Chapter XXVI: Appendix

Reading references and experiments illustrating the principles upon which fireless cookery is based.

_1. A test of the insulating powers of different materials._

_Apparatus:_

One or more boxes and fittings, described on pages 9 to 11.

One or more pails of the same size, shape and material, preferably of
from two to four quarts’ capacity, with close fitting covers.

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 tested, following the directions given on page 15; or have several exactly similar boxes packed at the same time. For all tests fill the cooker-pail with water, bring it to the boiling point, let it boil one minute, to permit all parts of the utensil and its contents to reach the same temperature; then put it at once into the cooker-box and leave it for an equal length of time, not less than one hour. Record the temperature of the contents of the pail at the expiration of this period. In order to get a full record and a fair comparison it would be well to repeat this experiment with varying periods of time, taking the temperature, for instance, at the end of one, three, six, nine, and twelve hours. In taking temperatures do not wholly remove the cushion and cover of the pail, but slip them to one side, enough to insert the thermometer. This is, of course, a crude method of taking temperatures, but answers for purposes of comparison. If it is desired to make more accurate records this can be done by boring the cover of the box, the cushion and the pail cover, and inserting a thermometer through corks which are used to close the bored holes. The temperature can then be read while the apparatus is closed. However, the first method, if carefully done, will give probably within one degree of the correct temperature. Record the results in tabular form.

Which material do you find gives the best insulation?

Winkelmann,[4] Duff,[5] and other writers on physics give tables of the conductivity of felt, asbestos paper, paper, cotton, flannel, and other materials; but as different figures are shown, from different sources, for the same material, 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 used.

[4] “Handbuch der Physik.”

[5] “Textbook of Physics.”

_Experiment: Conductivity of different materials._

Take a piece of copper wire about six inches long in one hand, and a piece of steel wire of the same length and thickness in the other. Put one end of each piece in a flame, holding the wire by the extreme end. Notice which first becomes too hot to hold at the end farthest from the flame. This illustrates the different conductivity of the two materials, steel and copper. There is not a great deal of difference in the conductivity of different materials, but metals are relatively good conductors, and air is a very poor conductor.

2. _Heat is carried from the pail partly by convection_, except where solid insulating material, such as wood or indurated fibre, is used; and that manner of packing which best entangles the air and prevents air currents will, therefore, most increase the effectiveness of the insulation.

_Experiment: Convection._

Into a glass flask of cold water drop a few crystals of potassium permanganate, being careful not to agitate the flask. Apply a flame to the bottom of the flask. As the water becomes heated its density is reduced and it rises, forming convection currents which are coloured by the permanganate and may be distinctly seen.

Convection currents may be formed in any liquid or gas; for instance, air. By means of them heat will be carried from one part of the liquid or gas to another. Thus air heated by contact with a kettle of food will, if allowed to flow freely, carry the heat away from the food.

3. _Heat is also lost by radiation._ This takes place less rapidly from a bright, highly polished surface, and for this reason “Thermos” and similar bottles are encased in polished nickle. A cooker-pail with polished outside surface retains heat better than one with a dull finish. In those cookers made with a metal outside retainer, the surface should not be painted or roughened or dulled by any means.

_Experiment: Radiation._

Take two empty tin cans of the same size and shape. Wash off the paper labels. Keep one of them bright and shining, but move the other through a candle flame until the entire outer surface is smoked. Into each pour exactly the same quantity of water at the same temperature. Note carefully the temperature and the time. At the end of any given period, say one hour, again take the temperature of each. Which has lost the most heat, that in the bright can or that in the dull can?

_4. The effect of different degrees or thicknesses of insulation._

_Materials:_

The same as those used in the experiment, section 1, with the addition of boxes of various sizes, some smaller, some larger, than the one used in the first experiment.

Pack the boxes with one or more of the various insulating materials used in the first experiment, so as to allow varying thicknesses of insulation around the cooker-pail. This should be the same or an exactly similar pail in each case. Fill the pail for all tests with an equal quantity of water, boil it for one minute, and leave it in the boxes for an equal length of time. Record the temperature maintained in each test. Keep the record in tabular form.

What thickness of insulation do you find gives the best result with the materials used in your experiment? Is it necessary to assume that the same thickness will be required with all insulating materials?

_5. The effect of the density of foods upon the temperature maintained._

_Materials:_

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 boil, boil it for one minute, and put it into the cooker for one hour or more. Repeat the test, using, successively, five grams of salt to each litre, or one teaspoonful to each quart, and 5, 10, and 20 per cent. mixtures of starch with water. Record the temperatures in tabular form, and compare the results. What would you gather to be the effect of density upon the temperatures maintained?

_6. The effect on temperature of filling the cooker-pails one-fourth, one-half, three-quarters, and entirely full._

_Materials:_

Cooker or hay-box pail of eight quarts’ capacity
Pail of two quarts’ capacity
“Space adjuster”
Water
Thermometer
Notebook and pencil

Fill the large cooker-pail one-fourth full of water. Bring it to a boil and put it into the cooker for a definite period of time, not less than one hour. Record the resulting temperature. If desired to make the test more comprehensive, leave the water in the cooker for six, nine, or twelve hours, being careful to allow the cooker to become cold between each test. Perform the same experiment with the same pail one-half full, again when it is three-fourths full, and again when entirely full. Record the results in tabular form and compare them. Repeat these tests with a pail of two quarts’ capacity. What is the influence on temperature of having pails partially, or completely, filled?

The explanation is that evaporation takes place in partially filled pails.

_7. Chemistry of the action of food materials (salt, soda, acids, water, etc.) upon cooking utensils made of tin, or aluminum, when used in a cooker or hay-box._

The amount of tin dissolved by foods is indicated by the corrosion of the utensil, which can often be seen by the naked eye to be altered in appearance. The exact quantity of tin salts or other tin compounds which may be formed can only be determined by careful chemical analysis. It has been found that many canned goods supposed to be inert, such as squash and pumpkin, have a marked effect upon tin. Crude tests with a number of different foods can be made with tin, iron, aluminum, and copper utensils, as in many cases there is evidence to the eye of action upon the metals. It must be borne in mind, however, that such tests are crude and not decisive of the fact of there being no action in case no action is plainly visible. Only chemical analysis can prove this.

The action of foods upon tin cans bears a close relation to their action upon the utensils when used in fireless cookery, since there is time with the long cooking involved for similar reactions to take place in the cooker.[6]

[6] See “Food Inspection and Analysis,” by Leach, published by John
Wiley Sons, New York, 1904, page 694.

Tin utensils rust badly after short use in a cooker, and thus affect the flavour of food cooked in them. This is due to the action of acids and water on the iron which forms the basis of sheet tin. When the thin plating of tin is worn off, the iron is left exposed to the action of water, etc.

Soda dissolves aluminum, and leaves a black surface on aluminum utensils. This black substance is iron, which is present with the aluminum in the utensils. To remove the black appearance, clean the utensil with acid. Do not try to remove it by scouring, as this will not do the work well, and is laborious and injurious to the pail.

