CLASSIFIED INDEX OF RECIPES AND TIME TABLE FOR THE FIRELESS COOKER
Reading edition
CEREALS
Boil on Stove Minutes In Cooker Hours PAGE
5 Rolled Oats 2 - 12 54, 204
5 Corn-Meal Mush 5 - 10 or more 54, 204
10 Hominy Grits 10 or more 55, 205
60 Samp 6 - 12 150, 205
10 Cracked Wheat 20 55, 205
10 Steel-cut Oats 20 56, 206
5 Pettijohn’s Breakfast Food 2 - 12 56, 206
Boil Cream of Wheat 1 - 12 56, 206
Boil Wheatlet 1 - 12 56, 206
Boil Farina 1 - 12 56, 206
Boil Rice 1 - 2 149, 206
SOUPS
Boil on Stove Minutes In Cooker Hours PAGE
10 White Stock 9 - 12 62, 207
2 To Clear Stock 1⁄2 or more 59
10 Brown Stock, No. 1 9 - 12 60, 207
10 Brown Stock, No. 2 9 - 12 61
10 Bouillon 9 - 12 62
Warm Beef Broth 1⁄2 63
Boil Mutton Broth 9 - 12 63, 207
10 Consommé 9 - 12 64
20 and 5 Mock-Turtle Soup No. 1 9 - 12 65
10 Mock-Turtle Soup No. 2 9 or more 66, 208
1 Vegetable Soup with Stock 3 or more 67, 209
Boil Cream of Celery Soup 3 or more 68, 208
Boil Asparagus Soup 2 1⁄2 or more 68, 209
Boil Tomato Soup with Stock 1 or more 69, 210
Boil Creole Soup 1 or more 69, 208
Boil Ox Tail Soup 2 or more 70, 209
Boil Julienne Soup 2 or more 70, 210
Boil Macaroni Soup 2 70, 209
2 Vegetable Soup 3 or more 71, 210
Boil Bean Soup 9 - 12 72, 210
Boil Black Bean Soup 8 - 12 72, 211
Boil Tomato Soup 1 or more 73, 211
Boil Purée of Lima Beans 4 or more 73
Boil Baked Bean Soup 3 or more 74, 212
Boil Pea Soup 2 or more 74, 212
10 Split-Pea Soup 5 77, 212
Boil Potato Soup 1 1⁄2 or more 75, 211
Boil Fish Chowder 1 and 1⁄2 75, 213
Boil Clam Chowder 1 - 2 76
Boil Connecticut Chowder 1 and 1⁄2 76, 213
Boil Oyster Stew 1⁄2 or more 77
Boil Clam Stew 1⁄2 or more 77
FISH
Boil on Stove Minutes In Cooker Hours PAGE
Boil Boiled Fish 1 83
Boil Creamed Salt Codfish No. 1 1 1⁄2 or more 84
Boil Creamed Salt Codfish No. 2 1 1⁄2 or more 84, 213
Boil Codfish Balls 1 1⁄2 85, 213
Boil Salt Fish Soufflé 1 1⁄2 86
15 Salmon Loaf 1 - 2 86
10 Casserole of Fish 3⁄4 - 2 87
Boil Cape Cod Turkey 11⁄2 - 3 87
Boil Creamed Oysters 1⁄2 or more 88
5 Lobster 3 83
5 Crabs 1 - 3 83
VEGETABLES
Boil on Stove Minutes In Cooker Hours PAGE
Boil Asparagus 1⁄2 136
Boil Cabbage, Summer 11⁄2 - 12 137
Boil Cabbage, Winter 3 or 4 -12 137
Boil Cauliflower 11⁄4 - 3 137
Boil Carrots 1 - 3 or more 138
Boil Corn 3⁄4 - 2 139
5 Beets, new 5 - 6 or more 139
5 Beets, old 6 or more 139
Boil Fresh Shelled Beans 2 1⁄2 or more 139
Boil String Beans 6 - 12 140
Boil Lima Beans 1 1⁄2 or more 140
Boil Dried Lima Beans 3 or more 140
Boil Dried Navy Beans 8 or more 141
Boil Chard 3 or more 141
Boil Spinach 2 or more 142
Boil Beet Greens 2 1⁄2 or more 142
Boil Stewed Celery 2 - 4 142
Boil Macaroni, soaked 11⁄2, or 2 if not soaked 143
Boil Macaroni and Cheese, soaked 11⁄2, or 2 if not soaked 236
Boil Macaroni and Ham, soaked 11⁄2, or 2 if not soaked 235
Boil Macaroni Italienne, soaked 11⁄2, or 2 if not soaked 143
Boil Macaroni Milanaise, soaked 11⁄2, or 2 if not soaked 144
Boil Spaghetti, soaked 11⁄2, or 2 if not soaked 144
Boil Noodles 2 78, 145
Boil Creamed Mushrooms 2 - 6 145
Boil Fricasseed Mushrooms 2 - 6 145
Boil Onions 2 - 8 146
1 Potatoes 11⁄2 - 3 146
Boil Creamy Potatoes 1 - 3 1⁄2 147, 216
Boil Stewed Potatoes 1 - 3 147
Boil Peas 1 - 2 or more 148
Boil Old Peas 2 - 12 148
