CEREALS, ETC

Rice 5 minutes 2 hours

Sago 5 minutes 2 hours

Tapioca 5 minutes .2 hours

Oatmeal — .. 2 minutes All night

Macaroni..... 10 minutes; }4 water, 3^ milk....l3/^ hours

(Grate cheese on top)

PUDDINGS, ETC. STEAM.

Cottage... -15 minutes 3 hours

Suet --30 minutes ..2 hours

Drop dumplings 5 minutes : 2 hours

Fruit dumplings .--14 minutes 3 hours

Brown bread 4 hours

Prunes 10 minutes All night or day

FIRELESS COOKERY. 319

Fireless Cooker.

Two Receptacle Cooker

Cereals Chicken Fish — boiled

MEATS — Boiled

Beef stew Corned beef Lamb stew Mutton stew

MEATS — Roast

SOUPS VEGETABLES

Baked beans

One Receptacle Cooker

Frozen desserts Macaroni with cheese

Rice pudding

Triple Receptacle Cooker

Vegetables

320 THE MENDELSSOHN CLUB COOK BOOK.

(For the cooker which has one pail within another, the outer one

containing water.)

One cup of oatmeal, 3 cups of water.

One cup cornmeal or rice, 4 cups of water.

Bring the water in the outer pail to a boil. Put into the smaller pail the required water, let boil, add the meal and salt, let boil 10 minutes. Place the smaller kettle within the larger, pack in the cooker, let stand all night. In the morning, reheat.

Vegetables.

Potatoes require 1 hour, if small. Dry in the oven later to make them mealy.

Peas require 1 hour.

Beets, squash, carrots, turnips need 3 hours and must be taken out when half done, reheated, the water reboiled in the outer pail and packed again in the cooker.

Prepare the vegetables as usual, boil them for 5 minutes, place the smaller kettle in the outer one containing boiling water and put into the cooker.

Baked Beans.

Let the beans soak over night in cold water; in the morning drain, then add twice as much fresh water as there are beans; put in a piece of salt pork. Boil them 15 minutes, set the kettle into the larger one containing boiling water and pack in the cooker for 3 hours. Remove, boil again and put in the cooker for 3 hours longer. Place into a baking dish and brown them in the oven. Add seasoning at the time of the second heating.

Soups. Cut the meat into pieces, pour on cold water, add the vege- tables, season well, and boil about 15 minutes. Leave in the cooker all night. In the morning skim, strain and reheat.

Boiled Fish.

Tie the fish in a clean piece of cheese cloth, let simmer for 10 minutes in boiling water, set the kettle in the outer pail of boiling water and pack for 3 hours.

FIRELESS COOKERY. 321

Boiled Meats. Beef Stew: Cut up the meat, put into hot fat and brown quickly. Add 1 cup of water to 2 cups of meat, season, boil 10 minutes, put into the outer kettle of boihng water and pack for 2 hours. Then reheat and cook 2 hours longer.

Lamb Stew: Cut up meat, use 1 cup of water to 2 of meat, boil for 10 minutes, leave in the cooker for 2 hours. Remove, add tomato or chopped vegetables, and cook 2 or 3 hours more.

Corned Beef: Place meat in cold water, let come to a boil and simmer 30 minutes. Set into the larger kettle of boihng water and put away for 5 hours. Remove the lid and put in the prepared vegetables under the meat. Reheat and again pack for 3 hours.

Roast Meats.

In a hot, dry frying pan, sear the meat all over. Bake for 20 minutes in a very hot oven, adding 2 cups of water. Put the roast in small kettle, season and place in the large pail of boiling water. Cover both kettles tight and let boil rapidly for 10 minutes. Pack for 3 or 4 hours. Reheat the meat and thicken the gravy. Chicken is particularly good this way.

(For the cooker containing separate and distinct receptacles.)

Use less water than ordinarily required, since there is no loss by evaporation caused by escaping steam. Boil for 5 minutes and while still bubbling, pack into the cooker. Oatmeal boiled 2 min- utes may be left in all night and reheated in the morning. Rice, tapioca and sago require 2 hours.

Macaroni with Cheese: Boil 10 minutes in milk and water (half and half), salt, cover with grated cheese, pack for 13^ hours.

Stock for soups easily prepared by boiling a soup-bone, chicken bones, etc., a few minutes and pack 2 hours.

Put the meat in cold water, boil, remove scum, add vege- tables and boil for 15 minutes. Pack for 3 to 5 hours, according to size.

322 THE MENDELSSOHN CLUB COOK BOOK.

Beef and Mutton Stews: Brown first, boil for 20 minutes, season and pack about 3 hours, according to size, or may be left longer.

They should be browned in butter on all sides, then enough water poured on to come halfway up the sides, covered and allowed to cook 3^ hour or so, then placed in the cooker 5 or 6 hours. They will not be crisp, but tender and juicy, and of fine flavor,

(For the triple kettle cooker.)

Another arrangement which does not require the box cooker and the results of which are delicious, is simplicity in itself. The recipes differ slightly from the preceding.

Three kettles or enamel pails, fitting one within the other and leaving an inch space between each two are required.

Place food to be cooked in the smallest kettle, add salt, but no water, except for dry cereals, which should be slightly moistened. Cover tightly. Place this in the next larger, which should contain about 3 inches of boiling water, put these 2 into the largest one, which should also hold about 4 inches of water. Put a large, tight-fitting lid over the whole and keep covered securely. Add a weight if necessary. Place the kettles over the fire and let boil rapidly for 5 minutes. Let stand until the food is cooked, depend- ing of course on the nature of the food.

Meats require 3 or 4 hours.

Vegetables require 2 hours.

Cereals about 2 hours.

The important jDoint in cooking by this method is that the water be kept hot. This can be ascertained by feeling the outer kettle, and in no case remove the lid until food is done. In the case of meats and other things requiring long cooking, boil the water a second time for 5 or 10 minutes, say at the end of 2 hours.

COOKERY FOR INVALIDS. 323