The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Chard

Put a pint of water and a teaspoonful of salt into a cooker-pail. When boiling add, little by little, the well-washed chard. If, after boiling two or three minutes, there is not enough water to cover the chard, add more boiling water. If a small amount of chard is cooked the pail or pan must be set into a cooker-pail of boiling water. Put it into a cooker for three hours or more. Drain in a colander and add salt, pepper, and butter to taste. Serve with slices of [hard-cooked eggs] as a garnish.

One dozen stalks and leaves serve four or five persons. Many persons cook the stalks separately and serve them with a [white sauce], using only the leaves for greens.