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The Fireless Cook Book

by Margaret J. Mitchell

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  1. 1Note
  2. 2Preface
  3. 3I — The Fireless Cooker
  4. 4II — The Portable Insulating Pail
  5. 5III — The Refrigerating Box
  6. 6IV — Cooking for Two
  7. 7V — Measuring
  8. 8VI — Table of Weights and Measures
  9. 9VII — Table of Proportions
  10. 10VIII — Seasoning and Flavouring Materials
  11. 11Flavourings for Sweet Dishes — Seasonings for Savoury Dishes
  12. 12IX — Breakfast Cereals
  13. 13X — Soups
  14. 14XI — Fish
  15. 15XII — Beef
  16. 16Crust for Meat Pie
  17. 17Braised Beef’s Liver
  18. 18Beef Kidney
  19. 19Stuffed Heart
  20. 20Corned Tongue
  21. 21Fresh Tongue
  22. 22XIII — Lamb and Mutton
  23. 23XIV — Veal
  24. 24XV — Pork
  25. 25XVI — Poultry
  26. 26XVII — Vegetables
  27. 27Asparagus
  28. 28Cabbage
  29. 29Cauliflower
  30. 30Carrots
  31. 31Corn
  32. 32Beets
  33. 33Fresh Shelled Beans
  34. 34String Beans
  35. 35Lima Beans
  36. 36Dried Lima Beans
  37. 37Dried Navy Beans
  38. 38Chard
  39. 39Spinach — Beet Greens
  40. 40Stewed Celery
  41. 41Macaroni
  42. 42Macaroni Italienne
  43. 43Macaroni Milanaise
  44. 44Spaghetti
  45. 45Noodles
  46. 46Creamed Mushrooms
  47. 47Fricasseed Mushrooms
  48. 48Onions
  49. 49Boiled Potatoes
  50. 50Creamy Potatoes
  51. 51Stewed Potatoes
  52. 52Peas
  53. 53Rice, No. 1
  54. 54Rice, No. 2
  55. 55Savoury Rice
  56. 56Turkish Pilaf
  57. 57Samp (Coarse Hominy)
  58. 58Summer Squash
  59. 59Stewed Tomatoes
  60. 60Hubbard or Winter Squash
  61. 61Pumpkin
  62. 62Creamed Turnips
  63. 63Mashed Turnip
  64. 64Italian Chestnuts
  65. 65Brussels Sprouts
  66. 66XVIII — Steamed Breads and Puddings
  67. 67Boston Brown Bread
  68. 68Graham Pudding
  69. 69Steamed Apple or Berry Pudding
  70. 70Suet Pudding
  71. 71Rich Plum Pudding
  72. 72Steamed Cranberry Pudding
  73. 73Ginger Pudding
  74. 74St. James Pudding
  75. 75Harvard Pudding
  76. 76Swiss Pudding
  77. 77Rice Pudding
  78. 78Indian Pudding
  79. 79Tapioca or Rice Custard
  80. 80Tapioca Fruit Pudding
  81. 81Chocolate Bread Pudding
  82. 82Queen of Puddings
  83. 83Steamed Cup Custard
  84. 84Compote of Rice and Fruit
  85. 85XIX — Fruits
  86. 86Stewed Apples in Syrup
  87. 87Apple Jelly
  88. 88Blackberry and Apple Jelly
  89. 89Stewed Blackberries
  90. 90Currant Jelly
  91. 91Cranberry Jelly
  92. 92Cranberry Sauce
  93. 93Dried Fruits
  94. 94Stewed Rhubarb
  95. 95Stewed Figs
  96. 96Sweet Pickles
  97. 97Orange Marmalade
  98. 98Candied Orange or Grape-Fruit Peel
  99. 99Canned Quinces
  100. 100Preserved Quinces
  101. 101Citron and Ginger Preserves
  102. 102Grape Jam
  103. 103Grape Juice
  104. 104Wax for Sealing Bottles
  105. 105Preserved Ginger
  106. 106XX — Miscellaneous Recipes
  107. 107Sauce for Vegetables
  108. 108Brown Sauce
  109. 109Drawn Butter Sauce
  110. 110Caper Sauce · Egg Sauce · Sauce for Fish — Hollandaise Sauce
  111. 111Tomato Sauce
  112. 112Hard Sauce
  113. 113Fruit Sauce
  114. 114Brandy Sauce
  115. 115Vanilla Sauce
  116. 116Nutmeg Sauce — Buttered Crumbs
  117. 117Salted Nuts
  118. 118To Blanch Nuts
  119. 119To Shell Italian Chestnuts
  120. 120To Sterilize Jars or Cans
  121. 121Boiled Dressing
  122. 122Soft-Cooked Eggs, No. 1
  123. 123Soft-Cooked Eggs, No. 2
  124. 124Hard-Cooked Eggs
  125. 125Chocolate
  126. 126Cocoa
  127. 127Cocoa Shells
  128. 128Coffee
  129. 129Cereal Coffee