=Detection of poisonous metals that may be dissolved from the cooker utensils.=

_Experiment A. Tin._ In a tin cooker-pail boil such foods as apple sauce, tomatoes, squash, or others that act on tin, and put them into a cooker for twelve hours. Transfer them to an agate ware or porcelain utensil, evaporate them over steam until they may be burned in a porcelain dish until charred and brittle. Pulverize this charred mass, and extract it with hydrochloric acid. Filter and wash it. Saturate the filtrate with hydrogen sulphide gas; add a saturated solution of potassium acetate to neutralize the hydrochloric acid present and assist in the coagulation of sulphide of tin. Warm it slightly, filter and wash out the stannic sulphide, dry it and weight it as stannic oxide, from which the tin dissolved may be calculated.

_Experiment B. Aluminum._ To simplify the experiment a weak solution of malic acid may be used (seven grams per litre being about the average amount found in apples). Bring this to a boil in an aluminum cooker-pail and put it into a cooker for twelve hours. Transfer it to a porcelain vessel and add ammonia to precipitate the alumina. Filter and wash this, dry and weigh the aluminum oxide. 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 solution.

_8. The efficiency of home-made refrigerating boxes compared with other means of keeping foods cold._

_Materials:_

One box fitted as for fireless cooking, with two or three covered
crocks of at least one-half gallon capacity, packed as directed on
page 37, with either sawdust, hay, straw, excelsior or paper. Sawdust
is specially recommended.

Thermometer
Ice
Notebook and pencil

Fill the central crock with a weighed quantity of ice. Fill one or both of the other crocks with water at room temperature. Cover the crocks and close the box. Record the temperature of the water at the end of six, twelve, twenty-four, and forty-eight hours.

Make repeated observations of the temperatures found in ordinary household refrigerators, cellars, cold storage rooms, and any other places used for keeping foods cold. Compare these with the temperatures obtained with a home-made refrigerating box. Is there any economy in using these boxes?

=Bacteriology of Insulating Boxes=

_9. Temperatures which kill disease and putrefactive germs, or check their growth._

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 bacteriology. It will be recalled that bacteria are a vegetable form of life; that, like all plants, they have, under certain conditions, the power of growth which is shown, largely, by their reproduction; and that under other conditions they are killed. When their growth is merely checked, they are in a dormant state, or perhaps form spores, in either of which cases they are ready to develop as soon as their environment permits. Temperature has much to do with the state of bacteria. If the temperature and other conditions are such that they are in an active or growing state, they will multiply with enormous rapidity. When in food stuffs they effect certain changes by reason of the products which they form as a result of their life processes, or of the alteration in the food materials, owing to their abstraction of some chemical elements or compounds used for their nutrition. When bacteria form unpleasant smelling or tasting substances we speak of them as “putrefactive bacteria.” Those which, if introduced into the bodies of humans or animals, will cause diseases, are called “disease bacteria.” Foods are liable to contain both kinds; and, therefore, it is, obviously, wise to do all that is possible to kill them or prevent their growth.

Most forms occurring in foods grow best at from 80 degrees to 98 degrees Fahrenheit. Few bacteria grow at above 100 degrees, and, if kept at 125 degrees, the weaker ones soon die. After subjection to a temperature of 150 degrees to 160 degrees Fahrenheit, for ten minutes, if water is present, almost all kinds are killed unless they are in the spore state. Prolonged boiling will often be resisted by spores. Dry heat is not as effective in killing bacteria as moist, and a higher temperature must, therefore, be reached to effect this end. Below 70 degrees Fahrenheit the growth of bacteria is more and more retarded, but not entirely checked until freezing point is reached. The popular idea that freezing may be relied upon to destroy bacteria is not true.

The bearing of these facts upon the subject of bacteria in foods cooked in insulating boxes is evident. Whether foods are cooked or kept cold, care must be taken that such a temperature is reached that bacteria may not grow.

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 necessary. This is one reason why foods in large pieces, such as roasts of meat, whole vegetables, and moulds containing a mass of food, must be boiled for a considerable time before being put into the cooker. Heat will not penetrate at once to the centre of such foods, and they would be likely to ferment or putrefy unless boiled long enough to heat the centre beyond the point where bacteria thrive. The fact that meats, cereals, and other foods have been known to sour or ferment, even after such boiling, if left in the cooker for a very long time, may be explained by the fact that, though all growing bacteria were killed, spores, which resisted the boiling, might have been present in the food, and when it cooled to a point conducive to the germination of these spores, and remained at this temperature for long, they might have developed, become active, and produced the objectionable changes characteristic of their kind.

In the case of foods to be kept in refrigerating boxes, a temperature considerably below 70 degrees Fahrenheit must be maintained. 50 degrees Fahrenheit, or lower, will be found an excellent preventive of germ growth.

Mr. L. A. Rogers has written a clear and concise description of the nature, growth, and conditions necessary to combat bacteria such as are found in food, in his paper entitled “Bacteria in Milk,” published in the Yearbook of the Department of Agriculture, 1907, pages 180 to 196.

Other books which give information on this subject are “Bacteria, Yeasts, and Molds in the Home,” by Conn, and “Household Bacteriology,” by S. Maria Elliott.

Yeasts and moulds also may take part in the changes which spoil foods; but the temperature conditions which control bacteria would be practically the same for them.

_10. Cooking temperatures of different starches._

_Experiment: Cooking starch._

Pare and grate one or more potatoes. Wash the gratings by placing them in a cheesecloth bag and immersing them in cold water. Squeeze and press the contents of the bag until no more starch seems to pass through the cloth. Let it settle, pour off the water; add clear water and let the starch settle again. Pour off the second water. Take one tablespoonful of the starch, mix it with one cupful of cold water. Heat it slowly over a moderate fire, stirring it constantly, and recording the temperature at which the mixture becomes noticeably clearer and thickens.

Repeat this experiment with corn-starch; wheat starch, washed from wheat flour, as is done with the grated potato; with starch washed from rye flour; and, if desired, with rice, bean, pea, oat and tapioca starches, also.

“Food and the Principles of Dietetics,” by Hutchison, gives, on page 378, a list of different starches and the temperatures at which they gelatinize.

In a bulletin entitled “Digestibility of Starch of Different Sorts as Affected by Cooking,” by Edna D. Day, Ph.D. (U. S. Dept, of Agriculture, Office of Experiment Stations, Bulletin No. 202, page 40), we read that starch takes up water at 60 degrees to 80 degrees Centigrade (140 degrees to 176 degrees Fahrenheit) and forms a sticky, colloidal substance known as starch paste, in which form it is very easily digested. Long boiling, at least to the extent of three hours, does not make it more quickly digestible.

There is something to be considered besides the mere starch in cooking starchy foods, and the fact that potato starch will form paste at 149 degrees while rice starch requires 176 degrees does not mean that less cooking will be needed for potatoes than for rice. The woody fibre or other constituents of foods, as well as their density and difference in size, must be taken into account.

