Cut the squash into pieces; remove seeds and pare. Cut into small pieces^^and add water almost to cover. Boil ten minutes and place in cooker two hours. Drain, mash and season with but- ter, salt and pepper. If the butter✪ Squash is browned slightly it will im- prove the flavor. STRING BEANS Break rather than cut the beans into small pieces of about one half inch and, unless they are very fresh, it is well to soak them in ice water one hoiu- before cooking. Then throw them into boiling- water; season with salt and pepper and a little butter✪ String Beans. Cover the dish; place in the cooker and leave two hours or more. 435 FIRELESS COOKERY FamUyVf°Four BAKED SWEET POTATOES✪ Baked Sweet Potatoes Prepare in the same way as white potatoes and bake by same method. They will cook in about the same time. WHITE TURNIPS Wash and pare the turnips; cut into slices and cover with boil^ ing water. Cook for ten minutes and place in cooker for foui- hours. Drain and mash; season with salt, pepper and butter✪ White Turnips and serve hot. Use two radiators. YELLOW TURNIPS Prepare yellow turnips or rutabagas, as they are sometimes called, in the same manner as white turnips, but leave in the cooker from one to two hours longer, as they require more cooking. BOILED TOMATOES Wash the tomatoes and pour boiling water over them, allowing them to remain in it about one half minute or less if they are very ripe. Cover with cold water and peel. Cut into pieces and add salt, pepper to taste, butter✪ Yellow Turnips and a small amount of sugar. Boil for five minutes; place in cooker and allow to remain one hour. STEWED TOMATOES 1 tablespoon butter 1 quart tomatoes 1 level tablespoon flour 1 tablespoon sugar Salt and pepper✪ Stewed Tomatoes Rub the butter, melted, into the flour; add the tomatoes and seasoning and put in the covered kettle in the cooker for twenty- five minutes. Use one radiator. BAKED MACARONI 1/2 pound macaroni 2 cups cream sauce 1/2 teaspoon salt 1/2 cup bread crumbs✪ Baked Macaroni Break the sticks into small pieces; add salt and boil for thirty minutes. Add cream sauce and bake for two and a half hours, using both radiators. Reheat and serve. 436 HOW TO MAKE PASTRY Mixing the Dougb Fluting the Crust Health Pie SANDWICHES ?»'^Sf„?'J„'„r FIRELESS COOKERY Family of Four MACARONI WITH CHEESE Cook the macaroni as for baking. Place a layer of macaroni in a pudding dish; cover with a layer of cream sauce and a layer of grated cheese. Alternate until the dish is filled. Put layer of bread crumbs on top with bits of butter✪ Macaroni with Cheese. Bake for two hours, using both radiators. MACARONI WITH TOMATOES Prepare macaroni as for baking. Put layer of tomatoes in pudding dish; cover with macaroni; season with salt, pepper and butter. Repeat this until the dish is full. Sprinkle cracker crumbs on the top with bits of butter. Bake slowly for an hour. BREAD AND BISCUITS In baking bread or biscuits the fireless cooker is a pronounced success, as it browns the crusts and bakes thoroughly without burning. The cooker is also an excellent place to set the sponge to rise, for the temperature is always the same, and no matter what condition the kitchen may be in over night, the sponge will be kept perfectly warm.

AI-modernized reading of the original text

Cut the squash into pieces; remove seeds and pare. Cut into small pieces and add water almost to cover. Boil ten minutes and place in cooker two hours. Drain, mash and season with butter, salt and pepper. If the butter is browned slightly it will improve the flavor. STRING BEANS Break rather than cut the beans into small pieces of about one half inch and, unless they are very fresh, it is well to soak them in ice water one hoiu- before cooking. Then throw them into boilingwater; season with salt and pepper and a little butter. Cover the dish; place in the cooker and leave two hours or more. [illustration: Fireless Cookery Family of Four] BAKED SWEET POTATOES Prepare in the same way as white potatoes and bake by same method. They will cook in about the same time. WHITE TURNIPS Wash and pare the turnips; cut into slices and cover with boiling water. Cook for ten minutes and place in cooker for fouihours. Drain and mash; season with salt, pepper and butter and serve hot. Use two radiators. YELLOW TURNIPS Prepare yellow turnips or rutabagas, as they are sometimes called, in the same manner as white turnips, but leave in the cooker from one to two hours longer, as they require more cooking. BOILED TOMATOES Wash the tomatoes and pour boiling water over them, allowing them to remain in it about one half minute or less if they are very ripe. Cover with cold water and peel. Cut into pieces and add salt, pepper to taste, butter and a small amount of sugar. Boil for five minutes; place in cooker and allow to remain one hour. STEWED TOMATOES 1 tablespoon butter 1 quart tomatoes 1 level tablespoon flour 1 tablespoon sugar Salt and pepper Rub the butter, melted, into the flour; add the tomatoes and seasoning and put in the covered kettle in the cooker for twentyfive minutes. Use one radiator. BAKED MACARONI 1/2 pound macaroni 2 cups cream sauce 1/2 teaspoon salt 1/2 cup bread crumbs Break the sticks into small pieces; add salt and boil for thirty minutes. Add cream sauce and bake for two and a half hours, using both radiators. Reheat and serve. HOW TO MAKE PASTRY Mixing the Dougb Fluting the Crust Health Pie SANDWICHES [illustration: Fireless Cookery Family of Four] Family of Four MACARONI WITH CHEESE Cook the macaroni as for baking. Place a layer of macaroni in a pudding dish; cover with a layer of cream sauce and a layer of grated cheese. Alternate until the dish is filled. Put layer of bread crumbs on top with bits of butter. Bake for two hours, using both radiators. MACARONI WITH TOMATOES Prepare macaroni as for baking. Put layer of tomatoes in pudding dish; cover with macaroni; season with salt, pepper and butter. Repeat this until the dish is full. Sprinkle cracker crumbs on the top with bits of butter. Bake slowly for an hour. BREAD AND BISCUITS In baking bread or biscuits the fireless cooker is a pronounced success, as it browns the crusts and bakes thoroughly without burning. The cooker is also an excellent place to set the sponge to rise, for the temperature is always the same, and no matter what condition the kitchen may be in over night, the sponge will be kept perfectly warm.

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BreadSquashString BeansBaked Sweet PotatoesWhite TurnipsYellow TurnipsBoiled TomatoesStewed TomatoesBaked MacaroniMacaroni with CheeseMacaroni with Tomatoes

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