Margaret Johnes Mitchell

PREFACE

CONTENTS

I THE FIRELESS COOKER

II THE PORTABLE INSULATING PAIL

III THE REFRIGERATING BOX

IV COOKING FOR TWO

V MEASURING

VI TABLE OF WEIGHTS AND MEASURES

VII TABLE OF PROPORTIONS

VIII SEASONING AND FLAVOURING MATERIALS

IX BREAKFAST CEREALS

X SOUPS

XI FISH

XII BEEF

XIII LAMB AND MUTTON

XIV VEAL

XV PORK

XVI POULTRY

XVII VEGETABLES GENERAL DIRECTIONS FOR COOKING VEGETABLES

XVIII STEAMED BREADS AND PUDDINGS GENERAL DIRECTIONS

XIX FRUITS Apple Sauce 1 1 ? 2 qts. sour apples 1 pt. water 1 cup sugar

XX MISCELLANEOUS RECIPES White Sauce 2 tablespoons butter 2

XXI RECIPES FOR THE SICK Flaxseed Lemonade 2 tablespoons whole

XXII RECIPES FOR COOKING IN LARGE QUANTITIES

XXIII THE INSULATED OVEN

XXIV MENUS

APPENDIX

ADDITIONAL RECIPES

CLASSIFIED INDEX OF RECIPES AND TIME TABLE FOR THE FIRELESS COOKER

ALPHABETICAL INDEX

Transcriber's Notes

Please see the Transcriber’s Notes at the end of this text.

THE FIRELESS COOK BOOK

ALL RIGHTS RESERVED, INCLUDING THAT OF TRANSLATION
INTO FOREIGN LANGUAGES, INCLUDING THE SCANDINAVIAN

COPYRIGHT, 1909, BY DOUBLEDAY, PAGE & COMPANY
PUBLISHED, MAY, 1909

Assistance is gratefully acknowledged from Mr. Abraham Henwood, Professor of Chemistry at Drexel Institute, who supplied valuable information and revised the chemistry in the Appendix.

Thanks are also due to Mrs. Runyon, manager of the lunch room in the Buffalo Chamber of Commerce, and to Miss Armstrong, director of the Drexel Institute Lunch Room, for information furnished by them upon the subject of fireless cookery with large quantities; and to many others who have aided the author by advice, information, and encouragement.