_11. Cooking temperatures of proteids._

=Egg Albumen=

In the bulletin entitled “Eggs and Their Uses as Food,” by C. F. Langworthy, Ph.D., published as Farmers’ Bulletin, No. 128, by the U. S. Department of Agriculture, the statement is made that “egg white begins to coagulate at 134 degrees Fahrenheit. White fibres appear which become more numerous until at about 160 degrees Fahrenheit the whole mass is coagulated, the white almost opaque, yet it is tender and jelly-like. If the temperature is raised to 212 degrees Fahrenheit, and continued, the coagulated albumen becomes much harder and eventually more or less tough and horn-like; it also undergoes shrinkage. It has been found by experiment that the yolk of egg coagulates firmly at a lower temperature than the white.”

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 result.

_Experiment A:_ To show the changes that take place in egg white at various temperatures.

_Materials:_

Test-tube and holder
Beaker or saucepan of water
Thermometer
Egg white

Put the white of egg into the test-tube. Insert the thermometer. Hold the test-tube in the pan of cold water to the depth of the egg white. Gradually heat the water and observe the temperature at which the first change in the egg albumen takes place. Notice also the temperature of the water at this point. Continue the experiment until the water in the outer vessel has boiled ten or twenty minutes, noting the temperatures at which the various changes occur.

_Experiment B:_ To show the temperatures obtained in the proper cooking of eggs.

_Materials:_

Fireless cooker
Eggs
Water
Thermometer

Cook eggs as directed for soft-cooked eggs on page 190, observing the temperature of the water after the eggs are added to it, and when they are removed from the cooker; also the condition, flavour, etc., of the eggs.

=Cereal Proteids=

Professor Harcourt, in his bulletin, “Breakfast Foods,” published by the Ontario Department of Agriculture, pp. 20 and 29, says that long cooking of cereals renders the protein more digestible. The cooking which he describes was carried on in a double boiler, and, therefore, below boiling temperature, and in this respect is similar to fireless cookery. He says that while short cooking, which was done at boiling temperature, seemed to make cereal proteids less digestible, the long cooking at below boiling temperature, which followed, somewhat changed them and made them more digestible.

While little study appears to have been made of the digestibility of cereal proteids when cooked for a long time at a low temperature, it is probably fair, in the absence of further definite information, to assume that, like animal proteids, it is better to cook them at a low temperature such as that of the fireless cooker, than at the temperature of boiling water or higher.

=Meat Proteids=

In the bulletin entitled “A Precise Method of Roasting Meat,” by Elizabeth A. Sprague and H. S. Grindley, published by the University of Illinois, a study is made of the temperatures at which the changes take place from raw meat to “rare”; from “rare” to “medium rare,” and from this to “well done” meat. The authors found that if the centre of the meat is between 130 degrees and 148 degrees Fahrenheit (55 degrees and 65 degrees Centigrade), it is rare; if it is between 148 degrees and 158 degrees Fahrenheit (65 degrees and 70 degrees Centigrade), it is medium rare; and if it is between 158 degrees and 176 degrees Fahrenheit (70 degrees and 80 degrees Centigrade), it is well done. They found no advantage in cooking meat in a very hot oven (385 degrees Fahrenheit, or 195 degrees Centigrade), but rather a difficulty to keep it from burning; that in an oven which was about 350 degrees Fahrenheit (175 degrees Centigrade), the meat cooked better; and that in an Aladdin oven which kept the meat at about 212 degrees Fahrenheit (100 degrees Centigrade), it cooked best of all; that is, it was of more uniform character all through, more juicy, and more high flavoured. This seems to point to an advantage in fireless cookery for meats, and practical experience bears it out.

The initial heat of the insulated oven serves to sear and brown the meat, and when this heat is reduced by the cooling of the stones, the low temperature found to be best for completing the roasting is obtained. With regard to meats cooked in water in the cooker, experience has shown that they become well done and are more tender than when boiled, showing that the temperatures necessary to reach that degree of cooking are obtained even in the centre of a large piece of meat, without toughening or hardening the outside of the meat, as is done when more intense heat is applied.

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 rare, cutting off a small piece, continuing the broiling for a few minutes, cutting off another piece and comparing these pieces with the remainder, which should be broiled until very well done.

ADDITIONAL RECIPES

CLASSIFIED INDEX OF RECIPES

AND TIME TABLE FOR THE FIRELESS COOKER

CEREALS

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
5 Rolled Oats 2-12 54, 204
5 Corn-Meal Mush 5-10 or more 54, 204
10 Hominy Grits 10 or more 55, 205
60 Samp 6-12 150, 205
10 Cracked Wheat 20 55, 205
10 Steel-cut Oats 20 56, 206
5 Pettijohn’s Breakfast Food 2-12 56, 206
Boil Cream of Wheat 1-12 56, 206
Boil Wheatlet 1-12 56, 206
Boil Farina 1-12 56, 206
Boil Rice 1-2 149, 206

SOUPS

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
10 White Stock 9-12 62, 207
2 To Clear Stock ¹⁄₂ or more 59
10 Brown Stock, No. 1 9-12 60, 207
10 Brown Stock, No. 2 9-12 61
10 Bouillon 9-12 62
Warm Beef Broth ¹⁄₂ 63
Boil Mutton Broth 9-12 63, 207
10 Consommé 9-12 64
20 and 5 Mock-Turtle Soup No. 1 9-12 65
10 Mock-Turtle Soup No. 2 9 or more 66, 208
1 Vegetable Soup with Stock 3 or more 67, 209
Boil Cream of Celery Soup 3 or more 68, 208
Boil Asparagus Soup 2¹⁄₂ or more 68, 209
Boil Tomato Soup with Stock 1 or more 69, 210
Boil Creole Soup 1 or more 69, 208
Boil Ox Tail Soup 2 or more 70, 209
Boil Julienne Soup 2 or more 70, 210
Boil Macaroni Soup 2 70, 209
2 Vegetable Soup 3 or more 71, 210
Boil Bean Soup 9-12 72, 210
Boil Black Bean Soup 8-12 72, 211
Boil Tomato Soup 1 or more 73, 211
Boil Purée of Lima Beans 4 or more 73
Boil Baked Bean Soup 3 or more 74, 212
Boil Pea Soup 2 or more 74, 212
10 Split-Pea Soup 5 77, 212
Boil Potato Soup 1¹⁄₂ or more 75, 211
Boil Fish Chowder 1 and ¹⁄₂ 75, 213
Boil Clam Chowder 1-2 76
Boil Connecticut Chowder 1 and ¹⁄₂ 76, 213
Boil Oyster Stew ¹⁄₂ or more 77
Boil Clam Stew ¹⁄₂ or more 77

FISH

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
Boil Boiled Fish 1 83
Boil Creamed Salt Codfish No. 1 1¹⁄₂ or more 84
Boil Creamed Salt Codfish No. 2 1¹⁄₂ or more 84, 213
Boil Codfish Balls 1¹⁄₂ 85, 213
Boil Salt Fish Soufflé 1¹⁄₂ 86
15 Salmon Loaf 1-2 86
10 Casserole of Fish ³⁄₄-2 87
Boil Cape Cod Turkey 1¹⁄₂-3 87
Boil Creamed Oysters ¹⁄₂ or more 88
5 Lobster 3 83
5 Crabs 1-3 83

