t)n htfAted luetal
nUnd over burner
or under o\Tn
broth'r
In hot oven or
under broiler.
I
In kettle
burner.
In ketth> or pan
over »nml] btirn-
er. In double
boiler.
III partly eloaod
kettle over low bur-
ner.
In ateaujer over
kettle on burner.
I n aauccp^n
iron frying j
over burtwr.
ChriMtt
I
In frying kctile
over burner.
In frying pan over
burner*
In frying pan
ovfr burner.
Tf)p of atove and
in *low oven.
* Anna M. East
STOVES AND COOKERS 213
TABLE XIII. — Ge.vkral Cooking Pm^rjmEn^Continued
Oilitote
Open fire
Firclesa cooker
Pre*»ure cooker
In heated fryinK
pan.
Before open fire
in fireplace.
Over open camp
fire.
(1)
In very hot oven.
On spits or crane
over open fire.
12)
Oven or griddic
over burner.
Dutch oven or on
ipiddle over fire.
By means of heat-
ed stones.
(3)
On heated metal
sUnd over burner.
Held in wire rack
before open fire.
(4)
In hot oven.
(6)
In kettle over
burner.
In kettle sus-
pended over firo.
In kettle set on
heated stone.
(6)
In kettle or pan.
In double boiler.
In kettle or in
double b<jiler over
fire.
In kettle of cook-
er.
(7)
In partly closed
kettle over low
burner.
In closed kettle
on heated racks
in open fire.
Best use of fire-
less cooker.
(8)
In steamer over
kettle on burner.
In 8t earner over
kettle on open fire.
Pudding can. set
in boiling water.
Set in rack above (9)
water in pressure
cooker.
In saucepan or
iron frying pan
over burner.
(10)
Oven.
Dutch oven.
Brown first and
put in cooker.
Brown first and put(ll)
in cooker.
In frying kettle
over burner.
In suspended fr>'-
ing kettle.
(12)
In frying pan over
burner.
In frying pan
over fire.
(13)
In frying pan over
burner.
Brown in fat and
put in cooker.
Brown in fat and (14)
put in cooker.
Top of stove and
oven.
(16)
214
A MANUAL OF HOME-MAKING
furtlicr attention. A large iasulatcd oven, modeled somewhat
like an ordinary gas stove, is more expensive than is a firelesH
cooker; but the cost of a moileratc-sized range with an inwu-
kited oven is praet ically 1 he same as that of both a gas range and
a firek\ss cooker. This is a subject worthy of investigation by
one who is purehiising new kitchen equipment.
Firekss cooken^*
The comm(*rcial fii*eless cooker costs more than does the
home-made one; ou the other hand, it is hkely to Ik* more
durafile, it seldom lias any absorbent material exposed to tho
odor and the steam from food, the cooking compartment can
l>e kept clean more easily, and it is frequently provdtled with a
ventilating valve or some such device that makes Iniking and
roast inic fK>ssib!<\ However, the hom£»-made fircless cooker has
proved to be wholly satisfactory for such foods as cereals, vcge*
tables, dried fruit^i, custards, fowls, and certain cuts of meat.
Page 113
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
t)n htfAted luetal
nUnd over burner
or under o\Tn
broth'r
In hot oven or
under broiler.
I
In kettle
burner.
In ketth> or pan
over »nml] btirn-
er. In double
boiler.
III partly eloaod
kettle over low bur-
ner.
In ateaujer over
kettle on burner.
I n aauccp^n
iron frying j
over burtwr.
ChriMtt
I
In frying kctile
over burner.
In frying pan over
burner*
In frying pan
ovfr burner.
Tf)p of atove and
in *low oven.
* Anna M. East
STOVES AND COOKERS 213
TABLE XIII. — Ge.vkral Cooking Pm^rjmEn^Continued
Oilitote
Open fire
Firclesa cooker
Pre*»ure cooker
In heated fryinK
pan.
Before open fire
in fireplace.
Over open camp
fire.
(1)
In very hot oven.
On spits or crane
over open fire.
12)
Oven or griddic
over burner.
Dutch oven or on
ipiddle over fire.
By means of heat-
ed stones.
(3)
On heated metal
sUnd over burner.
Held in wire rack
before open fire.
(4)
In hot oven.
(6)
In kettle over
burner.
In kettle sus-
pended over firo.
In kettle set on
heated stone.
(6)
In kettle or pan.
In double boiler.
In kettle or in
double b<jiler over
fire.
In kettle of cook-
er.
(7)
In partly closed
kettle over low
burner.
In closed kettle
on heated racks
in open fire.
Best use of fire-
less cooker.
(8)
In steamer over
kettle on burner.
In 8t earner over
kettle on open fire.
Pudding can. set
in boiling water.
Set in rack above (9)
water in pressure
cooker.
In saucepan or
iron frying pan
over burner.
(10)
Oven.
Dutch oven.
Brown first and
put in cooker.
Brown first and put(ll)
in cooker.
In frying kettle
over burner.
In suspended fr>'-
ing kettle.
(12)
In frying pan over
burner.
In frying pan
over fire.
(13)
In frying pan over
burner.
Brown in fat and
put in cooker.
Brown in fat and (14)
put in cooker.
Top of stove and
oven.
(16)
214
A MANUAL OF HOME-MAKING
furtlicr attention. A large iasulatcd oven, modeled somewhat
like an ordinary gas stove, is more expensive than is a firelesH
cooker; but the cost of a moileratc-sized range with an inwu-
kited oven is praet ically 1 he same as that of both a gas range and
a firek\ss cooker. This is a subject worthy of investigation by
one who is purehiising new kitchen equipment.
Firekss cooken^*
The comm(*rcial fii*eless cooker costs more than does the
home-made one; ou the other hand, it is hkely to Ik* more
durafile, it seldom lias any absorbent material exposed to tho
odor and the steam from food, the cooking compartment can
l>e kept clean more easily, and it is frequently provdtled with a
ventilating valve or some such device that makes Iniking and
roast inic fK>ssib!<\ However, the hom£»-made fircless cooker has
proved to be wholly satisfactory for such foods as cereals, vcge*
tables, dried fruit^i, custards, fowls, and certain cuts of meat.