The real value of soup is brought out in a fireless cooker. Meats and bones for soup cost but little and the real expense of the dish — the long cooking over a fire, is done away with. The foundation of all soups is the juice or extracts of meats, poultry, etc., that are used, and the true flavor and the nutriment of these things are best preserved by the fireless method of cooking. BROWNED SOUP STOCK 4 pounds soup meat and bone V4 teaspoon pepper 1 onion 1 stalk celery 214 quarts water 1 tiumip 1 tablespoon salt 1 carrot✪ Browned Soup Stock V2 ^^7 leaf Wipe the meat and cut it into small pieces. Brown about one third in a frying pan with a little suet and an onion. Place bones and remaining meat in kettle; add two quarts of water and allow to stand for one hour. Add two cups of water to the meat in the frying pan; boil one minute and add to the meat in the kettle. Add seasoning and diced carrots and turnips. Bring the entire mixture to a boil and allow it to simmer ten minutes. Place in the cooker for eight hours. Remove and skim fat from top before using. Use one radiator or cook a longer time. WHITE SOUP STOCK 4 pounds knuckle of veal 2 teaspoons salt 1 onion 6 peppercorns Small bay leaf 1 stalk celery 8 cups water✪ White Soup Stock Wipe the meat and cut into small pieces. Have bone cracked and place this with the meat in the kettle; add seasoning and onion and celery cut into small pieces. Add water and allow to stand an hour. Boil slowly thirty minutes and place in cooker eight hours. Pour soup through several thicknesses of cheesecloth and it will be very clear. Use one radiator or cook a longer time. 417 FIRELESS COOKERY Fi'X°olF°Ju? BEAN SOUP 1 cup navy beans 2 stalks celery 2 quarts water 1 tablespoon salt 1 small onion Vi teaspoon pepper 2 tablespoons butter✪ Bean Soup Soak beans over night; drain and add two quarts of cold water. Add chopped celery and onion, also salt and pepper. Boil slowly for fifteen minutes. Place in cooker for four hours. Rub through sieve; add butter and serve. Use one radiator or cook a longer time. CHICKEN SOUP Clean and dress the chicken; place in kettle and add six cups of cold water, a few celery leaves and two teaspoons of salt✪ Chicken Soup. Boil slowly for twenty minutes; place in cooker for five hours. Allow chicken to cool in liquor. It may be used for salad or croquettes. Allow soup to cool and remove fat before serving. CORN SOUP 1 can com 3 tablespoons butter 1 quart milk 2 tablespoons flour 1 tablespoon chopped onion Salt and pepper Yolks of 2 eggs✪ Corn Soup Put the corn in the kettle, with the milk. Remove to the cooker for two hours or more. Fry the chopped onion in butter; add the flour and cook imtil smooth. Strain and add. Season with salt, pepper and paprika. Put in double boiler to keep hot, and just before serving add the yolks of eggs, well beaten. TOMATO SOUP 1 can tomatoes 1 bay leaf 2 cups water 2 cloves 1 carrot 1 teaspoon salt 1 small onion Dash of red pepper ' 1 quart soup stock✪ Tomato Soup Add water to tomatoes. Dice carrot and slice onion; add these and the seasoning. Boil five minutes and place in cooker for two hours. Strain, add soup stock, reheat and serve. Use one radiator or cook a longer time. il8 9:^?ifJf%^ur FIRELESS COOKERY HI .1 I— III.— -I. i^«.»ii ■■■ .umH^ ....^i.. I.. II- - — TURTLE SOUP ✪ Turtle Soup

AI-modernized reading of the original text

The real value of soup is brought out in a fireless cooker. Meats and bones for soup cost but little and the real expense of the dish — the long cooking over a fire, is done away with. The foundation of all soups is the juice or extracts of meats, poultry, etc., that are used, and the true flavor and the nutriment of these things are best preserved by the fireless method of cooking. BROWNED SOUP STOCK 4 pounds soup meat and bone V4 teaspoon pepper 1 onion 1 stalk celery 214 quarts water 1 turnip 1 tablespoon salt 1 carrot 1/2 bay leaf Wipe the meat and cut it into small pieces. Brown about one third in a frying pan with a little suet and an onion. Place bones and remaining meat in kettle; add two quarts of water and allow to stand for one hour. Add two cups of water to the meat in the frying pan; boil one minute and add to the meat in the kettle. Add seasoning and diced carrots and turnips. Bring the entire mixture to a boil and allow it to simmer ten minutes. Place in the cooker for eight hours. Remove and skim fat from top before using. Use one radiator or cook a longer time. WHITE SOUP STOCK 4 pounds knuckle of veal 2 teaspoons salt 1 onion 6 peppercorns Small bay leaf 1 stalk celery 8 cups water Wipe the meat and cut into small pieces. Have bone cracked and place this with the meat in the kettle; add seasoning and onion and celery cut into small pieces. Add water and allow to stand an hour. Boil slowly thirty minutes and place in cooker eight hours. Pour soup through several thicknesses of cheesecloth and it will be very clear. Use one radiator or cook a longer time. FIRELESS COOKERY Fi'X°olF°Ju? BEAN SOUP 1 cup navy beans 2 stalks celery 2 quarts water 1 tablespoon salt 1 small onion Vi teaspoon pepper 2 tablespoons butter Soak beans over night; drain and add two quarts of cold water. Add chopped celery and onion, also salt and pepper. Boil slowly for fifteen minutes. Place in cooker for four hours. Rub through sieve; add butter and serve. Use one radiator or cook a longer time. CHICKEN SOUP Clean and dress the chicken; place in kettle and add six cups of cold water, a few celery leaves and two teaspoons of salt. Boil slowly for twenty minutes; place in cooker for five hours. Allow chicken to cool in liquor. It may be used for salad or croquettes. Allow soup to cool and remove fat before serving. CORN SOUP 1 can com 3 tablespoons butter 1 quart milk 2 tablespoons flour 1 tablespoon chopped onion Salt and pepper Yolks of 2 eggs Put the corn in the kettle, with the milk. Remove to the cooker for two hours or more. Fry the chopped onion in butter; add the flour and cook until smooth. Strain and add. Season with salt, pepper and paprika. Put in double boiler to keep hot, and just before serving add the yolks of eggs, well beaten. TOMATO SOUP 1 can tomatoes 1 bay leaf 2 cups water 2 cloves 1 carrot 1 teaspoon salt 1 small onion Dash of red pepper ' 1 quart soup stock Add water to tomatoes. Dice carrot and slice onion; add these and the seasoning. Boil five minutes and place in cooker for two hours. Strain, add soup stock, reheat and serve. Use one radiator or cook a longer time. 9:^?ifJf%^ur FIRELESS COOKERY HI .1 I— III.— -I. i^«.»ii ■■■ .umH^ ....^i.. I.. II- - — TURTLE SOUP

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Browned Soup StockWhite Soup StockBean SoupChicken SoupCorn SoupTomato SoupTurtle Soup

The Institute cook book