The Institute cook book

Use two radiators for baking bread, biscuits, cakes and pies, placing one radiator below bread or pastry rack and one above, and have only one pan of bread, cake or pie in the rack at a time. After the pastry has been in the cooker ten or fifteen minutes, open and close quickly the top of the cooker and let the steam escape. _ Do not open again until the full cooking time has elapsed. Opening the cooker and letting out the steam prevents the bread and pastry from becoming soggy and permits it to brown. The regular recipes can be used, but several are here given. A few experiments will enable one to make a satisfactory time schedule. BREAD 4 potatoes 1 cake compressed yeast 1 quart water 1 tablespoon lukewarm water 2 tablespoons salt 3 quarts flour 4 teaspoons sugar 2 tablespoons lard Boil the potatoes in the water. When thoroughly done, mash; add salt and sugar. Dissolve the yeast cake in lukewarm water; mix potato water and yeast together; place this in small aluminum FIRELESS COOKERY dish and leave over night in the cooker, so as to keep it warm and out of drafts. In the morning rub the lard into the flour; add the yeast; mix down, adding enough flour to make it stiff; place this in large aluminum pail and put it into the cooker to rise. When light, cut into loaves; work down smooth and put in the large aluminum vessel. Have the radiators hot and use them just the same as when roasting beef. TEA BISCUITS Follow the usual recipe and bake with two very hot radiators. BOSTON BROWN BREAD No. 1 2 cups yellow com meal 1 heaping teaspoon baking soda 2 cups graham flour 1 cup hot water 1 cup wheat 'flour 1 cup New Orleans molasses 1 teaspoon salt 1 quart buttermilk 2 teaspoons melted lard or butter Mix the corn meal, graham flour, wheat flour and salt thoroughly together. Dissolve the soda in the hot water. Whip all the liquids together; turn into the mixed flour; beat well and add the melted lard or butter. Bake in the cooker, using two very hot radiators, for about an hour and a half. BROWN BREAD No. 2 1 quart buttermilk or sour milk 2 cups yellow com meal 1 tablespoon melted butter Vz cup currants or raisins 1 tablespoon soda 1 teaspoon cinnamon 1 tablespoon salt % teaspoon allspice 1 cup New Orleans molasses Vz teaspoon nutmeg 4 cups coarse graham flour 14 teaspoon ginger Mix the first five ingredients thoroughly; add the flour and meal; mix well; add the fruit and spices. Bake for three hours, using two radiators. The fruit and spices may be omitted if desired. STEAMED GRAHAM BREAD 3 cups graham flour 1 cup white flour 1 teaspoon salt 3 teaspoons soda 1 cup molasses 2V2 cups soiu- milk Mix and cook the same as Boston Brown Bread, using one radiator. FIRELESS COOKERY