BREAKFASTS
No. 1
All dishes cooked over night, or served cold.
Ready to serve at once.
[Apple Sauce]
Oatmeal
[Beef] or [mutton stew]
Postum
No. 2
Ready to serve in fifteen minutes.
[Stewed rhubarb] (served cold)
[Cream of Wheat] (cooked all night)
[Soft-cooked eggs] (cooked in the morning in the already warm water over which the cereal was cooked)
[Coffee] (cooked in the morning or over night)
No. 3
Ready to serve in ten minutes.
Stewed prunes (served cold)
[Cornmeal mush] (cooked all night)
Stewed kidney (cooked all night, finished in the morning)
[Cocoa] (cooked in the morning or all night)
For a midday dinner the cooker may often be filled in the morning, after breakfast, with foods requiring about three or four hours to cook, such as vegetable soup, beef stew, [spinach], etc. Where a late dinner is served, it may be filled in the morning and allowed to stand all day, provided foods are chosen that need or will not be harmed by the long cooking; or it may be partly filled after breakfast and other dishes be added after lunch. Even where the entire meal is not cooked in a fireless cooker, it may be convenient to have one or two dishes so prepared, and the remainder served cold or cooked on the stove.