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

The initial heat of the insulated oven serves to sear and brown the meat, and when this heat is reduced by the cooling of the stones, the low temperature found to be best for completing the roasting is obtained. With regard to meats cooked in water in the cooker, experience has shown that they become well done and are more tender than when boiled, showing that the temperatures necessary to reach that degree of cooking are obtained even in the centre of a large piece of meat, without toughening or hardening the outside of the meat, as is done when more intense heat is applied.

The hardening effect of long cooking at a high temperature on meat proteids can be demonstrated by broiling a tender piece of steak until it is rare, cutting off a small piece, continuing the broiling for a few minutes, cutting off another piece and comparing these pieces with the remainder, which should be broiled until very well done.

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ADDITIONAL RECIPES

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CLASSIFIED INDEX OF RECIPES
AND TIME TABLE
FOR THE FIRELESS COOKER

CEREALS
Boil on Stove Minutes			In Cooker Hours				PAGE
5		Rolled Oats	2	-	12		[54], [204]
5		Corn-Meal Mush	5	-	10	or more	[54], [204]
10		Hominy Grits	10			or more	[55], [205]
60		Samp	6	-	12		[150], [205]
10		Cracked Wheat	20				[55], [205]
10		Steel-cut Oats	20				[56], [206]
5		Pettijohn’s Breakfast Food	2	-	12		[56], [206]
Boil		Cream of Wheat	1	-	12		[56], [206]
Boil		Wheatlet	1	-	12		[56], [206]
Boil		Farina	1	-	12		[56], [206]
Boil		Rice	1	-	2		[149], [206]
SOUPS
Boil on Stove Minutes			In Cooker Hours				PAGE
10		White Stock	9	-	12		[62], [207]
2		To Clear Stock				1⁄2 or more	[59]
10		Brown Stock, No. 1	9	-	12		[60], [207]
10		Brown Stock, No. 2	9	-	12		[61]
10		Bouillon	9	-	12		[62]
Warm		Beef Broth				1⁄2	[63]
Boil		Mutton Broth	9	-	12		[63], [207]
10		Consommé	9	-	12		[64]
20	and 5	Mock-Turtle Soup No. 1	9	-	12		[65]
10		Mock-Turtle Soup No. 2	9			or more	[66], [208]
1		Vegetable Soup with Stock	3			or more	[67], [209]
Boil		Cream of Celery Soup	3			or more	[68], [208]
Boil		Asparagus Soup	2			1⁄2 or more	[68], [209]
Boil		Tomato Soup with Stock	1			or more	[69], [210]
Boil		Creole Soup	1			or more	[69], [208]
Boil		Ox Tail Soup	2			or more	[70], [209]
Boil		Julienne Soup	2			or more	[70], [210]
Boil		Macaroni Soup	2				[70], [209]
2		Vegetable Soup	3			or more	[71], [210]
Boil		Bean Soup	9	-	12		[72], [210]
Boil		Black Bean Soup	8	-	12		[72], [211]
Boil		Tomato Soup	1			or more	[73], [211]
Boil		Purée of Lima Beans	4			or more	[73]
Boil		Baked Bean Soup	3			or more	[74], [212]
Boil		Pea Soup	2			or more	[74], [212]
10		Split-Pea Soup	5				[77], [212]
Boil		Potato Soup	1			1⁄2 or more	[75], [211]
Boil		Fish Chowder	1			and 1⁄2	[75], [213]
Boil		Clam Chowder	1	-	2		[76]
Boil		Connecticut Chowder	1			and 1⁄2	[76], [213]
Boil		Oyster Stew				1⁄2 or more	[77]
Boil		Clam Stew				1⁄2 or more	[77]
FISH
Boil on Stove Minutes			In Cooker Hours				PAGE
Boil		Boiled Fish	1				[83]
Boil		Creamed Salt Codfish No. 1	1			1⁄2 or more	[84]
Boil		Creamed Salt Codfish No. 2	1			1⁄2 or more	[84], [213]
Boil		Codfish Balls	1			1⁄2	[85], [213]
Boil		Salt Fish Soufflé	1			1⁄2	[86]
15		Salmon Loaf	1	-	2		[86]
10		Casserole of Fish	3⁄4	-	2		[87]
Boil		Cape Cod Turkey	11⁄2	-	3		[87]
Boil		Creamed Oysters				1⁄2 or more	[88]
5		Lobster	3				[83]
5		Crabs	1	-	3		[83]
VEGETABLES
