Clean chicken and cut into small pieces. Put in kettle and cover with
water✪ Chicken Stew; allow to boil slowly for thirty minutes; season with pepper and salt,
and place in cooker for six hours. Remove from cooker and add thickening.
FIRELESS COOKERY 486g
Serve on toast or the stew may again be brought to the boiHng point and
dumpHngs added and the kettle replaced in the cooker for thirty minutes.
Use one radiator.
POT ROAST.
«
Place pot roast in the tireless cook stove with salt and pepper only✪ Pot Roast,
omitting any water. Place one sizzling hot radiator above and one below
and roast as desired. If rare do not give so long a time.
ROAST PORK.
Select a piece suitable in shape for fitting in the larger vessel✪ Roast Pork and cook
from one hour and a half to three hours, according to the size of the roast.
Use two radiators.
STEAK AND ONIONS.
Select a thick steak and butter on both sides ; slice the onions thin✪ Steak and Onions and lay
a layer of onions on top of the steak. Place in shallow cooking vessel and
put in cooker. Use both radiators, the same as in the roast, and leave it in
for about three-quarters of an hour.
SWEETBREADS.
Wash sweetbreads and soak in slightly salted water for one hour.
Plunge them in boiling salted water and boil three minutes✪ Sweetbreads. Place in cooker
for two hours. Then plunge them in cold water; when chilled remove mem-
brane. They may be rolled in crumbs and tgg and fried, or broken in small
pieces to cream. Use one radiator.
VEGETABLES.
As with other foods, vegetables are cooked best in a fireless range, be-
cause the food value and taste are developed. For those vegetables that are
cooked or boiled in water, the same recipes can be applied as for an ordinary
stove or range. It is only necessary to put sufficient boiling water over the
vegetables before placing in the cooker and use one radiator. When baking
vegetables two radiators are used. Vegetables may be cooked by all of the
three methods previously explained, and each housewife should determine to
her own satisfaction which method gives the best results.
All good cooks are aware that some kinds of vegetables are better when
cooked at a smart 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, are hardened by high heat and should
be cooked slowly without radiators. Again, green peas and asparagus, con-
taining much sugar, are better cooked without the radiators, as there will be
no violent boiling.
c
The modern housekeeper has begun to learn that there are other ways of
cooking food than by broihng, boihng or roasting, all of which processes
call for a high degree of heat. She has come to know that long, slow
cooking at a gentle heat best conserves the nutritive elements of food and
the flavors that render it most agreeable to us. It is this method of cooking
that the earthen casserole, with its close-fitting cover, has made possible
for us.
Then, too, the casserole is the serving as well as the cooking dish; and,
besides, as from its nature it retains heat for a long time, the food presented
in it may be kept in good condition for the late comer or tardy diner.
Page 341 · 5 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Clean chicken and cut into small pieces. Put in kettle and cover with water; allow to boil slowly for thirty minutes; season with pepper and salt, and place in cooker for six hours. Remove from cooker and add thickening.
FIRELESS COOKERY 486g
Serve on toast or the stew may again be brought to the boiling point and dumplings added and the kettle replaced in the cooker for thirty minutes. Use one radiator.
POT ROAST.
«
Place pot roast in the fireless cook stove with salt and pepper only, omitting any water. Place one sizzling hot radiator above and one below and roast as desired. If rare do not give so long a time.
ROAST PORK.
Select a piece suitable in shape for fitting in the larger vessel and cook from one hour and a half to three hours, according to the size of the roast. Use two radiators.
STEAK AND ONIONS.
Select a thick steak and butter on both sides ; slice the onions thin and lay a layer of onions on top of the steak. Place in shallow cooking vessel and put in cooker. Use both radiators, the same as in the roast, and leave it in for about three-quarters of an hour.
SWEETBREADS.
Wash sweetbreads and soak in slightly salted water for one hour. Plunge them in boiling salted water and boil three minutes. Place in cooker for two hours. Then plunge them in cold water; when chilled remove membrane. They may be rolled in crumbs and egg and fried, or broken in small pieces to cream. Use one radiator.
As with other foods, vegetables are cooked best in a fireless range, because the food value and taste are developed. For those vegetables that are cooked or boiled in water, the same recipes can be applied as for an ordinary stove or range. It is only necessary to put sufficient boiling water over the vegetables before placing in the cooker and use one radiator. When baking vegetables two radiators are used. Vegetables may be cooked by all of the three methods previously explained, and each housewife should determine to her own satisfaction which method gives the best results.
All good cooks are aware that some kinds of vegetables are better when cooked at a smart 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, are 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.
The modern housekeeper has begun to learn that there are other ways of cooking food than by broihng, boihng or roasting, all of which processes call for a high degree of heat. She has come to know that long, slow cooking at a gentle heat best conserves the nutritive elements of food and the flavors that render it most agreeable to us. It is this method of cooking that the earthen casserole, with its close-fitting cover, has made possible for us.
Then, too, the casserole is the serving as well as the cooking dish; and, besides, as from its nature it retains heat for a long time, the food presented in it may be kept in good condition for the late comer or tardy diner.
Records on this page
Chicken StewPot RoastRoast PorkSteak and OnionsSweetbreads