The Fireless Cook Book

About this eBook

Author

Mitchell, Margaret Johnes, 1869-

Title

The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

Credits

Produced by MWS, Harry Lamé and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Fireless cookers

Category

Text

Project Gutenberg

eBook-No. 60598

Release Date

October 30, 2019

Copyright

Public domain in the USA.

Contents

1. 1.The Fireless Cook Book
2. 2.PREFACE
3. 3.CONTENTS
4. 4.I THE FIRELESS COOKER — SPECIAL ADVANTAGES OF THE FIRELESS COOKER — DIRECTIONS FOR MAKING A HAY-BOX OR FIRELESS COOKER — MATERIALS NEEDED FOR A HOME-MADE FIRELESS COOKER — PRACTICAL SUGGESTIONS FOR USING A FIRELESS COOKER
5. 5.II THE PORTABLE INSULATING PAIL
6. 6.III THE REFRIGERATING BOX
7. 7.IV COOKING FOR TWO
8. 8.V MEASURING
9. 9.VI TABLE OF WEIGHTS AND MEASURES
10. 10.VII TABLE OF PROPORTIONS
11. 11.VIII SEASONING AND FLAVOURING MATERIALS — Flavourings for Sweet Dishes — Seasonings for Savoury Dishes
12. 12.IX BREAKFAST CEREALS — Rolled Oats — Cornmeal Mush — Hominy Grits — Cracked Wheat — Steel Cut Oatmeal — Pettijohn’s Breakfast Food — Cream of Wheat — Wheatlet — Farina
13. 13.X SOUPS — SOUP MAKING — Brown Stock No. 1 — Brown Stock No. 2 — White Stock No. 1 — White Stock No. 2 — Bouillon — Beef Broth — Mutton Broth — Consommé — Mock Turtle Soup No. 1 — Mock Turtle Soup No. 2 — Vegetable Soup with Stock — Cream of Celery Soup — Asparagus Soup — Tomato Soup with Stock — Creole Soup — Ox Tail Soup — Julienne Soup — Macaroni Soup — SOUPS MADE WITHOUT STOCK — Vegetable Soup — Bean Soup — Black Bean Soup — Tomato Soup — Purée of Lima Beans — Baked Bean Soup — Green Pea Soup — Potato Soup — Fish Chowder — Connecticut Chowder — Clam Chowder — Split-pea Soup — Oyster or Clam Stew — SOUP GARNISHES — Noodles — Egg Balls — Forcemeat Balls — Croûtons — Soup Sticks — Crisp Crackers
14. 14.XI FISH — Boiled Fish — Creamed Salt Codfish No. 1 — Creamed Salt Codfish No. 2 — Codfish Balls — Salt Fish Soufflé — Salmon Loaf — Casserole of Fish — Cape Cod Turkey — Creamed Oysters
15. 15.XII BEEF — Braised Beef — Pot Roast — Beef à la Mode — Corned Beef — Boiled Dinner — Beef Stew à la Mode — Stuffed Rolled Steak — Beef Stew with Dumplings — Dumplings for Stew — Irish Stew — Cannelon of Beef — Meat Pie — Crust for Meat Pie — Braised Beef’s Liver — Beef Kidney — Stuffed Heart — Corned Tongue — Fresh Tongue
16. 16.XIII LAMB AND MUTTON — Boiled Leg or Shoulder of Mutton — Braised Leg or Shoulder of Mutton — Mutton Stew — Chestnut Stew — Syrian Stew (Yakhni) — Okra Stew — Syrian Stuffed Cabbage — Casserole of Rice and Meat — Ragout of Cold Mutton
17. 17.XIV VEAL — Breaded Veal Cutlets — Plain Veal Cutlets — Veal Loaf — Sweetbreads — Creamed Sweetbreads — Calf’s Heart — Calf’s Liver — Veal Kidney — Calf’s Head à la Terrapin
18. 18.XV PORK — Boiled Ham or Shoulder — Fresh Pork with Sauerkraut — Head Cheese — Souse — Scrapple — Pickled Pigs’ Feet
19. 19.XVI POULTRY — Stuffing for Poultry — Stewed Chicken — Chicken Fricassee — Chicken Pie — Curried Chicken — Creamed Chicken — Braised Chicken — Jellied Chicken — Braised Duck — Braised Goose — Potted Pigeons
