Bread

Ingredients

• 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

Method

1. 1

   Boil the potatoes in the water.

2. 2

   When thoroughly done, mash; add salt and sugar.

3. 3

   Dissolve the yeast cake in lukewarm water; mix potato water and yeast together; place this in a small aluminum dish and leave overnight in the cooker.

4. 4

   In the morning, rub the lard into the flour; add the yeast; mix down, adding enough flour to make it stiff; place this in a large aluminum pail and put it into the cooker to rise.

5. 5

   When light, cut into loaves; work down smooth and put in the large aluminum vessel.

6. 6

   Have the radiators hot and use them just the same as when roasting beef.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 163. The excerpt below is the record exactly as published.

bread crumbs and onion juice, or other sea- soning, or plain boiled rice; in any or all cases moisten liberally with melted butter. Stand close together in a dish; pour on a little stock or boiling water and bake in the cooker for one half hour. SQUASH 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 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. Cover the dish; place in the cooker and leave two hours or more. 435 FIRELESS COOKERY FamUyVf°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 boil^ ing water. Cook for ten minutes and place in cooker for foui- hours. 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 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 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. 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. 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 es- cape. _ 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

Cook this with the app: pantry check, scaling, and the assistant.