The planning of a menu is an art in itself. Only a knowledge of the food value of different dishes, combined with a good sense of taste and fitness, and some idea of the comparative wholesomeness of different methods of cooking, can produce a meal that is scientifically correct as well as pleasing to the palate. And now the conditions under which menus must be planned will be further modified in order to obtain the freedom from the kitchen that fireless cookery makes possible. It is thought that a classified time-table of the various dishes given in the book, giving the length of time which they require or may be allowed to cook, will be of assistance in grouping dishes that can be started at one time, put on to cook, perhaps, in one cooker, and left for the same period of time.
The [illustration] at the head of this chapter, shows a cooker-pail so arranged as to cook more than one article at once. With this arrangement a cooker with several compartments would accommodate a number of different foods at one time.
The fireless cooker makes it possible to plan a breakfast which would be ready to serve at once, or would take only a few minutes to prepare. If started in the evening, [cereals] may cook all night, and be entirely ready in the morning; some meat dishes may cook all night. [Coffee], although better when made fresh, may be put into the cooker over night, [cereal coffees] being at their best after all-night cooking. With these for a basis, the menu may be varied by dishes which would cook quickly, such as [eggs]; or which might cook through the night and be completed in a few minutes in the morning, such as [creamed codfish]; or which might be cooked the day before, if served cold, such as [stewed fruits]; or by fresh fruits. But little of the precious early morning time would thus be required.
BREAKFASTS
No. 1
All dishes cooked over night, or served cold.
Ready to serve at once.
[Apple Sauce]
Oatmeal
[Beef] or [mutton stew]
Postum
No. 2
Ready to serve in fifteen minutes.