VEGETABLES

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
Boil Asparagus ¹⁄₂ 136
Boil Cabbage, Summer 1¹⁄₂-12 137
Boil Cabbage, Winter 3 or 4-12 137
Boil Cauliflower 1¹⁄₄-3 137
Boil Carrots 1-3 or more 138
Boil Corn ³⁄₄-2 139
5 Beets, new 5-6 or more 139
5 Beets, old 6 or more 139
Boil Fresh Shelled Beans 2¹⁄₂ or more 139
Boil String Beans 6-12 140
Boil Lima Beans 1¹⁄₂ or more 140
Boil Dried Lima Beans 3 or more 140
Boil Dried Navy Beans 8 or more 141
Boil Chard 3 or more 141
Boil Spinach 2 or more 142
Boil Beet Greens 2¹⁄₂ or more 142
Boil Stewed Celery 2-4 142
Boil Macaroni, soaked 1¹⁄₂, or 2 if not soaked 143
Boil Macaroni and Cheese, soaked 1¹⁄₂, or 2 if not soaked 236
Boil Macaroni and Ham, soaked 1¹⁄₂, or 2 if not soaked 235
Boil Macaroni Italienne, soaked 1¹⁄₂, or 2 if not soaked 143
Boil Macaroni Milanaise, soaked 1¹⁄₂, or 2 if not soaked 144
Boil Spaghetti, soaked 1¹⁄₂, or 2 if not soaked 144
Boil Noodles 2 78, 145
Boil Creamed Mushrooms 2-6 145
Boil Fricasseed Mushrooms 2-6 145
Boil Onions 2-8 146
1 Potatoes 1¹⁄₂-3 146
Boil Creamy Potatoes 1-3¹⁄₂ 147, 216
Boil Stewed Potatoes 1-3 147
Boil Peas 1-2 or more 148
Boil Old Peas 2-12 148
Boil Rice, No. 1 1 148
Boil Rice, No. 2 1 149, 206
Boil Savoury Rice 1 149
Boil Pilaf 1 149, 218
60 Samp 6 or more 150, 205
Boil Summer Squash 1-3 150
Boil Tomatoes 1 or more 151
10 Hubbard or Winter Squash 5-8 151
10 Pumpkin 5-8 152
10 Creamed Turnips 1¹⁄₂-3 or more 152
10 Mashed Turnips 1¹⁄₂-3 or more 153
Boil Chestnuts 2-4 153
Boil Brussels Sprouts 1-2 153

BEEF

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
30 Roast Beef 2 or more 229
30 Pot Roast 9 or more 94, 214
30 Beef à la Mode 9-12 95, 215
30-40 Corned Beef 10-12 96
10 Boiled Dinner 6 or more 96, 216
10 Beef Stew à la Mode 5 or more 97, 215
2 Stuffed Rolled Steak 5 or 6 98
5 Beef Stew with Dumplings 1¹⁄₄ 99
Boil Irish Stew 5 or more 100, 215
30 Cannelon of Beef 4 101, 216
5 Meat Pie 2 or more 101
5 Braised Beef Liver 10 or more 102
5 Beef Kidney 10 or more 103
5 Stuffed Heart 10 or more 104
20-30 Corned Tongue 10-12 105
20-30 Fresh Tongue 10 or more 105
30 Braised Beef 4 or more 93

MUTTON AND LAMB

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
20-30 Boiled Leg or Shoulder 6 or more 108
20-30 Braised Mutton 6 or more 108
5 Stew 4 or more 109
5 Chestnut Stew 4 or more 109
5 Syrian Stew 4 or more 110
5 Syrian Stuffed Cabbage 5-6 111
15 Casserole of Rice and Meat 1 to 3 112
5 Okra Stew 4 or more 111, 216
Boil Ragout of Boiled Mutton 1 or more 113

VEAL

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
Boil Breaded Cutlets 2-4 116
Boil Plain Cutlets 2-4 116
20 Veal Loaf 4 117, 217
2 Sweetbreads 2 118
10 Calf’s Heart 10 or more 118
10 Calf’s Liver 4 or more 118
Boil Veal Kidney 2 or more 119
20 Calf’s Head à la Terrapin 9 or more 119

PORK

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
20-30 Boiled Ham or Shoulder 7 or more 122
15 Fresh Pork with Sauerkraut 8-10 or more 123
15 Headcheese 10 and 1 or more 123
15 and 5 Scrapple 10 and 4 or more 124
15 Souse 10 and 1 or more 124
5 Pickled Pigs’ Feet 10 or more 125

POULTRY

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
10 Stewed Chicken 10 or more 131
10 Fricasseed Chicken 10 or more 131
10 Chicken Pie 10 or more 132
10 Curried Chicken 10 or more 132
10 Creamed Chicken 5-10 or more 132
30 in oven Braised Chicken 2¹⁄₂ or more 133
10 Jellied Chicken 10 and 6 or more 133
30 in oven Braised Duck 2¹⁄₂ or more 134
30 in oven Braised Goose 2¹⁄₂ or more 134
5 Potted Pigeons 5-6 134

STEAMED BREADS AND PUDDINGS

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
30 Boston Brown Bread 5-6 155, 218
15-30 Graham Pudding 5 156
30 Apple or Berry Pudding 3 156
30 Suet Pudding 5-6 157, 219
30-60 Rich Plum Pudding 5 158
30 Cranberry Pudding 5 159
30 Ginger Pudding 5 160
30 St. James Pudding 5 160
30 Harvard Pudding 5 161
20 Swiss Pudding 3 161
Boil Rice Pudding 3-4 or more 162, 219
10 Indian Pudding 12 162, 219
Boil Tapioca Custard 1¹⁄₂ and 1 163
Boil Rice Custard 1¹⁄₂ and 1 163
Boil Tapioca Fruit Pudding 1-2 164
Warm Chocolate Bread Pudding 1-2 164, 220
Warm Queen of Puddings 1-2 165
Steamed Cup Custard ¹⁄₂ 166
Boil Compote of Rice and Fruit 1-3 166

FRUITS

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
Boil Apple Sauce 1-3 or more 168, 220
Boil Stewed Apple in Syrup 3-12 168, 220
Boil Apple Jelly 4 or more 169
Boil Blackberry and Apple Jelly 3 or more 170
Boil Stewed Blackberries 2-3 170
Boil Currant Jelly 4 or more 171
Boil Cranberry Jelly 1 or 2 or more 171
Boil Cranberry Sauce 2¹⁄₂ or more 172
Boil Dried Fruits (soaked) 2-12 172
Boil Rhubarb 1-3 or more 173
Boil Stewed Figs 7 or more 173
Boil Sweet Pickled Peaches 1-2 or more 174
Boil Sweet Pickled Pears 1-2 or more 174
Boil Sweet Pickled Crab Apples 2-3 175
Boil Sweet Pickled Melon Rind 4-6 175
Boil Sweet Pickled Plums 1-2 176
10 Sweet Pickled Quinces 12 or more 176
Boil Orange Marmalade 30 or more 176
About 30 Candied Orange Peel 20 or more 177
Boil Canned Quinces 20 or more 178
Boil Preserved Quinces 20 or more 179
Boil Citron and Ginger Preserve 12 or more 179
5 or more Grape Jam 3 or more 180
Boil Grape Juice 5 or more 181
Boil Preserved Ginger Several days 181

