The Fireless Cook Book

A Manual of the Construction and Use of Appliances for Cooking by Retained Heat

WITH 250 RECIPES

By MARGARET J. MITCHELL

Author of “Cereal Foods and Their Preparation”; formerly Dietitian of Manhattan State Hospital, New York; Director of Domestic Science in Public Schools, Bradford, Pa.; Instructor in Domestic Science, Drexel Institute, Philadelphia, Pa.

Garden City New York DOUBLEDAY, PAGE & COMPANY 1913

ALL RIGHTS RESERVED, INCLUDING THAT OF TRANSLATION INTO FOREIGN LANGUAGES, INCLUDING THE SCANDINAVIAN

COPYRIGHT, 1909, BY DOUBLEDAY, PAGE & COMPANY PUBLISHED, MAY, 1909

Assistance is gratefully acknowledged from Mr. Abraham Henwood, Professor of Chemistry at Drexel Institute, who supplied valuable information and revised the chemistry in the Appendix.

Thanks are also due to Mrs. Runyon, manager of the lunch room in the Buffalo Chamber of Commerce, and to Miss Armstrong, director of the Drexel Institute Lunch Room, for information furnished by them upon the subject of fireless cookery with large quantities; and to many others who have aided the author by advice, information, and encouragement.