Fireless Cook
The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes
作者：Mitchell, Margaret Johnes, 1869-
体例：题 章数：472
字数：264,021 来源：Project Gutenberg
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章节目录
共 472 题- Transcriber’s Notes
- THE FIRELESS COOK BOOK
- WITH 250 RECIPES
- PREFACE
- CONTENTS
- THE FIRELESS COOK BOOK
- The Fireless Cook Book
- THE FIRELESS COOKER
- SPECIAL ADVANTAGES OF THE FIRELESS COOKER
- DIRECTIONS FOR MAKING A HAY-BOX OR FIRELESS COOKER
- Finished compartment of hay-box. Cushion. Large Pail. Pan and cover.]
- Pasteboard cylinder to fit the pail.]
- Showing how to cut the cloth pieces for lining a home-made cooker.]
- Showing the cloth lining just about to be placed in the box.]
- Showing the manner of cutting the paper covering for a fireless cooker.]
- Showing the paper lining of a fireless cooker in place.]
- MATERIALS NEEDED FOR A HOME-MADE FIRELESS COOKER
- PRACTICAL SUGGESTIONS FOR USING A FIRELESS COOKER
- II
- THE PORTABLE INSULATING PAIL
- 1. Method of tying slip-knot. 2. Method of tying the cover on a pail.]
- III
- THE REFRIGERATING BOX
- IV
- COOKING FOR TWO
- MEASURING
- VI
- TABLE OF WEIGHTS AND MEASURES
- VII
- TABLE OF PROPORTIONS
- 6 teaspoonfuls baking-powder to 1 quart flour, if no eggs are used; or
- 1 teaspoonful soda to 1¹⁄₂ cupfuls thick, sour cream.
- 1 teaspoonful salt to 1 quart soup stock, sauces, etc.
- 2 to 4 egg yolks to 1 pint milk for soft custards.
- 2 or 3 whole eggs to 1 pint milk for cup custards.
- 2 tablespoonfuls flour to 1 cup liquid for white sauces and gravies.
- 3 tablespoonfuls flour to 1 cup liquid for brown sauces.
- 3 teaspoons equal 1 tablespoon.
- 16 tablespoons equal 1 cup.
- 2 cups equal 1 pint.
- VIII
- SEASONING AND FLAVOURING MATERIALS
- IX
- BREAKFAST CEREALS
- Rolled Oats
- Cornmeal Mush
- Hominy Grits
- Cracked Wheat
- Steel Cut Oatmeal
- Pettijohn’s Breakfast Food
- Cream of Wheat
- Wheatlet
- Farina
- SOUPS
- SOUP MAKING
- Brown Stock No. 1
- Brown Stock No. 2
- White Stock No. 1
- White Stock No. 2
- Bouillon
- Beef Broth
- Mutton Broth
- Consommé
- Mock Turtle Soup No. 1
- Mock Turtle Soup No. 2
- Vegetable Soup with Stock
- Cream of Celery Soup
- Asparagus Soup
- Tomato Soup with Stock
- Creole Soup
- Ox Tail Soup
- Julienne Soup
- Macaroni Soup
- SOUPS MADE WITHOUT STOCK
- Vegetable Soup
- Bean Soup
- Black Bean Soup
- Tomato Soup
- Purée of Lima Beans
- Baked Bean Soup
- Green Pea Soup
- Potato Soup
- Fish Chowder
- Connecticut Chowder
- Clam Chowder
- Split-pea Soup
- Oyster or Clam Stew
- SOUP GARNISHES
- Noodles
- Egg Balls
- Forcemeat Balls
- Croûtons
- Soup Sticks
- Crisp Crackers
- XI
- FISH
- TABLE OF THE SEASONS, ETC., OF FRESH-WATER FISH
- TABLE OF SEASONS, ETC., OF SALT-WATER FISH
- Boiled Fish
- Creamed Salt Codfish No. 1
- Creamed Salt Codfish No. 2
- Codfish Balls
- Salt Fish Soufflé
- Salmon Loaf
- Casserole of Fish
- Cape Cod Turkey
- Creamed Oysters
- XII
- BEEF
- 1. Neck, part of the Rattleran, and Sticking piece.
- 2. Chuck, part of Rattleran.
- 3. Chuck and Rib roasts.
- 5. Rump, Aitchbone.
- 6. Round.
- 7. Flank, Top of Sirloin.
- 8. Flank, Plate.
- 9. Brisket, Navel.
- 10. Shoulder, Shoulder clod, Rattleran, Bolar, Cross ribs.
- 11. and 12. Fore and hind shin, Soup bones.
- 13. Vein, Veiny piece.
