The Institute cook book

Cut meat into small pieces. Slice onions and brown in some of the suet or two tablespoons of butter; add meat and cook until well browned. Add the three cups of water and seasoning; allow to boU slowly for ten minutes. Place kettle in cooker for three hours; thicken with four tablespoons of browned flour and six tablespoons of water made into thin paste. CHICKEN CURRY 3-pound chicken 2 teaspoons salt % cup butter 1 teaspoon vinegar 2 small onions 1 tablespoon curry powder Boiling water Clean, singe and cut the chicken. Put the butter in a hot frying pan; add the chicken. Chop the giblets and onions; add salt, vinegar and curry powder. Cover with boiling water; place in the cooker for four hours, using one radiator. When ready to serve, remove the chicken. Thicken the liquid with flour; strain, and pour over the chicken. Garnish with a border of rice. FRICASSEED CHICKEN Dress, clean and cut the chicken for serving. Flour and salt slightly; cover with boiling water; then place in cooker without removing cover and leave for three hours. Take from cooker and ~ 424 . Famay"°Fo"ur FIRELESS COOKERY make sauce with the liquor by adding a tablespoon of flour, rubbed smooth in a half cup of milk; salt and pepper to taste. Let it come to a boil on the stove and serve at once with hot biscuits. CHICKEN PIE Place hot fricassee chicken and gravy in a baking dish. Make a rich crust and place on top of chicken. Place in cooker for one half hour. Use two radiators. ROAST CHICKEN The time necessary for roasting a chicken depends on the age of the bird. One hour and a half is sufficient for a young chicken, but an older one should be roasted two hours, and a very tough chicken three hours. If this course is followed, old chickens will turn out as tender and savory as spring chickens. Prepare the chicken in the usual method for the oven. It will not be necessary to heat the chicken to brown it before it has been placed in the cooker, for if both radiators have been made very hot the chicken when roasted will be nicely browned. It is not necessary to open the cooker for basting as the hot steam prevents burning. CHICKEN STEW Clean the chicken and cut it into small pieces. Heat the kettle and cover with water; allow to boil slowly for thirty minutes; season with pepper and salt, and place in cooker for six hours. Remove from cooker and add thickening. If desired, dumplings may be added and the kettle replaced in the cooker for thirty minutes. IRISH STEW 1 pound mutton breast 1 slice onion Salt and pepper 1 cup green peas 1 tablespoon butter 1 cup potatoes 11/2 cups boiling water Rub the mutton breast with salt and pepper; cut up into small pieces; brown in butter; add the onion and cook until the onion is yellow. Add the potatoes, cut in cubes, the peas and boiling - water; season and cook ten minutes over the fire. Remove to cooker and leave for one hour, using one radiator. FIRELESS COOKERY BAKED HASH Chop and season any cold meat; do the same with cold potatoes, and put alternate layers in a dish with bits of butter between. Finish with rolled biscuits and bits of butter on top. Pour over this some good stock, and bake half an hour. BOILED HAM