat1 #aab4 ,cauliflower1 #acg4 la ,hollandaise1 #ach4 au ,gratin1 #ach4 ,celery1 ,stewed1 #adb4 ,soup1 ,cream of1 #fh1 #bjh4 ,cereal ,coffee1 #aic4 ,cereals1 ,breakfast1 #eb4 ,chard1 #ada4 ,cheese1 ,macaroni and1 #bcf4 ,cherry ,pie1 #bdj4 ,chemistry of ,utensils1 #bfc4 ,chestnuts1 ,italian1 #aec4 ,to ,shell1 #aji4 ,chestnut ,stew1 #aji4 ,chicken1 ,braised1 #acc4 ,creamed1 #acb4 ,curried1 #acb4 ,fricasseed1 #aca4 ,jellied1 #acc4 ,pie1 #acb4 ,roast1 #bcj4 ,stewed1 #aca4 ,to ,cut ,up1 #abi4 ,to ,draw1 #abh4 ,to ,truss1 #acj4 ,chocolate1 #aia4 ,bread ,pudding1 #afd1 #bbj4 ,cup ,cake1 #bde4 ,chowder1 ,clam1 #gf4 ,connecticut1 #gf1 #bac4 ,fish1 #ge1 #bac4 ,citron and ,ginger ,preserve1 #agi4 ,sweet ,pickle1 #age4 ,clam ,chowder1 #gf4 or ,oyster ,stew1 #gg4 ,cloth ,lining for ,cooker1 #ah4 ,cocoa1 #aib4 ,shells1 #aib4 ,codfish ,balls1 #he1 #bac4 ,creamed1 ,salt1 ,no4 #a1 #hd4 ,creamed1 ,salt1 ,no4 #b1 #hd1 #bac4 ,cold ,foods1 ,to ,keep1 #ce4 ,coffee1 #aic4 ,cereal1 #aic4 ,compote of ,rice and ,fruit1 #aff4 ,connecticut ,chowder1 #gf1 #bac4 ,conductivity1 #bei4 ,consomm1 #eg1 #fd4 ,convection1 #bei4 ,cooking ,temperatures1 #f4 of ,starches1 #f1 #bgj4 of ,proteids1 #bgb4 ,cereal1 #bgd4 ,egg1 #bgb4 ,meat1 #bgd4 ,cooking for ,two1 #dj4 ,corn1 #aci4 ,corned ,beef1 #if4 ,tongue1 #aje4 ,corn ,meal ,mush1 #ed1 #bjd4 ,covers ,fastened on ,utensils1 #cc4 ,crab ,apple ,sweet ,pickle1 #age4 ,crabs1 #bih4 ,cracker ,gruel1 #aif4 ,crackers1 ,crisp1 #hj4 ,cracked ,wheat1 #ee1 #bje4 ,cranberry ,jelly1 #aga4 ,pudding1 ,steamed1 #aei4 ,sauce1 #agb4 ,creamed ,chicken1 #acb4 ,mushrooms1 #ade4 ,salt ,codfish1 ,no4 #a1 #hd4 ,salt ,codfish1 ,no4 #b1 #hd1 #bac4 ,turnips1 #aeb4 ,cream of ,celery ,soup1 #fh1 #bjh4 ,wheat1 #ef1 #bjf4 ,creams1 ,frozen1 to ,keep1 #ce4 ,cream ,soups1 #eg4 ,creamy ,potatoes1 #adg1 #baf4 ,creole ,soups1 #fi1 #bjh4 ,crisp ,crackers1 #hj4 ,crocks for ,refrigerating ,box1 #cg4 ,croustades1 #aic4 ,crotons1 #hj4 ,crust for ,meat ,pie1 #ajb4 ,crumbs1 ,buttered1 #ahh4 ,cup ,cake1 #bde4 ,cup ,custard1 ,steamed1 #aff4 ,currant ,jelly1 #aga4 ,cushions for ,fireless ,cookers1 #aa4 ,custard1 ,steamed ,cup1 #aff4 ,tapioca or ,rice1 #afc4 ,cutlets1 ,breaded ,veal1 #aaf4 ,plain1 ,veal1 #aaf4 ,cylinder1 #ag4 ,density of ,foods1 ,experiment1 #bfb4 ,diagram of ,cuts of ,beef1 #ij4 ,lamb or ,mutton1 #ajg4 ,pork1 #aba4 ,to ,cut up a ,chicken1 #abi4 ,to ,truss a ,chicken1 #aca4 ,digestibility of ,fireless ,cooking1 #i4 ,dinner1 ,boiled1 #if1 #baf4 ,directions for ,making ,fireless ,cookers1 #i4 ,drawn ,butter ,sauce1 #ahd4 ,dressing1 ,boiled1 #aij4 ,dried ,fruits1 #agb4 ,beans1 ,lima1 #adj4 ,beans1 ,navy1 #ada4 ,duck1 ,braised1 #acd4 ,roast1 ,wild1 #bcb4 ,dumplings for ,stew1 #ii4 ,egg ,balls1 #gi4 ,sauce1 #ahd4 ,eggs1 ,hard-,cooked1 #aia4 ,soft-,cooked1 ,no4 #a1 #aij4 ,soft-,cooked1 ,no4 #b1 #aij4 ,excelsior1 #e4 ,experiment on ,bacteriology of ,fireless ,cookers1 #bfg-bgj4 ,chemistry of ,utensils1 #bfc4 ,conductivity1 #bei4 ,convection1 #bei4 ,cooking ,temperatures1 #bgj4 ,proteids1 #bgb4 ,cereal1 #bgd4 ,egg1 #bgb4 ,meat1 #bgd4 ,starches1 #bgj4 ,density of ,foods1 #bfb4 ,detection of ,poisonous ,metals1 ,tin1 #bfe4 ,aluminum1 #bff4 ,effect of ,evaporation on ,temperature1 #bfc4 ,efficiency of ,refrigerating ,boxes1 #bff4 ,insulation1 #beg1 #bfa4 ,radiation1 #bfj4 ,farina1 #ef1 #bjf4 ,balls1 #aid4 ,gruel1 #aie4 ,fastening ,covers on ,utensils1 #cc4 ,figs1 ,stewed1 #agc4 ,fireless ,cooker1 the1 #c4 ,advantages of1 #f4 ,army ,use of1 #bjb4 ,barrel ,used for1 #aj4 ,box ,used for1 #i4 ,directions for ,making1 #i4 ,for ,large ,quantities1 #bjc4 ,ice ,box ,used for1 #aj4 ,possibilities of1 #c1 #d4 ,practical ,suggestions for ,using1 #be4 ,principle of1 #e4 ,trunk ,used for1 #aj4 ,fish1 #ha4 ,balls1 ,codfish1 #he1 #bac4 ,boiled1 #hc4 ,care of1 #ha4 ,casserole of1 #hg4 ,chowder1 #ge1 #bac4 ,cooking of1 #hb4 ,salt ,cod1 ,creamed1 ,no4 #a1 #hd4 ,creamed1 ,no4 #b1 #hd1 #bac4 ,sauce for1 #ahe4 ,seasons1 etc4 ,fresh ,water1 #hb4 ,salt ,water1 #hc4 ,souffl1 ,salt1 #hf4 ,to ,clean1 #ha4 ,to ,skin1 #hb4 ,to ,tell ,fresh1 #ha4 ,flavouring ,materials1 #di-ea4 ,flaxseed ,lemonade1 #aie4 ,forcemeat ,balls1 #gi4 ,fresh ,shelled ,beans1 #aci4 ,fresh ,tongue1 #aje4 ,fricasseed ,chicken1 #aca4 ,mushrooms1 #ade4 ,fruit ,cake1 ,rich1 #bdh4 ,sauce1 #ahf4 ,fruits1 #afh4 ,dried1 #agb4 ,garnishes1 ,soup1 #gh4 ,ginger1 ,preserved1 #aha4 ,pudding1 #afj4 ,goose1 ,braised1 #acd4 ,roast1 #bca4 ,graham ,pudding1 #aef4 ,grape ,fruit ,peel1 ,candied1 #agg4 ,jam1 #ahj4 ,juice1 #aha4 ,gravy for ,roasts1 ,brown1 #bcj4 ,green ,pea ,soup1 #gd1 #bab4 ,greens1 ,beet1 #adb4 ,grits1 ,hominy1 #ee1 #bje4 ,grouse1 #bcb4 ,gruel1 ,arrowroot1 #aig4 ,barley ,flour1 #aig4 ,cracker1 #aif4 ,farina1 #aie4 ,indian ,meal1 #aig4 ,oatmeal1 #aif4 ,ham or ,shoulder1 ,boiled1 #abb4 ,hard-,cooked ,eggs1 #aia4 ,hard ,sauce1 #ahe4 ,harvard ,pudding1 #afa4 ,hasp1 #aa4 ,hay1 #f4 ,hay-,box1 #c4 ,head-,cheese1 #abc4 ,heart1 ,beef's ,stuffed1 #ajd4 ,calf's1 #aah4 ,hinges1 #aa4 ,hollandaise ,sauce1 #ahe4 ,hominy ,grits1 #ee1 #bje4 ,hubbard ,squash1 #aea4 ,ice ,cream1 to ,keep1 #ce4 ,imperial ,granum1 #aif4 ,indian ,gruel1 #aig4 ,pudding1 #afb1 #bai4 ,insulate an ,oven1 ,to1 #bbb4 ,insulated ,oven1 ,the1 #bba4 ,insulation1 ,experiments1 ,effect of ,different ,thicknesses1 #bfa4 ,test of ,materials for1 #beg4 ,irish ,stew1 #ajj1 #bae4 ,jam1 ,grape1 #ahj4 ,jars1 to ,sterilize1 #ahi4 ,jellied ,chicken1 #acc4 ,jelly1 ,apple1 #afi4 ,blackberry and ,apple1 #agj4 ,cranberry1 #aga4 ,currant1 #aga4 ,juice1 ,grape1 #aha4 ,julienne ,soup1 #gj1 #baj4 ,kidney1 ,beef1 #ajc4 ,veal1 #aai4 ,lamb and ,mutton1 #ajf4 ,cuts of1 #ajf4 ,diagram of ,cuts1 #ajg4 ,roast1 #bbi4 ,table of ,cuts and ,uses1 #ajg4 ,other ,parts ,used for ,food1 #ajg4 ,leg of ,mutton1 ,boiled1 #ajh4 ,braised1 #ajh4 ,lemonade1 ,flaxseed1 #aie4 ,lemon ,pie1 #bda4 ,lima ,beans1 #adj4 ,dried1 #adj4 ,pure of1 #gc1 #bab4 ,liver1 ,braised ,beef's1 #ajb4 ,calf's1 #aah4 ,loaf1 ,salmon1 #hf4 ,veal1 #aag1 #bag4 ,lobster1 #bih4 ,macaroni1 #adc4 and ,cheese1 #bcf4 and ,ham1 #bce4 ,italienne1 #adc1 #bag4 ,milanaise1 #add4 ,soup1 #gj1 #bji4 ,marmalade1 ,orange1 #agf4 ,mashed ,turnip1 #aec4 ,materials for ,packing ,cookers1 #aa1 #beg4 for ,utensils1 #ad4 ,needed for ,home-made ,cookers1 #be4 ,measures1 ,table of ,weights and1 #de4 ,measuring1 #dc4 ,meat ,pie1 #aja4 ,crust for1 #ajb4 ,menus1 #bej-bee4 ,method of ,packing a ,hay-,box1 #ae4 ,using the ,oven1 #bbd4 ,milk1 ,pasteurized1 #aih4 ,peptonized1 #bjj4 ,rice and1 #aii4 ,mineral ,wool1 #e1 #aa1 #ba4 ,mock ,turtle ,soup1 ,no4 #a1 #fe4 ,no4 #b1 #ff1 #bjh4 ,mush1 ,corn ,meal1 #ed1 #bjd4 ,mushrooms1 ,creamed1 #ade4 ,fricasseed1 #ade4 ,scalloped ,chicken and1 #bcf4 ,mutton1 ,cuts1 #ajf4 ,diagram of ,cuts1 #ajg4 ,lamb and1 #ajf4 ,leg of1 ,boiled1 #ajh4 ,braised1 #ajh4 ,ragout of ,cold1 #aac4 ,roast1 #bbi4 ,stew1 #aji4 ,table of ,uses of ,cuts1 #ajg4 ,other parts ,used1 #ajg4 ,navy ,beans1 ,dried1 #ada4 ,noodles1 #gh1 #ade4 ,nutmeg ,sauce1 #ahg4 ,nuts1 ,salted1 #ahh4 ,to ,blanch1 #ahh4 ,oatmeal ,gruel1 #aif4 ,steel ,cut1 #ef1 #bjf4 ,oats1 ,rolled1 #ed1 #bjd4 ,okra ,stew1 #aaa1 #baf4 ,onions1 #adf4 ,orange ,marmalade1 #agf4 ,orange or ,grape ,fruit ,peel1 ,candied1 #agg4 ,oven1 ,articles ,required for ,making1 #bbh4 ,method of ,using1 #bbd4 ,the ,insulated1 #bba4 ,to ,insulate1 #bbb4 ,ox-,tail ,soup1 #gj1 #bji4 ,oysters1 ,creamed1 #hh4 ,scalloped1 #bce4 ,stew1 #gg4 ,packing ,materials1 #e1 #aa4 ,pail1 ,portable ,insulating1 #cb4 ,pails1 #ac4 ,paper ,insulation1 #e1 #aa4 ,lining for ,cooker1 #ai4 ,test for ,oven1 #bbe4 ,pasteurized ,milk1 #aih4 ,pastry for ,two ,crusts1 #bch4 ,peaches1 ,sweet ,pickled1 #agd4 ,pears1 ,baked1 #bdb4 ,sweet ,pickled1 #agd4 ,peas1 #adh4 ,pea ,soup1 ,green1 #gd1 #bab4 ,split1 #gg1 #bab4 ,peptonized1 ,beef ,broth1 #aii4 ,milk1 #bjj4 ,pettijohn's ,breakfast ,food1 #ef1 #bjf4 ,pickled ,pig's ,feet1 #abe4 ,pickles1 ,sweet1 #agd4 ,pie1 ,apple1 #bci4 ,berry1 #bdj4 ,pie1 ,cherry or ,plum1 #bdj4 ,chicken1 #acb4 ,lemon1 #bda4 ,meat1 #aja4 ,pumpkin1 #bdj4 ,pigeons1 ,potted1 #acd4 ,pilaf1 ,turkish1 #adi1 #bah4 ,plover1 ,roast1 #bcc4 ,plum ,cake1 #bdg4 ,pie1 #bdj4 ,pudding1 ,rich1 #aeh4 ,plums1 ,sweet ,pickled1 #agf4 ,poisonous ,metals1 ,experiment1 #bfe4 ,pork1 #abj4 and ,beans1 #adi1 #bah1 #bcd4 ,diagram of ,cuts1 #aba4 ,fresh1 with ,sauerkraut1 #abc4 ,to ,select1 #abb4 ,uses of ,cuts1 #aba4 ,portable ,insulating ,pail1 #cb4 ,potatoes1 ,baked1 #bcd4 ,boiled1 #adf4 ,creamy1 #adg1 #baf4 ,soup1 #ge1 #baa4 ,stewed1 #adg4 ,stuffing1 #bcb4 ,pot ,roast1 #id1 #bad4 ,potted ,fish1 #bcc4 ,pigeons1 #acd4 ,poultry1 #abf4 ,care of1 #abh4 ,stuffing for1 #aca4 ,to ,cut up1 #abi4 ,to ,draw1 #abi4 ,to ,truss1 #acj4 ,practical ,suggestions for ,using the ,cooker1 #be4 ,preserved ,citron and ,ginger1 #agi4 ,quinces1 #agi4 ,proportions1 ,table of1 #dg4 ,prunes1 ,sweet ,pickled1 #age4 ,pudding1 ,chocolate ,bread1 #afd4 ,cranberry1 ,steamed1 #aei4 ,ginger1 #afj4 ,graham1 #aef4 ,harvard1 #afa4 ,indian1 #afb1 #bai4 ,pan1 #ac4 ,puddings1 ,queen of1 #afe4 ,rice1 #afb1 #bai1 #bch4 ,rich ,plum1 #aeh4 ,steamed ,apple or ,berry1 #aef4 ,st4 ,james1 #afj4 ,suet1 #aeg1 #bai4 ,swiss1 #afa4 ,tapioca ,fruit1 #afd4 ,puddings1 ,steamed ,breads and1 #aed4 ,pumpkin1 #aeb4 ,pie1 #bdj4 ,pures1 #eh4 ,quail1 ,roast1 #bcc4 ,quantity of ,food ,cooked1 #bf4 ,queen of ,puddings1 #afe4 ,quinces1 ,baked1 #bdb4 ,canned1 #agh4 ,preserved1 #agi4 ,sweet ,pickled1 #agf4 ,radiation1 ,experiment1 #bfj4 ,ragout of ,cold ,mutton1 #aac4 ,ready-made ,cookers1 #bc4 ,to ,select1 #bd4 ,recipes for ,large ,quantities1 #bjb4 ,for the ,sick1 #aie4 ,refrigerating ,box1 #cf4 ,efficiency1 ,experiment1 #bfa4 ,made with ,bread ,box1 #ci4 ,crocks1 #cg4 ,pail1 #ci4 ,rice1 ,no4 #a1 #adh4 ,no4 #b1 #adi1 #bjf4 and ,milk1 #aii4 ,custard1 ,tapioca or1 #afc4 ,pudding1 #afb1 #bai1 #bch4 ,savoury1 #adi4 ,rich ,plum ,pudding1 #aeh4 ,rhubarb1 ,stewed1 #agc4 ,roast ,beef1 #bbi4 ,chicken1 #bcj4 ,duck1 ,wild1 #bcb4 ,goose1 #bca4 ,grouse1 #bcb4 ,mutton or ,lamb1 #bbi4 ,plover1 #bcc4 ,quail1 #bcc4 ,veal1 #bcj4 ,venison1 ,leg of1 #bca4 ,wild ,duck1 #bcb4 ,rolled ,oats1 #ed1 #bjd4 ,steak1 ,stuffed1 #ih4 ,rolls1 #bdd4 ,salmon ,loaf1 #hf4 ,salt ,fish ,souffl1 #hf4 ,salted ,nuts1 #ahh4 ,samp1 #aej1 #bje4 ,sauce1 ,brown1 #ahd1 #bad4 ,brandy1 #ahf4 ,caper1 #ahd4 ,drawn ,butter1 #ahd4 ,egg1 #ahd4 for ,fish1 #ahe4 for ,vegetables1 #ahc4 ,fruit1 #ahf4 ,hard1 #ahe4 ,hollandaise1 #ahe4 ,nutmeg1 #ahg4 ,tomato1 #ahe4 ,vanilla1 #ahg4 ,white1 #ahc4 ,savoury ,rice1 #adi4 ,sawdust1 #e1 #bb1 #cg4 ,sauerkraut1 #abc4 ,scalloped ,apple1 #bcg4 ,chicken and ,mushrooms1 #bcf4 ,oysters1 #bce4 ,tomatoes1 #bcf4 ,scrapple1 #abd4 ,sealing ,wax for ,bottles1 #aha4 ,seasoning ,materials1 #di-ea4 ,sick1 ,recipes for the1 #aie4 ,shell1 ,italian ,chestnuts1 to1 #ahi4 ,shelled ,beans1 ,fresh1 #aci4 ,shells ,cocoa1 #aib4 ,shoulder of ,pork1 ,boiled1 #abb4 ,slate for ,recording ,time1 #cj4 ,soft-,cooked ,eggs1 ,no4 #a1 #aij4 ,no4 #b1 #aij4 ,souffl1 ,salt ,fish1 #hf4 ,soup1 ,asparagus1 #fh1 #bji4 ,baked ,bean1 #gd1 #bab4 ,bean1 #gb1 #baj4 ,black ,bean1 #gb1 #baa4 ,cream of ,celery1 #fh1 #bjh4 ,creole1 #fi1 #bjh4 ,garnishes1 #gh-hj4 ,green ,pea1 #gd1 #bab4 ,julienne1 #gj1 #baj4 ,macaroni1 #gj1 #bji4 ,making1 #eh4 ,mock ,turtle1 ,no4 #a1 #fe4 ,no4 #b1 #ff1 #bjh4 ,ox-,tail1 #gj1 #bji4 ,potato1 #ge1 #baa4 ,split ,pea1 #gg1 #bab4 ,sticks1 #hj4 ,stock1 ,brown1 #eg4 ,brown1 ,no4 #a1 #fj1 #bjg4 ,no4 #b1 #fa4 ,to ,clear1 #ei4 ,to ,make1 #eh4 ,to ,remove ,fat from1 #ei4 ,white1 #eg4 ,no4 #a1 #fa4 ,no4 #b1 #fb1 #bjg4 ,tomato1 with ,stock1 #fi1 #baj4 without ,stock1 #gc1 #baa4 ,vegetable1 with ,stock1 #fg1 #bji4 without ,stock1 #ga1 #baj4 ,cream1 #eg4 ,to ,bind1 #eh4 ,sour ,cream ,cake1 #bdf4 ,souse1 #abd4 ,space ,adjuster1 #bb4 ,spaghetti1 #add4 ,spare ,ribs1 #bcj4 ,spiced ,apples1 ,baked1 #bdb4 ,spinach1 #adb4 ,split-,pea ,soup1 #gg1 #bab4 ,sponge ,cake1 #bdg4 ,squash1 ,hubbard1 or ,winter1 #aea4 ,summer1 #aej4 ,starch1 ,cooking ,temperature1 #f1 #bgj4 ,steak1 ,stuffed1 ,rolled1 #ih4 ,steamed ,breads and ,puddings1 #da1 #aed4 ,general ,directions1 #aed4 ,steamed ,apple or ,berry ,pudding1 #aef4 ,cranberry ,pudding1 #aei4 ,cup ,custard1 #aff4 ,steel ,cut ,oatmeal1 #ej1 #bjf4 ,sterilize ,jars or ,cans1 ,to1 #ahi4 ,stew1 ,beef1 la ,mode1 #ig1 #bae4 ,beef1 with ,dumplings1 #ii4 ,chestnut1 #aji4 ,irish1 #ajj1 #bae4 ,mutton1 #aji4 ,okra1 #aaa1 #baf4 ,oyster or ,clam1 #gg4 ,syrian 7,yakhni71 #aaj4 ,stewed ,apples in ,syrup1 #afh1 #bbj4 ,blackberries1 #agj4 ,celery1 #adb4 ,chicken1 #aca4 ,cranberries1 #agb4 ,figs1 #agc4 ,potatoes1 #adg4 ,rhubarb1 #agc4 ,tomatoes1 #aea4 ,st4 ,james ,pudding1 #afj4 ,string ,beans1 #adj4 ,stuffed ,cabbage1 ,syrian1 #aaa4 ,heart1 #ajd4 ,rolled ,steak1 #ih4 ,stuffing for ,poultry1 #aca4 ,potato1 #bcb4 ,suet ,pudding1 #aeg1 #bai4 ,suggestions for ,using a ,fireless ,cooker1 #be4 ,summer ,squash1 #aej4 ,sweet ,apples1 ,baked1 #bdc4 ,sweetbreads1 #aah4 ,creamed1 #aah4 ,sweet ,pickles1 #agd4 ,crabapples1 #age4 ,peaches1 #agd4 ,pears1 #agd4 ,plums1 #agf4 ,prunes1 #age4 ,quinces1 #agf4 ,watermelon ,rind1 or ,citron1 #age4 ,swiss ,pudding1 #afa4 ,syrian ,stew 7,yakhni71 #aaj4 ,syrian ,stuffed ,cabbage1 #aaa4 ,table of ,cuts of ,beef1 #ia4 ,mutton and ,lamb1 #ajg4 ,veal1 #aae4 ,flavourings for ,sweet ,dishes1 #ej4 ,materials for ,home-made ,cooker1 #be4 ,seasonings1 #ej4 ,seasons of ,fresh ,water ,fish1 #hb4 ,salt ,water ,fish1 #hc4 ,proportions1 #dg4 ,weights and ,measures1 #de4 ,tapioca or ,rice ,custard1 #afc4 ,temperatures of ,cooking ,starches1 #f1 #bgj4 ,proteids1 #f1 #bgb4 ,cereal1 #bgd4 ,eggs1 #bgb4 ,terrapin1 ,calf's ,head la1 #aai4 ,time for ,cooking in ,cooker1 #bi1 #da4 ,on ,stove1 #bh4 ,tin1 ,detection of1 #bfe4 ,thermos ,bottle1 #e1 #bfj4 ,to ,insulate an ,oven1 #bbb4 ,tomatoes1 ,scalloped1 #bcf4 ,stewed1 #aea4 ,tomato ,sauce1 #ahe4 ,soup1 with ,stock1 #fi1 #baj4 ,without ,stock1 #gc1 #baa4 ,tongue1 ,corned1 #aje4 ,fresh1 #aje4 ,to ,tie ,cover on ,utensil1 #cc4 ,to ,truss a ,chicken1 #acj4 ,turkish ,pilaf1 #adi1 #bah4 ,turnips1 ,creamed1 #aeb4 ,mashed1 #aec4 ,turtle ,soup1 ,mock1 ,no4 #a1 #fe4 ,no4 #b1 #ff1 #bjh4 ,using ,insulated ,oven1 ,method of1 #bbd4 ,utensils1 ,material for1 #ad4 ,shape1 #ac4 ,size1 #ad1 #dj4 ,vacuum ,insulation1 #e4 ,vanilla ,sauce1 #ahg4 ,veal1 #aad4 ,age1 #aad4 ,cooking of1 #aae4 ,cutlets1 ,breaded1 #aaf4 ,plain1 #aaf4 ,diagram of ,cuts1 #aae4 ,kidney1 #aai4 ,loaf1 #aag1 #bag4 ,roast1 #bcj4 ,season for1 #aad4 ,table of ,cuts1 #aae4 ,other ,parts used1 #aae4 ,vegetables1 #acf4 ,directions for ,cooking1 #acf4 ,sauce for1 #ahc4 ,vegetable ,soup with ,stock1 #fg1 #bji4 without ,stock1 #ga1 #baj4 ,venison1 ,roast ,leg of1 #bca4 ,water1 ,apple1 #bjj4 ,barley1 #bja4 ,watermelon ,rind ,sweet ,pickle1 #age4 ,wax for ,sealing ,bottles1 #aha4 ,wheat1 ,cracked1 #ee1 #bje4 ,cream of1 #ef1 #bjf4 ,wheatlet1 #ef1 #bjf4 ,white ,sauce1 #ahc4 ,stock1 ,no4 #a1 #fa4 ,no4 #b1 #fb1 #bjg4 ,wild ,duck1 ,roast1 #bcb4 ,winter ,squash1 #aea4 ,wool1 #e1 #aa1 #ba4 ,mineral1 #e1 #aa1 #ba4 ,illustration ,,the ,,country ,,life ,,press ,,garden ,,city1 ,n4 ,y4 ,transcriber's ,notes ,the language of the original publication has been retained1 including inconsistent spelling and hyphenation1 except as listed below4 ,depending on the hard- and software used and their settings1 not all elements may display as intended4 ,hyperlinks to recipes have not been provided where there was no clear1 unambiguous reference to a single recipe or group of recipes4 ,page #aja1 butter or rendered fat beef3 possibly an error for butter or rendered beef fat4 ,pages #bgg through #bif were deliberately left blank in the source document for the user's own additional recipes4 ,changes made3 ,footnotes and illustrations have been moved out of text paragraphs4 ,some obvious minor misprints and typographical errors have been corrected silently4 ,page #ff3 ,no4 #b added to second ,mock ,turtle ,soup recipe ,page #bei3 ,winkelman changed to ,winkelmann ,page #bgj3 commas inserted in ,bacteria1 ,yeasts1 and ,molds in the ,home cf4 original book title ,page #bii3 page number #adh inserted 7entry ,old ,peas7 ,page #cjd3 column header ,boil on ,stove inserted cf4 other recipes4