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Vegetables (EGETABLES are always better)
EGETABLES are always better tasting, and contain greater nutritive V value, when fireless cooked. All vegetables are not fireless cooked the same way.
Potatoes and vegetables containing much starch should be cooked at a rapid boil. Vegetables with little starch like parsnips, carrots and turnips should be cooked more slowly or they will harden. These latter are better cooked without any radiators.
Use less water than you ordinarily would. It should be boiling when poured over the vegetables. Use only one radiator for vegetables, heated to 400 degrees or higher, depending on vegetable cooked.. Green or Snap Beans (Southern Style) String beans, leaving whole, place three strips of bacon or salt pork in bottom of pail, then beans on top. before cooking. Then add 4 tablespoons hot water, season with salt and pepper and a little butter. Cover the utensil and place in the fireless for 2 hours. Use one radiator.
Cook in fireless 3 or 4 hours, using Boiled Cabbage one radiator, 450 to 500 degrees.
String Beans Break rather than cut the beans into small pieces of about 1/2 inch.
Unless they are very fresh, it is well to soak them in cold water 1 hour Remove outside leaves, cut into quarters and remove tough center.
Place in utensil, cover with boiling water, allow to stand 5 minutes.
Drain, cover with boiling salted water. Cook in fireless 1 hour. Use one radiator.
Boston Baked Beans Use 1 quart pea beans, cover with cold water and soak over night. In morning drain, cover with fresh cold water, heat slowly to boiling point, add teaspoon soda. Again drain beans, throwing bean water out of doors, not Lima Beans (Fresh) Shell, wash beans and nearly cover with boiling water (add salt and pepper or two slices of salt pork). Transfer to fireless, using one radiator heated 450 degrees. Cook two hours. in sink, add 34 lb. salt pork, leaving Lima Beans (Dried) rind exposed. Mix 1 tablespoon salt, 1 tablespoon molasses, 3 tablespoons sugar, 1/2 tablespoon mustard, 1 cup boiling water and pour over beans.
Then add enough more boiling water to cover beans. Put in bean pot or casserole dish, using one radiator heated 400 degrees until noon. Heat two radiators 450-500 degrees and Soak beans over night, drain and cover with cold water. Bring to boil on stove, adding 1/4 teaspoon soda.
Drain and rinse thoroughly. Add enough boiling water to cover and transfer to fireless 2 hours, using one radiator heated 450 degrees. replace with beans in cooker. Bake Boiled Carrots until evening.
If you wish to serve the beans at noonday meal start them the night before and use two radiators in morning.
Onions Onions may be cooked with or without water. In either case pour boiling water over onions, adding 1 tablespoon salt and let stand 5 minutes. Drain, either cover with water or use 4 tablespoonsful. Cook in fireless, using one radiator. Corn Cooked on Cob Select full tender ears of sweet corn. After removing the husks and silks, place in utensil and add little boiling water and two tablespoons sugar and salt. Cook in fireless 1 hour, using one radiator.
Wash and scrape carrots, cut into slices or cubes, place in utensil, add salt and cover with boiling water, let stand 5 minutes. Drain and add 4 tablespoons water. Cook in fireless 2 hours. Use one radiator.
Boiled Hominy Wash and drain one quart of white hominy. Add one quart fresh water and pinch salt, and remove to cooker using one radiator heated 400 degrees.
Cook 45 minutes.
Sauer Kraut Place a pound of sliced fresh pork in utensil and add a quart of sauerkraut, one cup boiling water. Cook in fireless for 6 hours. Use one radiator.
Stuffed Peppers To prepare green peppers for stuffing, cut off the tops and with a knife cut out and remove the veins and seeds. They may be filled with a variety of mixtures - chopped cold meats and seasoned bread crumbs, crumbs and onion juice, or other seasoning, or plain boiled rice; in all cases moisten liberally with melted butter. Stand close together in a dish and bake in the fireless for 1/2 hour.
Use two radiators, heated 450 degrees.
Boiled Potatoes Wash and pare potatoes in the usual way. Place in utensil with a few teaspoons water in bottom of kettle, sprinkle with salt and remove to cooker 1/2 hours, using one radiator heated 400 degrees. Spanish Baked Beans One quart red kidney beans, soaked in cold water all day. Drain, add fresh water and parboil. Add two large ripe tomatoes, one medium sized onion, one green pepper, minced together, 1 level tablespoon paprika, 2 tablespoons molasses, 1 teaspoon salt, 1 teaspoon celery salt, 1 cup of butter. Cook in fireless all night using one radiator 450 degrees and in morning if not quite dry enough to suit taste, return to cooker for one hour with one radiator 400 degrees.
Baked Corn and Tomatoes For a good lunch dish, fill a baking dish with alternate layers of canned corn, tomatoes from which liquor is drained, and toasted or fried bread crumbs, adding plenty of salt and pepper, a suspicion of sugar and generous piece of butter. Have the top layer crumbs. Bake in the fireless for one hour. Use two radiators heated 450 degrees.
