The Fireless Cook Book (Annotated)

Enriched Edition. A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 RecipesBy Margaret Johnes Mitchell

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The Fireless Cook Book is a practical yet historically revealing manual devoted to the early twentieth-century art of retained-heat cooking. Combining recipes, instructions for constructing and using fireless cookers, and careful explanations of timing, temperature, and economy, the book belongs to the domestic-science movement that sought to make household labor more rational, efficient, and healthful. Its style is clear, methodical, and instructional, reflecting an era when cookbooks increasingly blended culinary practice with applied science. Margaret Johnes Mitchell wrote from within a culture deeply concerned with fuel conservation, modern housekeeping, and women's expertise in the management of the home. Her attention to precision and thrift suggests familiarity with the reformist ideals of home economics, in which the kitchen was treated not merely as a place of tradition but as a laboratory for improving family life. The book's emphasis on reduced labor and economical cooking speaks directly to the demands placed upon household managers of her time. This volume is recommended to readers interested in culinary history, sustainable cooking, and the evolution of domestic technology. It offers both usable methods and a fascinating window into progressive-era household thought. This enriched edition has been carefully crafted to add value to your reading experience. - Hand‐picked Memorable Quotes shine a spotlight on moments of literary brilliance. - Interactive footnotes clarify unusual references, historical allusions, and archaic phrases for an effortless, more informed read.

Audiobook details

GenreOther

Length7 hrs 34 mins

Narrated byListen with 1,000+ voices

FormateBook with Audio

Publish dateDec 9, 2023

LanguageEnglish

1Introduction

183XX MISCELLANEOUS RECIPES

2PREFACE

184White Sauce

3I THE FIRELESS COOKER

185Sauce for Vegetables

4SPECIAL ADVANTAGES OF THE FIRELESS COOKER

186Brown Sauce

5DIRECTIONS FOR MAKING A HAY-BOX OR FIRELESS COOKER

187Drawn Butter Sauce

Show all chapters

6MATERIALS NEEDED FOR A HOME-MADE FIRELESS COOKER

188Caper Sauce

7PRACTICAL SUGGESTIONS FOR USING A FIRELESS COOKER

189Egg Sauce

8II THE PORTABLE INSULATING PAIL

190Sauce for Fish

9III THE REFRIGERATING BOX

191Hollandaise Sauce

10IV COOKING FOR TWO

192Tomato Sauce

11V MEASURING

193Hard Sauce

12VI TABLE OF WEIGHTS AND MEASURES

194Fruit Sauce

13VII TABLE OF PROPORTIONS

195Brandy Sauce

14VIII SEASONING AND FLAVOURING MATERIALS

196Vanilla Sauce

15Flavourings for Sweet Dishes

197Nutmeg Sauce

16Seasonings for Savoury Dishes

198Buttered Crumbs

17IX BREAKFAST CEREALS

199Salted Nuts

18Rolled Oats

200To Blanch Nuts

19Cornmeal Mush

201To Shell Italian Chestnuts

20Hominy Grits

202To Sterilize Jars or Cans

21Cracked Wheat

203Boiled Dressing

22Steel Cut Oatmeal

204Soft-Cooked Eggs, No. 1

23Pettijohn’s Breakfast Food

205Soft-Cooked Eggs, No. 2

24Cream of Wheat

206Hard-Cooked Eggs

25Wheatlet

207Chocolate

26Farina

208Cocoa

27X SOUPS

209Cocoa Shells

28SOUP MAKING

210Coffee

29SOUPS MADE WITHOUT STOCK

211Cereal Coffee

30SOUP GARNISHES

212Croustades

31XI FISH

213Farina Balls

32Boiled Fish

214XXI RECIPES FOR THE SICK

33Creamed Salt Codfish No. 1

215Flaxseed Lemonade

34Creamed Salt Codfish No. 2

216Farina Gruel

35Codfish Balls

217Imperial Granum

36Salt Fish Soufflé

218Cracker Gruel

37Salmon Loaf

219Oatmeal Gruel

38Casserole of Fish

220Barley Flour Gruel

39Cape Cod Turkey

221Indian Gruel

40Creamed Oysters

222Arrowroot Gruel

41XII BEEF

223Pasteurized Milk

42Braised Beef

224Rice and Milk

43Pot Roast

225Peptonized Beef Broth

44Beef à la Mode

226Peptonized Milk

45Corned Beef

227Apple Water

46Boiled Dinner

228Barley Water

47Beef Stew à la Mode

229XXII RECIPES FOR COOKING IN LARGE QUANTITIES

48Stuffed Rolled Steak

230Rolled Oats

49Beef Stew with Dumplings

231Cornmeal Mush

50Dumplings for Stew

232Hominy Grits

51Irish Stew

233Samp

52Cannelon of Beef

234Cracked Wheat

53Meat Pie

235Steel-cut Oatmeal

54Crust for Meat Pie

236Pettijohn’s Breakfast Food

55Braised Beef’s Liver

237Cream of Wheat

56Beef Kidney

238Wheatlet

57Stuffed Heart

239Farina

58Corned Tongue

240Rice

59Fresh Tongue

241Brown Stock

60XIII LAMB AND MUTTON

242White Stock

61Boiled Leg or Shoulder of Mutton

243Mutton Broth

62Braised Leg or Shoulder of Mutton

244Mock Turtle Soup

63Mutton Stew

245Creole Soup

64Chestnut Stew

246Cream of Celery Soup

65Syrian Stew (Yakhni)

