The Institute cook book

Wash and scrape the parsnips; cut in slices about one fourth of an inch thick; cover with boiling salted water and allow to boil for five minutes. Place in cooker for three hours. Drain and brown in frying pan or season with salt, pepper and butter. PEAS Shell the peas; throw them into boiling water and let them boil slowly for five minutes. Add salt, pepper and butter. Place in cooker for two hours or more. ^3 [illustration: Fireless Cookery Family of Four] MASHED POTATOES Wash and pare the potatoes; cut into pieces of uniform size; cover with boihng salted water and boil for five minutes. Place in cooker for an hour or an hour and a half, depending upon the size of the pieces and amount in the kettle; drain, mash, add salt, pepper, milk and butter. Beat until smooth. STEAMED POTATOES Wash the potatoes in fresh water; put them into the kettle and cover with water (hot water preferred), clamping the lid on the kettle. Heat one radiator twenty minutes; place kettle over the radiator while heating. Pour the water off the potatoes, allowing only a little to remain and put the kettle into the cooker over the radiator. Cook for an hour and a half. Potatoes may be pared or unpared. BAKED POTATOES Wash and dry medium-sized potatoes; put them in a pan and bake in the fireless for forty-five minutes. After fifteen minutes raise the cover quickly and allow the steam to escape. CREAMED POTATOES Wash and pare the potatoes; cut into one-half -inch cubes; place in kettle and cover with boiling salted water. Boil three minutes and place in cooker for forty-five minutes. Drain and cover with cream sauce. Large amounts of potatoes may be cooked in the cooker in this way without danger of their breaking. SCALLOPED POTATOES 1 pint raw potatoes V2 small onion Butter 1/2 cup bread crumbs Salt and pepper 1 cup milk Peel and slice the potatoes; put them in the kettle in layers, covering each with salt, pepper, butter and a Uttle onion. Put a layer of bread crumbs on top; pour on the milk; heat thoroughly and place in the cooker. Use two radiators and bake two and a half hours. [illustration: Family of Four Fireless Cookery] POTATOES FOR SALAD Select potatoes of uniform size; wash and remove the eyes. Place potatoes in kettle and cover with boiling water. Add one tablespoon of salt for each quart of water. Boil five minutes if potatoes are small, ten if large. Place in cooker for two hours. Drain and allow to cool uncovered. SAUER KRAUT Place a poimd of sliced fresh pork in a vessel and add a quart of saner kraut; cover with water and boil for ten minutes. Put in the cooker and allow it to remain for six hours. SPINACH Clean and wash the spinach, carefully removing roots; place in kettle and add half as much boiling water as spinach; salt and boil slowly ten minutes. Place in cooker three hours; drain; add butter, salt and pepper. Serve with vinegar and hard-boiled eggs. STUFFED PEPPERS To prepare red and green sweet peppers for stuffing, cut off the top and with a knife cut out and remove the veins and seeds. The peppers may be filled with a variety of mixtures — chopped cold meats and seasoned bread crumbs and onion juice, or other seasoning, or plain boiled rice; in any or all cases moisten liberally with melted butter. Stand close together in a dish; pour on a little stock or boiling water and bake in the cooker for one half hour. SQUASH