- Braised Beef
- Pot Roast
- Beef à la Mode
- Corned Beef
- Boiled Dinner
- Beef Stew à la Mode
- Stuffed Rolled Steak
- Beef Stew with Dumplings
- Dumplings for Stew
- Irish Stew
- Cannelon of Beef
- Meat Pie
- Crust for Meat Pie
- Braised Beef’s Liver
- Beef Kidney
- Stuffed Heart
- Corned Tongue
- Fresh Tongue
- XIII
- LAMB AND MUTTON
- Diagram of the cuts of mutton and lamb.]
- 1. Neck, stews and broth.
- 2. Chuck, stews, broth, meat pie, casserole of rice and meat, hash.
- 4 and 5. Loin chops, cooked as veal cutlets, breaded or plain.
- 6. Flank, soups, stews.
- 7. Leg, braised or boiled.
- Boiled Leg or Shoulder of Mutton
- Braised Leg or Shoulder of Mutton
- Mutton Stew
- Chestnut Stew
- Syrian Stew (Yakhni)
- Okra Stew
- Syrian Stuffed Cabbage
- Casserole of Rice and Meat
- Ragout of Cold Mutton
- XIV
- VEAL
- Diagram of the cuts of veal.]
- Breaded Veal Cutlets
- Plain Veal Cutlets
- Veal Loaf
- Sweetbreads
- Creamed Sweetbreads
- Calf’s Heart
- Calf’s Liver
- Veal Kidney
- Calf’s Head à la Terrapin
- XV
- PORK
- Diagram of the cuts of pork.]
- Boiled Ham or Shoulder
- Fresh Pork with Sauerkraut
- Head Cheese
- Souse
- Scrapple
- Pickled Pigs’ Feet
- XVI
- POULTRY
- Method of cutting chicken for stew or fricassee.]
- Chicken, trussed for roasting or braising.]
- Stuffing for Poultry
- Stewed Chicken
- Chicken Fricassee
- Chicken Pie
- Curried Chicken
- Creamed Chicken
- Braised Chicken
- Jellied Chicken
- Braised Duck
- Braised Goose
- Potted Pigeons
- XVII
- VEGETABLES
- GENERAL DIRECTIONS FOR COOKING VEGETABLES
- Asparagus
- Cabbage
- Cauliflower
- Carrots
- Corn
- Beets
- Fresh Shelled Beans
- String Beans
- Lima Beans
- Dried Lima Beans
- Dried Navy Beans
- Chard
- Spinach
- Beet Greens
- Stewed Celery
- Macaroni
- Macaroni Italienne
- Macaroni Milanaise
- Spaghetti
- Noodles
- Creamed Mushrooms
- Fricasseed Mushrooms
- Onions
- Boiled Potatoes
- Creamy Potatoes
- Stewed Potatoes
- Peas
- Rice, No. 1
- Rice, No. 2
- Savoury Rice
- Turkish Pilaf
- Samp (Coarse Hominy)
- Summer Squash
- Stewed Tomatoes
- Hubbard or Winter Squash
- Pumpkin
- Creamed Turnips
- Mashed Turnip
- Italian Chestnuts
- Brussels Sprouts
- XVIII
- STEAMED BREADS AND PUDDINGS
- GENERAL DIRECTIONS
- Boston Brown Bread
- Graham Pudding
- Steamed Apple or Berry Pudding
- Suet Pudding
- Rich Plum Pudding
- Steamed Cranberry Pudding
- Ginger Pudding
- St. James Pudding
- Harvard Pudding
- Swiss Pudding
- Rice Pudding
- Indian Pudding
- Tapioca or Rice Custard
- Tapioca Fruit Pudding
- Chocolate Bread Pudding
- Queen of Puddings
- Steamed Cup Custard
- Compote of Rice and Fruit
- XIX
- FRUITS
- Apple Sauce
- Stewed Apples in Syrup
- Apple Jelly
- Blackberry and Apple Jelly
- Stewed Blackberries
- Currant Jelly
- Cranberry Jelly
- Cranberry Sauce
- Dried Fruits
- Stewed Rhubarb
- Stewed Figs
- Sweet Pickles
- Orange Marmalade
- Candied Orange or Grape-Fruit Peel
- Canned Quinces
- Preserved Quinces
- Citron and Ginger Preserves
- Grape Jam
- Grape Juice
- Wax for Sealing Bottles
- Preserved Ginger
- XX
- MISCELLANEOUS RECIPES
- White Sauce
- Sauce for Vegetables
- Brown Sauce
- Drawn Butter Sauce
- Caper Sauce
- Egg Sauce
- Sauce for Fish
- Hollandaise Sauce
- Tomato Sauce
- Hard Sauce