20. 20.XVII VEGETABLES — GENERAL DIRECTIONS FOR COOKING VEGETABLES — Asparagus — Cabbage — Cauliflower — Carrots — Corn — Beets — Fresh Shelled Beans — String Beans — Lima Beans — Dried Lima Beans — Dried Navy Beans — Chard — Spinach — Beet Greens — Stewed Celery — Macaroni — Macaroni Italienne — Macaroni Milanaise — Spaghetti — Noodles — Creamed Mushrooms — Fricasseed Mushrooms — Onions — Boiled Potatoes — Creamy Potatoes — Stewed Potatoes — Peas — Rice, No. 1 — Rice, No. 2 — Savoury Rice — Turkish Pilaf — Samp (Coarse Hominy) — Summer Squash — Stewed Tomatoes — Hubbard or Winter Squash — Pumpkin — Creamed Turnips — Mashed Turnip — Italian Chestnuts — Brussels Sprouts
21. 21.XVIII STEAMED BREADS AND PUDDINGS — GENERAL DIRECTIONS — Boston Brown Bread — Graham Pudding — Steamed Apple or Berry Pudding — Suet Pudding — Rich Plum Pudding — Steamed Cranberry Pudding — Ginger Pudding — St. James Pudding — Harvard Pudding — Swiss Pudding — Rice Pudding — Indian Pudding — Tapioca or Rice Custard — Tapioca Fruit Pudding — Chocolate Bread Pudding — Queen of Puddings — Steamed Cup Custard — Compote of Rice and Fruit
22. 22.XIX FRUITS — Apple Sauce — Stewed Apples in Syrup — Apple Jelly — Blackberry and Apple Jelly — Stewed Blackberries — Currant Jelly — Cranberry Jelly — Cranberry Sauce — Dried Fruits — Stewed Rhubarb — Stewed Figs — Sweet Pickles — Peaches: — Pears: — Crab Apples: — Watermelon Rind or Citron: — Prunes: — Plums: — Quinces: — Orange Marmalade — Candied Orange or Grape-Fruit Peel — Canned Quinces — Preserved Quinces — Citron and Ginger Preserves — Grape Jam — Grape Juice — Wax for Sealing Bottles — Preserved Ginger
23. 23.XX MISCELLANEOUS RECIPES — White Sauce — Sauce for Vegetables — Brown Sauce — Drawn Butter Sauce — Caper Sauce — Egg Sauce — Sauce for Fish — Hollandaise Sauce — Tomato Sauce — Hard Sauce — Fruit Sauce — Brandy Sauce — Vanilla Sauce — Nutmeg Sauce — Buttered Crumbs — Salted Nuts — To Blanch Nuts — To Shell Italian Chestnuts — To Sterilize Jars or Cans — Boiled Dressing — Soft-Cooked Eggs, No. 1 — Soft-Cooked Eggs, No. 2 — Hard-Cooked Eggs — Chocolate — Cocoa — Cocoa Shells — Coffee — Cereal Coffee — Croustades — Farina Balls
24. 24.XXI RECIPES FOR THE SICK — Flaxseed Lemonade — Farina Gruel — Imperial Granum — Cracker Gruel — Oatmeal Gruel — Barley Flour Gruel — Indian Gruel — Arrowroot Gruel — Pasteurized Milk — Rice and Milk — Peptonized Beef Broth — Peptonized Milk — Apple Water — Barley Water
25. 25.XXII RECIPES FOR COOKING IN LARGE QUANTITIES — Rolled Oats — Cornmeal Mush — Hominy Grits — Samp — Cracked Wheat — Steel-cut Oatmeal — Pettijohn’s Breakfast Food — Cream of Wheat — Wheatlet — Farina — Rice — Brown Stock — White Stock — Mutton Broth — Mock Turtle Soup — Creole Soup — Cream of Celery Soup — Asparagus Soup — Macaroni Soup — Vegetable Soup with Stock — Ox Tail Soup — Julienne Soup — Tomato Soup with Stock — Vegetable Soup without Stock — Bean Soup — Black Bean Soup — Tomato Soup — Potato Soup — Purée of Lima Beans — Baked Bean Soup — Green Pea Soup — Split-Pea Soup — Fish Chowder — Connecticut Chowder — Creamed Salt Codfish — Codfish Balls — Pot Roast — Brown Sauce — Beef à la Mode — Irish Stew — Beef Stew à la Mode — Boiled Dinner — Cannelon of Beef — Okra Stew — Creamy Potatoes — Veal Loaf — Macaroni Italienne — Turkish Pilaf — Pork and Beans — Boston Brown Bread — Suet Pudding — Rice Pudding — Indian Pudding — Chocolate Bread Pudding — Stewed Apples — Apple Sauce
26. 26.XXIII THE INSULATED OVEN — TO INSULATE AN OVEN — Roast Beef — Roast Mutton or Lamb — Roast Veal — Spareribs — Brown Gravy for Roasts — Roast Chicken — Roast Goose — Roast Leg of Venison — Potato Stuffing — Roast Wild Duck — Grouse — Roast Quail — Roast Plover — Potted Fish — Pork and Beans — Baked Potatoes — Macaroni and Ham — Scalloped Oysters — Macaroni and Cheese — Scalloped Chicken and Mushrooms — Scalloped Tomatoes — Scalloped Apples (Brown Betty) — Rice Pudding — Pastry for Two Crusts — Apple Pie — Berry Pie — Cherry or Plum Pie — Pumpkin Pie — Lemon Pie — Baked Apples — Baked Spiced Apples — Baked Pears — Baked Quinces — Baked Sweet Apples — Bread — Rolls — Baking Powder Biscuits — Cup Cake — Sour Cream Cake — Apple Sauce Cake — Sponge Cake — Plum Cake — Rich Fruit Cake
27. 27.XXIV MENUS — BREAKFASTS — No. 1 — No. 2 — No. 3 — DINNERS — No. 1 — No. 2 — No. 3 — No. 4 — SUPPERS OR LUNCHES — No. 1 — No. 2 — MIDNIGHT SUPPERS — No. 1 — No. 2
28. 28.APPENDIX — 1. A test of the insulating powers of different materials. — Apparatus: — Experiment: Conductivity of different materials. — 2. Heat is carried from the pail partly by convection — Experiment: Convection. — 3. Heat is also lost by radiation. — Experiment: Radiation. — 4. The effect of different degrees or thicknesses of insulation. — Materials: — 5. The effect of the density of foods upon the temperature maintained. — Materials: — 6. The effect on temperature of filling the cooker-pails one-fourth, one-half, three-quarters, and entirely full. — Materials: — 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. — Detection of poisonous metals that may be dissolved from the cooker utensils. — 8. The efficiency of home-made refrigerating boxes compared with other means of keeping foods cold. — Materials: — Bacteriology of Insulating Boxes — 9. Temperatures which kill disease and putrefactive germs, or check their growth. — 10. Cooking temperatures of different starches. — Experiment: Cooking starch. — 11. Cooking temperatures of proteids. — Egg Albumen — Cereal Proteids — Meat Proteids
29. 29.ADDITIONAL RECIPES
30. 30.CLASSIFIED INDEX OF RECIPES AND TIME TABLE FOR THE FIRELESS COOKER — CEREALS — SOUPS — FISH — VEGETABLES — BEEF — MUTTON AND LAMB — VEAL — PORK — POULTRY — STEAMED BREADS AND PUDDINGS — FRUITS — MISCELLANEOUS — RECIPES FOR THE SICK — RECIPES FOR THE INSULATED OVEN
31. 31.ALPHABETICAL INDEX
32. 32.Transcriber’s Notes

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