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

Cracked Wheat

• ¹⁄₂ cup wheat
• 1 cup cold water
• ¹⁄₂ teaspoon salt
• 2 cups boiling water

Soak the cracked wheat in the cold water for nine hours or more; add the boiling water and salt, and let all boil hard for ten minutes in an uncovered pan. Place the utensil in a cooker-pail of boiling water and put it into a cooker for ten hours. Reheat it to the boiling point and cook it again for ten hours.

Serves four or five persons.

Steel Cut Oatmeal

• ¹⁄₂ cup oatmeal
• 1 cup cold water
• ¹⁄₂ teaspoon salt
• 2 cups boiling water

Cook it in the same manner as cracked wheat. Serves four or five persons.

Pettijohn’s Breakfast Food

• 2¹⁄₂ cups water
• 1 teaspoon salt
• 1 cup Pettijohn’s Breakfast Food

Add the salt and cereal to the cold water, stir until it boils, boil it for five minutes, or until it has thickened, and put it into a cooker for from two to twelve hours. It is improved by the longer cooking.