The Institute cook book

4 crackers 1 large tablespoon salt Butter size of egg 1/2 teaspoon pepper 3 eggs 1 tablespoon sage Mix the veal with the crackers rolled very fine; add the butter, eggs, milk, salt, pepper and sage. Mix all together and form into a loaf. Bake three hours in the cooker, using both radiators. ROAST VEAL Select a piece of veal suitable in shape for fitting in the cooker. As veal is usually very lean, add a little butter. Roast in the ordinary way with two hot radiators; bake from one and a half to two hours. VEAL ROLLS Take thin veal steak off the ham, and cut it in squares. Season these with salt and pepper and wrap around strips of salt pork, fastening each with a toothpick; roll in flour and brown in butter. Thicken the butter left in the pan with flour and add milk; bring this to a boil and pour over roUs. Place in the aluminum vessel, heat thoroughly for twenty minutes and place in the cooker for four hours. Mushrooms may be added to the sauce when ready to serve. VEAL AND RICE Vi cup rice 1 sliced onion 2V2 pounds veal 6 tablespoons water 2 tablespoons butter 1 tablespoon meat extract Boil the rice in salt water till soft (one can do this the day previous). Cut the veal in cubes. Heat the butter in a kettle; add the meat and sliced onion; leave until yellow. Then add the rice, which has been thinned with water and meat extract, 'and Parmesan cheese if desired. Put the closed kettle in the cooker for forty-five minutes. Use one radiator. [illustration: Flavoring Fireless Cookery] MEAT RECIPES FOR THE HOME-MADE COOKER Any of the recipes for boiled meats or stew are, of course, suitable for use with the ordinary box cooker. Those calling for the use of radiators are not. Meats that must be browned can be prepared in the cooker, however, if they are browned over a blaze either before or after they are placed in the cooker. Here are a few recipes : Roasted Meats Sear the roast over the fire, turning it constantly in a hot, dry pan; put in a very hot oven with two cups of water and bake twenty minutes. While this is being done, bring the water in the outer kettle to a boU; then place the roast over it; cover and boil hard for five or ten minutes ; lift into the cooker and leave all day, reheating at noon and again at serving time. Lift the meat from the upper pan and make a brown sauce from the juice that remains. Stuffed Heart 1 heart Savory drippings 1 cup broken bread 1 chopped onion Salt and pepper Wash the heart thoroughly inside and out. Dip the breadcrumbs in fat; brown them in the oven; mix with chopped onion and season thoroughly. Stuff the heart with this mixture; sew up the opening and put it on to boil in water sufficient to cover. Boil for ten minutes and set in the fireless cooker for six or eight hours. Remove from the water halt an hour before serving; sprinkle with flour, pepper, salt and grated crumbs and brown in the oven. Mock Wild Duck 11/2 pounds round steak Salt and pepper 2 lamb kidneys Powdered myme and sage V4 cup drippings 2 tablespoons flour % cup cracker crumbs 1 tablespoon sugar 1 tablespoon minced onion 3 cups water or stock Choose a steak from the round, about one half inch thick. Trim the kidneys of all fat, cords and veins. Cut into small pieces and spread evenly over the steak, together with crumbs, onion and 28 429