Boil Rice, No. 1 1 148
Boil Rice, No. 2 1 149, 206
Boil Savoury Rice 1 149
Boil Pilaf 1 149, 218
60 Samp 6 or more 150, 205
Boil Summer Squash 1 - 3 150
Boil Tomatoes 1 or more 151
10 Hubbard or Winter Squash 5 - 8 151
10 Pumpkin 5 - 8 152
10 Creamed Turnips 11⁄2 - 3 or more 152
10 Mashed Turnips 11⁄2 - 3 or more 153
Boil Chestnuts 2 - 4 153
Boil Brussels Sprouts 1 - 2 153
BEEF
Boil on Stove Minutes In Cooker Hours PAGE
30 Roast Beef 2 or more 229
30 Pot Roast 9 or more 94, 214
30 Beef à la Mode 9 - 12 95, 215
30 - 40 Corned Beef 10 - 12 96
10 Boiled Dinner 6 or more 96, 216
10 Beef Stew à la Mode 5 or more 97, 215
2 Stuffed Rolled Steak 5 or 6 98
5 Beef Stew with Dumplings 1 1⁄4 99
Boil Irish Stew 5 or more 100, 215
30 Cannelon of Beef 4 101, 216
5 Meat Pie 2 or more 101
5 Braised Beef Liver 10 or more 102
5 Beef Kidney 10 or more 103
5 Stuffed Heart 10 or more 104
20 - 30 Corned Tongue 10 - 12 105
20 - 30 Fresh Tongue 10 or more 105
30 Braised Beef 4 or more 93
MUTTON AND LAMB
Boil on Stove Minutes In Cooker Hours PAGE
20 - 30 Boiled Leg or Shoulder 6 or more 108
20 - 30 Braised Mutton 6 or more 108
5 Stew 4 or more 109
5 Chestnut Stew 4 or more 109
5 Syrian Stew 4 or more 110
5 Syrian Stuffed Cabbage 5 - 6 111
15 Casserole of Rice and Meat 1 to 3 112
5 Okra Stew 4 or more 111, 216
Boil Ragout of Boiled Mutton 1 or more 113
VEAL
Boil on Stove Minutes In Cooker Hours PAGE
Boil Breaded Cutlets 2 - 4 116
Boil Plain Cutlets 2 - 4 116
20 Veal Loaf 4 117, 217
2 Sweetbreads 2 118
10 Calf’s Heart 10 or more 118
10 Calf’s Liver 4 or more 118
Boil Veal Kidney 2 or more 119
20 Calf’s Head à la Terrapin 9 or more 119
PORK
Boil on Stove Minutes In Cooker Hours PAGE
20 - 30 Boiled Ham or Shoulder 7 or more 122
15 Fresh Pork with Sauerkraut 8 - 10 or more 123
15 Headcheese 10 and 1 or more 123
15 and 5 Scrapple 10 and 4 or more 124
15 Souse 10 and 1 or more 124
5 Pickled Pigs’ Feet 10 or more 125
POULTRY
Boil on Stove Minutes In Cooker Hours PAGE
10 Stewed Chicken 10 or more 131
10 Fricasseed Chicken 10 or more 131
10 Chicken Pie 10 or more 132
10 Curried Chicken 10 or more 132
10 Creamed Chicken 5 - 10 or more 132
30 in oven Braised Chicken 2 1⁄2 or more 133
10 Jellied Chicken 10 and 6 or more 133
30 in oven Braised Duck 2 1⁄2 or more 134
30 in oven Braised Goose 2 1⁄2 or more 134
5 Potted Pigeons 5 - 6 134
STEAMED BREADS AND PUDDINGS
Boil on Stove Minutes In Cooker Hours PAGE
30 Boston Brown Bread 5 - 6 155, 218
15 - 30 Graham Pudding 5 156
30 Apple or Berry Pudding 3 156
30 Suet Pudding 5 - 6 157, 219
30 - 60 Rich Plum Pudding 5 158
30 Cranberry Pudding 5 159
30 Ginger Pudding 5 160
30 St. James Pudding 5 160
30 Harvard Pudding 5 161
20 Swiss Pudding 3 161
Boil Rice Pudding 3 - 4 or more 162, 219
10 Indian Pudding 12 162, 219
Boil Tapioca Custard 1 1⁄2 and 1 163
Boil Rice Custard 1 1⁄2 and 1 163
Boil Tapioca Fruit Pudding 1 - 2 164
Warm Chocolate Bread Pudding 1 - 2 164, 220
Warm Queen of Puddings 1 - 2 165
Steamed Cup Custard 1⁄2 166
Boil Compote of Rice and Fruit 1 - 3 166
FRUITS
Boil on Stove Minutes In Cooker Hours PAGE
Boil Apple Sauce 1 - 3 or more 168, 220
Boil Stewed Apple in Syrup 3 - 12 168, 220
Boil Apple Jelly 4 or more 169
