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How Cooking Is Done

IN the "Toledo" Fireless Cookstove foods may be roasted, baked, steamed, stewed or broiled or fried.

In it can be cooked fish, oysters, clams, and all sea foods; baked beans, vegetable dinner; beef, pork, mutton, spare ribs, ham, chicken, duck, goose, turkey, squab-meat and poultry of every description; corn, peas, beets, beans, squash, cabbage, turnips, onions, all vegetables; oatmeal, cracked wheat, barley, rice, hominy, every kind of breakfast food; soup, broth, meat juices, etc.; bread, cake, pies, and puddings of every kind; custards, fruit sauces, etc.

How to Prepare the Food / Prepare the food for fireless cooking as you would for the fire stove, using your favorite recipes or the recipes of reliable cookbooks. In the section devoted to recipes are special instructions regarding the preparation of certain foods, but it holds true, generally speaking, that no new knowledge about the preparation of food is required for fireless cooking.

Three Methods of Cooking Three methods may be employed in fireless cooking.

One method employs heated radiators only, and the food placed in the fireless cold and raw. This is the method we recommend above all others.

Second method is, first to heat the food, or bring it to the boiling point, and place it in the fireless without the heated radiators. This method is not especially recommended but may be used for cooking cereals, dried fruits, etc., over night, if desired.

The third method is a combination of the first two: the food is heated or brought to the boiling point, and placed in the fireless with one or two heated radiators.

Rules for the Use of Water in Cooking For fireless cooking, do not use as much water as a recipe specifies for cooking by the old stove method.

Usually, in boiling, about one-half as much water is sufficient. When roasting meats or fowls, no water is used. The small The small amount of essence remaining in the bottom of utensils after the roast or fowl is cooked is sufficient to make wonderful gravy. (See section devoted to "Meats" for further instructions.) Cooking Time Under ordinary conditions allow the same time for cooking in the fireless stove as for cooking by the fire stove.

For meats and fowls allow about twenty minutes to the pound.

For meats desired rare, allow fifteen minutes to the pound. But it is essential for the radiators to be hot enough in order to figure as closely as this.

Better cook the food longer than this, than to have it underdone.