The necessary thing to do is to place the food in the fireless stove in
plenty of time, so there will be no need to remove it before the time it is
required for use. A good fireless stove will usually retain a cooking tem-
perature from four to five hours, and the food can be left in the stove four
or five hours longer before it cools.
To sum the matter up, skill in cooking in a fireless stove means a com-
bination of experience and judgment obtained by following the directions
of the manufacturer of the particular stove that is used.
Use of Water in Cooking. — For fireless cooking, do not use as much
water as a recipe specifies for cooking by the old stove method. Usually
about one-half as much water is sufficient.
When roasting meats or fowls, NO water is used.
FIRELESS COOKING OF CEREALS.
Oatmeal and cereals of all kinds are best cooked by the fireless method.
A much enjoyed feature of the fireless cookstove is the "over-night" cooking.
Cereals and food placed in the cooker at night "cook while you sleep" and
are ready to be eaten at breakfast — any hour. All the health-giving substance,
all the delightful flavor, is there waiting for a hungry breakfast appetite.
Should the cooked cereal not be warm enough to serve, a few minutes over
the flame of any stove will give it the temperature desired.
Several methods may be followed in cooking cereals, thus :
Cereal first brought to boiling point and placed in cooker without
radiator.
Cereal first brought to boil and placed in the cooker with heated radiator.
Cereal placed in cooker cold and raw with heated radiator.
Or, cooked with "double boiler." A double boiler is made by placing a 4-
quart utensil inside of an 8-quart utensil. When cooked this way the food
is usually brought to a boil and boiling water poured in the 8-quart utensil
up nearly to the top of the 4-quart utensil. Use one radiator.
Cooks differ as to which of the above methods they prefer; however, the
majority seem in favor of the "double boiler" method.
CORN MEAL MUSH.
One cup corn meal, one teaspoon salt, three cups water. Slowly stir the
meal into boiling salted water, being careful not to lump. Allow to boil
FIRELESS COOKERY 486e
slowly for ten minutes, place in cooker and allow to remain eight to ten hours
or all night. Use one radiator. If you wish to fry mush use less water.
OATMEAL.
One cup oatmeal✪ Oatmeal, one teaspoon salt, three cups water. Stir meal into
boiling salt water, boil five minutes, place in cooker over night. Use one
radiator.
BOILED RICE.
One cup rice, five cups water, two teaspoons salt✪ Boiled Rice. Clean and wash rice,
then stir it into boiling salted water and allow to boil five minutes. Place
kettle in cooker and allow to remain three hours. It may be left over night
without overcooking. Use one radiator.
SOUP.
The real value of Soup is brought out in a fireless cooker. Meats and
bones for soup cost but little and by using the fireless method the real expense
of the dish — the long cooking over a fire and constant watching, is done
away with, and it becomes one of the most economical as well as healthful
of foods. The foundation of all soups is the juice or extracts of meats,
poultry, etc., that are used, and the true flavor and the nutriment of these
things are developed more fully in a fireless cooker than when cooked by any
other method.
FISH.
Page 339 · 3 recipe records on this page
Presented as published in 1917. 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
The necessary thing to do is to place the food in the fireless stove in plenty of time, so there will be no need to remove it before the time it is required for use. A good fireless stove will usually retain a cooking temperature from four to five hours, and the food can be left in the stove four or five hours longer before it cools.
To sum the matter up, skill in cooking in a fireless stove means a combination of experience and judgment obtained by following the directions of the manufacturer of the particular stove that is used.
Use of Water in Cooking. — For fireless cooking, do not use as much water as a recipe specifies for cooking by the old stove method. Usually about one-half as much water is sufficient.
When roasting meats or fowls, NO water is used.
FIRELESS COOKING OF CEREALS.
Oatmeal and cereals of all kinds are best cooked by the fireless method. A much enjoyed feature of the fireless cookstove is the "over-night" cooking. Cereals and food placed in the cooker at night "cook while you sleep" and are ready to be eaten at breakfast — any hour. All the health-giving substance, all the delightful flavor, is there waiting for a hungry breakfast appetite. Should the cooked cereal not be warm enough to serve, a few minutes over the flame of any stove will give it the temperature desired.
Several methods may be followed in cooking cereals, thus :
Cereal first brought to boiling point and placed in cooker without radiator.
Cereal first brought to boil and placed in the cooker with heated radiator.
Cereal placed in cooker cold and raw with heated radiator.
Or, cooked with "double boiler." A double boiler is made by placing a 4- quart utensil inside of an 8-quart utensil. When cooked this way the food is usually brought to a boil and boiling water poured in the 8-quart utensil up nearly to the top of the 4-quart utensil. Use one radiator.
Cooks differ as to which of the above methods they prefer; however, the majority seem in favor of the "double boiler" method.
CORN MEAL MUSH.
One cup corn meal, one teaspoon salt, three cups water. Slowly stir the meal into boiling salted water, being careful not to lump. Allow to boil
FIRELESS COOKERY 486e
slowly for ten minutes, place in cooker and allow to remain eight to ten hours or all night. Use one radiator. If you wish to fry mush use less water.
OATMEAL.
One cup oatmeal, one teaspoon salt, three cups water. Stir meal into boiling salt water, boil five minutes, place in cooker over night. Use one radiator.
BOILED RICE.
One cup rice, five cups water, two teaspoons salt. Clean and wash rice, then stir it into boiling salted water and allow to boil five minutes. Place kettle in cooker and allow to remain three hours. It may be left over night without overcooking. Use one radiator.
The real value of Soup is brought out in a fireless cooker. Meats and bones for soup cost but little and by using the fireless method the real expense of the dish — the long cooking over a fire and constant watching, is done away with, and it becomes one of the most economical as well as healthful of foods. The foundation of all soups is the juice or extracts of meats, poultry, etc., that are used, and the true flavor and the nutriment of these things are developed more fully in a fireless cooker than when cooked by any other method.
Records on this page
OatmealCorn Meal MushBoiled Rice