The Institute cook book

Any kind of cake can be baked in the fireless cooker; but different cakes require different heats, which can only be learned by experience. For instance : a batter with butter in it requires more heat than a hght batter without butter. One must consider this fact in heating the radiators and in keeping the cake in the cooker. Use ordinary cake pans, placing same in bread and pastry rack which is furnished, using two radiators. It is a good plan after the cake has been in the cooker ten or fifteen minutes to open the top quickly and let the steam escape. Below are a few recipes that have been well tried out on the fireless cooker. ANGEL CAKE 1 cup sifted flour Whites of 8 to 10 eggs IVi cups sifted sugar Pinch of salt 1/2 teaspoon cream of tartar Sift the flour four or five times before measuring; tlien sift and measure the sugar. Add the salt to the eggs; beat them to a froth; add cream of tartar and beat until very stiff. Stir in sugar; then flour, very lightly. Put in a pan in the pastry rack and bake between two moderately hot radiators. 2 eggs 1 teaspoon baking powder 1 cup sugar 1/2 cup hot milk 1 cup flour 1 teaspoon flavoring Beat the yolks; stir into them the sugar and beaten whites; then fold in the flour and baking powder, weVl sifted. Add the hot milk and flavoring and bake for thirty minutes, using both radiators. 4 eggs Juice and rind of 1/2 lemon 1 cup sugar 1 cup flour Beat the yolks and whites of the eggs separately. Into the yolks stir the sugar, lemon and whites; then fold in the flour. Bake between two moderately hot radiators for twenty-five minutes. FIRELESS COOKERY Family of Four CHRISTMAS CAKE iVi pounds flour 1 pound sugar 1 teaspoon cinnamon 1 pound butter 1 teaspoon nutmeg 12 eggs 14 teaspoon cloves % cup currant jelly % teaspoon allspice 1 teaspoon soda 1 pound citron 1 cup molasses 1 poimd currants 1 teaspoon salt 2 pounds seeded raisins Dash of red pepper Divide the flour into two parts ; into one half put the cinnamon, nutmeg, cloves and allspice, and into the other mix the fruit. Cream the butter and sugar; add the eggs, well beaten, then the soda, dissolved in a little warm water and mixed with the molasses, salt and pepper. Put in round buttered pans and bake between two moderately hot radiators for two hours. GINGERBREAD 3^ cup lard 1 tablespoon mixed spices cup sugar 1 tablespoon ginger eggs 1 dessertspoon soda cup molasses 1 tablespoon hot water tablespoon cloves Flour cup boiling water Cream the lard and sugar; add the other ingredients in the order named, dissolving the soda in the hot water before using. SOUR-MILK CAKE 1 cup sour milk 1 egg 1 cup sugar 1 level teaspoon soda V2 cup butter Vi cup chopped raisins 2 cups flour Spices to taste Mix all well together. Bake in a loaf with two radiators. NUT CAKE 1/2 cup butter 2 cups flour 1 cup sugar 2 teaspoons baking powder Yolks of 2 eggs 1 cup chopped nuts 1/2 cup milk Whites of 2 eggs Chop the nutmeats and sprinkle with flour. Cream the butter, sugar and yolks; add the milk, then the flour in which the baking FIRELESS COOKERY Family of Four