Boil on Stove Minutes			In Cooker Hours				PAGE
Boil		Asparagus				1⁄2	[136]
Boil		Cabbage, Summer	11⁄2	-	12		[137]
Boil		Cabbage, Winter	3	or	4	-12	[137]
Boil		Cauliflower	11⁄4	-	3		[137]
Boil		Carrots	1	-	3	or more	[138]
Boil		Corn	3⁄4	-	2		[139]
5		Beets, new	5	-	6	or more	[139]
5		Beets, old	6			or more	[139]
Boil		Fresh Shelled Beans	2			1⁄2 or more	[139]
Boil		String Beans	6	-	12		[140]
Boil		Lima Beans	1			1⁄2 or more	[140]
Boil		Dried Lima Beans	3			or more	[140]
Boil		Dried Navy Beans	8			or more	[141]
Boil		Chard	3			or more	[141]
Boil		Spinach	2			or more	[142]
Boil		Beet Greens	2			1⁄2 or more	[142]
Boil		Stewed Celery	2	-	4		[142]
Boil		Macaroni, soaked	11⁄2, or 2 if not soaked				[143]
Boil		Macaroni and Cheese, soaked	11⁄2, or 2 if not soaked				[236]
Boil		Macaroni and Ham, soaked	11⁄2, or 2 if not soaked				[235]
Boil		Macaroni Italienne, soaked	11⁄2, or 2 if not soaked				[143]
Boil		Macaroni Milanaise, soaked	11⁄2, or 2 if not soaked				[144]
Boil		Spaghetti, soaked	11⁄2, or 2 if not soaked				[144]
Boil		Noodles	2				[78], [145]
Boil		Creamed Mushrooms	2	-	6		[145]
Boil		Fricasseed Mushrooms	2	-	6		[145]
Boil		Onions	2	-	8		[146]
1		Potatoes	11⁄2	-	3		[146]
Boil		Creamy Potatoes	1	-	3	1⁄2	[147], [216]
Boil		Stewed Potatoes	1	-	3		[147]
Boil		Peas	1	-	2	or more	[148]
Boil		Old Peas	2	-	12		[148]
Boil		Rice, No. 1	1				[148]
Boil		Rice, No. 2	1				[149], [206]
Boil		Savoury Rice	1				[149]
Boil		Pilaf	1				[149], [218]
60		Samp	6			or more	[150], [205]
Boil		Summer Squash	1	-	3		[150]
Boil		Tomatoes	1			or more	[151]
10		Hubbard or Winter Squash	5	-	8		[151]
10		Pumpkin	5	-	8		[152]
10		Creamed Turnips	11⁄2	-	3	or more	[152]
10		Mashed Turnips	11⁄2	-	3	or more	[153]
Boil		Chestnuts	2	-	4		[153]
Boil		Brussels Sprouts	1	-	2		[153]
BEEF
Boil on Stove Minutes			In Cooker Hours				PAGE
30		Roast Beef	2			or more	[229]
30		Pot Roast	9			or more	[94], [214]
30		Beef à la Mode	9	-	12		[95], [215]
30 - 40		Corned Beef	10	-	12		[96]
10		Boiled Dinner	6			or more	[96], [216]
10		Beef Stew à la Mode	5			or more	[97], [215]
2		Stuffed Rolled Steak	5	or	6		[98]
5		Beef Stew with Dumplings	1			1⁄4	[99]
Boil		Irish Stew	5			or more	[100], [215]
30		Cannelon of Beef	4				[101], [216]
5		Meat Pie	2			or more	[101]
5		Braised Beef Liver	10			or more	[102]
5		Beef Kidney	10			or more	[103]
5		Stuffed Heart	10			or more	[104]
20 - 30		Corned Tongue	10	-	12		[105]
20 - 30		Fresh Tongue	10			or more	[105]
30		Braised Beef	4			or more	[93]
MUTTON AND LAMB
Boil on Stove Minutes			In Cooker Hours				PAGE
20 - 30		Boiled Leg or Shoulder	6			or more	[108]
20 - 30		Braised Mutton	6			or more	[108]
5		Stew	4			or more	[109]
5		Chestnut Stew	4			or more	[109]
5		Syrian Stew	4			or more	[110]
5		Syrian Stuffed Cabbage	5	-	6		[111]
15		Casserole of Rice and Meat	1	to	3		[112]
5		Okra Stew	4			or more	[111], [216]
Boil		Ragout of Boiled Mutton	1			or more	[113]
VEAL
Boil on Stove Minutes			In Cooker Hours				PAGE
Boil		Breaded Cutlets	2	-	4		[116]
Boil		Plain Cutlets	2	-	4		[116]
20		Veal Loaf	4				[117], [217]
2		Sweetbreads	2				[118]
10		Calf’s Heart	10			or more	[118]
10		Calf’s Liver	4			or more	[118]
Boil		Veal Kidney	2			or more	[119]
20		Calf’s Head à la Terrapin	9			or more	[119]
PORK
Boil on Stove Minutes			In Cooker Hours				PAGE
20 - 30		Boiled Ham or Shoulder	7			or more	[122]
15		Fresh Pork with Sauerkraut	8	-	10	or more	[123]
15		Headcheese	10 and 1 or more				[123]
15	and 5	Scrapple	10 and 4 or more				[124]
15		Souse	10 and 1 or more				[124]