247Asparagus Soup

66Okra Stew

248Macaroni Soup

67Syrian Stuffed Cabbage

249Vegetable Soup with Stock

68Casserole of Rice and Meat

250Ox Tail Soup

69Ragout of Cold Mutton

251Julienne Soup

70XIV VEAL

252Tomato Soup with Stock

71Breaded Veal Cutlets

253Vegetable Soup without Stock

72Plain Veal Cutlets

254Bean Soup

73Veal Loaf

255Black Bean Soup

74Sweetbreads

256Tomato Soup

75Creamed Sweetbreads

257Potato Soup

76Calf’s Heart

258Purée of Lima Beans

77Calf’s Liver

259Baked Bean Soup

78Veal Kidney

260Green Pea Soup

79Calf’s Head à la Terrapin

261Split-Pea Soup

80XV PORK

262Fish Chowder

81Boiled Ham or Shoulder

263Connecticut Chowder

82Fresh Pork with Sauerkraut

264Creamed Salt Codfish

83Head Cheese

265Codfish Balls

84Souse

266Pot Roast

85Scrapple

267Brown Sauce

86Pickled Pigs’ Feet

268Beef à la Mode

87XVI POULTRY

269Irish Stew

88Stuffing for Poultry

270Beef Stew à la Mode

89Stewed Chicken

271Boiled Dinner

90Chicken Fricassee

272Cannelon of Beef

91Chicken Pie

273Okra Stew

92Curried Chicken

274Creamy Potatoes

93Creamed Chicken

275Veal Loaf

94Braised Chicken

276Macaroni Italienne

95Jellied Chicken

277Turkish Pilaf

96Braised Duck

278Pork and Beans

97Braised Goose

279Boston Brown Bread

98Potted Pigeons

280Suet Pudding

99XVII VEGETABLES

281Rice Pudding

100GENERAL DIRECTIONS FOR COOKING VEGETABLES

282Indian Pudding

101Asparagus

283Chocolate Bread Pudding

102Cabbage

284Stewed Apples

103Cauliflower

285Apple Sauce

104Carrots

286XXIII THE INSULATED OVEN

105Corn

287TO INSULATE AN OVEN

106Beets

288Roast Beef

107Fresh Shelled Beans

289Roast Mutton or Lamb

108String Beans

290Roast Veal

109Lima Beans

291Spareribs

110Dried Lima Beans

292Brown Gravy for Roasts

111Dried Navy Beans

293Roast Chicken

112Chard

294Roast Goose

113Spinach

295Roast Leg of Venison

114Beet Greens

296Potato Stuffing

115Stewed Celery

297Roast Wild Duck

116Macaroni

298Grouse

117Macaroni Italienne

299Roast Quail

118Macaroni Milanaise

300Roast Plover

119Spaghetti

301Potted Fish

120Noodles

302Pork and Beans

121Creamed Mushrooms

303Baked Potatoes

122Fricasseed Mushrooms

304Macaroni and Ham

123Onions

305Scalloped Oysters

124Boiled Potatoes

306Macaroni and Cheese

125Creamy Potatoes

307Scalloped Chicken and Mushrooms

126Stewed Potatoes

308Scalloped Tomatoes

127Peas

309Scalloped Apples (Brown Betty)

128Rice, No. 1

310Rice Pudding

129Rice, No. 2

311Pastry for Two Crusts

130Savoury Rice

312Apple Pie

131Turkish Pilaf

313Berry Pie

132Samp (Coarse Hominy)

314Cherry or Plum Pie

133Summer Squash

315Pumpkin Pie

134Stewed Tomatoes

316Lemon Pie

135Hubbard or Winter Squash

317Baked Apples

136Pumpkin

318Baked Spiced Apples

137Creamed Turnips

319Baked Pears

138Mashed Turnip

320Baked Quinces

139Italian Chestnuts

321Baked Sweet Apples

140Brussels Sprouts

322Bread

141XVIII STEAMED BREADS AND PUDDINGS

323Rolls

142GENERAL DIRECTIONS

324Baking Powder Biscuits

143Boston Brown Bread

325Cup Cake

144Graham Pudding

326Sour Cream Cake

145Steamed Apple or Berry Pudding

327Apple Sauce Cake

146Suet Pudding

328Sponge Cake

147Rich Plum Pudding

329Plum Cake

148Steamed Cranberry Pudding

330Rich Fruit Cake

149Ginger Pudding

331XXIV MENUS

150St. James Pudding

332BREAKFASTS

151Harvard Pudding

333SUPPERS OR LUNCHES

152Swiss Pudding

334MIDNIGHT SUPPERS

153Rice Pudding

335APPENDIX

154Indian Pudding

3361. A test of the insulating powers of different materials.

155Tapioca or Rice Custard

3372. Heat is carried from the pail partly by convection

156Tapioca Fruit Pudding

3383. Heat is also lost by radiation.

157Chocolate Bread Pudding

3394. The effect of different degrees or thicknesses of insulation.

158Queen of Puddings

3405. The effect of the density of foods upon the temperature maintained.

159Steamed Cup Custard

3416. The effect on temperature of filling the cooker-pails one-fourth, one-half, three-quarters, and entirely full.

160Compote of Rice and Fruit

3427. Chemistry of the action of food materials (salt, soda, acids, water, etc.) upon cooking utensils made of tin, or aluminum, when used in a cooker or hay-box.

161XIX FRUITS

3438. The efficiency of home-made refrigerating boxes compared with other means of keeping foods cold.

162Apple Sauce

344Bacteriology of Insulating Boxes

163Stewed Apples in Syrup

34510. Cooking temperatures of different starches.

164Apple Jelly

34611. Cooking temperatures of proteids.

165Blackberry and Apple Jelly

347ADDITIONAL RECIPES

166Stewed Blackberries

348CLASSIFIED INDEX OF RECIPES AND TIME TABLE FOR THE FIRELESS COOKER