The Institute cook book

FIRELESS COOKERY v!^,'ir3'vZ.l Family of Four seasonings. Roll and tie with a cord. Brown the roll in the drippings ; then remove and make a gravy by heating the flour in the fat and adding the water or stock and the sugar. Return the meat to the gravy; heat it thoroughly; place in the fireless cooker and cook until tender. Just before serving time remove the roll and brown it in the oven. Many vegetables are cooked best in a fireless cooker, because the food value and tastee are developed. For those vegetables that are cooked or boiled in water, the usual recipes can be applied. It is only necessary to put sufficient boiling water over the vegetables before placing in the cooker. One radiator is used. In baking such vegetables as potatoes, apples, etc., both radiators are used. Ordinary sized potatoes require from three quarters to one hour cooking time. Vegetables may be cooked by all of the following three methods, and each housewife should determine to her own satisfaction which method gives the best results: 1. Vegetable first brought to boiling point and placed in cooker without radiator. 2. Vegetable first brought to boil and placed in the cooker with heated radiator. 3. Vegetable placed in cooker cold and raw with heated radiator. All good cooks are aware that some kinds of vegetables are better when cooked at a boil, such as potatoes and other vegetables containing a large percentage of starch; while other vegetables, such as parsnips, carrots and turnips, containing but little starch, arc hardened by high heat and should be cooked slowly without radiators. Again, green peas and asparagus, containing much sugar, are better cooked without the radiators, as there will be no violent boiling. ASPARAGUS Wash the asparagus; cut off tough ends; cover with boiling water and place in cooker for one hour. Drain off the water and cover with milk; season with salt and pepper; heat and serve. BOILED BEETS Wash and scrub, but do not cut the beets. Cover with boiling water and allow to boil fifteen minutes. Place in cooker for two [illustration: Family of Four Fireless Cookery] Family of Four hours or more, depending upon the age of the beets. Remove from cooker; put beets in cold water for a minute; slip off the skins, and cut the beets in small pieces. Season with salt, pepper and butter, or any sauce you may prefer. To retain the color of the beets leave on the root and about one half inch of leaves. BEET GREENS Wash and pick over the greens carefully; add one cup of boiling water for each quart of greens. Boil slowly for ten minutes; place kettle in cooker for two hours. Drain off the water; add salt, pepper and butter; reheat and serve. PICKLED BEETS 2 cups boiling water 2 cups vinegar 4 tablespoons sugar 1 tablespoon salt 1/2 teaspoon pepper 10 cloves 1 stick cinnamon 10 peppercorns Boil the beets as usual; peel and cut them into slices; place in glass jar. Mix the sugar, salt, pepper and spices in the water; add vinegar and heat almost to the boiling point. Pour this over the beets and allow them to stand twenty-four hours before serving. BAKED BEANS