MISCELLANEOUS

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
8 Hollandaise Sauce ¹⁄₂ 185
Boil Tomato Sauce 1 or more 185
Boil Fruit Sauce ¹⁄₂ or more 186
Warm Brandy Sauce 20 minutes 186
Warm Soft-Cooked Eggs 10 minutes 190
Boil Hard-Cooked Eggs 20 minutes 191
Boil Chocolate 5 min. to 5 hrs. 191
Boil Cocoa 5 min. to 5 hrs. 192
Boil Shells 8 or more 192
Boil Coffee 1-3 193
Boil Cereal Coffee 5-10 or more 193
Boil Farina Balls 2 or more 194

RECIPES FOR THE SICK

Boil on Stove In Cooker
_Minutes_ _Hours_ PAGE
Boil Flaxseed Lemonade 2-2¹⁄₂ 195
Boil Farina Gruel 1-1¹⁄₂ or more 195
Boil Imperial Granum 1 or more 196
Scald Cracker Gruel 1 or more 196
5 Oatmeal Gruel 8-10 196
Boil Barley Flour Gruel 1 or more 197
Boil Indian Gruel 10 or more 197
Boil Arrowroot Gruel 1 or more 197
Warm Pasteurized Milk 20-30 minutes 198
Boil Rice and Milk 1-3 199
Boil Peptonized Beef Broth 3 199
Boil Peptonized Milk 10-30 minutes 200

RECIPES FOR THE INSULATED OVEN

In the Oven
_Minutes_ PAGE
12 to 30 min. per pound Roast Beef 229
12 to 25 min. per pound Roast Mutton or Lamb 229
25 to 30 min. per pound Roast Veal 230
20 min. per pound Spareribs 230
Brown Gravy for Roasts 230
15 min. per pound Roast Chicken 230
15 to 20 min. per pound Roast Goose 231
Potato Stuffing 232
12 to 18 min. per pound Roast Leg of Venison 231
20 to 30 minutes Roast Wild Duck 232
20 to 25 min Grouse 232
15 to 20 minutes Roast Quail 233
15 to 20 minutes Roast Plover 233
5 or 6 hours Potted Fish 233
8 hours or more Pork and Beans 234
45 minutes Baked Potatoes 234
30 minutes Macaroni and Ham 235
30 minutes Macaroni and Cheese 236
30 minutes Scalloped Chicken and Mushrooms 236
30 to 45 minutes Scalloped Oysters 235
1 hour Scalloped Tomatoes 236
1¹⁄₂ hours Scalloped Apple 237
3 hours Rice Pudding 238
15 minutes Pastry 238
30 minutes Apple Pie 239
30 minutes Berry Pie 240
30 minutes Cherry or Plum Pie 240
1 hour Pumpkin Pie 240
Lemon Pie 241
30 to 45 minutes Baked Apples 241
1 hour Baked Spiced Apples 242
3 hours Baked Sweet Apples 243
3 hours Baked Pears 242
3 hours or more Baked Quinces 242
50 to 60 minutes Bread 243
20 minutes Rolls 244
15 to 20 minutes Baking-Powder Biscuits 244
40 minutes Cup Cake, loaf 245
15 to 20 minutes Cup Cake, layers 245
40 minutes Sour-Cream Cake 246
40 minutes Apple-Sauce Cake 246
50 to 60 minutes Sponge Cake 247
1¹⁄₄ hours Plum Cake 247
3 hours or more Rich Fruit Cake 248

ALPHABETICAL INDEX

Advantages of Fireless Cooker, 6 to 9.
Albumen, Temperature of Cooking, 272.
Aluminum, Detection of, 266.
Utensils, 14.
Appendix, 257 to 276.
Apple Jelly, 169.
or Berry Pudding Steamed, 156.
Pie, 239.
Sauce, 168, 220.
Cake, 246.
Water, 200.
Apples, Baked, 241.
Scalloped, 237.
Stewed, 168, 220.
Articles Required for Making Insulated Oven, 228.
Arrowroot Gruel, 197.
Asparagus, 136.
Soup, 68, 209.

Bacteriology of Insulating Boxes, 267.
Baked Apples, 241.
Spiced, 242.
Sweet, 243.
Bean Soup, 74.
Pears, 242.
Potatoes, 234.
Quinces, 242.
Baking Powder Biscuits, 244.
Balls, Codfish, 85, 213.
Egg. 79.
Farina, 194.
Forcemeat, 79.
Barley Flour Gruel, 197.
Water, 201.
Barrel Used for a Cooker, 10.
Beans, Dried Lima, 140.
Navy, 141.
Fresh Shelled, 139.
Lima, 140.
Purée of Lima, 73.
String, 140.
Bean Soup, 72, 210.
Soup, Black, 72, 211.
Soup, Baked, 74.
Beef, 89.
A la Mode, 95, 215.
Broth, 63.
Broth, Peptonized, 199.
Braised, 93.
Care of, 92.
Cannelon of, 101, 216.
Cooking, 92.
Corned, 96.
Cuts of, 91.
Diagram of Cuts, 90.
Kidney, 103.
Liver, Braised, 102.
Other Parts Used for Food, 91.
Roast, 229.
Stew à la Mode, 97, 215.
Stew with Dumplings, 99.
To Select, 89.
Uses of Different Cuts, 89.
Beet Greens, 142.
Beets, 139.
Berry Pie, 240.
Pudding, Steamed Apple or, 156.
Bind Soup, To, 59.
Biscuits, Baking Powder, 244.
Bisques, 58.
Blackberries, Stewed, 170.
Blackberry and Apple Jelly, 170.
Black Bean Soup, 74.
Blanch Nuts, To, 188.
Boiled Dinner, 96, 216.
Dressing, 190.
Fish, 83.
Bouillon, 57, 62.
Boston Brown Bread, 155, 218.
Box for Making Cookers, 9.
Braised Beef, 93.
Beef’s Liver, 102.
Chicken, 133.
Duck, 134.
Goose, 134.
Brandy Sauce, 186.
Bread, 243.
Boston Brown, 155, 218.
Breads and Puddings, Steamed, 154.
Breakfast Cereals, 52.
Breakfast Food, Pettijohn’s, 56, 206.
Broth, Beef, 63.
Peptonized, 199.
Mutton, 63, 207.
Broths, 57.
Brown Betty, 237.
Bread, Boston, 155, 218.
Gravy for Roasts, 230.
Sauce, 184, 214.
Stock, 57, 60, 207.
Brussels Sprouts, 153.
Buttered Crumbs, 187.

