Simple cooking of wholesome food for the farm home

The fireless cooker is excellent for cereals. Add cereal to boiling salted water. Boil ten minutes. Put in cooker and allow to stand over night. Dates, cooked prunes or other fruit cut into small pieces may be stirred into the cereal before serving. Bulletin of the University of Texas TABLE FOR COOKING CEREAL. Cook 5-10 minutes on fire, remaining time required in or over night in fireless cooker. Kind Steam cooked and rolled oats Quantity double boiler Water Time Quaker Oats Rolled Oats. H. O.. 1 cup lf-2 cups 1 to 2 hours Steam cooked and rolled wheat as Pettijohn Rye flakes Old grist mill Rice (steamed) 1 cup Rice (boiled) 1 cup Indian meal 1 cup Oatmeal (course) 1 cup Hominy , 1 cup Wheatina Cream of Wheat J- 1 cup Malt 1 cup li-1* cups 3 cups 8 cups (excess) 3i cups 4 cups 4 cups 4 cups 45 minutes to li hours 45-60 min. 30 minutes 3 hours 3 hours 1 hour 30 minutes RECIPES FOR FIRELESS COOKER. General directions for using the fireless cooker: 1. Prepare the food to be cooked in the ordinary way. 2. Put it into the fireless cooker pail. 3. Cook over the fire until thoroughly heated, from 20 minutes to 1 hour, depending on the food, and put at once into the cooker. 4. The following gives the time for cooking some of the commonest foods: Over the Fire. Cereals )10 minutes Ham 60 minutes Corned beef 45 minutes Stew . ., 20 minutes Dried fruits.. , .10 minutes In Fireless Cooker 2-3 hours or over night 6-8 hours 4-5 hours 4-5 hours 2-3 hours Cereals that are to be served for breakfast are best when left over night in the cooker ; they are then ready to be served in the morning. Split Pea Soup. — Wash and put one pint of split peas in the kettle, add 2 pounds beef, and a few bones, half tablespoon salt, Simple Cooking of Wholesome Food for the Farm Home 29 and sufficient water to cover all ; set over the fire. As soon as it begins to boil, add a handful c'elery and 2 onions ; cook 20 minutes, place the kettle in the cooker and cover quickly. Three hours later run the soup through a sieve into a saucepan and return it to the fire. Melt a tablespoon butter, add 1 tablespoon flour, stir two minutes, add it to the soup, cook a few minutes, add the necessary salt and 1 tablespoon each of fine chopped parsley and fine chopped celery. Serve with small croutons. Corned Beef. — Wash and soak 6 pounds corned beef in cold water for a few hours. Place the kettle with enough water to cover the corned beef on the fire ; when it comes to a boil, put the corned beef in the kettle. After boiling 30 minutes, place the kettle into the fireless cooker, cover quickly and let stand five hours. If cabbage is to be cooked with the corned beef, cut a cabbage into quarters and put it in the kettle with the corned beef. Boiled Tongue. — Soak a smoked tongue over night in cold water, and next morning put the tongue in the kettle, cover with cold water, place over fire and boil 30 minutes, then place the kettle in the cooker and cover quickly. Six hours later take out the tongue, free it from skin, return it to the kettle and let it cool in the broth.