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

• 1 qt. rice
• 8 green sweet peppers (2 cups)
• 3 qts. tomatoes
• 2¹⁄₂ tablespoons salt
• 2 tablespoons sugar
• 1¹⁄₂ qts. water
• ¹⁄₂ cup butter

Cook it as directed on [page 149], without the lower pail of water.

Serves forty-five or fifty persons.

Pork and Beans

• 2 qts. dried beans
• 1 tablespoon soda
• 9 qts. water
• 3 tablespoons salt
• 2 lbs. salt pork
• 1 cup molasses
• 1 tablespoon mustard
• ³⁄₄ teaspoon pepper
• Water to half cover

Soak the beans, drain them, cook them for seven hours or more, as directed on [page 141], with the nine quarts of water, soda, and salt. Drain them, add the other ingredients, and bake them till browned.

Serves forty-five or fifty persons.

Boston Brown Bread

• 2 qts. rye meal
• 2 qts. granulated cornmeal
• 2 qts. graham flour
• ¹⁄₃ cup soda
• ¹⁄₄ cup salt
• 1¹⁄₂ qts. molasses
• 4 qts. thick, sour milk, or 3¹⁄₂ qts. buttermilk

Mix and cook it as directed on [page 155]. Put it into seven or eight moulds.