Cabbage, 137.
Stuffed, Syrian, 111.
Cake, Apple Sauce, 246.
Cup, 245.
Plum, 247.
Rich Fruit, 248.
Sour Cream, 246.
Sponge, 247.
Calf’s Head à la Terrapin, 119.
Heart, 118.
Liver, 118.
Candied Orange or Grape Fruit Peel, 177.
Canned Quinces, 178.
Cannelon of Beef, 101, 216.
Cans, to Sterilize, 189.
Cape Cod Turkey, 87.
Caper Sauce, 184.
Caramel, 51.
Carrots, 138.
Care of Poultry, 128.
Casserole of Fish, 87.
of Rice and Meat, 112.
Cauliflower, 137.
à la Hollandaise, 138.
au Gratin, 138.
Celery, Stewed, 142.
Soup, Cream of, 68, 208.
Cereal Coffee, 193.
Cereals, Breakfast, 52.
Chard, 141.
Cheese, Macaroni and, 236.
Cherry Pie, 240.
Chemistry of Utensils, 263.
Chestnuts, Italian, 153.
To Shell, 109.
Chestnut Stew, 109.
Chicken, Braised, 133.
Creamed, 132.
Curried, 132.
Fricasseed, 131.
Jellied, 133.
Pie, 132.
Roast, 230.
Stewed, 131.
To Cut Up, 129.
To Draw, 128.
To Truss, 130.
Chocolate, 191.
Bread Pudding, 164, 220.
Cup Cake, 245.
Chowder, Clam, 76.
Connecticut, 76, 213.
Fish, 75, 213.
Citron and Ginger Preserve, 179.
Sweet Pickle, 175.
Clam Chowder, 76.
or Oyster Stew, 77.
Cloth Lining for Cooker, 18.
Cocoa, 192.
Shells, 192.
Codfish Balls, 85, 213.
Creamed, Salt, No. 1, 84.
Creamed, Salt, No. 2, 84, 213.
Cold Foods, To Keep, 35.
Coffee, 193.
Cereal, 193.
Compote of Rice and Fruit, 166.
Connecticut Chowder, 76, 213.
Conductivity, 259.
Consommé, 57, 64.
Convection, 259.
Cooking Temperatures, 6.
of Starches, 6, 270.
of Proteids, 272.
Cereal, 274.
Egg, 272.
Meat, 274.
Cooking for Two, 40.
Corn, 139.
Corned Beef, 96.
Tongue, 105.
Corn Meal Mush, 54, 204.
Covers Fastened on Utensils, 33.
Crab Apple Sweet Pickle, 175.
Crabs, 298.
Cracker Gruel, 196.
Crackers, Crisp, 80.
Cracked Wheat, 55, 205.
Cranberry Jelly, 171.
Pudding, Steamed, 159.
Sauce, 172.
Creamed Chicken, 132.
Mushrooms, 145.
Salt Codfish, No. 1, 84.
Salt Codfish, No. 2, 84, 213.
Turnips, 152.
Cream of Celery Soup, 68, 208.
Wheat, 56, 206.
Creams, Frozen, to Keep, 35.
Cream Soups, 57.
Creamy Potatoes, 147, 216.
Creole Soups, 69, 208.
Crisp Crackers, 80.
Crocks for Refrigerating Box, 37.
Croustades, 193.
Croûtons, 80.
Crust for Meat Pie, 102.
Crumbs, Buttered, 188.
Cup Cake, 245.
Cup Custard, Steamed, 166.
Currant Jelly, 171.
Cushions for Fireless Cookers, 11.
Custard, Steamed Cup, 166.
Tapioca or Rice, 163.
Cutlets, Breaded Veal, 116.
Plain, Veal, 116.
Cylinder, 17.

Density of Foods, Experiment, 262.
Diagram of Cuts of Beef, 90.
Lamb or Mutton, 107.
Pork, 121.
To Cut up a Chicken, 129.
To Truss a Chicken, 131.
Digestibility of Fireless Cooking, 9.
Dinner, Boiled, 96, 216.
Directions for Making Fireless Cookers, 9.
Drawn Butter Sauce, 184.
Dressing, Boiled, 190.
Dried Fruits, 172.
Beans, Lima, 140.
Beans, Navy, 141.
Duck, Braised, 134.
Roast, Wild, 232.
Dumplings for Stew, 99.

Egg Balls, 79.
Sauce, 184.
Eggs, Hard-Cooked, 191.
Soft-Cooked, No. 1, 190.
Soft-Cooked, No. 2, 190.
Excelsior, 5.
Experiment on Bacteriology of Fireless Cookers, 267-270.
Chemistry of Utensils, 263.
Conductivity, 259.
Convection, 259.
Cooking Temperatures, 270.
Proteids, 272.
Cereal, 274.
Egg, 272.
Meat, 274.
Starches, 270.
Density of Foods, 262.
Detection of Poisonous Metals, Tin, 265.
Aluminum, 266.
Effect of Evaporation on Temperature, 263.
Efficiency of Refrigerating Boxes, 266.
Insulation, 257, 261.
Radiation, 260.

Farina, 56, 206.
Balls, 194.
Gruel, 195.
Fastening Covers on Utensils, 33.
Figs, Stewed, 173.
Fireless Cooker, the, 3.
Advantages of, 6.
Army Use of, 202.
Barrel Used for, 10.
Box Used for, 9.
Directions for Making, 9.
For Large Quantities, 203.
Ice Box Used for, 10.
Possibilities of, 3, 4.
Practical Suggestions for Using, 25.
Principle of, 5.
Trunk Used for, 10.
Fish, 81.
Balls, Codfish, 85, 213.
Boiled, 83.
Care of, 81.
Casserole of, 87.
Chowder, 75, 213.
Cooking of, 82.
Salt Cod, Creamed, No. 1, 84.
Creamed, No. 2, 84, 213.
Sauce for, 185.
Seasons, etc.
Fresh Water, 82.
Salt Water, 83.
Soufflé, Salt, 86.
To Clean, 81.
To Skin, 82.
To Tell Fresh, 81.
Flavouring Materials, 49-51.
Flaxseed Lemonade, 195.
Forcemeat Balls, 79.
Fresh Shelled Beans, 139.
Fresh Tongue, 105.
Fricasseed Chicken, 131.
Mushrooms, 145.
Fruit Cake, Rich, 248.
Sauce, 186.
Fruits, 168.
Dried, 172.

Garnishes, Soup, 78.
Ginger, Preserved, 181.
Pudding, 160.
Goose, Braised, 134.
Roast, 231.
Graham Pudding, 156.
Grape Fruit Peel, Candied, 177.
Jam, 180.
Juice, 181.
Gravy for Roasts, Brown, 230.
Green Pea Soup, 74, 212.
Greens, Beet, 142.
Grits, Hominy, 55, 205.
Grouse, 232.
Gruel, Arrowroot, 197.
Barley Flour, 197.
Cracker, 196.
Farina, 195.
Indian Meal, 197.
Oatmeal, 196.

Ham or Shoulder, Boiled, 122.
Hard-Cooked Eggs, 191.
Hard Sauce, 185.
Harvard Pudding, 161.
Hasp, 11.
Hay, 6.
Hay-Box, 3.
Head-Cheese, 123.
Heart, Beef’s Stuffed, 104.
Calf’s, 118.
Hinges, 11.
Hollandaise Sauce, 185.
Hominy Grits, 55, 205.
Hubbard Squash, 151.