5		Pickled Pigs’ Feet	10 or more				[125]
POULTRY
Boil on Stove Minutes			In Cooker Hours				PAGE
10		Stewed Chicken	10			or more	[131]
10		Fricasseed Chicken	10			or more	[131]
10		Chicken Pie	10			or more	[132]
10		Curried Chicken	10			or more	[132]
10		Creamed Chicken	5	-	10	or more	[132]
30	in oven	Braised Chicken	2			1⁄2 or more	[133]
10		Jellied Chicken	10 and 6 or more				[133]
30	in oven	Braised Duck	2			1⁄2 or more	[134]
30	in oven	Braised Goose	2			1⁄2 or more	[134]
5		Potted Pigeons	5	-	6		[134]
STEAMED BREADS AND PUDDINGS
Boil on Stove Minutes			In Cooker Hours				PAGE
30		Boston Brown Bread	5	-	6		[155], [218]
15 - 30		Graham Pudding	5				[156]
30		Apple or Berry Pudding	3				[156]
30		Suet Pudding	5	-	6		[157], [219]
30 - 60		Rich Plum Pudding	5				[158]
30		Cranberry Pudding	5				[159]
30		Ginger Pudding	5				[160]
30		St. James Pudding	5				[160]
30		Harvard Pudding	5				[161]
20		Swiss Pudding	3				[161]
Boil		Rice Pudding	3	-	4	or more	[162], [219]
10		Indian Pudding	12				[162], [219]
Boil		Tapioca Custard	1			1⁄2 and 1	[163]
Boil		Rice Custard	1			1⁄2 and 1	[163]
Boil		Tapioca Fruit Pudding	1	-	2		[164]
Warm		Chocolate Bread Pudding	1	-	2		[164], [220]
Warm		Queen of Puddings	1	-	2		[165]
		Steamed Cup Custard				1⁄2	[166]
Boil		Compote of Rice and Fruit	1	-	3		[166]
FRUITS
Boil on Stove Minutes			In Cooker Hours				PAGE
Boil		Apple Sauce	1	-	3	or more	[168], [220]
Boil		Stewed Apple in Syrup	3	-	12		[168], [220]
Boil		Apple Jelly	4			or more	[169]
Boil		Blackberry and Apple Jelly	3			or more	[170]
Boil		Stewed Blackberries	2	-	3		[170]
Boil		Currant Jelly	4			or more	[171]
Boil		Cranberry Jelly	1	or	2	or more	[171]
Boil		Cranberry Sauce	2			1⁄2 or more	[172]
Boil		Dried Fruits (soaked)	2	-	12		[172]
Boil		Rhubarb	1	-	3	or more	[173]
Boil		Stewed Figs	7			or more	[173]
Boil		Sweet Pickled Peaches	1	-	2	or more	[174]
Boil		Sweet Pickled Pears	1	-	2	or more	[174]
Boil		Sweet Pickled Crab Apples	2	-	3		[175]
Boil		Sweet Pickled Melon Rind	4	-	6		[175]
Boil		Sweet Pickled Plums	1	-	2		[176]
10		Sweet Pickled Quinces	12			or more	[176]
Boil		Orange Marmalade	30			or more	[176]
About 30		Candied Orange Peel	20			or more	[177]
Boil		Canned Quinces	20			or more	[178]
Boil		Preserved Quinces	20			or more	[179]
Boil		Citron and Ginger Preserve	12			or more	[179]
5	or more	Grape Jam	3			or more	[180]
Boil		Grape Juice	5			or more	[181]
Boil		Preserved Ginger	Several			days	[181]
MISCELLANEOUS
Boil on Stove Minutes			In Cooker Hours				PAGE
8		Hollandaise Sauce				1⁄2	[185]
Boil		Tomato Sauce	1			or more	[185]
Boil		Fruit Sauce				1⁄2 or more	[186]
Warm		Brandy Sauce	20			minutes	[186]
Warm		Soft-Cooked Eggs	10			minutes	[190]
Boil		Hard-Cooked Eggs	20			minutes	[191]
Boil		Chocolate	5			min. to 5 hrs.	[191]
Boil		Cocoa	5			min. to 5 hrs.	[192]
Boil		Shells	8			or more	[192]
Boil		Coffee	1	-	3		[193]
Boil		Cereal Coffee	5	-	10	or more	[193]
Boil		Farina Balls	2			or more	[194]
RECIPES FOR THE SICK
Boil on Stove Minutes			In Cooker Hours				PAGE
Boil		Flaxseed Lemonade	2	-	2	1⁄2	[195]
Boil		Farina Gruel	1	-	1	1⁄2 or more	[195]
Boil		Imperial Granum	1			or more	[196]
Scald		Cracker Gruel	1			or more	[196]
5		Oatmeal Gruel	8	-	10		[196]
Boil		Barley Flour Gruel	1			or more	[197]
Boil		Indian Gruel	10			or more	[197]
Boil		Arrowroot Gruel	1			or more	[197]
Warm		Pasteurized Milk	20	-	30	minutes	[198]
Boil		Rice and Milk	1	-	3		[199]
Boil		Peptonized Beef Broth	3				[199]
Boil		Peptonized Milk	10	-	30	minutes	[200]