  130. 130Croustades
  131. 131Farina Balls
  132. 132XXI — Recipes for the Sick
  133. 133Farina Gruel
  134. 134Imperial Granum
  135. 135Cracker Gruel
  136. 136Oatmeal Gruel
  137. 137Barley Flour Gruel
  138. 138Indian Gruel
  139. 139Arrowroot Gruel
  140. 140Pasteurized Milk
  141. 141Rice and Milk
  142. 142Peptonized Beef Broth
  143. 143Peptonized Milk
  144. 144Apple Water
  145. 145Barley Water
  146. 146XXII — Recipes for Cooking in Large Quantities
  147. 147White Stock
  148. 148Mutton Broth
  149. 149Mock Turtle Soup
  150. 150Creole Soup
  151. 151Cream of Celery Soup
  152. 152Asparagus Soup
  153. 153Macaroni Soup — Vegetable Soup With Stock
  154. 154Ox Tail Soup
  155. 155Julienne Soup
  156. 156Tomato Soup With Stock
  157. 157Vegetable Soup Without Stock
  158. 158Bean Soup
  159. 159Black Bean Soup
  160. 160Tomato Soup
  161. 161Potato Soup
  162. 162Purée of Lima Beans
  163. 163Baked Bean Soup
  164. 164Green Pea Soup
  165. 165Split-Pea Soup
  166. 166Fish Chowder
  167. 167Connecticut Chowder
  168. 168Creamed Salt Codfish
  169. 169Codfish Balls
  170. 170Pot Roast
  171. 171Brown Sauce
  172. 172Beef à la Mode
  173. 173Irish Stew
  174. 174Beef Stew à la Mode
  175. 175Boiled Dinner
  176. 176Cannelon of Beef
  177. 177Okra Stew
  178. 178Creamy Potatoes
  179. 179Veal Loaf
  180. 180Macaroni Italienne
  181. 181Turkish Pilaf
  182. 182Pork and Beans
  183. 183Boston Brown Bread
  184. 184Suet Pudding
  185. 185Rice Pudding
  186. 186Indian Pudding
  187. 187Chocolate Bread Pudding
  188. 188Stewed Apples
  189. 189Apple Sauce — XXIII — The Insulated Oven
  190. 190Roast Quail · Roast Plover — Potted Fish
  191. 191Pork and Beans
  192. 192Baked Potatoes
  193. 193Macaroni and Ham
  194. 194Scalloped Oysters
  195. 195Macaroni and Cheese
  196. 196Scalloped Chicken and Mushrooms
  197. 197Scalloped Tomatoes
  198. 198Scalloped Apples (Brown Betty)
  199. 199Rice Pudding
  200. 200Pastry for Two Crusts
  201. 201Apple Pie
  202. 202Berry Pie
  203. 203Cherry or Plum Pie — Pumpkin Pie
  204. 204Lemon Pie
  205. 205Baked Apples
  206. 206Baked Spiced Apples
  207. 207Baked Pears
  208. 208Baked Quinces
  209. 209Baked Sweet Apples
  210. 210Bread
  211. 211Rolls
  212. 212Baking Powder Biscuits
  213. 213Cup Cake
  214. 214Sour Cream Cake
  215. 215Apple Sauce Cake
  216. 216Sponge Cake
  217. 217Plum Cake
  218. 218Rich Fruit Cake
  219. 219XXIV — Menus
  220. 220Appendix — 1 — A Test of the Insulating Powers of Different Materials
  221. 2212 — Heat Is Carried From the Pail Partly by Convection
  222. 2223 — Heat Is Also Lost by Radiation
  223. 2234 — The Effect of Different Degrees or Thicknesses of Insulation
  224. 2245 — The Effect of the Density of Foods Upon the Temperature Maintained
  225. 2256 — The Effect on Temperature of Filling the Cooker-Pails One-Fourt…
  226. 2267 — Chemistry of the Action of Food Materials (Salt, Soda, Acids, W…
  227. 2278 — The Efficiency of Home-Made Refrigerating Boxes Compared With O…
  228. 228Bacteriology of Insulating Boxes
  229. 22910 — Cooking Temperatures of Different Starches
  230. 23011 — Cooking Temperatures of Proteids
  231. 231Soups
  232. 232Fish — Vegetables
  233. 233Beef
  234. 234Mutton and Lamb
  235. 235Veal — Pork
  236. 236Poultry
  237. 237Steamed Breads and Puddings
  238. 238Fruits
  239. 239Miscellaneous · Recipes for the Sick — Recipes for the Insulated Oven

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