Put the powder with the water, which has been boiled and cooled, into a sterilized pint glass can, and shake them until the powder is dissolved. Add the milk and shake it slightly again. Put the can into a cooker-pail of warm water and heat it over a moderate fire until the water is 115 degrees Fahrenheit. Set it into a previously warmed cooker for from ten to thirty minutes. If it remains too long it will develop an unpleasant flavour. When done, remove it to a saucepan and bring it quickly to a boil. Keep it in a cold place if it is not used immediately.
Apple Water
- 1 large sour apple
- 2 teaspoons sugar
- 1 cup boiling water
Wash the apple thoroughly; cut it into pieces, removing the core but not the skin. Bring it to a boil in the water; cook it over boiling water in a cooker for two hours or more. Strain it through a wire strainer and add the sugar. Serve it cold.
Barley Water
- 3 tablespoons barley
- 2 cups cold water
- Salt
- Lemon juice
- Sugar
Pick over the barley and soak it over night or for several hours. Bring it to a boil and put it into a cooker for eight hours. Strain it, add salt, sugar and lemon juice to taste. Serve it hot.
XXII
RECIPES FOR COOKING IN LARGE QUANTITIES
Fireless cookers are specially adapted to use on a large scale, as it is in cases where cooking is done on a business basis that economy in fuel, range space, and labour form such an important factor, and because there some intelligent person will generally oversee the work of the ignorant and careless. In their present form they are not, perhaps, adapted to very large institutions, where many hundreds of persons are fed, since there is a limit to the size of utensils which can be lifted in and out of the insulating box. But for small institutions, hotels, boarding-houses, restaurants, and lunch rooms the fireless cooker will, inevitably, become indispensable as soon as it is understood.