RECIPES FOR THE INSULATED OVEN

In the Oven Minutes		PAGE
12 to 30 min. per pound	Roast Beef	[229]
12 to 25 min. per pound	Roast Mutton or Lamb	[229]
25 to 30 min. per pound	Roast Veal	[230]
20 min. per pound	Spareribs	[230]
	Brown Gravy for Roasts	[230]
15 min. per pound	Roast Chicken	[230]
15 to 20 min. per pound	Roast Goose	[231]
	Potato Stuffing	[232]
12 to 18 min. per pound	Roast Leg of Venison	[231]
20 to 30 minutes	Roast Wild Duck	[232]
20 to 25 min	Grouse	[232]
15 to 20 minutes	Roast Quail	[233]
15 to 20 minutes	Roast Plover	[233]
5 or 6 hours	Potted Fish	[233]
8 hours or more	Pork and Beans	[234]
45 minutes	Baked Potatoes	[234]
30 minutes	Macaroni and Ham	[235]
30 minutes	Macaroni and Cheese	[236]
30 minutes	Scalloped Chicken and Mushrooms	[236]
30 to 45 minutes	Scalloped Oysters	[235]
1 hour	Scalloped Tomatoes	[236]
11⁄2 hours	Scalloped Apple	[237]
3 hours	Rice Pudding	[238]
15 minutes	Pastry	[238]
30 minutes	Apple Pie	[239]
30 minutes	Berry Pie	[240]
30 minutes	Cherry or Plum Pie	[240]
1 hour	Pumpkin Pie	[240]
	Lemon Pie	[241]
30 to 45 minutes	Baked Apples	[241]
1 hour	Baked Spiced Apples	[242]
3 hours	Baked Sweet Apples	[243]
3 hours	Baked Pears	[242]
3 hours or more	Baked Quinces	[242]
50 to 60 minutes	Bread	[243]
20 minutes	Rolls	[244]
15 to 20 minutes	Baking-Powder Biscuits	[244]
40 minutes	Cup Cake, loaf	[245]
15 to 20 minutes	Cup Cake, layers	[245]
40 minutes	Sour-Cream Cake	[246]
40 minutes	Apple-Sauce Cake	[246]
50 to 60 minutes	Sponge Cake	[247]
11⁄4 hours	Plum Cake	[247]
3 hours or more	Rich Fruit Cake	[248]

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