- Fruit Sauce
- Brandy Sauce
- Vanilla Sauce
- Nutmeg Sauce
- Buttered Crumbs
- Salted Nuts
- To Blanch Nuts
- To Shell Italian Chestnuts
- To Sterilize Jars or Cans
- Boiled Dressing
- Soft-Cooked Eggs, No. 1
- Soft-Cooked Eggs, No. 2
- Hard-Cooked Eggs
- Chocolate
- Cocoa
- Cocoa Shells
- Coffee
- Cereal Coffee
- Croustades
- Farina Balls
- XXI
- RECIPES FOR THE SICK
- Flaxseed Lemonade
- Farina Gruel
- Imperial Granum
- Cracker Gruel
- Oatmeal Gruel
- Barley Flour Gruel
- Indian Gruel
- Arrowroot Gruel
- Pasteurized Milk
- Rice and Milk
- Peptonized Beef Broth
- Peptonized Milk
- Apple Water
- Barley Water
- XXII
- RECIPES FOR COOKING IN LARGE QUANTITIES
- Rolled Oats
- Cornmeal Mush
- Hominy Grits
- Samp
- Cracked Wheat
- Steel-cut Oatmeal
- Pettijohn’s Breakfast Food
- Cream of Wheat
- Wheatlet
- Farina
- Rice
- Brown Stock
- White Stock
- Mutton Broth
- Mock Turtle Soup
- Creole Soup
- Cream of Celery Soup
- Asparagus Soup
- Macaroni Soup
- Vegetable Soup with Stock
- Ox Tail Soup
- Julienne Soup
- Tomato Soup with Stock
- Vegetable Soup without Stock
- Bean Soup
- Black Bean Soup
- Tomato Soup
- Potato Soup
- Purée of Lima Beans
- Baked Bean Soup
- Green Pea Soup
- Split-Pea Soup
- Fish Chowder
- Connecticut Chowder
- Creamed Salt Codfish
- Codfish Balls
- Pot Roast
- Brown Sauce
- Beef à la Mode
- Irish Stew
- Beef Stew à la Mode
- Boiled Dinner
- Cannelon of Beef
- Okra Stew
- Creamy Potatoes
- Veal Loaf
- Macaroni Italienne
- Turkish Pilaf
- Pork and Beans
- Boston Brown Bread
- Suet Pudding
- Rice Pudding
- Indian Pudding
- Chocolate Bread Pudding
- Stewed Apples
- Apple Sauce
- XXIII
- THE INSULATED OVEN
- TO INSULATE AN OVEN
- LIST OF ARTICLES REQUIRED FOR MAKING AND USING AN INSULATED OVEN
- Roast Beef
- Roast Mutton or Lamb
- Roast Veal
- Spareribs
- Brown Gravy for Roasts
- Roast Chicken
- Roast Goose
- Roast Leg of Venison
- Potato Stuffing
- Roast Wild Duck
- Grouse
- Roast Quail
- Roast Plover
- Potted Fish
- Pork and Beans
- Baked Potatoes
- Macaroni and Ham
- Scalloped Oysters
- Macaroni and Cheese
- Scalloped Chicken and Mushrooms
- Scalloped Tomatoes
- Scalloped Apples (Brown Betty)
- Rice Pudding
- Pastry for Two Crusts
- Apple Pie
- Berry Pie
- Cherry or Plum Pie
- Pumpkin Pie
- Lemon Pie
- Baked Apples
- Baked Spiced Apples
- Baked Pears
- Baked Quinces
- Baked Sweet Apples
- Bread
- Rolls
- Baking Powder Biscuits
- Cup Cake
- Sour Cream Cake
- Apple Sauce Cake
- Sponge Cake
- Plum Cake
- Rich Fruit Cake
- XXIV
- MENUS
- BREAKFASTS
- No. 1
- No. 2
- No. 3
- DINNERS
- No. 1
- No. 2
- No. 3
- No. 4
- SUPPERS OR LUNCHES
- No. 1
- No. 2
- MIDNIGHT SUPPERS
- No. 1
- No. 2
- APPENDIX
- ADDITIONAL RECIPES
- CLASSIFIED INDEX OF RECIPES
- AND TIME TABLE FOR THE FIRELESS COOKER
- CEREALS
- SOUPS
- FISH
- VEGETABLES
- BEEF
- MUTTON AND LAMB
- VEAL
- PORK
- POULTRY
- STEAMED BREADS AND PUDDINGS
- FRUITS
- MISCELLANEOUS
- RECIPES FOR THE SICK
- RECIPES FOR THE INSULATED OVEN
- ALPHABETICAL INDEX
- Transcriber’s Notes
- Page 66: No. 2 added to second Mock Turtle Soup recipe
- Page 259: Winkelman changed to Winkelmann
- Page 299: page number 148 inserted (entry Old Peas)
- End of Project Gutenberg's The Fireless Cook Book, by Margaret Johnes Mitchell