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

Macaroni Soup

• 1 qt. [brown stock]
• ¹⁄₄ cup macaroni rings

Cook the macaroni in boiling salted water for two hours in the cooker. Drain it in a colander. Cut it into very short lengths to make rings. Heat them in the stock.

SOUPS MADE WITHOUT STOCK

Vegetable Soup

• ¹⁄₃ cup carrot
• ¹⁄₃ cup turnip
• ¹⁄₂ cup celery
• ¹⁄₂ cup onion
• 1¹⁄₂ cups potato
• 1 pt. tomatoes
• 5 tablespoons butter
• ¹⁄₂ tablespoon parsley
• 2 teaspoons salt
• ¹⁄₄ teaspoon pepper
• 1 qt. water

Wash the vegetables, scrape the carrot, pare the turnip, potatoes, and onions, remove the leaves and strings from the celery, and cut the vegetables in small pieces, or put all except the potatoes and celery through a coarse food chopper. Measure the vegetables after they are prepared. Put them all, except the potatoes and parsley, into a frying pan with the butter, and cook them for ten minutes; add the potatoes and cook them for two minutes more, then put all the ingredients, except the parsley, together in a cooker-pail, and when they are boiling put them into a cooker for three hours or more. Add the parsley just before serving. “Left-over” vegetables, in pieces, may be added, in place of an equal measure of any of the first five given.

Serves six or eight persons.

Bean Soup

• 1 pt. beans
• 2 qts. water or stock
• 1 onion
• ¹⁄₂ lb. lean, raw beef, if stock is not used
• 2 tablespoons Chili sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 2¹⁄₂ teaspoons salt
• ¹⁄₄ teaspoon pepper
• 2 stalks celery