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

• 6 lbs. lean meat, chopped
• Grated rind 1¹⁄₂ lemons
• ¹⁄₃ cup chopped parsley
• 1 doz. eggs
• 2 tablespoons grated onion
• ²⁄₃ cup clear fat or butter
• ³⁄₄ teaspoon nutmeg
• 3 tablespoons salt
• ³⁄₄ teaspoon pepper
• 1¹⁄₂ qts. soft breadcrumbs

Cook it as directed on [page 101].

Serves forty or fifty persons.

Okra Stew

• 6 lbs. clear, lean mutton
• ²⁄₃ cup clear beef fat
• 1¹⁄₂ cups flour
• 2 cups sliced onion
• 3 qts. tomatoes
• 3 qts. okra, in pieces
• 3 tablespoons salt
• 1 teaspoon pepper
• 3 qts. water

Cook it as directed on [page 111].

Serves forty or fifty persons.

Creamy Potatoes

• 1 pk. potatoes
• 4 qts. milk
• ¹⁄₃ cup salt
• 1 tablespoon pepper
• 1¹⁄₃ cups butter

One peck of potatoes will make about ten quarts when prepared for creamy potatoes. Melt the butter in the cooker-pail, add the milk, and, while it is heating, slice the potatoes which have been pared and soaked, for two hours or more, in cold water. As each quart of potatoes is sliced put it into the hot milk. The potatoes will thus be heated to boiling point, quart by quart. Add the seasoning. When boiling, after the last quart of potatoes has been added, put all into the cooker for one hour or more.