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

Purée of Lima Beans

• 1 cup dried lima beans
• 3 pts. water
• 2 slices onion
• 2 slices turnip
• 1 cup cream or milk
• 4 tablespoons butter
• 2 tablespoons flour
• 2 teaspoons salt
• ¹⁄₄ teaspoon pepper

Wash the beans and soak them over night. Drain them, and, when boiling, cook them with the prepared onion and turnip and the water in a cooker for four hours or more. Rub this through a strainer, add the seasoning and cream or milk, and bind it.

Serves seven or nine persons.

Baked Bean Soup

• 3 cups cold baked beans
• 3 pints water
• 2 slices onion
• 2 stalks celery
• 1¹⁄₂ cups tomato
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon Chili sauce
• 1 teaspoon salt
• ¹⁄₈ teaspoon pepper

Cook the first five ingredients in a cooker for three hours or more, rub them through a strainer, bind this with the butter and flour, as directed on [page 59], and add the seasonings.

Serves eight or ten persons.

Green Pea Soup

• 1 can marrowfat peas, or
• 1 pt. shelled peas
• 2 teaspoons sugar
• 1 pt. water
• 1 pt. milk
• 1 slice onion
• 2 tablespoons butter
• 2 tablespoons flour
• 1¹⁄₂ teaspoon salt
• ¹⁄₆ teaspoon pepper