The Fireless Cook Book
A Manual of the Construction and Use of Appliances for
Cooking by Retained Heat: with 250 Recipes
Free
Description
Contents
Reviews
Language
English
ISBN
Unknown
The Fireless Cook Book
PREFACE
CONTENTS
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
II THE PORTABLE INSULATING PAIL
III THE REFRIGERATING BOX
IV COOKING FOR TWO
V MEASURING
VI TABLE OF WEIGHTS AND MEASURES
VII TABLE OF PROPORTIONS
VIII SEASONING AND FLAVOURING MATERIALS
Flavourings for Sweet Dishes
Seasonings for Savoury Dishes
IX BREAKFAST CEREALS
Rolled Oats
Cornmeal Mush
Hominy Grits
Cracked Wheat
Steel Cut Oatmeal
Pettijohn’s Breakfast Food
Cream of Wheat
Wheatlet
Farina
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
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
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
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
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
XV PORK
Boiled Ham or Shoulder
Fresh Pork with Sauerkraut
Head Cheese
Souse
Scrapple
Pickled Pigs’ Feet
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
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
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
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
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
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
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
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
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
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
ADDITIONAL RECIPES
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
ALPHABETICAL INDEX
Transcriber’s Notes
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