Boil Blackberry and Apple Jelly 3 or more 170
Boil Stewed Blackberries 2 - 3 170
Boil Currant Jelly 4 or more 171
Boil Cranberry Jelly 1 or 2 or more 171
Boil Cranberry Sauce 2 1⁄2 or more 172
Boil Dried Fruits (soaked) 2 - 12 172
Boil Rhubarb 1 - 3 or more 173
Boil Stewed Figs 7 or more 173
Boil Sweet Pickled Peaches 1 - 2 or more 174
Boil Sweet Pickled Pears 1 - 2 or more 174
Boil Sweet Pickled Crab Apples 2 - 3 175
Boil Sweet Pickled Melon Rind 4 - 6 175
Boil Sweet Pickled Plums 1 - 2 176
10 Sweet Pickled Quinces 12 or more 176
Boil Orange Marmalade 30 or more 176
About 30 Candied Orange Peel 20 or more 177
Boil Canned Quinces 20 or more 178
Boil Preserved Quinces 20 or more 179
Boil Citron and Ginger Preserve 12 or more 179
5 or more Grape Jam 3 or more 180
Boil Grape Juice 5 or more 181
Boil Preserved Ginger Several days 181
MISCELLANEOUS
Boil on Stove Minutes In Cooker Hours PAGE
8 Hollandaise Sauce 1⁄2 185
Boil Tomato Sauce 1 or more 185
Boil Fruit Sauce 1⁄2 or more 186
Warm Brandy Sauce 20 minutes 186
Warm Soft-Cooked Eggs 10 minutes 190
Boil Hard-Cooked Eggs 20 minutes 191
Boil Chocolate 5 min. to 5 hrs. 191
Boil Cocoa 5 min. to 5 hrs. 192
Boil Shells 8 or more 192
Boil Coffee 1 - 3 193
Boil Cereal Coffee 5 - 10 or more 193
Boil Farina Balls 2 or more 194
RECIPES FOR THE SICK
Boil on Stove Minutes In Cooker Hours PAGE
Boil Flaxseed Lemonade 2 - 2 1⁄2 195
Boil Farina Gruel 1 - 1 1⁄2 or more 195
Boil Imperial Granum 1 or more 196
Scald Cracker Gruel 1 or more 196
5 Oatmeal Gruel 8 - 10 196
Boil Barley Flour Gruel 1 or more 197
Boil Indian Gruel 10 or more 197
Boil Arrowroot Gruel 1 or more 197
Warm Pasteurized Milk 20 - 30 minutes 198
Boil Rice and Milk 1 - 3 199
Boil Peptonized Beef Broth 3 199
Boil Peptonized Milk 10 - 30 minutes 200
RECIPES FOR THE INSULATED OVEN
In the Oven Minutes PAGE
12 to 30 min. per pound Roast Beef 229
12 to 25 min. per pound Roast Mutton or Lamb 229
25 to 30 min. per pound Roast Veal 230
20 min. per pound Spareribs 230
Brown Gravy for Roasts 230
15 min. per pound Roast Chicken 230
15 to 20 min. per pound Roast Goose 231
Potato Stuffing 232
12 to 18 min. per pound Roast Leg of Venison 231
20 to 30 minutes Roast Wild Duck 232
20 to 25 min Grouse 232
15 to 20 minutes Roast Quail 233
15 to 20 minutes Roast Plover 233
5 or 6 hours Potted Fish 233
8 hours or more Pork and Beans 234
45 minutes Baked Potatoes 234
30 minutes Macaroni and Ham 235
30 minutes Macaroni and Cheese 236
30 minutes Scalloped Chicken and Mushrooms 236
30 to 45 minutes Scalloped Oysters 235
1 hour Scalloped Tomatoes 236
11⁄2 hours Scalloped Apple 237
3 hours Rice Pudding 238
15 minutes Pastry 238
30 minutes Apple Pie 239
30 minutes Berry Pie 240
30 minutes Cherry or Plum Pie 240
1 hour Pumpkin Pie 240
Lemon Pie 241
30 to 45 minutes Baked Apples 241
1 hour Baked Spiced Apples 242
3 hours Baked Sweet Apples 243
3 hours Baked Pears 242
3 hours or more Baked Quinces 242
50 to 60 minutes Bread 243
20 minutes Rolls 244
15 to 20 minutes Baking-Powder Biscuits 244
40 minutes Cup Cake, loaf 245
15 to 20 minutes Cup Cake, layers 245
40 minutes Sour-Cream Cake 246
40 minutes Apple-Sauce Cake 246
50 to 60 minutes Sponge Cake 247
11⁄4 hours Plum Cake 247
3 hours or more Rich Fruit Cake 248