Close
cooker and fasten. Allow it to remain about one-half hour per pound of
meat.
The roast may be browned in a very hot oven before putting into cooker
or just before serving.
VEGETABLES
Prepare vegetables as usual. Place in vessel with small quantity of
boiling water. As there is little evaporation in tireless cookers,
allowance does not have to be made for loss by evaporation. Boil over
free flame for 5 to 10 minutes. Transfer to cooker, using one radiator
in bottom of well. Cook 3 or 4 hours, remove from cooker, season and
serve.
SUGGESTIONS FOR INVALIDS
BARLEY WATER
2 tablespoons pearl barley
2 quarts cold water
Wash barley, soak several hours in cold water and boil gently in same
water for 2 hours; or put into double boiler and cook 4 hours or until
reduced one-half. Lemon juice and sugar or salt to taste may be added
if desired.
ALBUMINIZED ORANGE
1 egg white
Juice of 1 orange
Sugar
Add orange juice sweetened to taste to egg white and beat well. Chill
and serve cold.
PINEAPPLE JUICE
Peel a ripe pineapple, cut into small pieces and extract juice with
fruit press or potato ricer. Strain and serve with cracked ice.
BEEF TEA
1 pound lean beef
1 cup cold water
Cut beef into small pieces or put through meat chopper. Put into fruit
jar; add cold water and allow to stand 15 to 20 minutes to draw out
juice.
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