The planning of a menu is an art in itself. Only a knowledge of the food value of different dishes, combined with a good sense of taste and fitness, and some idea of the comparative wholesomeness of different methods of cooking, can produce a meal that is scientifically correct as well as pleasing to the palate. And now the conditions under which menus must be planned will be further modified in order to obtain the freedom from the kitchen that fireless cookery makes possible. It is thought that a classified time-table of the various dishes given in the book, giving the length of time which they require or may be allowed to cook, will be of assistance in grouping dishes that can be started at one time, put on to cook, perhaps, in one cooker, and left for the same period of time.

The illustration at the head of this chapter, shows a cooker-pail so arranged as to cook more than one article at once. With this arrangement a cooker with several compartments would accommodate a number of different foods at one time.

The fireless cooker makes it possible to plan a breakfast which would be ready to serve at once, or would take only a few minutes to prepare. If started in the evening, cereals may cook all night, and be entirely ready in the morning; some meat dishes may cook all night. Coffee, although better when made fresh, may be put into the cooker over night, cereal coffees being at their best after all-night cooking. With these for a basis, the menu may be varied by dishes which would cook quickly, such as eggs; or which might cook through the night and be completed in a few minutes in the morning, such as creamed codfish; or which might be cooked the day before, if served cold, such as stewed fruits; or by fresh fruits. But little of the precious early morning time would thus be required.

BREAKFASTS

No. 1

All dishes cooked over night, or served cold.

Ready to serve at once.

No. 2

Ready to serve in fifteen minutes.

No. 3

Ready to serve in ten minutes.

For a midday dinner the cooker may often be filled in the morning, after breakfast, with foods requiring about three or four hours to cook, such as vegetable soup, beef stew, spinach, etc. Where a late dinner is served, it may be filled in the morning and allowed to stand all day, provided foods are chosen that need or will not be harmed by the long cooking; or it may be partly filled after breakfast and other dishes be added after lunch. Even where the entire meal is not cooked in a fireless cooker, it may be convenient to have one or two dishes so prepared, and the remainder served cold or cooked on the stove.

DINNERS

No. 1

To be left in the cooker three or four hours.

No. 2

Put into the cooker in the morning and cooked all day.

No. 3

Put into the cooker in the morning and cooked all day.

No. 4

Part cooked all day, and part cooked through the afternoon.

SUPPERS OR LUNCHES

No. 1

Hot dishes in the cooker two hours.

No. 2

Hot dishes requiring only one hour to cook.

MIDNIGHT SUPPERS

Served after theatre or entertainment, the hot dish to be put into the cooker before going out. Ready to serve at once.

No. 1

No. 2

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