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Fireless Cooker: Roast
Roast Loin of Lamb Pot Roast.
Chicken Curry Beef à la Mode..
Beef Goulash.
Tripe....
Stuffed Steak..
Roast Veal.
Boiled Chicken. ..
Plum...
Baked Custard.
Cabinet..
Rice Pudding....
Apple Tapioca...
Fig...
Brown Betty.
Steamed Fruit.
Bread.
Cream Tapioca...
MEAT.
TIME ON STOVE. 1 hour. 1 hour. 1 hour. 30 minutes.
TIME IN COOKER. 8 hours.
Over night.
Over night. 6 hours. 30 minutes. 5 hours. 10 minutes. 8 hours. 30 minutes. 5 hours. 45 minutes. 5 hours, 1 hour. 12 hours. 30 minutes. 6 hours. 1 hour. 10 hours. 30 minutes. 6 hours. 15 minutes. 10 hours. 30 minutes. 6 hours. 20 minutes. 4 hours. 30 minutes. 6 hours. 45 minutes. 6 hours. 20 minutes. 6 hours.
PUDDINGS.
PUDDINGS.
TIME ON STOVE.
TIME IN COOKER. 1 hour.
Over night. 20 minutes. 3 hours. 20 minutes. 4 hours. 10 minutes. 3 hours. 10 minutes. 3 hours. 30 minutes. 6 hours. 30 minutes. 4 hours. 30 minutes. 4 hours. 30 minutes. 2 hours. 20 minutes. 3 hours.
A FEW RECIPES FOR FIRELESS spider to get all the brown gravy Beef Stew.
COOKERY 4 pounds beef 2½ quarts cold water, 2 carrots, 2 onions, 1½ quarts sliced potatoes, cupful rice, 1 tablespoonful salt, 4 chili peppers.
Choose a slice of beef from the top of a round, containing a bit of marrow bone. Put the marrow into the spider, and when fried out, add the meat, cut into pieces, large enough to make a portion; let them cook, turning constantly, until brown. Put part of the meat which has not been browned with the bone into the cold water in the pan of the cooker, and add the brown meat. Rinse out the possible, cover the pail, and let it simmer an hour. Cut the carrots into slices, also the onions and potatoes, and parboil for five minutes. Drain, blanch in cold water, and add to the meat. Put the rice over the fire in cold water, let it boil five minutes, put it also in the pail, then add the salt and peppers, cover closely, and cook twenty minutes. Put the pail into the cooker, shut down the lid, and leave it eight hours.
Boiled Ham.
If the ham is very salty soak it over night in cold water, put it into the pail in the morning, cover with cold water, put the lid on tightly, and bring to the boiling point. Cook ten minutes hard, then simmer for fifteen more, set it into the cooker, and leave it there over night.
Chop Suey.
MRS. CURTIS'S COOKBOOK 1 quart lean pork and chicken, 1 onion, 1 pint celery, 2 tablespoonfuls cornstarch, 2 tablespoonfuls molasses, 1½ teaspoonfuls salt, 1 tablespoonful China soy, cupful fresh mushrooms.
Cut the pork and chicken into small pieces, put any bones that remain in a cheese-cloth bag, tie it up and drop in pail of cooker. Cover with cold water and let it come very slowly to the boil. Fry out a piece of fat, salt pork in a spider, and brown the meat. Add it to the water in the pail, also the onion, the celery cut in inch lengths, bring to the boiling point, then simmer slowly for one hour. Dissolve the cornstarch in a little water and stir it in. Add the molasses, salt, and soy. Cook ten minutes longer, set the pail, tightly covered, into the cooker; leave it there eight hours. When served, lift out the cheese-cloth bag with the bones. Serve chop suey with boiled rice, Saratoga chips, and toast.
New England Boiled Dinner. a Put the corned beef on to cook at six in the morning if you want it for six-o'clock dinner. Cover with cold water, put on lid securely, and simmer for half an hour. Then set it in the cooker. Pare potatoes, cut up cabbage in quarters, pare some turnips and slice them, and let each vegetable cook separately for ten minutes. Drain and blanch. Lift the meat from the cooker, put the vegetables into the pail, cover, and boil ten minutes. Return to the cooker until six o'clock.
Pot Roast. 4 pound salt pork, 5 pounds round steak, 3 cupfuls boiling water, Salt pepper, and flour.
Rub the meat on all sides with salt, pepper, and flour, fry out salt pork in a spider and brown the meat in it. Set a trivet into the pail of the cooker, pour in 2 cupfuls boiling water, which has been used to rinse the spider, let it boil five minutes, then cook gently on top of the stove for one hour. Remove to the fireless cooker and allow it ten hours. If vegetables are desired, parboil them, lay them under the meat in the gravy, and strain out before it is thickened.
Steamed Pudding. pound beef suet, cupful flour, 1 teaspoonful cinnamon, 1 teaspoonful mace, teaspoonful salt, ½ teaspoonful cloves, pound Sultana raisins, pound currants, pound citron, cupful sugar, 1½ cupfuls soft bread crumbs, 3 eggs, cupful milk.
Chop the suet fine, mix with the flour and spices, then add the fruit, sugar, and bread crumbs. Wet with the milk and eggs, stir hard, and turn the mixture into a greased mold. Set it into the pail of the cooker. Surround with boiling water, give it one hour on the stove ar all night in the cooker.
Stewed Prunes. 1 pound prunes, 1 cupful sugar, 1 cupful water.
Wash the prunes thoroughly, soak for two hours, put them into a gran ite dish, adding the sugar and water.
Cook on top of the stove fifteen minutes, then remove to the pail of the cooker, pour boiling water in until it nearly reaches the top of the pail of prunes, cover tightly. Let the water boil five minutes, then set into the cooker and leave over night. 1 :
Cup Custard. 3 cupfuls milk, cupful sugar, Pinch salt, 3 eggs.
FIRELESS COOKERY Scald the milk, pour it over the sugar and salt, stir in the well-beaten eggs, pour into custard cups, and grate a little nutmeg on top of each.
Set the cups into the pail of the cooker, pour boiling water around them, and boil for ten minutes. Place them in the fireless cooker three hours. If you wish to serve custard with the top browned, set it under the flame of the gas stove for a few minutes. Serve ice-cold.