The Institute cook book

Clean the beans and soak in cold water over night. Drain off this water and add enough fresh water to cover them. Add a half pound of salt pork to each quart of beans (measured before soaking) ; add salt, pepper and molasses or sugar to suit taste. Boil for ten or fifteen minutes; place kettle in cooker for six or eight hours. Remove to earthen dish and bake for two hours or until beans are well browned. BOILED CABBAGE Remove outside leaves; cut into quarters and cut out tough center. Put into kettle and cover with boiling salted water; allow to boil for ten minutes without cover. Cover and place in cooker for one hour. Season with butter, salt and pepper, or serve with cream sauce. [illustration: Fireless Cookery Family of Four] BOILED CARROTS Wash and scrape the carrots; cut into slices or cubes; place in kettle and cover with boiling water. Allow to boil for five minutes ; add salt and place in cooker for three hours. Drain and serve with a cream sauce or melted butter. Carrots may be cooled and used in a salad if preferred. CARROTS AND PEAS Cook the carrots as usual; when done, drain; add one can of peas and allow to simmer for ten minutes; add salt, pepper and butter and serve at once. CAULIFLOWER Remove outside leaves from cauliflower and place it in cold water; allow to remain a hah hour. Place in kettle and cover with boiling water; add one teaspoon of salt and boil slowly five minutes; place in cooker for one hour. Drain and serve with cream sauce. - - CREAMED CELERY Wash, clean and cut into small pieces enough celery to make three cups; place in kettle and cover with boiling water, allow to simmer five minutes. Place in cooker for two hours; drain and serve with cream sauce. BAKED CORN 6 ears com Vi cup butter 1 cup boiling milk Salt and pepper Cut the grains from the cobs; add boiling milk, butter, salt and pepper to taste. Put in buttered baking, dish; dot with small pieces of butter and bake in cooker for one hour. BAKED CORN AND TOMATOES Fill a baking dish with alternate layers of canned corn, tomatoes' 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 of crumbs. Bake for one hour. [illustration: Family of Four Fireless Cookery] BOILED GREEN CORN Remove the husks and threads; place corn in kettle; cover with boihng water and boil for three minutes. Place in cooker for one hour or more, depending upon the age of the corn. Drain and serve with salt and butter. LIMA BEANS— FRESH Wash the beans and cover with water." Add a small piece of salt pork or butter and boil for ten minutes; season and place in cooker for two hours or more. Season to taste with salt and pepper. LIMA BEANS— PUREE 1 cup dried beans 1 stalk celery 2 cups water 1 teaspoon salt 1 slice onion Dash of pepper 2 tablespoons butter Soak the beans over night. Drain; add fresh water and a pinch of soda. Boil fifteen minutes; add onion and celery cut into small pieces; place in cooker over night. Rub through sieve; add butter, salt and pepper, and serve hot. BOILED ONIONS Cover the onions with boiling water. Add salt and boil three minutes. Cook two hours or longer, using one hot radiator. Drain; season with salt, pepper and butter; or serve with cream sauce. PARSNIPS