Ice Cream, to Keep, 35.
Imperial Granum, 196.
Indian Gruel, 197.
Pudding, 162, 219.
Insulate an Oven, To, 222.
Insulated Oven, The, 221.
Insulation, Experiments,
Effect of Different Thicknesses, 261.
Test of Materials for, 257.
Irish Stew, 100, 215.

Jam, Grape, 180.
Jars, to Sterilize, 189.
Jellied Chicken, 133.
Jelly, Apple, 169.
Blackberry and Apple, 170.
Cranberry, 171.
Currant, 171.
Juice, Grape, 181.
Julienne Soup, 70, 210.

Kidney, Beef, 103.
Veal, 119.

Lamb and Mutton, 106.
Cuts of, 106.
Diagram of Cuts, 107.
Roast, 229.
Table of Cuts and Uses, 107.
Other Parts Used for Food, 107.
Leg of Mutton, Boiled, 108.
Braised, 108.
Lemonade, Flaxseed, 195.
Lemon Pie, 241.
Lima Beans, 140.
Dried, 140.
Purée of, 73, 212.
Liver, Braised Beef’s, 102.
Calf’s, 118.
Loaf, Salmon, 86.
Veal, 117, 217.
Lobster, 298.

Macaroni, 143.
and Cheese, 236.
and Ham, 235.
Italienne, 143, 217.
Milanaise, 144.
Soup, 70, 209.
Marmalade, Orange, 176.
Mashed Turnip, 153.
Materials for Packing Cookers, 11, 257.
for Utensils, 14.
Needed for Home-made Cookers, 25.
Measures, Table of Weights and, 45.
Measuring, 43.
Meat Pie, 101.
Crust for, 102.
Menus, 250-255.
Method of Packing a Hay-Box, 15.
Using the Oven, 224.
Milk, Pasteurized, 198.
Peptonized, 200.
Rice and, 199.
Mineral Wool, 5, 11, 21.
Mock Turtle Soup, No. 1, 65.
No. 2, 66, 208.
Mush, Corn Meal, 54, 204.
Mushrooms, Creamed, 145.
Fricasseed, 145.
Scalloped Chicken and, 236.
Mutton, Cuts, 106.
Diagram of Cuts, 107.
Lamb and, 106.
Leg of, Boiled, 108.
Braised, 108.
Ragout of Cold, 113.
Roast, 229.
Stew, 109.
Table of Uses of Cuts, 107.
Other parts Used, 107.

Navy Beans, Dried, 141.
Noodles, 78, 145.
Nutmeg Sauce, 187.
Nuts, Salted, 188.
To Blanch, 188.

Oatmeal Gruel, 196.
Steel Cut, 56, 206.
Oats, Rolled, 54, 204.
Okra Stew, 111, 216.
Onions, 146.
Orange Marmalade, 176.
Orange or Grape Fruit Peel, Candied, 177.
Oven, Articles Required for Making, 228.
Method of Using, 224.
The Insulated, 221.
To Insulate, 222.
Ox-Tail Soup, 70, 209.
Oysters, Creamed, 88.
Scalloped, 235.
Stew, 77.

Packing Materials, 5, 11.
Pail, Portable Insulating, 32.
Pails, 13.
Paper Insulation, 5, 11.
Lining for Cooker, 19.
Test for Oven, 225.
Pasteurized Milk, 198.
Pastry for Two Crusts, 238.
Peaches, Sweet Pickled, 174.
Pears, Baked, 242.
Sweet Pickled, 174.
Peas, 148.
Pea Soup, Green, 74, 212.
Split, 77, 212.
Peptonized, Beef Broth, 199.
Milk, 200.
Pettijohn’s Breakfast Food, 56, 206.
Pickled Pig’s Feet, 125.
Pickles, Sweet, 174.
Pie, Apple, 239.
Berry, 240.
Pie, Cherry or Plum, 240.
Chicken, 132.
Lemon, 241.
Meat, 101.
Pumpkin, 240.
Pigeons, Potted, 134.
Pilaf, Turkish, 149, 218.
Plover, Roast, 233.
Plum Cake, 247.
Pie, 240.
Pudding, Rich, 158.
Plums, Sweet Pickled, 176.
Poisonous Metals, Experiment, 265.
Pork, 120.
and Beans, 149, 218, 234.
Diagram of Cuts, 121.
Fresh, with Sauerkraut, 123.
To Select, 122.
Uses of Cuts, 121.
Portable Insulating Pail, 32.
Potatoes, Baked, 234.
Boiled, 146.
Creamy, 147, 216.
Soup, 75, 211.
Stewed, 147.
Stuffing, 232.
Pot Roast, 94, 214.
Potted Fish, 233.
Pigeons, 134.
Poultry, 126.
Care of, 128.
Stuffing for, 131.
To Cut up, 129.
To Draw, 129.
To Truss, 130.
Practical Suggestions for Using the Cooker, 25.
Preserved Citron and Ginger, 179.
Quinces, 179.
Proportions, Table of, 47.
Prunes, Sweet Pickled, 175.
Pudding, Chocolate Bread, 164.
Cranberry, Steamed, 159.
Ginger, 160.
Graham, 156.
Harvard, 161.
Indian, 162, 219.
Pan, 13.
Puddings, Queen of, 165.
Rice, 162, 219, 238.
Rich Plum, 158.
Steamed Apple or Berry, 156.
St. James, 160.
Suet, 157, 219.
Swiss, 161.
Tapioca Fruit, 164.
Puddings, Steamed Breads and, 154.
Pumpkin, 152.
Pie, 240.
Purées, 58.

Quail, Roast, 233.
Quantity of Food Cooked, 26.
Queen of Puddings, 165.
Quinces, Baked, 242.
Canned, 178.
Preserved, 179.
Sweet Pickled, 176.

Radiation, Experiment, 260.
Ragout of Cold Mutton, 113.
Ready-made Cookers, 23.
To Select, 24.
Recipes for Large Quantities, 202.
For the Sick, 195.
Refrigerating Box, 36.
Efficiency, Experiment, 261.
Made with Bread Box, 39.
Crocks, 37.
Pail, 39.
Rice, No. 1, 148.
No. 2, 149, 206.
and Milk, 199.
Custard, Tapioca or, 163.
Pudding, 162, 219, 238.
Savoury, 149.
Rich Plum Pudding, 158.
Rhubarb, Stewed, 173.
Roast Beef, 229.
Chicken, 230.
Duck, Wild, 232.
Goose, 231.
Grouse, 232.
Mutton or Lamb, 229.
Plover, 233.
Quail, 233.
Veal, 230.
Venison, Leg of, 231.
Wild Duck, 232.
Rolled Oats, 54, 204.
Steak, Stuffed, 98.
Rolls, 244.

