Part 14

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.