CEREALS
Prepare cereal for cooking in double boiler as usual. Boil over fire
for 5 minutes; place in larger vessel of boiling water in cooker, and
allow it to remain 4 or 5 hours or longer. If placed in cooker at
night it should remain warm enough to serve for breakfast.
STEAMING
For recipes see "Boston Brown Bread," "Poor Man's Pudding," "Christmas
Plum Pudding," etc. Prepare and mix ingredients as directed. Put into
greased molds and place in shallow pan of boiling water over very hot
radiator in cooker. Fasten cover tight and cook for 5 to 6 hours.
SOUPS
For ingredients and preparation of soups see pages 29 and 30.
Place ingredients in a vessel; cover with cold water; bring to boil
over free flame and boil 5 minutes. Fasten cover and transfer to
cooker, using one hot radiator in bottom of well. Cook 4 or 5 hours,
season and serve.
BOILED OR STEWED MEATS
Prepare meat for cooking as usual, searing in frying pan if desired
brown. Place in large vessel and cover or partly cover with boiling
water, boiling with cover fastened tight for 10 or 15 minutes over
free flame. Transfer to cooker, using one hot radiator underneath.
Cook 2 or 3 hours, season and serve.
ROAST MEATS
Prepare and season meat in usual way. Place in large dry vessel; put
very hot radiator in bottom of cooker well; place vessel containing
roast on radiator, and place another very hot radiator on top.
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