Salmon Loaf, 86.
Salt Fish Soufflé, 86.
Salted Nuts, 188.
Samp, 150, 205.
Sauce, Brown, 184, 214.
Brandy, 186.
Caper, 184.
Drawn Butter, 184.
Egg, 184.
for Fish, 185.
for Vegetables, 183.
Fruit, 186.
Hard, 185.
Hollandaise, 185.
Nutmeg, 187.
Tomato, 185.
Vanilla, 187.
White, 183.
Savoury Rice, 149.
Sawdust, 5, 22, 37.
Sauerkraut, 123.
Scalloped Apple, 237.
Chicken and Mushrooms, 236.
Oysters, 235.
Tomatoes, 236.
Scrapple, 124.
Sealing Wax for Bottles, 181.
Seasoning Materials, 49-51.
Sick, Recipes for the, 195.
Shell, Italian Chestnuts, to, 189.
Shelled Beans, Fresh, 139.
Shells Cocoa, 192.
Shoulder of Pork, Boiled, 122.
Slate for Recording Time, 30.
Soft-Cooked Eggs, No. 1, 190.
No. 2, 190.
Soufflé, Salt Fish, 86.
Soup, Asparagus, 68, 209.
Baked Bean, 74, 212.
Bean, 72, 210.
Black Bean, 72, 211.
Cream of Celery, 68, 208.
Creole, 69, 208.
Garnishes, 78-80.
Green Pea, 74, 212.
Julienne, 70, 210.
Macaroni, 70, 209.
Making, 58.
Mock Turtle, No. 1, 65.
No. 2, 66, 208.
Ox-Tail, 70, 209.
Potato, 75, 211.
Split Pea, 77, 212.
Sticks, 80.
Stock, Brown, 57.
Brown, No. 1, 60, 207.
No. 2, 61.
To Clear, 59.
To Make, 58.
To Remove Fat from, 59.
White, 57.
No. 1, 61.
No. 2, 62, 207.
Tomato, with Stock, 69, 210.
without Stock, 73, 211.
Vegetable, with Stock, 67, 209.
without Stock, 71, 210.
Cream, 57.
To Bind, 58.
Sour Cream Cake, 246.
Souse, 124.
Space Adjuster, 22.
Spaghetti, 144.
Spare Ribs, 230.
Spiced Apples, Baked, 242.
Spinach, 142.
Split-Pea Soup, 77, 212.
Sponge Cake, 247.
Squash, Hubbard, or Winter, 151.
Summer, 150.
Starch, Cooking Temperature, 6, 270.
Steak, Stuffed, Rolled, 98.
Steamed Breads and Puddings, 41, 154.
General Directions, 154.
Steamed Apple or Berry Pudding, 156.
Cranberry Pudding, 159.
Cup Custard, 166.
Steel Cut Oatmeal, 50, 206.
Sterilize Jars or Cans, To, 189.
Stew, Beef, à la Mode, 97, 215.
Beef, with Dumplings, 99.
Chestnut, 109.
Irish, 100, 215.
Mutton, 109.
Okra, 111, 216.
Oyster or Clam, 77.
Syrian (Yakhni), 110.
Stewed Apples in Syrup, 168, 220.
Blackberries, 170.
Celery, 142.
Chicken, 131.
Cranberries, 172.
Figs, 173.
Potatoes, 147.
Rhubarb, 173.
Tomatoes, 151.
St. James Pudding, 160.
String Beans, 140.
Stuffed Cabbage, Syrian, 111.
Heart, 104.
Rolled Steak, 98.
Stuffing for Poultry, 131.
Potato, 232.
Suet Pudding, 157, 219.
Suggestions for Using a Fireless Cooker, 25.
Summer Squash, 150.
Sweet Apples, Baked, 243.
Sweetbreads, 118.
Creamed, 118.
Sweet Pickles, 174.
Crabapples, 175.
Peaches, 174.
Pears, 174.
Plums, 176.
Prunes, 175.
Quinces, 176.
Watermelon Rind, or Citron, 175.
Swiss Pudding, 161.
Syrian Stew (Yakhni), 110.
Syrian Stuffed Cabbage, 111.

Table of Cuts of Beef, 91.
Mutton and Lamb, 107.
Veal, 115.
Flavourings for Sweet Dishes, 50.
Materials for Home-made Cooker, 25.
Seasonings, 50.
Seasons of Fresh Water Fish, 82.
Salt Water Fish, 83.
Proportions, 47.
Weights and Measures, 45.
Tapioca or Rice Custard, 163.
Temperatures of Cooking Starches, 6, 270.
Proteids, 6, 272.
Cereal, 274.
Eggs, 272.
Terrapin, Calf’s Head à la, 119.
Time for Cooking in Cooker, 29, 41.
On Stove, 28.
Tin, Detection of, 265.
Thermos Bottle, 5, 260.
To Insulate an Oven, 222.
Tomatoes, Scalloped, 236.
Stewed, 151.
Tomato Sauce, 185.
Soup, with Stock, 69, 210.
Without Stock, 73, 211.
Tongue, Corned, 105.
Fresh, 105.
To Tie Cover on Utensil, 33.
To Truss a Chicken, 130.
Turkish Pilaf, 149, 218.
Turnips, Creamed, 152.
Mashed, 153.
Turtle Soup, Mock, No. 1, 65.
No. 2, 66, 208.

Using Insulated Oven, Method of, 224.
Utensils, Material for, 14.
Shape, 13.
Size, 14, 40.

Vacuum Insulation, 5.
Vanilla Sauce, 187.
Veal, 114.
Age, 114.
Cooking of, 115.
Cutlets, Breaded, 116.
Plain, 116.
Diagram of Cuts, 115.
Kidney, 119.
Loaf, 117, 217.
Roast, 230.
Season for, 114.
Table of Cuts, 115.
Other Parts used, 115.
Vegetables, 136.
Directions for Cooking, 136.
Sauce for, 183.
Vegetable Soup with Stock, 67, 209.
without Stock, 71, 210.
Venison, Roast Leg of, 231.

Water, Apple, 200.
Barley, 201.
Watermelon Rind Sweet Pickle, 175.
Wax for Sealing Bottles, 181.
Wheat, Cracked, 55, 205.
Cream of, 56, 206.
Wheatlet, 56, 206.
White Sauce, 183.
Stock, No. 1, 61.
No. 2, 62, 207.
Wild Duck, Roast, 232.
Winter Squash, 151.
Wool, 5, 11, 21.
Mineral, 5, 11, 21.

THE COUNTRY LIFE PRESS
GARDEN CITY, N. Y.

Transcriber’s Notes

The language of the original publication has been retained, including
inconsistent spelling and hyphenation, except as listed below.

Depending on the hard- and software used and their settings, not all
elements may display as intended.

Hyperlinks to recipes have not been provided where there was no clear,
unambiguous reference to a single recipe or group of recipes.

Page 101, butter or rendered fat beef: possibly an error for butter or
rendered beef fat.

Pages 277 through 296 were deliberately left blank in the source
document for the user’s own additional recipes.

Changes made:

Footnotes and illustrations have been moved out of text paragraphs.

Some obvious minor misprints and typographical errors have been
corrected silently.

Page 66: No. 2 added to second Mock Turtle Soup recipe

Page 259: Winkelman changed to Winkelmann

Page 270: commas inserted in Bacteria, Yeasts, and Molds in the Home
cf. original book title

Page 299: page number 148 inserted (entry Old Peas)

Page 304: column header Boil on Stove inserted cf. other recipes.

End of Project Gutenberg's The Fireless Cook Book, by Margaret Johnes Mitchell