Boiled Cauliflower Remove the outer leaves and cut off the stem close to the flowers. Do not break the cauliflower, but wash thoroughly in cold water, and then soak in cold salted water, top downward, for one hour, allowing 1 tablespoon of salt to 1 gallon of water. Put cauliflower into the utensil with 1 cup of boiling water, salt slightly, cover closely and cook in the fireless for 1 hour on hot radiator. When done lift from the water, stand in a round dish, with flowers up, pour cream sauce over it and serve.
Escalloped Potatoes Peel and slice 1 quart raw potatoes in shallow utensil. To each layer of potatoes add small pieces of butter, salt and pepper, and slice one small onion until required quantity is prepared. Pour 1 pint of scalding milk over this, sprinkle with bread crumbs and place in the fireless. Use two radiators heated 450 degrees and bake 2½ hours.
Asparagus Cut off lower part of stalks as far down as they will snap, wash, retie, stand in triplicate pail and add 4 tablespoons boiling water. Transfer to fireless, using one hot radiator.
Cook 1 hour.
Beets ator.
Wash and scrub, but do not cut beets. Lay them in boiling water.
Boil ten minutes. Place in the fireless 2 hours or more. Use one radi- When taken out, put in cold water for a minute and slip the skins off. Cut in slices and pour over a sauce made with 2 tablespoons of butter, 4 tablespoons of lemon juice or vinegar, 1/2 teaspoon salt and a little pepper. Bring to a boil and pour on the beets just before serving.
Creamed Celery Wash, clean and cut into small pieces 3 cups of celery, place in utensil and cover with boiling water. Cook in fireless 1 hour, drain and add 1 cup of white sauce. Use one radiator.
Baked Potatoes Prepare white or sweet smooth potatoes for baking. Potatoes should be uniform in size, so that they will bake in same length of time. Place potatoes in tin pan or wire rack and set in baking rack. Bake in fireless for 1 hour, using two radiators heated Baked. Corn Cut the grains from 1 dozen ears of corn, add 1 cup of boiling milk, 1/2 cup butter, salt and pepper to taste.
Put in buttered baking dish, dot with small pieces of butter and bake in fireless 1 hour. Use two radiators. Parsnips Wash and scrape parsnips, cut in slices about 1/4 inch thick, add 4 tablespoons boiling water. Cook in fireless 1 hour or more. Use one radiator. Peas Shell peas and throw into boiling water just enough to cover peas. Add salt and butter. Cook in fireless for 1 hour or more.
Beet Greens Use one radiator.
Wash and pick over greens carefully, add 4 tablespoons boiling water. Place in fireless for 2 hours. Drain off water, add salt, pepper and butter.
Use one radiator.
Stuffed Tomatoes Cut off the tops of large tomatoes and scrape out all the soft parts. Mix stale bread crumbs, onions, parsley, butter, pepper and salt, chop very fine and fill tomatoes. Melt 1 tablespoon butter in shallow utensil, put in tomatoes and place in the fireless for 45 minutes, using two radiators heated Stewed Potatoes (Hungarian) Cut 12 to 15 medium-sized raw potatoes into small cubes. Heat 2 tablespoons butter and put potatoes into it. Add salt, 1/2 teaspoon paprika and 1 large minced onion. Add stock enough that potatoes are well covered and cook in the fireless for 1 hour.
Use one radiator. In taking up potatoes stir as little as possible. Hubbard Squash (Baked) Wash thoroughly and cut in small pieces. Rub inside well with sugar and put in large utensil in the fireless with two radiators heated 475 degrees.
Cook 2 hours. Serve in shell. It is also delicious when scraped out and fried in butter.
Stewed Tomatoes Use 1 quart of tomatoes and a lump of butter, tablespoon of sugar and pepper to taste. Add half cup cubes of bread browned in butter. Cook in fireless for 45 minutes. Use one radiator.
Spinach Clean and wash spinach, carefully removing roots, place in kettle and add 4 tablespoons of boiling water, salt. Cook in fireless 1 hour, drain, add butter, salt and pepper. Serve with vinegar and hard boiled eggs.
Use one radiator.
Summer Squash Cut in small pieces, cover with boiling water, let stand 5 minutes and drain. Cook in fireless for I hour.
Use one radiator. Drain, mash and season with salt, pepper and butter.
Baked Tomatoes Use good, smooth tomatoes, plunge into boiling water for a few seconds to loosen peel. Remove from hot water and peel. Cut out hard center and remove a portion of the pulp and seeds. Fill cavity with a mixture of equal parts of the following: Ground beef, grated cheese and dry bread crumbs, seasoned with salt and pepper. Place tomatoes in utensil, leaving off the cover. Bake in fireless between two radiators heated 450 degrees for 30 minutes.
Steamed Pumpkin Wash, cut up without paring and put in utensil with 4 tablespoons boiling water. Cook in the fireless for 2 hours, using one hot radiator. When done, press through colander.
Turnips (White or Yellow) Wash and pare turnips, cut into slices, add 4 tablespoons boiling water.
Cook in fireless for 4 hours. Drain and mash, season with salt, pepper and butter and serve hot. Use one radiator.