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

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

By Margaret Johnes Mitchell
Free
Book Description
Table of Contents
  • 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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