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

• 3 qts. water
• 4¹⁄₂ qts. milk (scalding hot)
• 1 qt. cornmeal
• 2 tablespoons salt
• ¹⁄₄ cup ginger
• 1¹⁄₂ qts. molasses

Mix the dry ingredients with one pint of the water, add them to the boiling water and molasses, add the milk. Let all come to a boil and put it into a cooker for ten hours or more. Put it into baking dishes and brown it, or serve it without browning, either plain or with cream.

Serves forty or fifty persons.

Chocolate Bread Pudding

• 6 qts. milk
• 3 qts. soft breadcrumbs
• 1 tablespoon salt
• 2 cups sugar
• 18 eggs
• ³⁄₄ lb. chocolate
• 2 tablespoons vanilla

Cook it as directed on [page 164], in three pudding pans, set over cooker-pails of water.

Serves forty or fifty persons.

Stewed Apples

• 15 qts. prepared apples
• ³⁄₄ teaspoon whole cloves
• 7 lbs. sugar
• 2 lemons
• 1¹⁄₂ qts. water

Cook them as directed on [page 168].